Designed by Hun Aw and inspired by Mediterranean coastal aesthetics, Ayala at Hotel G in San Francisco brings a fresh, family-style dining experience. Under chef-partner Bill Montagne, the restaurant highlights the city’s best seasonal ingredients, offering an array of oysters, local crudos, housemade pastas, and thoughtfully prepared entrees that emphasize simplicity and flavor.
Guestroom © Hotel G
The dining room evokes the seaside with whitewashed walls, gentle arches, and soft, rounded corners. A custom-built bar with a hand-carved marble top faces the open kitchen, creating an inviting focal point. The 1,400-square-foot footprint has been thoughtfully divided into three distinct areas—the Oysterette, the Dining Room, and the Raw Bar—plus a VIP niche that seats up to seven and a semi-private banquet space for parties of up to 14.
Conveniently located near Union Square, Ayala features a wine program led by wine director Nick Tilly and general manager Essam Kardosh. The cellar highlights California producers with an emphasis on heritage varietals and selections from organic and natural vineyards. Guests can pair their meal with bottles from the list or choose from a cocktail menu that showcases market-driven, sea-inspired spirits—featuring items such as East India sherry and navy-strength gins and rums—to complement the restaurant’s coastal flavors.
Whether visiting for a casual oyster tasting at the Raw Bar, a family-style pasta dinner, or a special occasion in the private dining area, Ayala aims to deliver a warm, convivial atmosphere and cuisine that celebrates local produce and seafood. The combination of seaside-inspired design, a carefully curated wine cellar, and a focus on seasonal, high-quality ingredients makes the restaurant a notable addition to Hotel G and San Francisco’s dining scene.