restaurants / Moroccan

Lonely Planet review

Chef Mourad Lahlou's inspiration is Moroccan and his ingredients organic Californian, but the flavors are out of this world: Sonoma duck confit melts into caramelized onion inside flaky pastry basteeya, while saffron infuses slow-cooked local lamb atop barley. Chef Mourad trounced Iron Chef competitors with Moroccan–California crossroads cuisine, and pastry chef Melissa Chou's apricot bavarian is a goodnight kiss.