Family Fresh: Aziza's on Main

One of the joys of restaurant exploration is finding a spot that's been around for a while, yet is a new discovery for you.  The remarkable questions such as, "Why didn't I come here before now??"  or "How did I not know about this place?" hit the explorer's mind - Particularly if that experience is exceptional from the start.   My first visit to Aziza's on Main brought those questions to mind.   And not because the first impression was completely stellar, but simply because the place seemed to possess confidence: Confidence in its vibe, its product, and it's place in Richmond's restaurant scene.  There was a healthy buzz and the patrons seemed happy.

The exposed brick interior at Aziza's is comfortable, and feels a bit edgy with its stylish copper tables.  The raging hand-built brick pizza and bread oven peeking from the back seemed to confirm the message, "we make our own."   The places feels different from a typical small restaurent setup, mainly because of the connected deli, bakery, and oh, don't forget older brother's pharmacy down the hallway.   Good lord.   These people are local, rooted for generations on Tobacco Row.  And they're lebanese.  It's a hip joint and I liked it immediately.    Rusty Fallen, the co-chef, (and mother of the other chef) went out of her way when I was in for lunch to explain to me the family history, and how the tobacconists used to patronize her family's businesses.   Her son Billy, makes all the bread and it can be found around Richmond in places like Ellwood Thompson's. "Billy Bread" has an amazing texture and distinct flavor.  More restaurants and store should buy it!

The other evening I had dinner there with two very special friends of mine -  a nice catch-up after an insufferable week.  Prior to dinner I waited at the small bar, chatting with another friend while waiting for my party (who arrived shortly thereafter).  Ordering liquor drinks, such as a martini, is a bad choice at Aziza's.  Don't do it.  They're just not equipped for mixed drinks.    Stick with their beer and lively lebanese wine selection.  They should just get rid of the small liquor selection altogether.   The wait staff was more than tolerant, though agitated throughout our extended chat time at the bar.  I suppose I'll forgive the agitation because we didn't have a reservation and the tiny bar apparently isn't meant for normal barring .   Once our seemingly tolerant host sat us, the menu was given, and a lengthy introduction to the specials commenced.  The server was not that great.  At first she was sweet & nice - but then as hour rolled on, her end-of-shift stress became noticeable.   She kept interrupting our conversation with useless "assistance."  (Do you really need to re-fill my water after every sip?).  When a server is present too much at your table, it becomes annoying.  Go away!  Unseen and not heard; even if it is just a lebanese eatery. 

The Julia Child quote on the bottom of the enticing menu was charming:  "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients"    C'est vrai!   On the menu was a hearty listing of "Butchers Plates" & various domestic cheese plates w/ "accoutrements."  Wow.  Pig head anyone? Thank you for boldly embracing real meat and cheese Azizas!  Love.    For my small plate I enjoyed the "Perfect Egg" with prosciutto, arugula, wild mushrooms & mustard sauce. The mustard sauce was almost too bold, but I devoured the egg with my counterparts (which was poached, and really quite perfect). The Gazpacho with grilled bread on the other side of the table looked tempting.     For my main plate I decided to go the Red Snapper route. It was seared, served with corn, hot sopressata, haricot vert & lemon sauce.   Two words:  Done Nicely.  The snapper was bursting with flavor, seasoned with cumin & sprinkled with chives. Beautiful plating.    Meanwhile the crunchy sweet corn appeared to be fresh off the cobb (summer!!!) and it paired well with the peppery, heavy garlic sopressata lovingly laced on top of the fish.    The only complaint I'd have was the intense thickness of the lemon sauce, but hey, Julia Child may have approved.  Butter!

The Homemade Cream Puff at Azizas

A true restaurant makes its desserts.  Aziza's is famous for their homemade cream puffs.  So of course my  friends encouraged me to try one, which I did, but not until later.  Late that night, when I was alone, feeling the urge - i devoured the cream puffs and was thoroughly satisfied.  Oozing chocolate and cream enwrapped by a delicate pastry puff.  Really quite good.   Here's a photo of one I ate at lunch yesterday:  
I definitely look forward to future visits to Aziza's on Main and would encourage my fellow Richmonder's to experience it as well.  It's rare to find local and fresh food on this level, and I give this little place a definite nod of approval.  Thank you A & R for treating me to a enjoyable dining experience. 

Aziza's is open for lunch Monday - Friday, dinner Tuesday - Saturday, and brunch on both Saturday & Sunday.  Ring 804.344.1523.   

Austin