Maria Isabel Is a Masterclass in Mariscos and Moles

San Francisco first came to know chefs Laura and Sayat Ozyilmaz through their pop-up Istanbul Modern, and later through their breakthrough Presidio restaurant Dalida. The duo’s success is grounded in their take on Eastern Mediterranean food, which they made a conscious decision to champion 10 years ago.

Fast-forward to 2026, and now Laura is taking on a personal project of her own, with Sayat by her side, placing foods from Mexico’s Guerrero and Sinaloa center stage at Maria Isabel. It’s a refreshing menu that combines both Mexican and local ingredients, through the lens of the Ozyilmazes cooking backgrounds.

Reservations are released on OpenTable 30 days in advance, but Laura confirmed that they do take walk-ins depending on space. Smaller parties or solo diners might have better luck sliding in, thanks to the counter in the brighter, “Maria” portion of the restaurant.

The cocktails from consulting bar director Evan Williams are always worth a glimpse, whether at Dalida or at Maria Isabel. They’re well-balanced and have incredible depth and technique behind them. That being said, the team sourced wines from woman-led wine brands such as LOTIS Wines and Amevive Wine, if you’re looking to explore past the usual selections you’ll see elsewhere.