"Over that period, Lahlou shuttered his beloved restaurant Aziza (which will become the Spanish-Moorish Amara later this year), and focused on finding his own culinary voice at the intersection of Moroccan and California cuisines — and apparently it has paid off. On a recent visit, Bauer says, “it became clear that [Lahlou] has found his path” with menu highlights like a gem salad with urfa ash made form Turkish chiles, kanpachi with avocado and “bon bon-like” foie gras coated in mandarin gelee and coconut cream. While every dish shows off Lahlou’s talent, Bauer says, the critic recommends opting for the family-style menu options which “show the restaurant in its best light” through dishes like a whole roast chicken with a quartet of sides befitting of the Cal-Moroccan connection. Throw in three-star service plus “fitting finales” from pastry chef Katherine Campecino and Bauer upgrades Mourad from three to three and a half stars." - Andrew Dalton
