7/23 Guest Chef Dinner with Dalida

We are honored to welcome Chefs Laura and Sayat Ozyilmaz of San Francisco’s celebrated Dalida for a special one-night-only Guest Chef Dinner at Frasca on Tuesday, July 23.

Set within the serene Presidio, Dalida is a love letter to the Eastern Mediterranean—rooted in heritage, memory, and a generous sense of hospitality. Chefs Laura and Sayat, partners in life and in the kitchen, draw from their respective backgrounds - Laura from Mexico, Sayat from Istanbul - to create a vibrant, plant-forward cuisine that reflects the richness and complexity of a region long defined by cultural convergence. Turkish, Greek, Armenian, Jewish, Arabic, and Persian influences all find a voice on the plate. Their philosophy is simple: fresh, responsibly sourced ingredients, meant to be shared across the table in the spirit of “little little in the middle.”

The couple’s culinary pedigrees span some of the most renowned kitchens in the world such as Eleven Madison Park, Le Bernardin, Café Boulud, Saison, and Mugaritz, and their work at Dalida is as thoughtful as it is expressive. They are committed to sustainability at every level: making stock from juiced limes, candying spent walnuts, composting food waste back into the community garden from which they source, and designing flexible menus that celebrate vegetables as much as any protein.

Shortly after opening Dalida, Laura dazzled audiences as a finalist on Season 21 of Top Chef, showcasing the creativity and cultural fluency that define their cooking. At Frasca, the duo will bring their signature lens to a collaborative menu steeped in story, soul, and the enduring traditions of the Eastern Mediterranean.

Join us for an unforgettable evening of conversation, connection, and extraordinary cuisine.


MENU

Canapes
Nixtamalized Sweet Potato
Goat cheese, Moroccan preserved lemons, candied sesame seeds
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Midye Dolma
Istanbul style stuffed Salt Point mussels, currants, dill
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Raw Scallop
cherry blossom shoyu, tart cherry vinegar, Sonoma olive oil, sumac


First Course
Breaking Bread
Smoked yogurt, muhammara, hummus, pickled vegetables, marinated olives
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Heirloom Tomato Fattoush
Za'atar croutons, pomegranate molasses
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Onion-poppy babka, simit, z'hug rugelach

Middle Eastern Pastas
Cretan Carob Pasta
Xinomavro pork cheek stifado, grilled Jimmy Nardello peppers
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Kayseri Manti
Little lamb dumplings, garlic yogurt, brown butter, urfa chilis


Family Style Entrees
Cypriot Lamb Chops
Lamb chops wrapped with lamb kebab and caul fat, hummus, jus
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Perde Pilavi
Pilaf encrusted in a flaky-yogurt dough
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Roasted summer squash
Rhubarb khemali, khmeli suneli spices

Dessert
Antep Pistachio Baklava
Phyllo crisps, pistachio ganache, raspberry sauce

$150 per person | $90 optional wine pairings

Tax & Gratuity additional