398 Geary Street
San Francisco, CA 94108
5:30 PM - 10:00 PM
MARTINI HOUR M-TH
4:30 PM - 5:30 PM
Photo by Molly DeCoudreaux Photography
Ayala is a modern, convivial restaurant inspired by the seafood of Coastal California and beyond.
Nestled in the corner of Hotel G amid San Francisco’s bustling Union Square neighborhood, Ayala is helmed by Chef Partner Bill Montagne and Executive Chef Melissa Perfit and features a raw bar, a selection of lightly dressed and cured fish, as well as hearty mains served in a bright, airy setting.
The cocktail and martini program, curated by Julian Cox, was developed in conjunction with the chef team by sourcing ingredients from local farms and pairing them with unique spirits, resulting in a collection of cocktails perfectly suited to the fare.
Wine Director Nick Tilly has meticulously sourced bottles from coastal vineyards in both old world and new, primarily from smaller producers working in an organic, biodynamic, or “natural” fashion. Showcasing warm hospitality and a fun, welcoming environment, Ayala is an ideal space for cocktails, date nights and group gatherings alike.
Ayala’s menu includes a cured fish board with selections like black cod with kombu and chartreuse, halibut with grapefruit and fennel, and trout with citrus. Small plates include delicata squash with dandelion greens, toasted seeds and goat cheese and Louie salads with Dungeness crab, prawns, soft egg, and avocado. Larger dishes, meanwhile, include a cioppino verde (as opposed to the usual red) with mussels, prawns, squid, Dungeness crab, and tomatillo-poblano broth, plus dry aged New York Strip steaks and roast chicken from Full Tilt farm.
Raw Tomales Bay, Pacific Baja, and Washington oysters are all available, along with some composed raw dishes like cherrystone clams with jicama, cucumber and black tobiko lobster oil and Santa Barbara uni with cucumber and Yuzu tobiko.
Reservations available now at their website, listed above.