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Zagora--new Mission Moroccan

Breego | Dec 15, 200509:23 AM

It's the second week for this new Moroccan. Warm atmosphere, but the tables are small for the plates. There were only 3 other parties while we were there and the staff was so overeager that I'll bet they've been slow every night so far.

Mergez sasuage with hummus and seasoned green olives - Some pieces of the sausage were a bit overcooked and tough, while another piece seemed nearly raw. Woops.

Chicken bastilla - Very simple and I would say underseasoned and a little dry. The chicken was cubed, not shredded, and I don't think that part was seasoned at all - just the philo?

I had beef short ribs because I know Moroccan food fairly well and I wanted to try something other than tagine for a change. The portion was substantial and the meat was not too fatty (which I appreciate), but because of that, it probably could have used a bit longer stew time to soften up the meat a little more. The sauce was a rich, dark glaze of Moroccan spices and, as the chef came out to tell me, star anise. I thought that was a lovely and subtle combination with the slivered almonds on top and the small dice of asian pear on the side.

BF had the salmon - don't remember the prep, but it was a good-sized, thick portion that was overcooked for my taste. However, the BF loves his fish cooked through, so it was a win for him.

The list is affordable - most bottles around 30-38. We had a 2001 Cote d' Rhone for $34 - can't remember the rest of the name. It was easy to drink and paired fine with everything. Good for us wine novices.

Trio of custards - orange blossom, Moroccan mint and Sultan date. Actually, these were creme brulees. Although they were slightly warm and weren't given enough time to chill, they were each delicious on their own and as a trio. A very fun little treat.

Overall, I would say the food was good but pricey for the quality - $120 + tip for 2 apps, 2 entrees, wine, spark water and 1 dessert. (Entrees were around 18-20) However, the waitress and chef were so incredibly invested in our enjoyment that I would go back. The chef came out to talk and was very gracious and receptive to my feedback. I think they will work out some of the kinks.

Guerrero btwn 21st and 22nd, near Que Tal
Dinner T-Su, Brunch Sunday

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