Burnt-orange walls, a copper-topped bar and tables, plush crimson banquettes, and scores of candles give Baraka an appealing air of mystery. The menu of about two dozen small dishes is modern Moroccan with Spanish and French accents. A trio of tagines (traditional Moroccan braises) -- rabbit, veal cheek, and monkfish -- pairs perfectly with couscous sprinkled with golden raisins and pistachios. Other choices include lamb kebabs, salad of roasted peppers and anchovies, sweet-and-sour sardines, and falafel with yogurt sauce. Moroccan mint tea makes for a soothing finish.