new mediterranean restaurant in the presidio. very good, but didn’t quite live up to all the best new restaurant hype.
got the $75pp chefs menu and added on the california tahdig and the duroc pork cheek souvlaki as supplements.
highlights
the lamb chops encased in ground lamb was really unique and delicious.
goat cheese stuffed squash
duroc pork cheek souvlaki
anatolian erishte
rose tres leches cake
pass
california tahdig
midye dolma - istanbul-style stuffed mussels, currents, dill
goat cheese stuffed squash
california tahdig - crispy saffron rice, santa barbara uni, smoked trout roe, kampachi, preserved yuzu
anatolian erishte - thick cut turkish noodles, forest mushrooms, perigord truffles, kabocha squash, white wine sauce
cypriot lamb chops - encased in ground lamb and caul fat
su borek - fluffy pan-roasted yufka pastry, spinach and comte cheese sauce, pine nuts
duroc pork cheek souvlaki - cheeks, crispy potatoes, mustard sauce
roasted cauliflower, harissa spices
presidio rose tres leches cake, dalida’s rose marmalade
