Garnering a Michelin star in the first year of opening, renowned chef Mourad Lahlou’s (also of modern-day S.F. classic Aziza) high-end California-meets-Moroccan cuisine has been drawing food lovers since opening in spring of 2015. But last fall, Anthony Parks came on as bar manager, making the long wrap-around bar a destination in its own right. Parks plays with ingredients and spice mixes from Lahlou’s kitchen, pairing beautifully with the food. Think Curry & Milk, Shiso & Hops and Pineapple & Artichoke.
THE DRINK TO DRINK: Drinks are unusual and delicious. The Soy Sesame recalls Japan not only in ingredients but elegant subtlety, combining gin, sesame seed tincture, lime, ginger, wasabi honey and a house-made edamame/ginger root/wasabi root puree, shaken with cucumber and served tall.
KNOW BEFORE YOU GO: Don’t miss the Juniper Lime Peel cocktail on tap. Essentially a Gimlet showcasing Martin Miller’s gin, Kalani coconut liqueur and aromatic bitters with a house-made makrut lime cordial, nitrogen keeps the cordial fresh, while residual lime oils impart a silky texture.
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