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RESTAURANT REVIEW: Kasa Grill leaves a warm impression
Moroccan-style kosher cooking with passion, spice and innovation
A meal at Kasa Grill (kosher) begins generously, with two helpings of the very best home-made bread. Fresh from the oven, the garlic bread is topped with flakes of rock sea salt, while a warm Jerusalem sesame bagel offers a satisfying nod to Middle Eastern baking traditions. Served alongside confit garlic and an array of colourful mezze, it’s an opening act worthy of centre stage.
Among the eight (yes really) separate salads and dips, the standout for me is undoubtedly the vibrant beetroot and herb salad, bursting with freshness, which sits proudly among a collection of Moroccan-inspired dishes ranging from spicy marinated olives to herb-laden vegetables.
And that’s before you even get onto the starters.
“Hummus is all about passion: Either make it with passion or don’t bother at all.”
So says Kasa Grill’s head chef Shachar and he’s absolutely right. His extra smooth, chickpea-forward hummus, which we enjoyed alongside tender pieces of slow-cooked beef, adds richness without overpowering the dish, which we enjoyed alongside deep charred and smoky aubergine.
Perhaps the most intriguing starter is the pulled beef burick, a modern interpretation of a heritage Moroccan family recipe. Traditionally served at Purim because its treasures are hidden within, the golden crisp pastry parcel conceals pulled beef alongside mashed potato and a gloriously runny egg, served with tahina, pickles, za’atar and a squeeze of lemon.
For main course, the slow-cooked short rib is a carnivore’s dream. The portion is impressively generous and, after 24 hours, the beef was lovely and tender, falling apart at the slightest encouragement, while creamy truffle mashed potato provided a fitting accompaniment.
Of course no visit to a Moroccan restaurant would be complete without sampling the beef tagine. Served traditionally in a clay tagine vessel with a fresh pastry lid, Kasa’s version combines slow-cooked beef with an abundance of dried fruits and aromatic spices on a bed of spiced couscous. Those who enjoy the sweeter side of Moroccan cooking will find plenty to savour here.
A particular favourite among regulars is the mixed grill set menu, featuring a selection of the restaurant’s most popular meat skewers. Our sampling included grilled chicken pargiyot, beef kufta and rib-eye steak accompanied by lamb crackling. The rib-eye is perfectly seared, while the pargiyot remains wonderfully moist beneath its cloak of Moroccan spices. The beef kufta is packed with herbs and traditional seasonings, delivering juicy, smoky flavour straight from the grill. With a range of sides to choose from, we sampled the saffron rice and fresh salad.
If you make it as far as dessert, then the chocolate soufflé provides a fittingly indulgent finale. Gloriously gooey at its centre, this is a perfectly decadent way to finish an excellent meal.
It’s clear why Kasa has been going strong for five years. The restaurant successfully balances heritage and innovation, honouring Moroccan culinary traditions while introducing thoughtful modern touches.
And, much like its freshly baked breads, it leaves a warm impression long after you’ve departed.
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