Laura and Sayat Ozyilmaz, Chef
Laura and Sayat Ozyilmaz, the duo behind beloved pop-up Istanbul Modern, debutedtheir highly anticipated restaurant, Dalida, on June 30th, 2023. The full-service restaurantshowcases the warm hospitality, fresh ingredients, memorable flavors, and rich culture ofthe Eastern Mediterranean. Since opening, it has garnered widespread acclaim, securing acoveted spot in Esquire's Best New Restaurants in America, being named Eater SF'sRestaurant of The Year, and appearing on the San Francisco Chronicle's 15 Best Bay AreaRestaurants of 2023. The bright and comfortable space seats 120 and is located on the southwest corner of theMain Parade Lawn in the Presidio of San Francisco. The restaurant is comprised of threedistinct spaces, creating a sense of intimacy and coziness. It features a main dining room, aprivate dining room, and a gorgeous chef's counter with views of the kitchen and windowson both sides. The front patio overlooks the expansive field and, in the distance, the SanFrancisco Bay.
"When we were looking for a space for this restaurant, we knew that we wanted to be integrated into the local environment," says Laura. "From chatting with the owners of other nearby businesses to picking fresh flowers from the community garden, we feel a profound sense of belonging in this beautiful location."
The chefs, who hail from Mexico and Turkey, met as students at the Culinary Institute ofAmerica in Hyde Park, NY. After spending their honeymoon staging at 25 restaurantsacross Mexico and the United States, the couple decided to relocate to San Francisco.Laura started working at Saison, while Sayat took on a role in the kitchen at Mourad.Within a few months they had launched a pop-up, Istanbul Modern, celebrating thekaleidoscope of cultures that intersect in this ancient city. Next, Laura and Sayat were theopening co-executive chefs at Noosh, where they garnered accolades for their inventiveyet approachable Eastern Mediterranean flavors. Dalida is grounded in a bedrock of culture, community, and tradition. The essence of themenu—and the raison d'être that has carried the chefs through their career—is the act ofbreaking bread and sharing a meal across the table.
