Dalida is a modern Eastern Mediterranean restaurant by James Beard Award semifinalist chefs Laura and Sayat, on the Main Parade Lawn in San Francisco’s Presidio. Inspired by Istanbul and the Eastern Mediterranean, its California-driven menu celebrates seasonal ingredients through house-baked pita, vibrant mezes, börek, kebabs, and seafood.The cocktail program is led by Evan Williams, a 2026 StarChefs Rising Stars Award winner whose work at Maria Isabel earned Michelin recognition. Wine Director Jerry McGie’s wine program has earned Wine Spectator’s Best of Award of Excellence (Two Glasses).Guests can dine in a dining room, at the lively bar or open kitchen counter, or on the patio overlooking Alcatraz.Featured in the Michelin Guide, Dalida has earned James Beard Best Chef: California semifinalist honors (2024–25), San Francisco Chronicle Top 100 recognition (2026), San Francisco Magazine’s Chefs of the Year (2025), and OpenTable Icons honors.
In San Anselmo, about 25 minutes north of San Francisco, chef-owner Ron Siegel runs an upscale yet casual spot built around a tasting menu. He works with the freshest ingredients and aims to draw out whatever is on the plate.
Birdsong is a two Michelin-starred restaurant in San Francisco that honors local, seasonal ingredients through refined, fire-driven tasting menus. Rooted in whole-animal butchery & peak-season produce, Birdsong reflects a deep respect for craft, place & the natural world.A live wood-fired hearth anchors the kitchen, where fire & smoke are treated as essential ingredients—transforming humble elements into something quietly profound. Cooking here is an act of acknowledgment: of the hands that harvest, the traditions that guide, & the community that gathers.Menus are paired with a wine program that balances classic expressions with underrepresented producers, selected to echo the restaurant’s grounded, expressive philosophy.Whether seeking discovery or reflection, guests leave Birdsong feeling lighter in spirit, more connected, & deeply nourished.
A contemporary Mexican restaurant by Top Chef: Wisconsin semifinalist Chef Laura Ozyilmaz and Sayat Ozyilmaz (joint Star Chefs, San Francisco Chronicle Rising Stars, James Beard semifinalists, recipients of Eater's Best New Restaurant and Esquire's Best New Restaurant in America 2023) grounded in heritage, craft, and community.Our cooking is rooted in the regional traditions of Mexico—shaped by memory, seasonality, and place—while expressing them through the lens of Northern California’s extraordinary produce and purveyors. The food is soulful and generous, built on time-honored techniques, vibrant flavors, and a deep respect for origin.
Please note the for Fall Restaurant Week we will only have our 8 course and our Restaurant Week menu. After 10/24 we will be back to our normal menus.Cozy, intimate, and romantic—Chef Greg Lutes has created a unique, innovative dining destination in San Francisco's Bernal Heights.Renowned for his signature Uni Crème Brûlée and a global approach to Californian Cuisine, Chef Lutes offers a daily changing menus that include a 5 course tasting with supplemental courses and our ala carte menu that showcases hyper-seasonal produce juxtaposed to include global flavors. Take a journey of the senses with his curated tasting menu, or sit back and create your own experience. We are proud to have been awarded the Wine Spectator Award of Excellence from 2022–2025 and recognized by the Michelin Guide from 2021 to the present. Polished service and an extensive wine list make dining at 3rd Cousin an event to savor and remember.
