#63 Meatballs with grapes at Aziza

April was a difficult month for me in the ICU at the county hospital. Little sleep, lots of overnight call in the hospital, sick patients. To celebrate the end of the month (and a return to normalcy for the month of May), B and I had dinner at Aziza at the end of last week. We'd been there once before with my parents, and remembered having a good meal. This time, however, we had a truly excellent meal.

We started with the flatbreads, seasoned and artistically served with three dips (roasted eggplant, tzaziki, and roasted pepper). Then we moved on to the signature dish, which A had warned me ahead of time wasn't always on the menu. Thankfully, the meatballs with grapes were available when we dined last week. Succulent roasted purple grapes alternated space on each skewer with similarly-sized, harissa-spiced meatballs. They were fantastic! B also had a burrata, avocado, and beet salad to round out our appetizers.

For mains, B had Wagyu beef, and I had delicious scallops. I don't think either was quite as good as our appetizers, but we enjoyed both. We finished with a banana dessert: banana crepe, banana-date fritters, and a creme anglaise.

Chef Lahlou definitely meets his goal of combining Moroccan-inspired cuisine with sustainable, local ingredients. Aziza is worth its Michelin star in my book!