Laura and Sayat Ozyilmaz, the chef couple behind the beloved Dalida, are about to shake up San Francisco’s Mexican food scene. Their highly anticipated second restaurant, Maria Isabel, officially opens its doors on Tuesday, March 3 at 500 Presidio Avenue in Presidio Heights , and honestly, the hype is real.

Laura, a Mexican-born chef who made waves as a Top Chef Season 21 finalist, is ready to bring her personal vision of elevated Mexican cuisine to the city. And we’re not talking about stuffy, pretentious fine dining. Instead, she and Sayat want to “elevate the culture itself,” celebrating the different regions of Mexico that shaped Laura’s upbringing. The menu draws inspiration from her mother Isabel’s roots in Jalisco and Guerrero, as well as her father’s homeland of Sinaloa in the north. The restaurant’s name itself honors Laura’s sister Maria and her mother Isabel , both huge influences on the vibe and food here.

Walking into Maria Isabel, you’ll notice the space is split into two distinct personalities. The bar area on the right has a moody, “sultry” energy that channels Laura’s mother, while the left side is brighter and pinker , a shout-out to her sister. It’s personal, it’s thoughtful, and it’s exactly what we’ve come to expect from these two.

The menu is seriously creative. There’s a ceviche Acapulqueño that ditches the traditional Maggi or Worcestshire for a more refined approach with pre-poached shrimp, raw scallop, serrano chiles, marigold, and preserved Seville oranges. A pulpo enamorado tostada brings octopus salad with avocado and green aguachile. There’s an entire “Maiz” section dedicated to corn-based dishes, including a sweet corn tamal with sea urchin and fried pescadillas with rockfish. For the heartier eaters, expect Sinaloa-style carne asada, lamb ribs barbacoa, and enchiladas with Iberico pork.

If you want the full experience, there’s a $90 chef’s tasting menu with exclusive dishes like a taco with thinly sliced ribeye and shaved nopales. Cocktails are handled by consulting bar director Evan Williams and showcase lesser-known Mexican agave spirits like bacanora, raicilla, and sotol, alongside creative twists on classics like palomas and margaritas.

The location is strategic too , Maria Isabel is just 1.4 miles from Dalida, so the couple can realistically manage both restaurants. But really, this opening is bigger than logistics. Sayat said it best: these deeply personal restaurants allow them to “connect deeper with our upbringing, with our families, with the people that we loved and grew up with”. That’s the kind of authenticity that makes restaurants matter.

Reservations are available now at mariaisabelsf.com. Trust us, you’ll want to get in on this one.