Ayala

Hotel G's lofty new restaurant, Ayala, is racking up rave reviews for executive chef Melissa Perfit's take on coastal California seafood. The space has something of a timeless, unadorned quality with an open floor plan separated with a glass-block wall from the bar area. On the menu is a mix of raw and cooked dishes like kampachi crudo with chickpea crisp, mint, red grape and sorghum and nori spaghettini with dungeness crab, white miso, Buddha's hand and furikake. The cocktail menu is heavy on revamped classics including three types of martinis (we're partial to the casteveltrano version).