SFReview
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Dalida, an upscale Eastern Mediterranean restaurant (by the chefs that used to run Noosh), stands out. It’s located in a historic Presidio brick building, and its beauty adds to this spot's pull. There are pastoral-themed murals, floral wallpaper, a colonial revival patio overlooking the green, and blue velvet banquettes. While the experience at this hot spot is pleasant, the food ranges from stellar (depending on the day) to lackluster.
Dalida is buzzy. The consistent hum of conversation in the always-packed place drowns out the pop/rock hits. In the back room at the chef’s counter, pitas are hurled into the wood-fired oven while staff continually holler out orders, adding to the action. Despite this place having a happening energy, it’s never hectic.
photo credit: Melissa Zink
photo credit: Melissa Zink
photo credit: Melissa Zink
photo credit: Melissa Zink
photo credit: Melissa Zink
The food is broadly Eastern Mediterranean-ish, with more Turkish and Greek influences. The menu also has range. There are thinly sliced octopus topped with pork sujuk, manti, an arayes burger stuffed with chive and kebab, and a large New York strip steak that can feed four. And because Dalida likes to mix and match flavors, desserts like a rose tres leches cake land on the menu.
When Dalida is firing on all cylinders, the hits shine. The freshly baked pita is as soft as a well-loved hoodie (it comes with tangy labneh, rich hummus, and nutty muhammara). The crispy tahdig is decadent, layered with glistening trout roe, buttery kampachi, Santa Barbara uni, and edible flowers. Never leave without ordering the great meaty combination of oysters suleyman with pork sujuk, or the fatty Iberico pork souvlaki. Both make a trek to the Presidio about as worthwhile as going on a sunrise hike on a clear day.
What else is worthwhile? The cocktails. They're inventive, and go big with citrus and Mediterranean seasonings. For a creamy drink that’s reminiscent of a perfectly executed piña colada, get the Saturnalia highball with caramelized pineapple, yogurt, and Lebanese seven spice. If you want a stronger, spicer kick, it’s the Efendi, The Gentleman with tamarind, mezcal, and hellfire whiskey all the way.
photo credit: Melissa Zink
photo credit: Melissa Zink
photo credit: Melissa Zink
photo credit: Isabel Baer
For a restaurant that leans into the fancy side, the food isn’t always consistent. One night, you might receive a wonderfully juicy lamb-filled manti slathered in tomato sauce. And the next night, it might arrive borderline cold, overly chewy, and with about as much sauce as a child’s butter spaghetti. Some of the more creative flavor pairings can also backfire. For example, the steamed corn masa in grape leaves (which is no longer on the menu) results in a bland, dry roll that sits on the tongue like sand.
We’ll look past the inconsistent manti and the creative risk-taking that sometimes doesn’t pan out—a trip to Dalida is still full of knockout dishes and is a fun time. Head here for a date with someone incredibly out of your league, or a nicer-than-average family dinner (you’ll be too busy drinking up a good-looking floral cocktail to notice any awkward dynamics). The ultimate path to dinner success is to grab drinks, some oysters suleyman and a pork souvlaki then be on your way.
Food Rundown
photo credit: Melissa Zink
Oysters Suleyman
photo credit: Melissa Zink
California Tahdig
Octopus And Sujuk
photo credit: Melissa Zink
Breaking Bread
Iberico Pork Souvlaki
Anatolian Erishte
photo credit: Melissa Zink
Cypriot Lamb Chops
photo credit: Isabel Baer
Layered ‘Baklava’
photo credit: Isabel Baer