Medina

"Leila is a Middle Eastern restaurant that aims to showcase the region’s cuisines, including Israeli, Iranian, Lebanese, and Moroccan dishes. It features a serious bread program and is led by executive chef Wesley Remington Johnson, with contributions from chef Justin Ayoub and bar professional Leigh Lacap. The restaurant’s design is inspired by Moroccan influences, with fixtures sourced from Marrakesh." - Candice Woo

"This self-described “Moroccan-Baja kitchen” might sound unusual, but it’s full of bold, enticing flavors. Inspired by both her local environs and family heritage, Chef Alia Jaziri turn outs a fascinating fast-casual menu. Delicacies include Moroccan-spiced chicken tacos dressed with preserved lemon and tzatziki-inspired crema, or couscous bowls layered with merguez, black beans, queso fresco and toasted pepitas. For those less inclined to fusion fare, the shakshuka (poached eggs in a spicy North African tomato sauce) is a faithful rendition.Though simple, this space has a coastal feel from skylights, a roll-up door, and relaxing color scheme of white, cyan and teal. Linger in the calm with a serving of baklava and rosewater-topped Greek fro-yo." - Michelin Inspector

"One of the San Diego eateries currently preparing and delivering meals." - Candice Woo

"The cuisines of Morocco and Baja collide in all the best ways at this counter-serve and highly photogenic spot (think tasteful Zellige tiles and blue-washed walls) in North Park. The concise fast-casual menu of tacos and bowls feature Moroccan-spiced chicken asado, housemade lamb merguez sausage, plus a North African-style poached egg shakshouka skillet. New additions include a weekend brunch and accompanying cocktails, plus a traditional family-style Moroccan couscous plate served on the first and third Friday of every month, in keeping with North African tradition." - Keri Bridgwater

"Featuring a counter-service style menu that fuses the cuisines of Morocco and Baja, Medina grand opens on Friday, March 1. The menu offers tacos and bowls featuring Moroccan-spiced chicken asado, housemade lamb merguez sausage, or a sweet potato and black bean combo. The bowls are based on couscous and black beans and taco garnishes include preserved lemon, scallion vinaigrette, and tzatziki crema. There’s also shakshuka, a comforting North African dish of poached egg in a smoky and spicy tomato sauce. New dishes like Baja-style fish tacos will be added soon, and weekend brunch is coming. Open from 11:30 a.m. to 9 p.m. Tuesday through Sunday, with a 3 to 6:30 p.m. happy hour featuring $3.50 tacos and $2 off local draft beers." - Candice Woo