Medium a0e9fd05 ea40 458a a6a0 acc8ff7c24bb
Mon 5:30 pm - 10:00 pm
Tue closed
Wed 5:30 pm - 10:00 pm
Thu 5:30 pm - 10:00 pm
Fri 5:30 pm - 10:00 pm
Sat 5:30 pm - 10:00 pm
Sun 5:30 pm - 10:00 pm
5800 Geary Blvd
San Francisco, CA94121
Call: 415.752.2222
Book via opentableVisit Website


Reviews & Posts

Chef  reviews Lamb shank at
Lamb shank
"Aziza's braised lamb shank with barley and jus is delightful. I also love the delicious dips and spreads that they serve with homemade flatbread, and it's always worth having one of their signature cocktails, too."
Chef  reviews Moroccan carrot salad at
Moroccan carrot salad
"The carrot salad is part Moroccan, part Michel Bras—and is probably one of the best vegetable dishes I've eaten in some time. Also try the great desserts from Melissa Chou, who happened to work at Quince before we moved."
Chef  reviews Spreads at
"I love their flatbread and spreads, especially the piquillo-almond one. James and I went on our first date to Aziza back in 2004 (and then he asked me to marry him there in 2007). They were just about to start using Blue Bottle coffee, and he used the "I need to go check it out for work" line to take me out to a nice dinner. A lot has changed on the menu since then, but these spreads and flatbreads will always remind me of our first date."
Chef  reviews Celery cocktail at
Celery cocktail
"It's location is definitely off the beaten path, but it's well-known to people who love good food. Aziza has great Moroccan-inspired food with an amazing bar program by Famoush. The celery, sage, agave, and gin cocktail is not to be missed."
Chef  reviews Tasting menu at
Tasting menu
"Aziza is an awesome restaurant. Chef owner Mourad Lahlou and chef de cuisine Louis Maldonado are both very talented and serve beautiful, tasty Moroccan cuisine with a modern sensibility."
Chef  reviews Seasonal desserts at
Seasonal desserts
"Melissa Chou is easily one of the most talented pastry chefs right now. 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."
Duck confit basteeya
"I’m sure Mourad is tired of it at this point, but it’s kind of the standard-bearer for a really good basteeya. It’s simply done but with a Californian, local sensibility to it."