It is known as the first Moroccan restaurant to receive a Michelin Star, I wouldn’t celebrate it as that. Some of the Tasting Menu courses seemed New American and I was more intrigued with Mourad’s creativity and techniques than I was with his “New Moroccan” flavours. Aziza is ahead of the game and almost before its time.
It received James Beard Award nominations for the restaurant, Chef Mourad, and his Pastry Chef Melissa Chou. The restaurant and team is still on the rise and it’s a strong collaboration. The dessert menu should not be missed and Melissa’s talent is contributing to Aziza’s 1-Michelin Star rating.
The Tasting Menu was riskier and more exciting than the a la carte menu, and without trying the Tasting Menu I would have missed out. It wouldn’t have been bad, but I wouldn’t have been surprised and my dining experience would not have reached full potential. The flavours of Morocco were not always obvious, but the food still good.
Mourad’s personality came out in the Tasting Menu. His creativity is best expressed in his Tasting Menu and I wasn’t expecting it to get as intense as it did. He is a real chef who is passionate about cooking and the menu was progressive, artistic, and innovative to Moroccan cuisine.
The area consists of long time businesses and the market is full of iconic institutions selling meats, cheese, seafood, spices and produce. It would be a shame to visit Toronto and miss out on this since the city prides itself on diversity. Here is my self guided foodie tour of Kensington Market.
This menu was almost an edible translation of our Buick Encore culinary itinerary. The courses foreshadowed the series of events to come which I found very smart and well played. It’s a very unique restaurant and chef’s method of approach to food and menu conceptualization are one of a kind.
I compare it to a beautiful cashmere sweater that ages well and never goes out of style, but it is easy to forget with new fashions (or restaurants) always coming up. However when I remember to try it on again, it always fits regardless of age and it has European charm with Vancouver feel.
Thank goodness I never listened to my mother when she told me never to take food from strangers. Yes, I did it again. Mark Clarke is the cook and owner of Jamaican Thyme, his own catering company specializing in Jamaican food – but specifically Jerk chicken.