Aziza

"With raised ceilings, Restoration Hardware-esque light fixtures, and a long, blue-tiled bar, Aziza feels more like a luxury resort on the outskirts of Marrakesh than a brunch spot in the Richmond—with gorgeously plated food to match. Try the spiced lebni yogurt that’s loaded up full of berries and granola or the beghrir pancakes with bee pollen that arrives on a plate resembling an inside-out shell. If you’re looking for something a little more savory, try the the shakshuka with a jellied egg so perfect, it looks like a movie prop." - julia chen 1, lani conway, ricky rodriguez

"The brunch menu at chef Mourad Lahlou’s more casual restaurant Aziza is more than bright enough to cut through the Richmond District’s notorious fog. From 10:30 a.m. to 2 p.m. on weekends, the menu includes sweet and savory dishes like an eggs Benedict with smoked salmon dressed in “herb jam,” or a quivering square of custardy French toast buried under a layer of huckleberries and coriander mascarpone. Whatever you order, don’t skip the beghrir pancakes, a Morrocan specialty made with semolina flour and sweetened with honey. Choose from a list of daytime cocktails, including a riff on a classic bloody mary." - Dianne de Guzman

"Chef Mourad Lahlou’s Richmond District restaurant is still a stunner, with plenty of space for your next event. The modern Moroccan restaurant can host up to 32 guests in this separate space off the back dining room. For more information and pricing check the Aziza website or email reservations@azizasf.com." - Dianne de Guzman, Eater Staff

"Lahlou first gained acclaim for his Richmond District restaurant Aziza, opening in 1999 and highlighting Moroccan food made with California ingredients. By 2010, the restaurant was recognized with a Michelin Star and became a neighborhood staple, undergoing an update to the space in 2019." - Dianne de Guzman

"Aziza is a big SF restaurant best saved for special occasions, like birthdays, dinner with family, or corporate card-sponsored meals meant to land clients who trick-or-treat with Zuckerberg. The upscale Moroccan restaurant in the Richmond looks like a glitzy bar that could double as a coastal wedding reception venue. Every table is packed with buttery cornbread, the signature chicken confit-filled basteeya (a crackly behemoth with caramelized onions), and prawns that are charred within an inch of their lives, in the best way. " - ricky rodriguez, patrick wong, julia chen 1