Aziza (San Francisco)

August 2005

WHY: No other place in the city serves Moroccan food this exciting.
WHAT: Carrot salad with back olives and toasted cumin seeds; a poached quail egg with charmoula-spiced vegetables; rabbit smothered with paprika. Mourad Lahlou infuses his North African menu with a California sensibility.
WHEN: You’re tired of Italian food, not in the mood for French, and a hamburger won’t cut it.
WHO: A crowd of culinary adventurers who crave the thrill of new flavors.
WOW: You don’t expect sensational cocktails at a Moroccan restaurant, but here they are ? fleur de sel rimmed almond margarita, balsamic morocco mary, and cucumber fresca martini.