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Restaurants & Bars 9

veggie bastilla/basteeya at aziza?

augustiner | Jan 8, 200803:12 AM

i had my first, long delayed dinner at aziza tonight. i don't feel i have that much to add to the many reports and recommendations you can find here, but yes i enjoyed it very much. well, except the music was awful...

but while eating there i thought of specific friends, many vegetarian, who i think would greatly appreciate a meal here. i had the prix fixe tonight, which includes the bastilla as one of the five courses. the menu indicates that a vegetarian version is available. can anyone tell me about this? i want to bring some friends here and i think the prix fixe is a good option, but with this being an inevitable third course, i'd like to know how the veggie version plays out.

ok so a quick report: amazing carrot soup with blood orange wedges and pink peppercorns, tasty but not memorable spreads with good grilled flat breads: i think eggplant with aged balsamic , yogurt dip, and a pomegranate molasses piquillo pepper spread. tasty merguez sausages with a dip made of fromage blanc among other things, can't remember. a wonderful root veggie couscous (is it true they make the couscous in-house?), with carrot, parsnip or turnip, onion, raisins, and almonds. lamb chop with mint sauce on a surprising bed of chard, which was a bit salty but still outstanding, sweetened with a beet reduction, if i remember correctly. the bastilla, or basteeya, of course, which i was grateful wasn't too sweet. and dessert...well i had black cardamom ice cream, pear galette cookie, and hibiscus syrup. altogether it was good, but the ice cream itself seemed too...floral. i think i just like simple flavors in desserts.

back to the point, i think this would be an outstanding place to take veggie friends, but i'd like to know about that veggie basteeya/bastilla before going back to the set menu. especially since i felt that the spreads with flatbread was hardly the most enticing part of the salads/starters menu, and we specifically requested the sausage, so i don't know what the chef would have sent out if we hadn't.

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