Mourad Lahlou's inspiration is Moroccan and his produce organic Californian, but his flavors are out of this world: Sonoma duck confit melts into caramelized onion between flaky layers of pastry basteeya, while sour cherries rouse slow-cooked local lamb shank from its barley bed. Chef Mourad has his own Food Network show and is opening a restaurant Downtown, but he continues to pioneer Moroccan–California crossroads cuisine at Geary and 22nd – and pastry chef Melissa Chou's Moroccan mint tea Bavarian deserves its own landmark.