PHILADELPHIA (WPVI) — Center City is welcoming a fresh addition to its dining landscape as a familiar name in Philadelphia’s food world unveils a new French Moroccan restaurant.
The establishment, Soufiane at the Morris, offered a glimpse into grandmother’s recipe collection, specifically a traditional Moroccan herb and spice marinade known as Charmoula.
This marks Soufiane Boutliliss’ second restaurant venture in Philadelphia, and the new location carries a strong sense of heritage.
“I love The Morris because it’s very historic,” he explains.
Soufiane at the Morris occupies a picturesque courtyard alongside the historic Morris House Hotel on South 8th Street.
“In 1787, the year the Constitution was written a block away, this home was built,” notes Jerry Morris, the concierge and assistant innkeeper.
The Morris family’s roots in Philadelphia stretch back to the earliest days of the city.
“The family is a first family of Philadelphia,” says Morris. “They followed William Penn to Philadelphia in 1682.”
The property features 17 hotel rooms, and Soufiane’s restaurant sits just across the garden.
“It’s a French Moroccan experience,” he says.
His first restaurant, Sofi Corner Cafe, is located at 11th and Locust.
On an earlier visit, Boutliliss shared his grandmother’s recipe for Moroccan walnut cookies called Melouza.
Now, the focus turns to her charmoula, a Moroccan marinade well-suited for summer seafood dishes.
“She’s happy she’s famous, and she gave me more recipes,” he says.
Charmoula captures the flavors of Sofi’s Sundays along Morocco’s coast. The herb and spice marinade works beautifully on seafood and vegetables.
The marinade can be applied to scallops, which are then placed in a tajine and cooked for approximately 15 minutes.
Soufiane’s new dining space is striking.
Fresh flowers are regularly arranged, and the cocktail menu is in full swing, including a creative twist on traditional Moroccan mint tea , this version spiked with gin.
Following the meal, guests are invited to linger over drinks and dancing.
This venture has long been Soufiane’s aspiration.
“My grandmother is a chef in Morocco, and my father’s a chef in Paris,” he says.
The menu features French classics such as French onion soup and coq au vin.
“I don’t want you to feel like you are in a restaurant,” he says. “We are in my family home.”
Grandma’s Charmoula Recipe from Soufiane at the Morris:
- 1/2 cup finely chopped fresh cilantro and parsley
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (about 2 medium lemons)
- 5 garlic cloves, minced (about 2 tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Stir together all ingredients in a bowl until well combined.
Use it to marinade seafood and veggies.