Nestled in the corner of Hotel G amid San Francisco's bustling Union Square neighborhood, Ayala features a vibrant, playful dining and drinking experience that showcases the West Coast's finest seafood in a warm, fun environment. The bright and airy restaurant features textures and colors reminiscent of the ocean and its natural surroundings, and encompasses three distinct dining experiences: the Oysterette, Dining Room and Raw Bar.
Ayala is helmed by Chef Partner Bill Montagne and Executive Chef Melissa Perfit. The menu is inspired by their deep appreciation for, and expertise in, fine seafood. The diverse menu begins with a selection of seasonal raw plates and local crudos showcasing Ayala's commitment to superior quality and seasonality. Intended for sharing, Ayala offers a cured fish board, a unique twist on a salumi board which has become a staple in San Francisco. Additional small plates as well as an assortment of hearty entrees to be enjoyed solo or family-style round out the offerings.
Curated by young talents, the wine program highlights both old and new world coastal vineyards with careful selections, primarily from smaller producers working in an organic, biodynamic, or “natural” fashion. Ayala’s cocktail and martini program, curated by acclaimed Bar Director Julian Cox in collaboration with the culinary team, pairs spirits by boutique and unique producers with seasonal ingredients from local farms to showcase a rotating nautical-themed list, including large-format drinks intended to complement the seafood menu with Navy strength gins and rums, East Indian Sherry, port, Madeira, vermouth and vodka.
Showcasing warm hospitality and a fun, welcoming environment, Ayala is an ideal space for cocktails, date nights and group gatherings alike.