Dining Guide Hayes Street Grill

The Hayes Street kitchen is divided into three areas: a pantry or salad station, the mesquite grill, and a sauté station. The cooks collaborate on dishes to make a balanced and tempting menu. We assign our fish order among the three stations, so that big meaty fish like wild local king salmon or buttery swordfish will come off the grill, while local sand dabs, petrale sole with chanterelles, or braised California white sea bass with artichokes are under the sauté chef's jurisdiction. The grilled fish comes with a pile of crispy French fries cooked in peanut oil, a signature dish, and a choice of six sauces and salsas. From the salad station comes Dungeness crab and Delta asparagus salad in the late winter and early spring; or an Indian-style scallop, mango, and cucumber salad with papadum (which are crispy lentil wafers); or grilled baby leeks in vinaigrette. The whole menu benefits from the stunning array of seasonal produce we get directly from the Ferry Plaza Farmers Market two times a week.