Casablanca restaurant eyeing an October reopening

Casablanca, the popular Moroccan restaurant in New Castle that closed four years ago after two fires, will be reopening this fall after major renovations.

Owner Riyah Al-Baroki told The News Journal he’s hoping to begin service at the 4010 N. DuPont Highway eatery by the first week of October.

“I really appreciate the patience of the customers who have called me for the last four years,” Al-Baroki said.

Casablanca , a mainstay for 25 years, was operated by four brothers, Riyad, Ousamah, Bachar and Haitham Al-Baroki. Customers sat on couches with vibrantly-colored pillows. Towels served as napkins. Seven courses for $25 – with such dishes as rabbit with prunes and lamb with honey and almonds – were delivered to the tables.

Moro closes; owner says he's 'out of cooking'

Belly-dancers provided entertainment. It was a lively restaurant for a special-occasion, especially a birthday celebration.

In August 2012, two fires, a day apart, occurred at Casablanca. No injuries were reported, but the restaurant suffered substantial smoke and heat damage. It never reopened.

Riyah Al-Baroki, who is now running the business – his brothers own the Ali Baba Middle Eastern restaurant in Newark – said he had planned to move the restaurant from the New Castle site, but worked out a deal with his landlord.

“We’re very close to finishing the renovations. I’m trying very hard to get it done,” he said.

For the past four years, Al-Baroki said he has stayed in touch with many former Casablanca patrons and has directed them to his Philadelphia Moroccan restaurant Marrakesh at 517 S. Leithgow St. The BYOB eatery, which also serves multicourses, has been in operation for 40 years.

“I didn’t want anyone to miss the food,” Al-Baroki said.

The new Casablanca will have seating for about 200 to 250 people. Al-Baroki said the decor has changed. “It’s different than it was.”

He said the dining room is larger and will be surrounded by Moroccan tile and Moroccan tapestries, but will still include the banquette type seating and pillows. There will be a stage in the center to highlight entertainers such as the popular belly-dancers. He might also include a new hookah bar in one area of the restaurant.

Al-Baroki said Casablanca will still be “completely Moroccan. I want to keep the cuisine the same way.”

The seven-course meals, still priced at $25, begin with customers washing their hands with rose water. The first course is a three-salad platter that includes a mix of cucumber, tomatoes and sweet peppers, a carrot salad as well as an eggplant salad. The next starter is b’stilla or a layered sweet-and-savory pie made with chicken, assorted nuts and almonds, eggs, parsley and onions topped with confection sugar and traces of cinnamon.

Main courses include chicken with lemon and olives or spicy chicken in cumin sauce or chicken. The second main course choices are marinated beef shish kebabs or a tagine of lamb with almonds and honey. The third main course is couscous with vegetables, chickpeas and raisins.

While rabbit was once a Casablanca menu option, Al-Baroki said it might not be initially available at the restaurant when it reopens. “I have a hard time supplying the rabbit. If I found the right supplier, I will put it back on the menu.” In the meantime, Al-Baroki said he would give any customer who asks his family’s own recipe for rabbit.

The meal will end with mint tea as well as fresh fruit and Casablanca’s pastries including its famed baklava topped with pistachios.

“We’re going to make it fresh every day,” he said of the baklava. “We use a lot of honey with it. It will be the same way as it was for the past 25 years. No changes at all.”

Al-Baroki said he excited to be back in business in Delaware and can’t wait to get started. He said many former Casablanca patrons have been popping their heads into the restaurant as the renovations have been taking place.

“I’d love to do the business as long as the customers are happy,” Al-Baroiki said. “I really appreciate that the customers have waited for me.”

Contact Patricia Talorico at (302) 324-2861 orptalorico@delawareonline.com and on Twitter@pattytalorico