{"id":195762,"date":"2026-02-27T01:41:11","date_gmt":"2026-02-27T01:41:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/195762\/"},"modified":"2026-02-27T01:41:11","modified_gmt":"2026-02-27T01:41:11","slug":"maria-isabel-the-new-mexican-restaurant-from-the-dalida-chef-couple-opens-in-presidio-heights-next-week","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/195762\/","title":{"rendered":"Maria Isabel, the New Mexican Restaurant From the Dalida Chef Couple, Opens In Presidio Heights Next Week"},"content":{"rendered":"

The much anticipated second restaurant from chef couple Laura and Sayat Ozyilmaz, the pan-Mexican concept Maria Isabel<\/a>, is readying for an opening early next week on Presidio Avenue in San Francisco’s Presidio Heights.<\/p>\n

Hoping to do for mid-range Mexican fine dining what Californios did over a decade ago for the upper end of dining spectrum, Maria Isabel is set to open March 3 at 500 Presidio Avenue. The location, the former Ella’s American Kitchen space, seems strategic, as chef couple Laura and Sayat Ozyilmaz will have to oversee two likely bustling restaurants at once \u2014 they opened their acclaimed pan-Middle Eastern\/Mediterranean restaurant Dalida in the Presidio almost three years ago. The two restaurants are just 1.4 miles apart, and you could walk it in 30 minutes if you had to.<\/p>\n

As Laura Ozyilmaz \u2014 the Mexican-born Top Chef Season 21 fourth-place finisher \u2014 said back in December<\/a>, she and her husband feel “this is the right time to open something [Mexican] that feels a little more elevated \u2014 not necessarily elevated like Californios, Michelin-starred, but elevating the culture itself.” And Maria Isabel will seek to do that with both an a la carte and a prix fixe menu that bridges the two parts of Mexico the two sides of her family come from, Guerrero and the Jalisco coast, her mother’s homeland and where she grew up; and Sinaloa in the north, where her father is from. <\/p>\n

And the restaurant name honors the names of Laura’s chef sister (Maria), and her mother (Isabel), with both influencing her choices for the mood and the cuisine here. (Dalida was also named for Sayat’s mother.) As she said in December, the right side where the bar area is was designed to be more “sultry,” like her mother Isabel, with the left, brighter and pinker side a nod to her sister Maria.<\/p>\n

Photo by Isabel Baer\/Postcard CommunicationsPhoto by Isabel Baer\/Postcard Communications<\/p>\n

Also, the menu shows plenty of the inventiveness and playfulness that the Ozyilmazes have become known for, bringing in California ingredients and modern touches as well.<\/p>\n

“What has been very important to us, and to me, is to embrace my community and find a way to express the sense of place,” Laura told Eater<\/a> this week. “Of course, pay a lot of respect to the tradition, but also making sure that people understand it.”<\/p>\n

That menu includes dishes like Laura’s take on ceviche Acapulque\u00f1o, which is typically made with orange and lime juice and imported Maggi or Worcestshire. Her version will feature pre-poached shrimp along with raw scallop, tossed in a broth with serrano chiles, marigold, oregano oil, vinegar, and preserved Seville oranges.<\/p>\n

The cevhice Acapulqueno. Photo by Isabel Baer\/Postcard CommunicationsPulpo enamorado tostada. Photo by Isabel Baer\/Postcard Communications<\/p>\n

Another dish, from her hometown of Guerrero as well as Acapulco, is pulpo enamorado, an octopus salad served here lightly dressed, as a tostada, with avocado, satsuma kosho, and a green aguachile.<\/p>\n

A section of the menu is devoted to Maiz, or corn masa-related dishes. These include a sweet corn tamal with sea urchin, pescadillas (fried corn pockets) stuffed with rockfish and served with passionfruit salsa.<\/p>\n

And there is a section of larger dishes that Laura Ozyilmaz refers to broadly as “the meat dishes everyone eats.” These include lamb ribs barbacoa, Sinaloa-style ribeye carne asada, and enchiladas with Iberico pork.<\/p>\n

Duck carnitas enmoladas. Photo by Isabel Baer\/Postcard Communications<\/p>\n

There will be a $90 chef’s tasting menu option, featuring some dishes exclusive to it, including things like a taco with thinly sliced ribeye and a shaved nopales salad. \u00a0by <\/p>\n

Cocktails, as we learned in December, have been crafted by Consulting Bar Director Evan Williams, and will highlight the less common agave spirits of Mexico like like bacanora and raicilla, and sotol, which is distilled from plants in the spiky desert plans in the genus Dasylirion. Twists on palomas and margaritas will be joined by more unsual highballs and other concoctions (the menu appears to still be getting finalized). <\/p>\n

The moody bar area. Photo by Isabel Baer\/Postcard Communications<\/p>\n

After devoting the last several years to the cuisines of her husband Sayat’s heritage, Laura Ozyilmaz now gets to show San Francisco her vision of modern Mexican cuisine \u2014 and it’s little wonder, given the success of Dalida and her showing on Top Chef, that this became a “most anticipated restaurant” of the new year on many, many lists.<\/p>\n

As Sayat Ozyilmaz told Eater this week, opening these deeply personal restaurants is “not just us becoming a conduit for diners to connect with our cultures, but this whole exercise allows us to connect deeper with our upbringing, with our families, with the people that we loved and grew up with \u2014 and I\u2019m just really excited about that for my wife.”<\/p>\n

Reservations are now available<\/a> for Maria Isabel, which officially opens Tuesday, March 3.<\/p>\n

Maria Isabel – 500 Presidio Avenue<\/p>\n","protected":false},"excerpt":{"rendered":"The much anticipated second restaurant from chef couple Laura and Sayat Ozyilmaz, the pan-Mexican concept Maria Isabel, is…\n","protected":false},"author":2,"featured_media":195763,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[101,103,102,104,106,105],"class_list":{"0":"post-195762","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-francisco","8":"tag-san-francisco","9":"tag-san-francisco-headlines","10":"tag-san-francisco-news","11":"tag-sf","12":"tag-sf-headlines","13":"tag-sf-news"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/195762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=195762"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/195762\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/195763"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=195762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=195762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=195762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}