Aziza

Chef Mourad Lahlou grew up in Marrakech and has spent decades translating that culinary tradition into something that feels completely of San Francisco. The result is Aziza, a Michelin-starred restaurant on Geary that manages to be both a destination and a neighborhood anchor. If you haven't been, it belongs near the top of your list.

The Outer Richmond is not where people think to look for a serious dinner, which is exactly why Aziza works. The room is warm and ornate without being fussy, all warm light and Moroccan tilework, and the pace of service makes you feel like you have nowhere else to be. On a weeknight especially, it's one of the more transportive dining rooms in the city.

Why I Love It

Mourad's cooking roots itself in Moroccan tradition and then goes somewhere entirely its own. The duck basteeya is the dish that defines the kitchen's approach: a savory-sweet pastry that plays with cinnamon and powdered sugar in ways that shouldn't work as well as they do. The lamb confit has that slow-cooked depth that makes you want to order it again before you've finished the first plate. Everything is built around spice work that feels intricate without being showy.

The tasting menu is worth doing if you're up for the full experience. But the a la carte menu is just as rewarding, and better suited to a relaxed evening without a set endpoint.

What to Order

• The duck basteeya is the signature, and rightly so.
• Lamb confit, cooked low and slow until it falls apart the right way.

Good To Know

• Make a reservation. Walk-in is kind if hit and miss.
• Parking on Geary is easier than most SF neighborhoods, which makes the Outer Richmond trek less painful.
• Weeknights are noticeably more relaxed than weekends. If the occasion calls for conversation, go Tuesday or Wednesday.
• The wine list leans toward pairings that complement the spice profiles. This is definitely the kind of place where you should ask what pairs well with the dish.