Dalida Restaurant

The Presidio’s Premier Restaurant Is Still One of San Francisco’s Finest | Eater SF

"More than two years in, this high-end, Top Chef–approved Mediterranean palace in the Presidio feels stronger than ever, a sweeping statement on the cuisine’s possibilities—from gastronomic riffs on cioppino to simmering cups of pistachio coffee. No meal here is complete without the saffron tahdig, a crispy Persian rice crowned with tart little red barberries, which best accompanies the 12-hour lamb tandoor or the Aleppo-style half-chicken, both meaty, well-seasoned displays of Sayat and Laura Ozyilmaz’s prowess. For something properly elegant, I like the octopus and sujuk: little slices of octopus ringed around the plate with Pollock-esque dots of olive-caper dressing and dashes of pork sujuk sauce; it’s not filling, but at $28 with crackers it’s an effective display of opulence and a staple of the menu. Desserts are as critical as the mains; since spring 2025, pastry chef Deirdre Balao Rieutort-Louis’s Eastern Mediterranean sweets have been a highlight—trust me when I say the Turkish-style, stretchy marash ice cream, especially the chocolate, is worth an order. The setting is stately, with old-school brick and waves of green from the Presidio’s Main Parade Lawn; the ambiance (and clientele) aren’t low-key, so dress to impress—I dropped by in shorts and felt pretty stupid. It’s tough to snag a table, but there’s usually a seat or two on the outdoor patio, and a 10–15 minute wait for the bar is often rewarded with top-tier service from a small army of staff." - Paolo Bicchieri