Barbary Fig has been called the Casablanca of the Twin Cities, which may seem like a clash of traditions. Chef/owner Brahim Hadj-Moussa's cultural exchange, however, works perfectly and provides a truly delicious, and exotic, experience. And the restaurant itself, housed in a converted two-story house on the east end of Grand Avenue, is about as cozy as it gets, with a bright and spacious ambiance. You'll want to take your time with the menu. Stews are a must: lamb, wild mushrooms, beans and raisin stew; or the more complex b'steeya (a dish of shredded chicken in a custard sauce, baked inside a phyllo dough pie and drizzled with cinnamon and orange blossom water, topped with pears, figs and apricots). Vegetarians will be equally entranced by the menu's style and spice. Try the lentil stew with apricots and asparagus served with mint and dill sauce. For dessert, try the popular crème caramel or the poached pear with mascarpone and Grand Marnier. The restaurant features a great selection of beer and wine, and outdoor seating is available when weather permits. Serving lunch Mon, Wed–Sat; dinner Sun–Mon, Wed–Sat. Closed Tue.