Perhaps the most hotly awaited opening among bargain-minded San Francisco foodies in 2007 was that of Tajine, whose tiny spot in the raffish Tenderloin could seat maybe 10 people (if they liked each other). What those lucky 10 really liked was the tasty, sophisticated Moroccan cooking: bastilla (a phyllo dough pie stuffed with chicken, ground almonds, and eggs and dusted with powdered sugar), tajines (stews of chicken or lamb), kebabs, and couscous. And almost everything on the menu was $10 or less (save the brochette royale, a combination grill of lamb, chicken, and kufta kababs served with soup and salad, at $11.95). Before too long, it became clear that Tajine needed a bigger boat, so a space was found on Polk's Restaurant Row, more than tripling its capacity. Most amazing of all, the prices remained the same, a touch even sweeter than the honeyed baklava and sphakia available for dessert.