The rather nondescript, cream-colored building that houses Aziza couldn't be more surprising from within. The interior is divided into a front dining room fringed with inlaid tables tucked into attractive archways and intimate niches, all glowing with soft red light. Beyond this, find another long and slender dining room clad in rose-tinted walls and cushy banquettes, as well as a Moroccan-style lounge with low seating and tiny tabletops. However, the side bar under metal lanterns is where the magic begins, as bartenders invent those signature exotic cocktails, like the red currant-thyme Pisco. Arriving on each table are white porcelain dishes holding the likes of golden brown basteeya surrounding a deliciously moist filling of duck confit, sweet raisins, and ground almonds spiced with cinnamon and ginger. Creamy farro mingled with a brunoise of tender carrots, sweet scallops, and a generous mound of Himalayan truffles shows first-rate skill; while roasted quail roulade paired with potato purée is enticingly enriched with a lusciously silky slow-poached egg. Anyone with a heart will fall for caramelized chocolate brioche French toast topped with a scoop of fragrant cardamom ice cream.