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...
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