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VERSION:2.0
PRODID:-//Palaner//palaner Single Event//EN
METHOD:PUBLISH
CALSCALE:GREGORIAN
BEGIN:VEVENT
UID:meetup-919b6bbe09@palaner.app
DTSTAMP:20260802T151306Z
DTSTART:20260808T003000Z
DTEND:20260808T020000Z
SUMMARY:Maria Isabel: Dinner Table for 6 ($48 deposit required)
LOCATION:Maria Isabel
DESCRIPTION:Saved in Palaner as: saved\n\nPalaner match: 24% · why: lots of
  people going\n\nThe restaurant is located at 500 Presidio Avenue.\n\nMari
 a Isabel is an elevated\, contemporary Mexican restaurant located in San F
 rancisco’s Presidio Heights neighborhood. Named in tribute to Executive Ch
 ef Laura Ozyilmaz’s mother (Isabel) and sister (María)\, the restaurant of
 fers a refined\, coastal Mexican dining experience that bridges the region
 al culinary traditions of Guerrero and Sinaloa with seasonal Northern Cali
 fornia ingredients.\n\nThe restaurant is helmed by the high-profile culina
 ry duo Laura and Sayat Ozyilmaz\, who are also behind the acclaimed Presid
 io Mediterranean restaurant Dalida. Laura\, a Top Chef Season 21 finalist 
 who trained at the Culinary Institute of America and worked at renowned ki
 tchens like Eleven Madison Park and Saison\, draws deeply from her childho
 od upbringing in Acapulco and her family’s roots in Guerrero and Sinaloa. 
 Together with Sayat\, the pair fuses disciplined fine-dining techniques wi
 th local California sourcing\, house-nixtamalized heirloom corn from Oaxac
 a\, and subtle Mediterranean nuances.\n\nPopular dishes include\n\nCaviar 
 Guacamole Buñuelo: A light masa buñuelo topped with guacamole\, pistachios
 \, and Kaluga caviar.\nCeviche Acapulqueño: A bright coastal starter featu
 ring poached shrimp\, raw scallop\, serrano chiles\, and preserved sour or
 ange.\nSea Urchin Tamalito de Maíz: A sweet corn tamal paired with corn cr
 ema\, Mexican vanilla oil\, fermented habanero\, and fresh Santa Barbara s
 ea urchin.\nDuck Carnitas Enmoladas: Shredded duck wrapped in corn tortill
 as and served with two distinct moles—a rich mole negro and a fruity seaso
 nal mole (such as cherry or rhubarb).\nLamb Ribs Barbacoa: Succulent lamb 
 ribs served with lamb consommé\, fermented carrots\, and fresh tortillas f
 or building tacos.\nChoco Ta-Corn: A playful dessert reimagining the Choco
  Taco\, crafted with a masa waffle\, corn ice cream\, corn chocolate\, and
  a touch of makrut lime.\n\nThe restaurant earned an inclusion in the MICH
 ELIN Guide\, highlighting its elevated approach to coastal Mexican fare.\n
 \nWe’ll be ordering the chef’s tasting menu\, which is $90 per person\, an
 d includes 6-7 courses. (With tax\, tip\, and fees\, that will be $122.)\n
 \nMenu\nYou can also see a sample tasting menu here\nInfatuation\nEater\n\
 nDescription generated with the assistance of Google Gemini.\n\nCosts\nThe
  restaurant charged a $48 per person deposit (random\, I know) when I made
  the reservation\, so I will collect that from attendees about a week befo
 re the event by Venmo\, Zelle\, or Apple Cash. The deposit will be deducte
 d from what you owe at the event. Drinks and add-ons will be the responsib
 ility of the person(s) who ordered them. Please be prepared to split the c
 heck at the event and pay via cash\, Venmo\, Zelle\, or Apple Cash.\n\nTax
 es and Fees\nDining in San Francisco has a sales tax (8.625%) and the rest
 aurant charges a 20% service charge and a 5% mandate.\n\nParking and Trans
 portation\nMuni 1\, 1X\, 2 to California Avenue and Presidio Street\; 43 t
 o Presidio Avenue and California Street\nStreet parking is something I kno
 w nothing about
URL:https://www.meetup.com/sffoodies/events/315771589/
CATEGORIES:palaner,saved
STATUS:TENTATIVE
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