Warm, attractive, and out-of-the-way Aziza is one of the most highly regarded Moroccan restaurants in the country, as well as an all-around top city dining spot. Chef/owner Mourad Lahlou applies an elevated, contemporary, farm-fresh approach to classic dishes from his native Marrakesh. To sample this alchemist’s gold, you have to try his traditional basteeya (a sweet and savory pot pie dish) made with duck confit instead of the usual chicken. And who else would think to add Medjool date, celery, and parsley to lentil soup? Even the couscous is extra-tasty here, made with fig and urfa (a spicy Turkish pepper).
- Erika Lennert