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The lush seclusion of the Presidio seems at first an unlikely locale for a restaurant hotspot, but once the charisma and talent of married couple and co-chefs Laura and Sayat Ozyilmaz are factored in, the popularity here is a foregone conclusion. The menu is broadly Eastern Mediterranean, drawing inspiration from the melting pot of Istanbul, with a bounty of dishes—from flaky, cheesy borek to juicy short rib kebabs with sweetbreads—that are well-suited to sharing with a group.
Whatever else you opt for, consider it all but mandatory to start your meal with “breaking bread,” an assortment of spreads, olives, and pickles, served with superlatively pillowy, toasty pita that is rolled and hearth-baked to order—you’re unlikely to find better in the Bay Area.