Outside Caspian Cafe, a stone walkway carves a path toward an exotic world, where soft lanterns illuminate towering wooden beams and walls draped with ornate curtains, belly dancers sway to music, and intoxicating aromas of Mediterranean spices float out from the kitchen. Amid the heat of crackling spits and simmering sauce pans, executive chef Daniel White captains his crew as they assemble a menu of authentic dishes that trek across the Mediterranean—from Greece, Turkey, and Spain to Lebanon, Morocco, and Egypt, and more. Slow-roasted lamb tagine, steak nicoise, and tender chicken kebabs give way to refreshing orange-and-saffron caramel cream, a dessert that reporters from the Colorado Springs Independent lauded as a "cream-and-egg-based flan recipe, made marvelous by house-made caramel and fresh vanilla bean, orange zest, and saffron infusions.” After sating their sweet tooth, diners linger over cups of special-blend coffee at the overstuffed booths of the dining room, or put on shadow-puppet plays with the moonlight amid the lush foliage and flower bushes of the garden patio. The restaurant also plays host to belly-dancing shows on weekend nights.