First Taste: At Hotel G, Ayala serves a downtown spin on seafood
The seafood "charcuterie" plate includes various raw bites such trout with a touch of citrus and thin slices of black cod with kombu and Chartreuse, and a stunning octopus terrine. (Molly DeCoudreaux)

First Taste: At Hotel G, Ayala serves a downtown spin on seafood

By
Sarah Chorey
Dec 17, 2018
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