Spices and Herbs Shine at Aziza
June 15, 2009 While I'm super proud of Chef Mourad Lahlou kicking some real cool derrière on Iron Chef, I'm more impressed with his current menu. I haven't been there in over a couple years and the food is, I'm real happy to see, is better than ever.
The self-taught chef really knows a thing or two about his spices. The orange and saffron infused mussels are really packed with flavor - a thumbs up in my book. The portions are quite generous, so bring a big belly to the table. The fluffy and well-excuted Basteeya alone could have filled me up but I had to forge on.
The beef cheeks with brown butter are so tender you don't need a knife. The carrot-tomato stew that accompanied it is outta this world - yum! I'd be pretty happy if I can get jars of this and eat it all day long with couscous, and nothing else. The squab with thyme-ras el hanout is also excellent - very moist, succulent, and well paired with the earthy hon shimeji mushrooms.
If you still have room left, get the hibiscus granita for dessert. It comes with a layer of rose parfait, making it the perfect ending to such a lush and decadent meal. I'll be back for sure. The drinks are also real awesome - try the muddled tarragon with cardamom or the verbena with wild spearmint.
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