663709 Sat Oct 31 09:31:50 -0700 2009 11 1 San Francisco Bay Area 0 5145063 I have been lauding the praises of Aziza for several years now. It has been my go-to restaurants for anyone visiting from out of town and has never not impressed new comers and old friends alike. Since the recent Michelin star, I went back last night with friends. It was one of the first times I haven't ordered the full tasting menu (which has gone from $55 to $62). I started with a special starter of duck triangles with foie jus and moved into a seared mackeral with vadouvan, wilted greens, potatoes and octopus. I got to taste one of my compatriot's offerings; sardines (which are now cut up and not grilled whole) with fennel and brioche and Humboldt squid with fennel, tomato, and celery. Besides the prices having gone up, the plating has become considerably more precious. I can see why this is now befitting a Michelin star for the perfect brunoise and stunning sauces. It is very elegant and precise and perfect. And I don't wonder if it hasn't lost a bit of its "chi" for me. It was all very good, yes. But I miss the great influx of Moroccan spices and influence. There are only two or three dishes on the menu that seem specifically Moroccan. Is Aziza still all that and the bag of chips? Yes. Mourad is getting a lot of attention and will be getting that much more when his PBS show and cookbook comes out. It is just different from whence it came and I long for those days when Mourad was still discovering his path. It was great to be a part of the learning process and see how exceptional his skill has become. I went back to my very first post on Aziza on eG and found the description of the entrées: *Hungarian Paprika-smothered Cloverdale Rabbit with Parsnip Purée, Organic Tomatoes, and Alfonso Olives: *Saffron-infused Hoffman Ranch Cornish Hen capped with House-Preserved Meyer Lemons and Purple Potato Mash. *Braised Paine Farm Squab with Wine Forest Black Trumpet and Hedgehog Mushrooms on a Thyme-Ras el Hanout Reduction: *Stewed Lamb crowned with Charred Eggplant in a Ginger Saffron Broth, Sun-Dried Point Reyes Tomatoes, and Sudaniya Oil: I can still remember every single one of these dishes and I really miss these flavors and concoctions. The platings were admittedly large and could be considered sloppy. I most remember the amazing cornish hen with purple mash; the plates were large and the food covered the whole bottom of the plate. Now the plates are large with smaller inserts and the platings are refined and deliberate. I am just wistful, I guess. Aziza is still an incredibly outstanding restaurant. It is just a different one that I had grown to love and I will always long for some of those flavors I had grown to admire. Sat Oct 31 09:31:50 -0700 2009 1087059 CarrieWas218 1 5145831 Thanks for the report...I haven't been to Aziza in a while and perhaps I spoke a bit too soon when I said in another concurrent thread that I didn't find their portions to be small...though precious and small aren't necessarily the same thing, and after an experience at another restaurant (Not Aziza) last night where the large size of the portions was a turnoff...perhaps there are worse things than previous. In any event, glad to hear you thought it was still outstanding. However, what really caught my eye about your report: Humboldt Squid? Really? I assume you really do mean the species and not just garden variety squid that was fished from Humboldt County. somewhere.. I'd be very curious to hear what you thought of its taste compared to Monterey squid...(the stuff we normally eat around here). For that matter, I didn't think there was any commercial fishery for Humboldt Squid, and am very curious to know where the restaurant sourced it, if that is in fact what is was. I did once see a Humboldt squid lying on the commercial dock in Monterey, and supposedly for sale, after a fisherman brought it up in his net, but I've never seen it on a menu. Tried googling, and came up with the article linked below, which does imply there is no commercial fishery, at least in the Pacific Northwest: http://seattletimes.nwsource.com/html/localnews/2009859494_apwahumboldtsquid1stldwritethru.html Sat Oct 31 17:22:40 -0700 2009 5145063 10158 susancinsf 2 5145898 What restaurant last night where the large size portions were a turnoff? Sat Oct 31 18:03:13 -0700 2009 5145831 17872 sydthekyd 2 5149281 Susan, the menu specifically cited Humboldt Squid. I've e-mail their fish monger in hopes of a clarification for you, but I haven't heard back yet. Shane, I agree that Aziza is as good as ever -- if not better -- it is simply different from its genesis. That does not necessarily mean it is a bad thing at all. But I have been writing about Aziza for more than five years now and if one were to go back to my earlier posts, a new diner would definitely be expecting a far different experience now than what was even being produced a year ago. I saw many Moroccan dishes on the menu (as you ordered). It just used to be predominantly more Moroccan (as cited by my initial entrées) than exists now. Of all the dishes I tasted on Friday evening, the Moroccan spices were less evident and a tad more muted. Mon Nov 02 10:14:08 -0800 2009 5145831 1087059 CarrieWas218 3 5150025 Carrie, here is a wikipedia link to humboldt squid: (http://en.wikipedia.org/wiki/Humboldt_Squid). It is essentially giant squid, it is cleaned and cooked like monterey squid just instead of being 1-2 oz it is 20-50lbs and generally we use the body and not the tentacles. Louis Maldonado CDC Aziza restaurant Mon Nov 02 13:38:31 -0800 2009 5149281 40858 youngone 4 5150063 I noticed James Syhabout also has it on his menu. http://www.flickr.com/photos/arndog/4037034279/ Mon Nov 02 13:49:11 -0800 2009 5150025 13773 oysterspearls 4 5150348 Thanks for enlightening us, Louis! Mon Nov 02 15:23:08 -0800 2009 5150025 1087059 CarrieWas218 3 5152736 yes, thanks, i see the verification from the restaurant below (although the Wikie link didn't work for me). How did it taste? Was it chewy? Tue Nov 03 12:40:58 -0800 2009 5149281 10158 susancinsf 4 5152856 It was very tender. And I heard from the fish monger this morning who assures me they are the real thing: "Up to thirty pounds a piece and they taste damn good too. I have a bunch due in on Thursday, if you have a hankering." Tue Nov 03 13:07:32 -0800 2009 5152736 1087059 CarrieWas218 4 5153364 the wikilink just had an extra parentheses at the end. or just start a new search. Tue Nov 03 15:41:46 -0800 2009 5152736 72348 nicedragonboy 5 5153381 http://en.wikipedia.org/wiki/Humboldt_Squid Tue Nov 03 15:47:56 -0800 2009 5153364 105235 wolfe 1 5148688 We went there a couple of nights ago and thought the dishes were big on Moroccan flavor. The spreads, pumpkin soup, and braised lamb were loaded with Moroccan spices. We also had the duck, which was less of a Moroccan flavor, but still perfectly cooked and very delicious. I think it depends on what you order. I also noticed that the presentations were more "precious" as you say. By that I'd say they were more constructed than before, but not annoyingly so. Portion size is not small. Aziza is as good as ever. Mon Nov 02 07:24:36 -0800 2009 5145063 130031 Shane Greenwood