Mourad

Transported to the vibrant streets of Morocco with just one bite this donut from Mourad is more than dessert.

It’s a sweet journey of flavors, where tradition meets culinary innovation.

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Honoring the remarkable achievements of
George Perezvelez. Our esteemed
Director of Operations.

Over the past four years, your exceptional leadership and unwavering dedication have profoundly impacted our team. Your commitment to excellence, collaborative spirit, and engaging personality have significantly strengthened our organization, fostering a culture of outstanding service and teamwork. Your efforts have not only enhanced our operations but also inspired each member of our team to strive for excellence. We are truly grateful for your unwavering support and exemplary leadership.

Sweeten your day with our newest treat a playful fruit crudité with luscious apricot bavarois,crafted from the farmers market’s finest! Dive into summer’s juiciest flavors with every bite.

Discover the pinnacle of sophistication with our exclusive caviar selection at Mourad San Francisco. Every pearl is a taste of pure luxury, meticulously curated for the most discerning palates.

Elevate your dining experience with us. 🌟🥂

Introducing our vibrant spring delight! Couscous with a twist! 🌼 Dive into a bowl of fluffy couscous drizzled with brown butter, tangy preserved lemon, juicy gooseberries, a hint of spicy harissa, and a sprinkle of crunchy almonds. A burst of flavors that screams springtime fun! 🍋🌶️

Mourad will be open this coming Monday, March 18th at 5:00 pm. Make your reservations now!
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Congratulations to our Chef De Cuisine, Rasika for being awarded Rising Star Chef in the San Francisco/Oakland area!

Star Chefs is an industry driven organization that brings communities together through the stories and visions of restaurant individuals.

Celebrations commence from Dec 1-15 during restaurant week where a few of her award winning dishes will be featured on our menu + other surprises! Come join us and congratulations to all the other stars!

OCTOPUS
winter squash . chutney . yuzu & ginger . bérbere

LAMB
chestnut . jujube . delicata . east african spice

FALL
bay scallops . beetroot . textures of pears . marash chile. ponzu

COUSCOUS
mushroom . blistered cranberry . pumpkin seed



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SHORT RIB . 72 hour sous vide . summer squash . gypsy pepper . nectarine . bone marrow reduction



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Better than you could dream it to be.

Open for Dinner Service
Tuesday-Saturday
5pm-10pm
Reserve on Resy or call:
📞 415-660-2500

TOMATO
early girl . sungold . fig . serpent cucumber . urfa



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DUCK LIVER
preserved lemon . melon . dill . sumac



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Mourad’s new summer bar menu is here!

We look forward to you sharing your weekend with us and our new libations.

SALMON. Ora king. Apple smoke. A study of corn in textures . tomatillo . padron pepper . trout roe



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SNAPPER
saffron . mushroom escabeche . red charmoula



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Meet our Sous Chef Manny Uy, born in the Philippines, rooted in SF!

Before beginning in the culinary industry Manny was a licensed pharmacy technician. His deep rooted passion for creativity and self expression led him to quit his 9-5 and pursued a career in the culinary arts.

Manny studied at the International Culinary Arts Academy in Cebu, Philippines. Upon graduating Manny did his externship at the Moevenpick luxury resort and spa. Deep down, he missed the excitement, adventure, and cuisine of San Francisco, and chose to return to the city he loves.

Manny began to polish his culinary skills at famed restaurants Jardiniere, Locanda, and Nomica and Worked closely with Chef Audie Golder, Chef Morgan Muller and Chef Traci de Jardin.

One summer night of 2018, his life changed forever. Manny passed by the kitchen windows of Mourad. He had dreamed about working with a Michelin award winning culinary team, and he knew he had to make it a reality. A month later he staged and was asked to return as a cook. Through consistency, dedication, and determination to his art, Manny worked his way to the position of Sous Chef.

Manny had always believed in “feeding your people”, as the best way to show love and appreciation. This is equally true as mentor and trainer in the kitchen. This dedication to the team has played an integral part in reopening Mourad post pandemic, as well as building, training, and stabilizing the kitchen brigade.

When he is not in the restaurant kitchen you would often see him in his instagram stories cooking for friends and family and spending time going on adventures with his wife and son.

Tomato - early girl . sungold . fig . serpent cucumber . urfa

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Meet Brionna Morrison our Executive Sous Chef! Brionna was born and raised in San Jose, California to a working-class
Family. Her multicultural background gave her deep and dynamic culinary roots with a unique blend of Filipino and African
American from her father and Hispanic, Hawalan and Creole from her mother.

Brionna became obsessed with cuisine at a young age constantly cooking in the kitchen with her family. One of her favorite pastimes growing up was watching the Food network channels. At the age of 10, Brionna told her parents said she wanted to be a chef and she would be on TV!

While in high school she enrolled in the Culinary Arts and Baking & Catering program at Silicon Valley Career Technical Educational center. She graduated high school with a technical background in culinary and attended Le Cordon Bleu of San Francisco immediately after high school.

To finish her degree she staged at the Michelin Starred “Mourad” in San Francisco’s FiDi district, and was offered an opportunity to join the brigade. Her dedication and spirit led her from chef de partie to Executive Sous chef.

Brionna is an early adopter, innovator, and is constantly expanding, exploring new experiences seeking out new techniques and information. This spark for dynamic action led her to become a candidate for the 2017 Bocuse d’Or in Las Vegas, Nevada. Although her team didn't win the event, Brionna stood out and was awarded the "Best Commis" of the entire competition.

With a passion service and a yriad of
Cuisines she looks forward to owning and managing her own restaurant. Until then, you can see her creativity and imagination featured on the Mourad and Aziza menus!

New summer sets are here!

Each is inspired by the very best seasonal produce the Bay has to offer, with unique culinary characteristics driven by our brilliant team of chefs.

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BASTEEYA
duck . apricot . rhubarb . mecalef . almond . verjus

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Quality, Consistency, Mastery, Personality, and Value.

The team at Mourad focuses on these core pillars of service to drive flawless results for our guests.

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