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A colorful bar anchors the pale, airy room on Geary, where Mourad Lahlou's Moroccan-California restaurant has been back and quietly owning the Richmond for a few years now. The menu folds California ingredients into North African tradition, and the basteeya, golden phyllo packed with chicken and spiced almonds, has made the trip back too. Service runs warm and knowing. The New York Times named it among the top restaurants in San Francisco.
The awards strongest first
- Michelin Guide Selected Restaurant
- Los Angeles Times The 101 Best Restaurants in California
- San Francisco Chronicle Best brunch restaurants in the Bay Area
- The New York Times The 25 Best Restaurants in San Francisco Right Now
- San Francisco Chronicle #39 · Top 100 Restaurants in the Bay Area
- The Infatuation The 25 Best Restaurants In The Richmond
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Basteeya
“Loyalists will be happy to know the iconic specialty, Basteeya, remains—with golden phyllo wrapped around a delicious mix of shredded chicken and spiced almonds.”
Michelin Guide -
Moroccan pancakes
“Don’t miss the spongy Moroccan pancakes, dappled with tiny holes.”
San Francisco Chronicle -
Braised lamb shank
“Comforting plates like chicken confit basteeya and braised lamb shank varnished in a sticky glaze, still feel fresh”
The New York Times
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