Dalida Restaurant

The Art of Building a Menu With Shared Plates | Bon Appétit

"I appreciate Dalida’s intentional approach to shared plates: executive chef Sayat Ozyilmaz centers the restaurant around connection and breaking bread, and the menu and service are built to support that. Their “chubby” pitas are a hefty 5 oz. designed to satisfy four people, and the kitchen even reduced the bread’s oily surface so tearing is less messy. Groups larger than six are steered to a chef’s-choice set menu to avoid indecision, and servers undergo “information-heavy” training so they can confidently suggest ordering an extra kibbe or lamb chop (or doubling items) when pieces don’t line up with party size. The result is a place that tries to keep the focus on company and conversation rather than the logistics of dividing food." - ByMaggie Hennessy