Despite his lack of formal culinary training, Morocco native Mourad Lahlou opened Aziza in 2001, and it quickly became a rising star in the growing collection of upscale ethnic restaurants in San Francisco. Moorish architecture, Spanish tile and sleek lighting seamlessly combine Old World and modern Western design elements. Likewise, chef/owner Lahlou's dishes represent a twist on traditional Moroccan cuisine. Lighter, healthier cooking techniques are used, and Californian influences are apparent in the many ingredients purchased directly from local farmers. Diners can begin a visit with mushrooms and cheese stuffed in a phyllo pastry, spicy lamb sausage, or a sampling of Mediterranean spreads. The basteeya, a chicken pie flavored with almonds, cinnamon and powdered sugar, can be shared. Other entrées include lamb and charred eggplant served with fried capers, or quail served with brandied currants. Selections for a prix fixe menu are chosen daily and are served family-style to the entire table. The full bar features exotic, seasonal cocktails such as Kumquat Blossom and the house-specialty Cilantro Kaffir Limeade.
Reservations required. Full bar. Serving dinner Wed–Mon. Closed Tue.
James Beard Foundation: Melissa Chou, Outstanding Pastry Chef finalist (national), 2012
"Opulent surroundings, spectacular service, and nuanced Moroccan fare make Aziza (owned by the former proprietor of San Rafael's highly rated Kasbah) a must-visit."
— SF Weekly
Despite his lack of formal culinary training, Morocco native Mourad Lahlou opened Aziza in 2001, and it quickly became a rising star in the growing collection of upscale ethnic restaurants in San Francisco. Moorish architecture, Spanish tile and sleek lighting seamlessly combine Old World and modern Western design elements. Likewise, chef/owner Lahlou's dishes represent a twist on traditional Moroccan cuisine. Lighter, healthier cooking techniques are used, and Californian influences are apparent in the many ingredients purchased directly from local farmers. Diners can begin a visit with mushrooms and cheese stuffed in a phyllo pastry, spicy lamb sausage, or a sampling of Mediterranean spreads. The basteeya, a chicken pie flavored with almonds, cinnamon and powdered sugar, can be shared. Other entrées include lamb and charred eggplant served with fried capers, or quail served with brandied currants. Selections for a prix fixe menu are chosen daily and are served family-style to the entire table. The full bar features exotic, seasonal cocktails such as Kumquat Blossom and the house-specialty Cilantro Kaffir Limeade.
Reservations required. Full bar. Serving dinner Wed–Mon. Closed Tue.
James Beard Foundation: Melissa Chou, Outstanding Pastry Chef finalist (national), 2012
"Opulent surroundings, spectacular service, and nuanced Moroccan fare make Aziza (owned by the former proprietor of San Rafael's highly rated Kasbah) a must-visit."
— SF Weekly