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Stand-outs at Aziza? [SF]

Going to Aziza after a long absence and the menu has changed. Any recommendations, either revelations or disappointments? Anyone tried the duck confit basteeya?

http://aziza-sf.com/food.html

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  1. the chicken bastilla is absolutely ethereal - i'm disappointed to see that they're doing duck instead, but i'd imagine it's still great.

    the lamb shank is also not to be missed.

    note that both of the above dishes certainly have a sweet component to them (which i happen to love), but others have found them too sweet.

    3 Replies
    1. re: vulber

      A basteeya is traditionally made with that sweeter element, often with pomegranate, dates, etc. and sometimes with powder sugar on top.

      1. re: sugartoof

        Not only that, but basteeya is traditionally made with squab, so duck is much closer to the true flavor than blander chicken.

      2. re: vulber

        Favorite was probably the lamb with strong fennel flavor. The duck confit basteeya was ridiculous, as expected. Also really enjoyed the sardine. The desert was OK but left me wanting more.

      3. We had the duck basteeya about 6 months ago and thought it was fabulous. It was my favorite thing ordered that night. Generous portion too . . . hope you enjoy it!

        9 Replies
        1. re: vday

          They come in all sizes, but a generous size in a basteeya comes closer to a full pie, around 8" in size. Aziza's portion is a bit more modest.

          1. re: sugartoof

            the basteeya was listed under the appetizers . . . it was a generous size for an appetizer:-) - plenty for two

            1. re: vday

              Perhaps if you misunderstand what would constitute "generous" for that style cuisine. The Basteeya is sold for 2 and isn't currently listed as a starter, nor was it back when I went... but I'm glad you found it a suitable portion.

              1. re: sugartoof

                The Web menu lists the duck confit basteeya under starters and it's $22, no mention of it being for two.

                http://www.aziza-sf.com/food.html

                1. re: Robert Lauriston

                  "basteeya
                  baked phyllo pie with a filling of saffron braised chicken & spiced almonds, draped in powder sugar & cinnamon - for 2 to share - available vegetarian $18.
                  " http://www.aziza-sf.com/dinner.html

                  Your link is the updated version though, since it's $4 more.

                    1. re: Robert Lauriston

                      apparently now it's been transformed into an eggroll.
                      http://sf.eater.com/archives/2012/10/...

                      when we went in July, it was still the traditional one.

                      1. re: drewskiSF

                        That video's confusing, it shows him making both a little eggroll-like cylinder that's about two bites and a pot pie that two or four people could share.

                        Maybe the eggroll comes with the tasting menu and the pot pie is a la carte?

                        1. re: drewskiSF

                          I just went last weekend and it was still the traditional one. Kind of rich for one person, better for sharing.

          2. the duck confit basteeya is excellent, as all basteeya usually are it is sweet but I think that goes really well with flavour of the duck. I liked the squab too. Our meatballs were drier than I would have liked.

            1. The lentil soup is a stand out.

              1. The green farro with scallops was moan worthy.