About Yassin Algero It is rather hard to imagine that the energetic Rai artist who owns the crowd with his smile and golden voice was once terrified by the thought of holding a microphone. Algerian-born Yacine discovered his singing talent when was 17 years old. As a young teenager, he was focused on his studies and a few extra-curricular activities such as painting and soccer. At the age of 19, Yacine’s love for singing and composing grew too big to ignore or let go. Nothing meant to him more translating feelings into musical notes and singing them. One of Yacine’s relatives pitched him the idea of starting his own local band in Setif, a small town in Algeria. After the regional success of the group, Yacine had overcome his shyness but faced another obstacle as his parents did not approve of his new-found career path. However, the Rai artist did not lose hope and was determined to follow his musical vocation. Yacine expanded his talent and passion to include musical composing and arranging. He also learned to play instruments such as the guitar, tabla, keyboard to name a few. Yacine then switched bands, recorded his first album and started his professional musical journey in Algeria and Tunisia between 1994 and 1997. In 1998, Yacine moved to Egypt and became a member of the national singing group, Transit. Yacine’s career took off in Cairo and he was awarded the 2000 International Music Festival Musical Arrangement Award. Yacine emerged as the ambassador to Rai music in Egypt. In the year 2005
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.