This week's restaurant tip comes from David Weekly, hacker extraordinaire, co-creator of the SuperHappyDevHouse hackathons, and CEO/founder of PBWiki. You might not expect foodie tendencies from a guy who named his company after the lowly peanut butter sandwich. But in fact David and I recently shared a foodie bonding moment when he recommended one of his favorite restaurants, Aziza, located in San Francisco's Richmond district. You could read the accolades from the pros, such as curmudgeonly San Francisco Chronicle food critic Michael Bauer, who named Aziza one of the Top 100 Restaurants 2006. But what more do you need to hear than David's description of an innovative Moroccan restaurant which uses organic and locally produced ingredients in preparations that leave him with "quivering knees" (his words!) and a very satisfied tummy? I almost had to leave the party right then and there to pursue my consuming ambitions at Aziza!
Besides the tasty food, which may be sampled via a very reasonably priced ($39) tasting menu, Aziza is proud of its creative cocktail menu, which presents innovative concoctions designed to complement the flavors from the kitchen. David likes the Lavender (orange blossom-honey syrup, lemon, vodka), while the Wall Street Journal article on 'Strange Brews' highlights the Rhubarb and Vanilla (rhubarb-infused vodka, bourbon, vanilla bean, Stoli vanil, lime juice, and black peppercorns). With cocktails like this, who needs dessert?
Aziza supports local farmers who practice sustainable agriculture, and even lists some of them on its web site. Bravo!
Aziza
5800 Geary Blvd. at 22nd Avenue
San Francisco, CA 94121
(415) 752-2222
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