michelin starred aziza presents inventive takes on california influenced, mediterranean & moroccan dishes, all enhance with western style service, ... More
michelin starred aziza presents inventive takes on california influenced, mediterranean & moroccan dishes, all enhance with western style service, beverages & desserts - adapted to a fine-dining setting. organic & locally produced ingredients are prominently featured on the menu that portrays mourad lahlou's unique creations & modern versions of moroccan classics. the dinner menu is designed for flexibility with a diverse range of meal options. the inspired starter menu presents refreshing appetizer choices, or can serve as a basis for a complete meal. moroccan classics are well represented & are accompanied by signature & innovative selections. the tasting menu is designed for family-style dining & highlights the flavors & textures which encompass the entire range of the menu.
Okay, so chop me into little pieces and serve me with a dipping sauce, but I just don't get the buzz about Aziza.
It's not that the food isn't tasty and creative and all that--but it's just so over priced! I mean for the $100 we spent (and wife doesn't even drink booze!) I think there are a lot better meals to be had in the Richmond.
To reiterate, the food is excellent, the service above average and the drinks are good.
But I left feeling a little cheated to be frank.
The portions are not all that generous, and the waiter seemed to be in a rush to get us out of there.
Oh, I'll go back again in a year or two no doubt, but the buzz? Didn't feel it. Sorry.
Skeptical in the Sunset.
I recently went with four friends to this restaurant on a Friday night -late around 9:30 pm without reservations and was put off at the beginning. When we asked how long the wait would be the hostess (with an attitude) said it would be at least 30-45 minutes, but we noticed that six tables in our immediate proximity were empty. We got over the wait, had some yummy cocktails at the bar and waiting like perfect ladies and gents for a table. When we were finally seated (less than 15 minutes) we were greeted by a friendly waitperson who took the time to explain the entrees to us. Well the attitude from the hostess sure paid off. The food was fantastic. We started with the basteeya, spicy lamb sausages and spreads. I had the lamb shank and it was so tasty! Everyone loved their entrees and not to mention the portion were quite huge. Overall I would highly recommend this little Moroccan jewel in the Richmond, but you may want to make reservations ahead of time to avoid the attitude.
That was our 4th visit to Aziza in the last year since we discovered it, thanks to PBS show, and what a great treat every time we go there!
Delicious food and well executed, nicely thought through menu. The portion size is perfect
I've only been to Aziza once, but the 6 of us got the tasting menu so I think we probably tasted at least half of the items on the menu. While Aziza is definitely not cheap, the food is really wonderful. I had the best lamb here that I have ever had in my entire life. The drink menu is quite fun, and every dish I tried was excellent. The atmosphere is quite romantic and beautiful.
I've been a patron of Aziza's for the past three years of my life in San Francisco. I use to consider it the height of Moroccan cuisine with it's creative blending of new and old in its authentic dishes, warm, romantic ambiance and stellar cocktail menu. My favorite things at Aziza's were the mint tea, Janet Rikala Dalton's mastery of desserts and the delightful bastilla. Upon my last visit there this month to celebrate a friend's visit from New Mexico I found that all my favorites have changed.
The mint tea is no longer served in a french press with the balanced perfection of mint leaves, honey and tea instead it arrives in a huge glass teapot alla Yank Sing. The bastilla has also changed and unfortunately is no longer as delicious or unique as it used to be. The flavor is now average and the presentation which used to include Aziza spelled out in cinnamon on the puff pastry delight is now plainly adorned in powder sugar like any other Moroccan place. Sadly, with the departure of San Francisco Magazine's pastry chef of 2004, Rikala Dalton, the dessert menu is just dull and unimaginative. I guess what I always loved about Aziza was their attention to detail, which is not what it used to be. The food is still great but it's not the Aziza I use to know.
great and unique food; unlike anything in new york. service was friendly and unintrusive. drinks were unique and unusual. we were utterly surprised at how an athnic restaurant could be so pleasantly modern and avant guarde.
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