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Kasbah



5800 Geary Blvd
San Francisco, CA 94121

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(415) 752-2222

Hours

  • Sunday: 5:30 pm - 10:30 pm
  • Monday: Closed
  • Tuesday: Closed
  • Wednesday: 5:30 pm - 10:30 pm
  • Thursday: 5:30 pm - 10:30 pm
  • Friday: 5:30 pm - 10:30 pm
  • Saturday: 5:30 pm - 10:30 pm

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4.8 of 5.0 from 77 reviews


price range:$26 to $50

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Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
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  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
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  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
  • Kasbah in San Francisco, CA
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Blogger Reviews of Kasbah

  • Musings and Mutterings of a Montreal Madame on Sep 24, 2013

    My personal favorite courses were the Scallops (I ate mine – and my son's), the sous-vide egg, and the deserts. Oh man, the deserts. We ordered one off the a la carte menu - a blackberry creation that was delicious, and then enjoyed the 2 desserts that came with the tasting menu.

    View Full Review

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Kasbah Reviews

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  • Jakub NeÅ¡etřilNicely intimate through good lighting & ambience. Tasting menu was awesome! They had no problem adjusting it for vegetarians. But be prepared for 3hr marathon.

    55555 by Jakub Nešetřil


  • Brian S.Once you drive out all that way, spring for the tasting menu to see what these guys are really all about. Wine pairing is very generous.

    55555 by Brian S.


  • SGet: basteeya

    33333 by S


  • Danny R.Lamb shank for sure.

    55555 by Danny R.


  • shaun hillinGreat fish and seafood

    55555 by shaun hillin


  • Marc D.Delicious food, adventurous drinks, and great date atmosphere.

    55555 by Marc D.


  • EaterMourad Lahlou redefines Moroccan cuisine from the must-order bisteeya, to sous vide short rib with carrot jam, to Melissa Chou's not-to-be-missed, and anything-but-rustic desserts. Come and indulge!

    55555 by Eater


  • Teresa YaoCocktails. Lamb. Chicken wings try once. Tartar not worth it.

    33333 by Teresa Yao


  • MichelleOriginal handcrafted cocktails at this cozy bar are well worth waiting for.

    55555 by Michelle


  • megan m.Duck confit basteeya was delightful. Cocktails were impressive. Loved al dente quinoa. The Cornish hen left lots to be desired.

    55555 by megan m.


  • Eyerusalem AmareWith jasonchaffee

    33333 by Eyerusalem Amare


  • Oriana W.Delightful tasting menu of Moroccan-inspired dishes

    55555 by Oriana W.


  • Jason L.Lamb shank, basteeya and just about everything is worth biting into with the unique combinations!

    55555 by Jason L.


  • TV Food MapsCheck out Aziza as seen on Best Thing I Ever Ate

    55555 by TV Food Maps


  • Chefs FeedLaurence Jossel, chef of Nopa, eats here on his nights off. He loves the Couscous.

    55555 by Chefs Feed


  • Ryan S.AMAZING selection of cocktails. Usually these new fan-dangled cocktail concoctions are a mess, but not here. Some of the best mixologist creations I've ever had

    55555 by Ryan S.


  • SFGateSignature drink: Like brandy? Try it muddled with persimmon, chai and brown sugar. If that's too sweet, there's vodka infused with cilantro and kaffir lime.

    55555 by SFGate


  • SFGateKiller app: Meatballs with grapes on a skewer, served over a bed of jicama slaw ($10), are the essence of sweet and savory.

    55555 by SFGate


  • SFGateBest seat: Sit at the bar if you'd like to see Aziza's bartenders in action. Otherwise, a circular booth tucked under one of the Moroccan arches is the best bet - the central tables feel exposed.

    55555 by SFGate


  • Ryan K.Basteeya is duck pastry well worth it. Spreads for an app are good but yes they charge for extra Flatbread.

    55555 by Ryan K.


  • Alan MizukiLove the back room, it has a colored glass window that lets in an evening light.

    55555 by Alan Mizuki


  • Nelson ElhageAmazing and unique cocktail menu. Try the concord grape (Laphroaig and grape juice!) or the almond (has little slivers of toasted almonds!).

    55555 by Nelson Elhage


  • Andre LazarChestnut soup with hazelnut soil. Wow. Hen egg with caviar. Wow. The tasting menu is totally worth it if you can afford it!!

    55555 by Andre Lazar


  • Jordan YoungDuck confit basteeya

    55555 by Jordan Young


  • Mauricio GarcíaThe Duck Basteeya is simply amazing.

    55555 by Mauricio García


  • Grace ShawCocktails.

    55555 by Grace Shaw


  • Laila L.Chicken basteeya

    55555 by Laila L.


  • Lies GunstHad the tasing menu and it was wonderful. Start off with one of their cocktails. Tell the waiter what kind you like and he will choose the perfect match for you.

    55555 by Lies Gunst


  • Harold C.Wonderful food

    55555 by Harold C.


  • Maybelle M.The duck basteeya. You want it in your mouth.

    55555 by Maybelle M.


  • Anjali A.Eat the chicken bastilla with your hands. Ask to sit in the back room on the cushioned banquettes.

    55555 by Anjali A.


  • Michelin Travel & LifestyleLamb confit + the famous duck basteeya have been known to cause swooning. Sip vodka infused with strawberries and chili. – Green Guide Editor

    55555 by Michelin Travel & Lifestyle


  • Travel + LeisureThe Moroccan restaurant Aziza is a favorite of designer Yves Béhar: “Chef Mourad Lahlou blows me away with his bold and vibrant dishes such as duck-confit bastilla.”

    55555 by Travel + Leisure


  • Hiten S.Get a side of the Harissa sauce. Amazing!

    55555 by Hiten S.


  • Oliver H.Must get: flat bread + spreads, duck confit. Lamb shank also fantastic.

    55555 by Oliver H.


  • Hailey C.Go for the flatbreads/spreads, summer squash salad (if it's in season), and definitely get some lamb (the lamb belly is divine!).

    55555 by Hailey C.


  • Ramsey H.No matter what you order, get a side of couscous with it.

    55555 by Ramsey H.


  • Will K.Try the spreads! My favorite was the yogurt dill (in the middle). Order an extra side of the flat bread when you're done with round 1 so it's still warm upon delivery.

    55555 by Will K.


  • Erin R.Get your wine by the bottle; the by the glass pours are just sad.

    33333 by Erin R.


  • Catherine Ann Q.Try the Avocado Salad - (via @Foodspotting)

    55555 by Catherine Ann Q.


  • Benjy W.Chicken wings are sumptuous.

    55555 by Benjy W.


  • Hugo B.Zagat 26, 1 Michelin star

    55555 by Hugo B.


  • Catherine Ann Q.Try the Almond Garlic Soup - (via @Foodspotting)

    55555 by Catherine Ann Q.


  • Anton S.Try the meatballs with grapes.

    55555 by Anton S.


  • Anton S.Chicken wings are on 7x7's Big Eat 2013.

    55555 by Anton S.


  • Joel A.Chicken wings

    55555 by Joel A.


  • Mirta K.The soup of the day, carrot and pears, very good ! The branzino (fish) bland and uninteresting, ($28) , you can forget this. The vegetarian couscous good, but not so. It was a disappointment .

    33333 by Mirta K.


  • David T.Duck Confit. Stop everything and order it now.

    55555 by David T.


  • Cristián S.Amazing! The chickpea starter has incredible textures and you barely need a knife to cut the delicious Lamb Shank

    55555 by Cristián S.


  • SammieCouscous is good. The Lamb Shank is HUGE.

    55555 by Sammie


  • John W.The pear ginger brandy is wonderful!

    55555 by John W.


  • Kelly P.Excellent cocktails, I recommend the cantaloupe, peppercorn, and chartreuse pisco. Lamb shank is tender and huge in portion. Couscous is delicate!

    55555 by Kelly P.


  • Michael G.Get the lamb shank!

    55555 by Michael G.


  • Jan P.The roasted beets are amazing... And ask the bar tender to make you a Quill-Negroni with a float of Absynth.

    55555 by Jan P.


  • AnnaIf you are trying to impress a girl, that is a great place to start. Very cozy ambience. The duck basteeya is a given

    55555 by Anna


  • Keren J.Try the drinks!!

    55555 by Keren J.


  • Donald W.I love this California cuisine with a med flair. Duck inside a pastry puff is killer (3 of 4 petals via Fondu)

    55555 by Donald W.


  • Moupali D.Huckleberry mandarin dry sherry pisco

    55555 by Moupali D.


  • Moupali D.Fennel dill saffron vodka

    55555 by Moupali D.


  • jonathan g.vegetarians try the handmade couscous with vegetables

    55555 by jonathan g.


  • La Dolce VitaOne Michelin star.

    55555 by La Dolce Vita


  • Dave E.Order everything. The basteeya twice.

    33333 by Dave E.


  • MthosThe tasting menu is the way to go.

    55555 by Mthos


  • Nathan K.Check out Chef Mourad's "New Moroccan" cookbook. Beautiful from cover to cover.

    55555 by Nathan K.


  • Nathan K.Absolutely love the food, service and ambiance here. The cocktails are creative and food is amazing. Like plates of art you don't want to touch! A SF favorite.

    55555 by Nathan K.


  • Idan B.Small dishes but every dish is a delight. The bastilla is a must!

    55555 by Idan B.


  • Alissa D.Eat the food. It is delicious.

    55555 by Alissa D.


  • Jeff T.Bar: muddled herbs, spices, vegetables, fruits. Here my Sparkling lambrusco grasparossa.

    55555 by Jeff T.


  • Jason C.Anything is good here. Try the spreads to start!

    55555 by Jason C.


  • Diana F.Looks like a themed Arabian Nights dinner on a cruise ship, but don't be fooled. Some of the best Moroccon food ever. Meatballs/grapes is clutch

    55555 by Diana F.


  • Examiner.comWondering what to start with? Try the Ocean Trout paired with avocado, hearts of palm, and chicken crackling seemed to be a deconstructed play on tuna tartare: simplistic but masterfully executed.

    55555 by Examiner.com


  • James G.Try the Almond Garlic Soup (via @Foodspotting)

    55555 by James G.


  • James G.Try the Walnut Cake With Oatmeal Ice Cream, Coffee Mousse, Blood Orange Jelly, And Prunes (via @Foodspotting)

    55555 by James G.


  • Nathan K.Fantastic restaurant! Salmon Roe and Meatballs are great starters.

    55555 by Nathan K.


  • Bon Appetit MagazinePastry chef Melissa Chou balances 3 diverse culinary traditions in her desserts—American, Chinese & Moroccan. Must order: burnt vanilla ice cream w/huckleberry, brioche French toast, & almond.

    55555 by Bon Appetit Magazine


  • FoodspottingTry the Beet Salad and spot it on Foodspotting!

    55555 by Foodspotting


  • FoodspottingTry the wagyu beef with harissa foam and spot it on Foodspotting!

    55555 by Foodspotting


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