Aziza is a Michelin Star restaurant who’s concept was created by Moroccan born chef Mourad Lahlou. He learned to make his native dishes with local California cuisine and the result is genius.
We loved the menu presentation at Aziza. Every dish simply lists the key ingredient. This formula even works for the cocktail menu we sampled at the bar first:
Cocktails – muddled herbs, spices, vegetables, fruits
lisbon lemon, basil seeds, vodka
vanilla, rose, vodka
The dishes here were all so elegant and it was clearly all about the fresh local ingredients. One standout here was the halibut, which was the most perfectly done piece of fish I’ve had in a while. And I must say halibut was on every California menu (as were sardines and asparagus). This was the best one!
steelhead roe, kale, castelvetrano olive, green almond 15
jícama, grape, herb vinaigrette 10
green tomato, young shallot, espelette, ajo blanco 20
cherry, tarragon, frisée, ras el hanout, spiced bread 26
broccoli, fingerling potato, garlic scape, red wine 26
press pot 7
The vibe was colorful Moroccan with thematic rooms. In the rear there was an empty room which best exemplifies the decor.
Michelin Star Restaurant
5800 Geary Blvd. – Richmond, San Francisco