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.)
The Moroccan mint lemonade is a perfect way to cool down on a summer day ($5). For those wanting more of a kick, the restaurant makes two kinds of sangria in house ($7 a glass and $18 per carafe). Beer, hard cider and wine are also available.Owner Jamal Zahid named his restaurant after a region in Morocco known for agricultural fertility and its coastal fishing towns.Roasted baby beets with mâche lettuce and quail eggs ($6/12). Ask for the chef’s special Moroccan salt blend to take it up a notch. Roasted baby beets with mâche lettuce and quail eggs ($6/12). Ask for the chef’s special Moroccan salt blend to take it up a notch.Morroccan-style gazpacho soup is flavorful and refreshing; don’t expect it to be chilled ($4/8). Morroccan-style gazpacho soup is flavorful and refreshing; don’t expect it to be chilled ($4/8).The cozy interior hasn’t changed much, though low Moroccan-style seating has been replaced with more typical chairs. The tented ceiling, beautiful back cushions and North African-style lanterns remain. The cozy interior hasn’t changed much, though low Moroccan-style seating has been replaced with more typical chairs. The tented ceiling, beautiful back cushions and North African-style lanterns remain.Squid a la plancha: grilled and stuffed with chorizo, freekeh and tomatoes, served over tomato coulis ($11).Pacific Northwest day boat scallops sautéed with Jerusalem artichoke velouté ($14 for two scallops, $27 for four).What meal here would be complete without Moroccan mint tea? A handful of other organic offerings from Five Mountain Teas are also available: Bergamot black, Spring jade, Camelia blossoms, Doukkala tisane and Nile Valley chamomile ($4). What meal here would be complete without Moroccan mint tea? A handful of other organic offerings from Five Mountain Teas are also available: Bergamot black, Spring jade, Camelia blossoms, Doukkala tisane and Nile Valley chamomile ($4).The baklava has a beautiful crunch and a wonderful nutty filling. It comes with a pot of mint tea for $10.50.Créme brulée trio: tahitian vanilla, lavender and saffron ($8).In the back of the restaurant is a small, cozy bar.An area across from the bar has been repurposed as an intimate lounge section.Doukkala is a stylish new addition to Temescal. It replaces Tanjia, which was indeed in need of an overhaul. Doukkala is a stylish new addition to Temescal. It replaces Tanjia, which was indeed in need of an overhaul.Doukkala has taken the place of Tanjia on a busy Temescal block in North Oakland.
Hail all foodies! Nosh will soon launch Nosh Weekly, a free weekly email that will keep you bang up-to-date on all the delicious food, drink and restaurant news in the East Bay. Want to be one of the first to receive it? Simply sign up here.
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...
More by Emilie Raguso
