Aromas of roasted lamb, spicy merguez, and subtly sweet shisha waft across Le Souk's three stories of space, surrounding patrons with the scents of Moroccan cuisine. In the kitchen, the chefs stuff housemade lamb sausage and sprinkle strands of saffron into their fragrant sauces. Platters of couscous and tagines with duck confit, red snapper, or lobster help to lend distinctly North African flavors to the menu.

Moorish archways link the restaurant's orange-walled rooms, which are lit by dangling lanterns and smoldering coals atop hookahs filled with fruit-flavored shisha. Guests can practice their smoke rings or smoke dodecahedrons while live dancers and occasional DJ performances entertain them throughout the night.