Description
Over Aziza's lifespan, the restaurant has undergone a quasi-mystical metamorphosis: What started out as San Francisco's best Moroccan restaurant, serving refined versions of classic salads and tajines, has turned into one of the city's best restaurants, period. Chef-owner Mourad Lahlou has embraced many of the techniques and aesthetics of modernist cuisine, but infused them with warmth and complex spicing. Long-simmered stews have evolved into precise stripes of sauce, artfully poached vegetables, and meats whose uniform pinkness identifies them as having been cooked sous-vide. Melissa Chou's desserts are of a piece with the savory food, and the cocktail list reads like a mixologist's oxy-addled scribblings -- but the drinks themselves unexpectedly work.
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