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"Best Hummus I’ve had in the USA"
@steve_phelange
"Very hard to get but absolutely top notch! "
@ludocay
"Michelin Guide mention 2024 The lush seclusion of the Presidio seems at first an unlikely locale for a restaurant hotspot, but once the charisma and talent of married couple and co-chefs Laura and Sayat Ozyilmaz are factored in, the popularity here is a foregone conclusion. The menu is broadly Eastern Mediterranean, drawing inspiration from the melting pot of Istanbul, with a bounty of dishes — from flaky, cheesy borek to juicy short rib kebabs with sweetbreads-that are well-suited to sharing with a group.Whatever else you opt for, consider it all but mandatory to start your meal with "breaking bread," an assortment of spreads, olives, and pickles, served with superlatively pillowy, toasty pita that is rolled and hearth-baked to order-you're unlikely to find better in the Bay Area."
@nchavotier
"Eastern Mediterranean from founders of Noosh"
@mike.delucchi
"Eastern Mediterranean - Reservations hard to get with some walk in bar seats Brunch Shared dishes Big menu might go with $75 tasting menu Breaking bread Octopus California Tahdig Best New 2023 At Dalida, located in a beautiful, historic brick building in the Presidio, San Francisco’s gorgeous national park, you’ll find a massive menu that celebrates all cultures and foodways of the eastern Mediterranean and the Levant. Greek pork-cheek souvlaki sits side by side with Turkish çöp sis (short-rib kebabs), while juicy Lebanese meat-stuffed flatbreads are dipped in spicy shatta, a Palestinian fermented hot sauce. Literally break bread with thick, fluffy, steaming pita and dip it into a rich, creamy, smoky labneh. What husband-and-wife co-chefs Sayat and Laura Ozyilmaz are attempting to do is tell the story of an Istanbul that could have been, a world where everyone is welcome and happily coexists. The notion is idealistic—but something to strive for now more than ever. —O.M. It wasn’t the powerful Eastern Mediterranean cooking nor the stunning Presidio location of Dalida that made me smitten. It was the tender love that radiated from the chefs. The blockbuster restaurant represents the return of former Noosh chef duo Laura and Sayat Ozyilmaz, whose Mexican and Mediterranean cultures are weaved together on the menu. The merger is best encapsulated in the moist tres leches cake ($12) topped with rose jam. But the most haunting dish is the cloud-like chubby pita ($18), plucked out of a hot oven and served with an assortment of dips and pickles. Nestled into the Presidio, Dalida serves Eastern Mediterranean cuisine that’s perfect for a date and can easily pair with a walk through the area’s picturesque natural spaces. But inside the stunning restaurant, the food and drinks will also vie for attention with dishes such as a 12-hour lamb tandoor and sea urchin tahdig, or the Anatolian martini made with olive oil-washed olive leaf gin with dry and blanc vermouths and olive brine. The dessert menu is also worth a glimpse if you’re looking to stretch out the night. James Beard Best chef"
@chaunch26
"Breaking bread Tres leches rose jam Stretchy ice cream"
@dici4