Designed by Hun Aw and inspired by the Mediterranean, the new Ayala restaurant in San Francisco’s Hotel G offers visitors the city’s best and freshest, with a family-style menu under the direction of chef/partner Bill Montagne. The space accommodates up to 120 diners, who can feast on a wide selection of oysters and seasonal local crudos or indulge in a menu of tempting pasta dishes and creatively prepared entrees.

Guestroom © Hotel G

The setting inspires a sense of the seaside with white walls, gentle arches and rounded corners. The custom-built bar has a hand-carved marble top with views of the kitchen. The 1,400-square-foot space has been divided to create three singular dining spaces: The Oysterette, The Dining Room and The Raw Bar, along with a VIP table for up to seven diners tucked into its own niche, and a semi-private dining space with a banquet table seating up to 14 guests.

Located centrally in Union Square, the restaurant offers a wine program curated by wine director Nick Tilly and general manager Essam Kardosh. The cellar showcases wines created by California vintners, with a strong focus on heritage varietals, along with organic and natural viticulture. Make your selection from the wine list, or choose a cocktail that incorporates the bar’s market-driven menu of traditional sea-faring spirits such as East India Sherry and Navy-strength gins and rums.