“ Incredible new Med restaurant in the Presidio, interior is stunning! We sat at the chef's bar top. The artichoke dish and pork souvlaki were excellent appetizers. We also got the lamb chops that were amazing. Excellent cocktails with a wide range of eclectic liquor brands. Servers were attentive. ”

“ 浅浅试水，不错吃 Midye Dolma Istanbul-style stuffed mussels, currants, dill 【酿贻贝】 冰冰凉凉的开胃菜，意在展示伊斯坦布尔的街头小吃，米饭绵软，可惜贻贝的鲜度不太明显，醋栗虽然失去了本身的香甜，好在颗粒饱满，咬起来有些糯、有些滑 调味咸甜均衡，一时竟说不出到底谁占上风，淡淡的酸和辣也只是作为点缀 Duroc Pork Cheek Souvlaki Crispy potatoes, mustard crème fraîche 【杜洛克猪脸颊烤串】 猪脸颊肉真是好绝的部位，少肥多瘦，仅用极简的盐烤就能最大程度展现出食材本身的鲜美，火候恰到好处，软嫩的肉质中带着富有弹性的纤维感，通过咀嚼还能回甜，所有的油脂也已经完全转变为糯弹的胶质 炸土豆条几乎达到了干脆面的酥脆口感，灵魂蘸酱浓稠到糊嘴，充满奶香和发酵酸，醋渍辣椒可谓是点睛之笔，极酸的汁水逐渐浸湿土豆脆，完美地中和了咸味 Saturnalia rum blend 朗姆酒｜caramelized pineapple 焦糖化菠萝汁｜yogurt 酸奶｜hawajj 也门混合香料粉｜rose 玫瑰粉｜antep pistachio 土耳其安特普开心果｜lime 青柠檬 特调鸡尾酒的名字都好抽象，围绕着土耳其文化，还挺有意思的，当然也能给做基础款，不过，"快准狠"是此类餐厅吧台的出品宗旨，可以好喝，但很粗糙 这一杯以古罗马农神节命名，用雪克壶摇制完成的酒液先入杯，紧接着迅速添满碎冰直至冒尖，最后撒上玫瑰粉和切碎的青柠檬皮，每种配料的呈现都简单直接，整体味道主要来自于辛辣刺激的酒精、酸甜的菠萝汁、以及清新微稠的酸奶，毫无融合度可言 Layered 'Baklava' Napoleon style baklava, pistachio cremeux. Antep pistachios, raspberry sauce 【蜜糖果仁千层酥】 酥皮表面铺满了土耳其安特普开心果碎和香料粉，清新的草本气息扑鼻，硬脆的口感中略带酥香 改良了传统配方，没有那般死甜，还多了几分咸香，夹层里是开心果奶酱，绵密又不失空气感，甜美、柔和、轻盈，吃完一整个也未觉厚重和油腻 搭配树莓果酱，质地虽然有着较强的流动性，但人工胶感也挺重的，调味以天然的果酸为主，却还是不敌果仁蜜饼的甜度，只要吃了一口酥皮之后，树莓的味道就完全隐藏 ”

“ Dalida is a such a treat! We ate at the bar in the open kitchen and loved the vibe being able to see dishes prepared helped inform our dining choices. We tried a pretty large variety of dishes from the artichoke heart salad, mezze platter, and octopus. The octopus is absolutely incredible. Such a great presentation and the favors are very satisfying. The lamb shoulder was the most comforting entre easily shareable for two. Service is on the chilly side, not sure why, but no one smiles at all. Not sure if they're being very serious in they're not very happy about their work environment. All in all, dinner was so delicious. We can't wait to return. ”

“ I just had dinner here and all I have to say is: WOW My expectations were high and they were met. We ordered: California Tah Dig, breaking bread (signature dish), and Mt Lassen trout w Cous Cous. Every dish was exceptional. Cocktails were also exceptional! I do not remember the name but I ordered the only mezcal cocktail and it was incredible. My only regret upon finishing my meal was that I was full and couldn't eat or drink anymore haha. Service was exceptional - we sat at the bar, everything was brought to us quickly but not rushed in between dishes. I can not wait to come back here! ”

“ I went to a birthday party last night at Dalida. This is a very special place with very unique Eastern Mediterranean Turkish flavors located in the beautiful Presidio. Parking was amazingly easy. The service was just meh, they were pretty busy and our table wasn't ready for 30 minutes after our reservation time. The bartender was not that friendly. I wasn't looking for a super cheerful person just maybe a little bit more welcoming. The alcoholic drinks were pretty good nothing spectacular. I enjoyed the nonalcoholic tea with delicious sweet foam more than I did, the alcoholic drinks. Our waiter was nice even though I could tell that they were getting a bit impatient by us staying so long. For dinner, we tried the 12 hour lamb shank . I heard it was phenomenal, but I was just not so into it the flavor or taste of the meat. Some of the other appetizers we got were really good. The freshly made pitas with four dips was a crowd pleaser. I enjoyed the seafood app on top of rice and loved the noodle and feta dish with green sauce. What also blew me away was the dessert. We had a delicious chocolate mousse with a coffee infused cream and roasted hazelnuts. I would definitely come back here for the pitas and dip, along with the pistachio coffee or the amazing foamy tea drink. ”

“ I was skeptical of a place that claims to fuse six cuisines into one -- Turkish, Greek, Armenian, Jewish, Arabic, and Persian -- but somehow Dalida manages to harmonize them all together in a truly satisfying menu. It's no wonder they earned Eater SF's "Restaurant of the Year" for 2023. The ambiance is bright, clean, and upscale. Being in the historical brick barracks with a large expanse of green lawn out front almost makes you feel as though you're in Charleston, SC rather than the Presidio of SF (if it weren't for the iconic Golden Gate Bridge in the background). Its location is surprisingly easy to navigate to and has a parking lot across the lawn (but be warned that public transit is not as accessible here as driving). There are so many good things to try that I would recommend coming with a group -- our party of 6 meant that family style could maximize the number of things we could try. We're so glad we did it this way! The service was lovely and helpful, giving us strong recommendations and taking care to bring fresh plates throughout the meal. Now for the food -- wow, so many exciting and flavorful things to savor! DO: Arayes Burger (my personal favorite), Kayseri Manti dumplings (the majority favorite), Saffron Tahdig (best Persian rice in the Bay!), and Breaking Bread (pro tip: the fluffy pita bread is SO GOOD and you should order extra pieces to soak up sauces from the other dishes!!) DON'T: Aleppo Half-Chicken (tasty but not particularly unique or interesting), Espresso Martinis (they were just okay) CONSIDER: Octopus and Sujuk (it's the most "instagrammable" dish but was more fun to look at than eat, only get it if everyone truly enjoys octopus). Heavy, hearty, and full of flavor, Dalida is the type of meal we'll be talking about long after we've eaten it. While it's pricey and requires a reservation well-in-advance, it's the perfect lunch or dinner spot for a special occasion (plus, look at that wallpaper!). ”

“ I had Dalida bookmarked for months after reading a nice interview on Eater with the two founding chefs, Laura and Sayat Ozyilmaz. The northern edge of SF in the Presidio is difficult to reach after work in the South Bay. I finally had an opportunity to visit after an interview shoot in SF, so I made a same day reservation to try out Dalida. It seemed that the Breaking Bread was a must-try appetizer. The singular pita bread reminded me of the polenta bread at Rolo's in NYC. Super fresh and steam erupting from inside the pita when you cut and teared off pieces of it. The dip sauces were also flavorful and varied. It was a cornucopia that included everything from yogurt, tomato and hummus dips along with a variety of olives and pickled vegetables. I perused the cocktail menu, and settled on the Pasha, which is a sublime blend of strawberry and tomato grenadine with tequila, thyme, rose geranium and clarified milk. Slightly floral, fruity and not overpowered by the tequila. I contemplated whether I wanted to try the Su Borek or Manti. The friendly waiter suggested the Manti. It was a superb dish with a tart tomato flavor surrounding buttery little dumplings that were perfectly chewy. I really enjoyed the Manti. The outdoor patio in August after work was a perfect wind-down dinner that left a nice impression on me. I finally had a chance to return after a visit to a nearby embassy. This time I was seated for lunch at the Chef's Counter with my mom. It was exciting to see all of the dishes being prepared right in front of us. An army of cooks slipped past each other in the open but tight kitchen to refill mushroom jus and shuttle plates of lamb. Best of all, Chef Laura put the finishing touches and shouted out commands like the captain of a tightly-run ship. When Chef Laura personally brought us our Su Borek and Crispy Lamb Ribs, I had a chance to compliment her on the amazing food and congratulate her on the restaurant, which she was appreciative of. My mom really enjoyed the lamb, which was cooked to perfection. So tender it was falling off the bone, yet it had a flavorful crust on the outside. The much anticipated Su Borek had the texture of lasagna, with a green spinach-based sauce finished with whole pine nuts. It was pleasantly lighter than I expected, despite the ricotta inside and cheese grated on top. I also ordered a cocktail named "Efendi, the Gentleman", which contains Mezcal, urfa biber, tamarind, and lime. It was served in an etched metal goblet topped with a straw dipped into a dome of shaved ice. I enjoyed the balance of mezcal with the juices. We are fortunate to have a restaurant of the caliber and excellence of Dalida in the Bay Area; it is truly a gem. They deserve all the accolades in the world. I will definitely return to try the tasting menu and more of the dishes. Hopefully soon. ”