Dalida

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

These grilled oysters are slurpable delights. Pork sujuk adds just the right amount of umami to each mollusk.

photo credit: Melissa Zink

California Tahdig

This is kind of over the top and ridiculous (especially if you get it with caviar), but we love it anyway. The uni and trout roe are a nice contrast against crispy saffron rice.

Octopus And Sujuk

Pork sujuk again, this time topped over sliced octopus that’s coated with an olive-caper dressing. It’s not as life-changing as the oysters, but it’s still a win.

photo credit: Melissa Zink

Breaking Bread

One time this thick pita was over-starchy and undercooked, but on every other visit, it was one of the best pitas in the city—soft, warm, and fluffy. Of the three dips (plus pickles) that it comes with, the labneh and muhammara are the standouts.

Iberico Pork Souvlaki

Easily the best dish on the menu. The pork is fatty and juicy. The mustard sauce is tangy, and the shoestring potatoes provide a great crunchy carb. You should take a bite of the pickled pepper and pour its juice all over the pork fat.

Anatolian Erishte

This Turkish pasta is well-cooked (al dente) and very mushroom-forward. Though, it has a bit too much of the same earthy flavor.

photo credit: Melissa Zink

Cypriot Lamb Chops

These lamb chops are the epitome of “just because you can doesn’t mean you should.” They’re encased in ground lamb and caul fat, which makes these chops impressive technique-wise, but the result leans on the fatty and gamey side.

photo credit: Isabel Baer

Layered ‘Baklava’

The pistachio cremeux is about as fluffy as a goose down comforter and the raspberry sauce adds the right amount of tang. Get this dessert.

photo credit: Isabel Baer

Presidio Rose Tres Leches Cake

A moist tres leches, but shrug-inducing overall.