On the other hand, later that month Cafe Memmi did thrill us with similarly careful preparation and extraordinary tastes. Fried chickpeas, accented with a bazaar's worth of spices and fried in olive oil, were addictive--crispy on the outside, creamy within. Ajlook, a salad composed of long shavings of raw zucchini, summer squash, and onions dressed in a preserved lemon vinaigrette, fairly sparkled with bright flavors. Preserved lemon also accented the tomato sauce of ojja aux petits pois, eggs scrambled in that seasoned sauce and dotted with peas. Brick au maquereau featured a fragile, incredibly delicate semolina pastry leaf masking smoked mackerel and rounds of new potatoes, garnished with a raw radish and turnip salad. Dessert brought fresh strawberries drowning in a pool of lemon balm custard. From beginning to end, we could not have been more delighted with the meal.