The scent of rosewater fills the room, and light fixtures cast a dim glow over the deep blue banquettes that call for canoodling. The food itself is also quite seductive. In keeping with the Bay Area ethos, chef Mourad Lahlou drops names all across his menu so you can be clear about the provenance of his ingredients: Prather Ranch lamb shank, Brokaw Nursery avocado, and Devil’s Gulch Ranch rabbit—all prepared with the flavors of Morocco. Basteeya, a savory pastry filled with chicken and almonds, is dusted with cinnamon; guinea hen, accompanied by purple mashed potatoes, is infused with saffron. Light and delicate, Lahlou’s couscous bears no resemblance to the standard inedible pellets. Parking is often a headache in this stretch of the Richmond; wisely, the restaurant offers valet service. (S.H.)