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(Now Closed)
Moroccan Restaurant$$$$
Outer Richmond, San Francisco
108 Tips and reviews
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  • Recent
  • Popular
  • Henri L.
    Henri LirianiApril 8, 2016
    Short rib and spreads were phenomenal. Order a la carte over the tasting menu option. 👌🏽
  • Craig V.
    Craig VillamorFebruary 5, 2016
    Get the spreads! All food beautifully plated.
  • Priyanka L.
    Priyanka LDecember 24, 2015
    Wonderful ...
  • Priyanka L.
    Priyanka LDecember 24, 2015
    Amazing desserts..
  • Chefs Feed
    Chefs FeedOctober 23, 2015
    "Every time I make it out to Aziza, she prepares something interesting and unique with seasonal fruit that blows me away. Mourad's got his stuff down, too." Chef Brandon Jew Read more
  • Justin L.
    Justin LeuOctober 9, 2015
    Celery cocktail. So refreshing.
  • Brian L.
    Brian LongtinSeptember 7, 2015
    Strawberry agave cocktail saw smoky with a hint of spice. Nice.
  • RBC O.
    RBC OneAugust 30, 2015
    Try the lamb - it's sweet and not gamy vs. what you might expect on a fattier cut.
  • Melon L.
    Melon LJuly 26, 2015
    Everything here is delicious but can we talk about the belly dancing? 😍 don't miss the bread pudding if you have the chance to order it. It's the best I've ever had anywhere.
  • Sherry L.
    Sherry LiJuly 6, 2015
    Expensive but worth it. Super romantic and cozy ambiance do great for dates. Loved the basteeya, assorted dips, and the short rib. Great service.
  • Brendan C.
    Brendan CurranJune 11, 2015
    Cocktails were seriously the best I've ever had. Cardamom is to die for.
  • TripExpert
    TripExpertMay 19, 2015
    One of our reviewers, DK Eyewitness, says, "Exotic Moroccan specialties, from a fragrant couscous to quail with huckleberry, are brought to the table, as diners lounge on luxurious cushioned seats." Read more
  • Thomas G.
    Thomas GonzalesMay 9, 2015
    The short ribs and the halibut were incredible, as was the goats milk mousse
  • Jakub N.
    Jakub NešetřilMarch 7, 2015
    Nicely intimate through good lighting & ambience. Tasting menu was awesome! They had no problem adjusting it for vegetarians. But be prepared for 3hr marathon.
  • Brian S.
    Brian StraussFebruary 18, 2015
    Once you drive out all that way, spring for the tasting menu to see what these guys are really all about. Wine pairing is very generous.
  • S
    SFebruary 13, 2015
    Get: basteeya
  • Danny R.
    Danny ReedJanuary 12, 2015
    Lamb shank for sure.
  • shaun h.
    shaun hillinDecember 14, 2014
    Great fish and seafood
  • Marc D.
    Marc DoughertyDecember 7, 2014
    Delicious food, adventurous drinks, and great date atmosphere.
  • Eater
    EaterDecember 1, 2014
    Mourad Lahlou redefines Moroccan cuisine from the must-order bisteeya, to sous vide short rib with carrot jam, to Melissa Chou's not-to-be-missed, and anything-but-rustic desserts. Come and indulge! Read more
  • Teresa
    TeresaNovember 29, 2014
    Cocktails. Lamb. Chicken wings try once. Tartar not worth it.
  • Michelle D.
    Michelle D.November 12, 2014
    Original handcrafted cocktails at this cozy bar are well worth waiting for.
  • Megan M.
    Megan MastersSeptember 21, 2014
    Duck confit basteeya was delightful. Cocktails were impressive. Loved al dente quinoa. The Cornish hen left lots to be desired.
  • Eyerusalem A.
    Eyerusalem AmareSeptember 19, 2014
    With jasonchaffee
  • Oriana W.
    Oriana WenSeptember 6, 2014
    Delightful tasting menu of Moroccan-inspired dishes
  • Jason L.
    Jason LukAugust 30, 2014
    Lamb shank, basteeya and just about everything is worth biting into with the unique combinations!
  • TV Food Maps
    TV Food MapsAugust 26, 2014
    Check out Aziza as seen on Best Thing I Ever Ate Read more
  • Chefs Feed
    Chefs FeedAugust 22, 2014
    Laurence Jossel, chef of Nopa, eats here on his nights off. He loves the Couscous. Read more
  • Ryan S.
    Ryan SepanskiAugust 8, 2014
    AMAZING selection of cocktails. Usually these new fan-dangled cocktail concoctions are a mess, but not here. Some of the best mixologist creations I've ever had
  • SFGate
    SFGateAugust 2, 2014
    Signature drink: Like brandy? Try it muddled with persimmon, chai and brown sugar. If that's too sweet, there's vodka infused with cilantro and kaffir lime. Read more
  • SFGate
    SFGateAugust 2, 2014
    Killer app: Meatballs with grapes on a skewer, served over a bed of jicama slaw ($10), are the essence of sweet and savory. Read more
  • SFGate
    SFGateAugust 2, 2014
    Best seat: Sit at the bar if you'd like to see Aziza's bartenders in action. Otherwise, a circular booth tucked under one of the Moroccan arches is the best bet - the central tables feel exposed. Read more
  • Ryan K.
    Ryan K.June 30, 2014
    Basteeya is duck pastry well worth it. Spreads for an app are good but yes they charge for extra Flatbread.
  • Alan M.
    Alan MizukiApril 7, 2014
    Love the back room, it has a colored glass window that lets in an evening light.
  • Nelson E.
    Nelson ElhageMarch 9, 2014
    Amazing and unique cocktail menu. Try the concord grape (Laphroaig and grape juice!) or the almond (has little slivers of toasted almonds!).
  • Andre L.
    Andre LazarMarch 1, 2014
    Chestnut soup with hazelnut soil. Wow. Hen egg with caviar. Wow. The tasting menu is totally worth it if you can afford it!!
  • Jordan Y.
    Jordan YoungFebruary 18, 2014
    Duck confit basteeya
  • Mauricio G.
    Mauricio GarcíaFebruary 16, 2014
    The Duck Basteeya is simply amazing.
  • Grace S.
    Grace ShawFebruary 14, 2014
  • Laila L.
    Laila LambFebruary 11, 2014
    Chicken basteeya
  • Lies G.
    Lies GunstFebruary 9, 2014
    Had the tasing menu and it was wonderful. Start off with one of their cocktails. Tell the waiter what kind you like and he will choose the perfect match for you.
  • Harold C.
    Harold CharnsFebruary 6, 2014
    Wonderful food
  • Maybs M.
    Maybs MJanuary 25, 2014
    The duck basteeya. You want it in your mouth.
  • Anjali A.
    Anjali AlbanJanuary 4, 2014
    Eat the chicken bastilla with your hands. Ask to sit in the back room on the cushioned banquettes.
  • Michelin Travel & Lifestyle
    Lamb confit + the famous duck basteeya have been known to cause swooning. Sip vodka infused with strawberries and chili. – Green Guide Editor
  • Travel + Leisure
    Travel + LeisureSeptember 27, 2013
    The Moroccan restaurant Aziza is a favorite of designer Yves Béhar: “Chef Mourad Lahlou blows me away with his bold and vibrant dishes such as duck-confit bastilla.”
  • Hiten S.
    Hiten ShahSeptember 3, 2013
    Get a side of the Harissa sauce. Amazing!
  • Oliver H.
    Oliver HAugust 17, 2013
    Must get: flat bread + spreads, duck confit. Lamb shank also fantastic.
  • Hailey C.
    Hailey CrowelJuly 4, 2013
    Go for the flatbreads/spreads, summer squash salad (if it's in season), and definitely get some lamb (the lamb belly is divine!).
  • Ramsey H.
    Ramsey HomsanyMay 19, 2013
    No matter what you order, get a side of couscous with it.
  • Will K.
    Will KivinskiApril 1, 2013
    Try the spreads! My favorite was the yogurt dill (in the middle). Order an extra side of the flat bread when you're done with round 1 so it's still warm upon delivery.
  • Erin R.
    Erin ReaFebruary 23, 2013
    Get your wine by the bottle; the by the glass pours are just sad.
  • Benjy W.
    Benjy WeinbergerFebruary 19, 2013
    Chicken wings are sumptuous.
  • Hugo B.
    Hugo BarraFebruary 17, 2013
    Zagat 26, 1 Michelin star
  • Anton S.
    Anton ShusterFebruary 12, 2013
    Try the meatballs with grapes.
  • Anton S.
    Anton ShusterFebruary 11, 2013
    Chicken wings are on 7x7's Big Eat 2013.
  • Joel A.
    Joel AntipuestoJanuary 27, 2013
    Chicken wings
  • Mirta K.
    Mirta KozJanuary 2, 2013
    The soup of the day, carrot and pears, very good ! The branzino (fish) bland and uninteresting, ($28) , you can forget this. The vegetarian couscous good, but not so. It was a disappointment .
  • David T.
    David TaylorSeptember 5, 2012
    Duck Confit. Stop everything and order it now.
  • Cristián S.
    Cristián SepúlvedaAugust 18, 2012
    Amazing! The chickpea starter has incredible textures and you barely need a knife to cut the delicious Lamb Shank
  • Sammie
    SammieJune 11, 2012
    Couscous is good. The Lamb Shank is HUGE.
  • John W.
    John WiesemannMay 18, 2012
    The pear ginger brandy is wonderful!
  • Kelly .
    Kelly 🍰May 11, 2012
    Excellent cocktails, I recommend the cantaloupe, peppercorn, and chartreuse pisco. Lamb shank is tender and huge in portion. Couscous is delicate!
  • Michael G.
    Michael GalpertApril 21, 2012
    Get the lamb shank!
  • Jan P.
    Jan PlassMarch 9, 2012
    The roasted beets are amazing... And ask the bar tender to make you a Quill-Negroni with a float of Absynth.
  • Anna
    AnnaFebruary 25, 2012
    If you are trying to impress a girl, that is a great place to start. Very cozy ambience. The duck basteeya is a given
  • Keren J.
    Keren JakubovitsFebruary 3, 2012
    Try the drinks!!
  • Donald
    DonaldFebruary 2, 2012
    I love this California cuisine with a med flair. Duck inside a pastry puff is killer (3 of 4 petals via Fondu) Read more
  • Moupali D.
    Moupali DasJanuary 29, 2012
    Huckleberry mandarin dry sherry pisco
  • Moupali D.
    Moupali DasJanuary 29, 2012
    Fennel dill saffron vodka
  • jonathan g.
    jonathan gettingerJanuary 10, 2012
    vegetarians try the handmade couscous with vegetables
  • La Dolce Vita
    La Dolce VitaDecember 21, 2011
    One Michelin star.
  • Dave E.
    Dave EisenbergDecember 10, 2011
    Order everything. The basteeya twice.
  • Mthos
    MthosNovember 26, 2011
    The tasting menu is the way to go.
  • Nathan K.
    Nathan KamOctober 30, 2011
    Check out Chef Mourad's "New Moroccan" cookbook. Beautiful from cover to cover.
  • Nathan K.
    Nathan KamOctober 30, 2011
    Absolutely love the food, service and ambiance here. The cocktails are creative and food is amazing. Like plates of art you don't want to touch! A SF favorite.
  • Idan B.
    Idan BenaimOctober 17, 2011
    Small dishes but every dish is a delight. The bastilla is a must!
  • Alissa D.
    Alissa D.September 19, 2011
    Eat the food. It is delicious.
  • Jeff T.
    Jeff TjinSeptember 6, 2011
    Bar: muddled herbs, spices, vegetables, fruits. Here my Sparkling lambrusco grasparossa.
  • Jason C.
    Jason CutrerJuly 17, 2011
    Anything is good here. Try the spreads to start!
  • Diana F.
    Diana FakhouriMay 31, 2011
    Looks like a themed Arabian Nights dinner on a cruise ship, but don't be fooled. Some of the best Moroccon food ever. Meatballs/grapes is clutch
    Examiner.comMay 16, 2011
    Wondering what to start with? Try the Ocean Trout paired with avocado, hearts of palm, and chicken crackling seemed to be a deconstructed play on tuna tartare: simplistic but masterfully executed. Read more
  • James G.
    James GuigayomaApril 16, 2011
    Try the Almond Garlic Soup
  • James G.
    James GuigayomaApril 16, 2011
    Try the Walnut Cake With Oatmeal Ice Cream, Coffee Mousse, Blood Orange Jelly, And Prunes
  • Nathan K.
    Nathan KamMarch 6, 2011
    Fantastic restaurant! Salmon Roe and Meatballs are great starters.
  • Bon Appetit Magazine
    Bon Appetit MagazineFebruary 24, 2011
    Pastry chef Melissa Chou balances 3 diverse culinary traditions in her desserts—American, Chinese & Moroccan. Must order: burnt vanilla ice cream w/huckleberry, brioche French toast, & almond. Read more
  • Arielle L.
    Arielle L.February 13, 2011
  • Foodspotting
    FoodspottingJanuary 20, 2011
    Try the Beet Salad
  • Foodspotting
    FoodspottingJanuary 20, 2011
    Try the wagyu beef with harissa foam
  • Foodspotting
    FoodspottingJanuary 20, 2011
    Try the Harissa Rolls
  • Bloompy B.
    Bloompy BonvivantDecember 30, 2010
    Been here 10+ times
    While the traditional Basteeya is already delicious, the Duck Basteeya is scrumptious and leaves you wanting more.
  • Foodspotting
    FoodspottingDecember 10, 2010
    Try the Basteeya
  • Mark F.
    Mark FabelaDecember 9, 2010
    For those old enough to remember, Aziza sits on what was formerly known as "El Sombrero". As far as Mexican food goes, El Sombrero was an institution.
  • Bloompy B.
    Bloompy BonvivantDecember 6, 2010
    Been here 10+ times
    Try the Squab With Smoked Farro, Bordeaux Spinach, Parsnip In Balsamic Marinade
  • Eater
    EaterDecember 1, 2010
    Mourad Lahlou is a chef that should/will soon be on the national radar. His Cal-Moroccan cuisine is only getting better with three-star chef Louis Maldonado aboard. [Eater 38 Member] Read more
  • Approach Guides
    Approach GuidesNovember 22, 2010
    Perfect wine to match the food: Puffeney's 2006 poulsard (indigenous, thin-skinned grape) from France's Jura delivers sour cherry & currant flavors, with distinctive earth & mineral notes. Excellent!
  • Anna S.
    Anna SNovember 8, 2010
    One of the best cocktail list! Try the tamarin tequila cocktail or the concord grape!
  • Bloompy B.
    Bloompy BonvivantJune 4, 2010
    Been here 10+ times
    With traditional Moroccan dishes as a spring board, Aziza has gone on to be the place for exciting new cuisine in SF. Chef Mourad Lahlou is currently doing a PBS series on Moroccan food & culture. Read more
  • Gene K.
    Gene KeenanApril 29, 2010
    7x7 is off about the meatballs with grapes. Get the white beans with feta or the spreads with zaatar. They deserve the top 100. Yummy!!! The blood orange and mint cocktail is addicting good.
  • Kirsten W.
    Kirsten WaerstadApril 25, 2010
    The Navy Beans are FABULOUS
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