Posts Tagged ‘mourad lahlou’

Aziza: An Essay on Evolution, Tears, Game Birds, and Super Mario Desserts

Rating: ★★★★★

You know what I find most exciting about dining out? It’s not the dressing up, or chatting with industry folk, or even laughing with close friends. It’s the unknown. Whether it be not knowing what’s on the menu before walking in the door, ordering a tasting menu dotted with unexpected treats, or flying blind and leaving my meal in the hands of the chef, the things that take me by surprise are the things that stand out the most. So, unlike the typical diner who becomes a regular because of one or two particular dishes that keep them coming back for more, I keep going back to my favorite restaurants because I have no idea what will be on the menu next. All of my favorite restaurants constantly evolve, and there is no better example of evolution than Aziza.

Anyone who has dined at Aziza in recent years knows that, other than its location, the restaurant has undergone some radical changes. The menu moved away from being tied to traditional Moroccan food to one which embraced California cuisine from a Moroccan angle. What that means, in less generic language, is that less emphasis was put on staying true to the exact ingredients necessary to create traditional Moroccan flavors and more was put into building a Moroccan flavor profile using local, seasonal ingredient. Little by little, this shift in philosophy transformed the restaurant’s cuisine into what I fell in love with (and wrote about) back in April of last year. Now, over one year later, I’m compelled to write again because, after 10 years, this evolution is still happening: portions are more refined, the proportion of each ingredient on the plate is more balanced, the presentation is, well, exquisite, and the food itself? Let me tell you, it’s only getting better…Continue Reading

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Aziza Spices Up Seasoned California Cuisine

Rating: ★★★★★

Prior to my first visit to Aziza, my idea of Moroccan food was something involving raisins, powdered sugar, and a huge pile of grain meant to be eaten with your hands. It left a strange, lingering impression on me as being too sweet, and too sloppy. I held onto that unattractive memory for a long time, which is the reason why, despite knowing about all of the accolades Aziza has received, I avoided it for years. If only I had only known about our mutual love of goat’s milk butter sooner! But after hearing an industry friend, whose opinion I rate very highly, rank it as his favorite SF restaurant, I knew it was time. I was finally ready…Continue Reading

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