This summer, Zakaria Elfarci brought a touch of his native Morocco to Holly Hills when he opened Casa Blanca Hookah Lounge, Restaurant & Bar (5535 S. Grand) in the space that previously housed Rozanek Bakery. At the restaurant, Elfarci draws on his love of Moroccan design, culture, and cuisine. “I created my own place to honor my country,” he says. Here’s what to know before you go.
THE ATMOSPHERE
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A spacious street-side patio greets guests. Inside, table seating includes plush banquettes with pillows, as well as two- and four-top tables with upholstered chairs, in addition to seating at the bar. The front windows that once displayed the bakery’s cakes and treats have been transformed into curtained spaces with intimate tables for two or three.
Circular rugs scattered across the floors are from Morocco. Blue and pink mosaic light fixtures cast pools of light throughout the dining room, including more private lounges in the back. “I had them made in Morocco and shipped here,” Elfarci says. Color-changing strip lighting also runs throughout the space. DJs occasionally spin an eclectic mix, including pop, country, hip hop, middle Eastern, and blues tunes.
A hookah bar in the center of the space is topped with hookahs of varying sizes, materials, and shapes. Dozens of flavored tobaccos, known as shisha, sit in neat cubbies. A small lounge is ringed with banquettes and decked with silver curtains to help foster a communal experience.
THE MENU
The menu includes a mix of upscale bar food, Southern specialties, sandwiches, Moroccan specialties, and more. Fried green tomatoes with a cornmeal crust are served with ranch dressing and ketchup.
“The fried green tomatoes, wings, Philly cheese sandwiches, and fish and chips have been our best sellers,” Elfarci says. For the fish and chips, the kitchen uses a proprietary coating to create golden catfish filets. Gyros are served on soft flatbread with grill marks. The Lamb Tajin is composed of lamb shanks and prunes, and the kefta meatball tagine is also noteworthy.
The bar menu includes mixed drinks, specialty cocktails, and a variety of bottled beers. Bartender Akeia Hart’s specialties include a Long Island iced tea, nightly variations of flavored margaritas, and a Tequila Sunrise served with a beer upended in the drink—a memorable display.
THE TEAM
More than a decade ago, Elfarci emigrated from Morocco to Louisiana, where he immediately found work in the hospitality industry. He began as a dishwasher and worked his way up. He eventually became a franchisee at Sam’s Southern Eatery, opening two locations in southwest Missouri before adding a location in St. Louis in 2021.
Casa Blanca is the first restaurant concept that he’s undertaken on his own. Through his hard work, he’s also been able to help his family back in Marrakesh, Morocco, where their home was recently damaged by the devastating earthquake.
Today, Elfarci sometimes cooks at the restaurant, assisted by a chef who came to St. Louis from Nigeria. General manager Yussuf Leban also DJs at the restaurant on occasion. And bartender Akeia Hart says the restaurant is quickly gaining a following: “We’re picking up people every night as the word gets out.”
