Musician, singer, songwriter, dancer. . .phew! The whole enchilada! Primarily known as a vocalist and songwriter, in the last ten years Khrystina has worked with Francky Moulet (Tony Allen), Fred Doumbe (Manu Dibango), Jojo Kuo (Fela Kuti), Jean-Claude the Funky Pirate, Grace Potter (pre-Nocturnals), Lee Buhaina, and Grupo Sabor. She was born and raised in NYC, and at an early age she immersed herself in the creative arts. She discovered a particular passion for music, from Jazz to Hip Hop, Rock to Latin. She sang in her high school gospel choir, and picked up guitar and percussion. A graduate of Goddard College (which produced the likes of Phish, David Mamet, Rob Brezny, Mumia Abu-Jamal), she first hit the scene in Long Island. An extremely versatile musician, she is comfortable in the studio, or on stage, rehearsed or improv. She can croon to a Bluegrass ballad, or freestyle to a Hip Hop beat. To date, her lyrics are in English, Spanish and Wolof. Fans have called her "spellbinding" and a "complete musician", as she mixes her influences to create an original soul sound, backed by her no-nonsense voice. She has established a loyal following, performing live at venues throughout Vermont and New York. She has also been aired on Bronx Net TV, and radio shows in New York and Vermont. In 2007 Khrystina started her own label, Free Soul Music, and independently dropped her LP, "Decade" and single "Alhamdulilah", which are both available on iTunes
When & Where
Like a rose that blossoms out of a sidewalk crack, Tagine sweetens the theatre district with an exotic and alluring perfume. Moroccan lamps, handwoven berber textiles and cushy seating create an understated elegance. Habitues of the restaurant/lounge steep themselves in the Maghreb, sipping luscious orange blossom sangria, savoring fragrant tagines, entranced by belly dancers and hookah pipes. What a shock to step outside, following this amazing melange of sensory delights and find not camels and dunes, but rather midtown Manhattan!
Aside from the beautiful and comfortably decorated interior, Tagine's kitchen is dynamic, baking its own semolina bread daily, and encasing its own lamb merguez. A variety of 'Tagines' are featured at the restaurant. There are several different cous cous selections on the menu, and mouthwatering house specialties include "bastilla", a Moroccan pheasant pie, and "moquadimat," a selection of appetizers, ordered a la carte or as a mixed platter. Included in the wine list, is a diverse selection of Moroccan varieties, which delightfully accompany the menu. Don't walk away from your table without sampling "Halahwyat" the most delightful, hand rolled traditional confections and pastries, graciously served with mint tea or Moroccan spiced coffee.