Tunisian cuisine finally gets its due at this Danforth restaurant. Begin with brique: four wedges of pastry filled with a comforting mix of tuna and potato (think of a flat latke with lemon in place of sour cream). Firm calamari are doused with enough rich, savoury tomato-based broth to leave a lovely dip for the complimentary fresh flatbread. Couscous underlies flavourful lamb, chicken or vegetable mains, the lamb appearing as a tender braised shank that falls apart with a gentle pull of the fork. The baklava is memorable. Unlicensed. Mains $14–$15.