Owner Jamal Zahid has reimagined his Temescal restaurant space — which formerly was called Tanjia — under the leadership of a new chef who has recreated the menu to feature “Moroccan-inspired California cuisine.” Executive Chef Eric Lanvert has “deep roots” in the Bay Area, having worked at or owned a number of San Francisco restaurants, including Rue Saint Jacques and Cote Sud. Local, farm-fresh organic ingredients are the rule, and most dishes can be ordered as half- or full-sized portions. Chorizo-stuffed squid, mussels in saffron broth and day boat scallops were among the highlights during a pair of recent visits.
Doukkala is located at 4905 Telegraph Ave. in Oakland, and is open Tuesday through Sunday from 5-10:30 p.m. The restaurant opened in April, and Nosh was invited for a complimentary meal for two to try it out. See the May 2014 menu here (subject to change). The wine list appears here. (Photographs by Emilie Raguso.)
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Emilie Raguso (former senior editor, news) joined Berkeleyside in 2012 and covered politics, public safety and development until her departure in 2022. In 2017, Emilie was named Journalist of the Year...
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