Melissa Perfit brings to her role a deep appreciation of West Coast seafood and more than a decade of culinary expertise in high-profile San Francisco kitchens, such as Bar Crudo, Hog Island Oyster Co., Michael Mina’s RN74 and Bar Tartine. At Ayala, she leads the restaurant’s dynamic culinary team on the diverse seafood-driven menu.
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.