San Francisco Restaurant Guide

SF Weekly says - At Aicha, a modest new Moroccan restaurant on Polk Street, you'll get all the highlights you'd find on the menus of fancier North African places around town - garlicky dips; b'stilla, a pie stuffed with chicken; long-stewed tagines seasoned with cumin and paprika; grilled kebabs served with saffron rice - but without the belly-dancing that often comes with the pricey prix-fixe.

An ethnically diverse country, Morocco is considered the bridge between Africa, Europe and the Middle East. Throughout history, Morocco hosted many people coming from East (Phoenicians, Carthaginians, Jews and Arabs), South (Sub-Saharan Africans) and North (Romans, Vandals, Andalusians (including Moors)). All those civilizations have had an impact on the social structure of Morocco. It conceived various forms of beliefs, arts, literature, and of course the cuisine.

Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries long interaction of Morocco with the outside world. At Aicha, we are and will be doing our best to preserve the authenticity of the cuisine. The management and the chef are committed to deliver an ultimate Moroccan experience. Customers are going to be treated as guests while the food will conjure up images of intense colors, tastes and smells.

In our opinion, the term traditional does not only pertain to food. It applies to the way we do things, from conception to inception, how our concept evolves, how our team members interacts with one another, and ultimately how it all translates to the customer's experience. To reach out to its broad spectrum of clients, Aicha uses a three-tier business approach that involves restaurant, take-out, retail and catering. It is also committed to its workers, the community and the environment.