Located in the Richmond District, this Moroccan-inspired restaurant started modestly but each year chef-owner Mourad Lahlou adds more. He's creating some of the most exciting, innovative food in the Bay Area, using his heritage as a focal point. He's self-taught and passionate, and calls on both modern and ancient techniques. He offers an a la carte menu, but many opt for the tasting menu, which might include carrot rye bread pudding with horseradish or veal pot pie with Alubia beans and cardoon. Unusual hand-crafted cocktails rival the cuisine, and Melissa Chou's desserts are terrific, with innovative dishes such as beet sorbet with goat yogurt granite and pumpkin seeds. Mention Aziza in San Francisco company and you're likely to hear quiet murmurs of deep approval. Far from the downtown throngs, this romantic escape on Geary Street culls an in-the-know, sophisticated crowd. Without showmanship or pretense, chef Mourad Lahlou imbues each dish here with soul, using only premium ingredients and textures and spices so masterfully layered they unfold like exotic stories in the mouth. Put yourself in his hands for the best experience, though the farm-fresh menu is fun to peruse (and reads like a who's who of top local purveyors). Light salads are composed of seasonal produce and fruits, nuts, fresh cheeses and flavorful vinaigrettes---a simple plate of avocado and grapefruit here alone can be remarkable. B’stilla is greaseless, light-yet-dense, and unpacks with movements of sweet-upon-savory flavor of saffron-braised chicken, sugar and cinnamon. Though happy to service vegetarians with stews and tagines, Lahlou truly excels with meat. Paine Farm squab comes rich with thyme and blended Moroccan ras el hanout spices. Muddled, seasonal cocktails are equally balanced, and a small list of well-chosen wines, teas and Blue Bottle coffee also complements the feast. Desserts continue the restaurant’s unique approach, featuring bright flavors and clever names to boot.
