We built Dalida on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean.
Our food is best enjoyed shared across the table. The legacy of Istanbul, once Constantinople, is greater than meets the eye. It's the palace and the countryside, the business and cultural capital. From the Eastern-most to the Western-most point of the Western world, we tell a story of an Istanbul that could have been, a story of the Eastern Mediterranean that manifests itself in San Francisco, a city also built on seven hills, one that welcomes, empowers and celebrates all that want to be here.
In particular, they are committed to building flexible and plant-forward menus that give diners the option of having a fully vegetable-driven experience.
And because they are leasing the space from the Presidio, proceeds from the restaurant also go towards supporting a national park site. Of course, we put a great deal of thought into the food, beverages, music, design, and all the other details. However, the business of restaurants is all about the people who make it happen, and we put our team at the heart of this concept. Some are made of grapes that can only be found in their tiny, singular place in the world. While the names and varietals may be new, they still offer a sense of familiarity in the flavors, textures, and aromas that they provide.
Originally from Mexico, Laura has been immersed in the culinary world since an early age. She continued to focus on her business doing private events, consulting and teaching classes part time at The Culinary Institute of America. Sayat worked as the Executive Chef of the CIA Copia, running a multi-channel conference center and venue with several restaurants. He has worked in bars from Moscow to Bangkok in the intervening years and brings his love of international hospitality to everything he does.
