california cuisine, fresh beer,
local wine & craft cocktails
We at Azu Restaurant & Ojai Valley Brewery believe the best dishes & beer are made from fresh ingredients. We look to the local farmers that we know grow quality organic and natural produce, that help give our menu that special California twist. Our bar menu is filled with craft cocktails with juices squeezed right from Ojai's citrus orchards. We feature our sister company Ojai Valley Brewery on tap and over 20 local and International wine's by the glass including wines from The Ojai Alisal Vineyard.
Executive Chef and Owner Laurel Moore strives to provide the tastiest and freshest ingredients while preparing her dishes with the pure natural flavor of local farm driven produce and flavors of Spain, the Mediterranean and North Africa. We offer Organic, Vegan, Gluten Free, Vegetarian as well as healthy nutritional options for kids. We cater to couples nights out, breakfast, lunch, large parties, wedding receptions, rehearsal dinners, wedding brunch, happy hour connoisseurs, anniversary celebrations, outdoor dining, tapas tastings, wine & beer flights.
Whether you are looking to escape from the hustle and bustle of the city or are an Ojai local in need of a special night out, our destination style atmosphere and farm fresh California Tapas, fresh juice cocktails, and local wine and beer, is the perfect place to find sanctuary within a culinary-inspired establishment.
“Many restaurants on Ojai Avenue have come and gone — and more have come — over the years, but Azu has remained, like a loyal friend. For 13 years and counting, Laurel Moore and her daughter have stuck to their culinary mission: farm-fresh tapas and local wine and beer. Sure,
they now have live acoustic reggae and bottomless mimosas (and sweet potato waffles and blueberry lemon pancakes) for Sunday brunch, but what makes Azu the place to be in Ojai Valley is one particular dessert: chocolate soufflé with fresh whipped cream and salt caramel gelato. Be sure to order it ahead of time, as it takes 20 minutes to bake.”
— Jessica Koslow - L.A. WEEKLY ( To see the original post, click here.)