Hotel VIA San Francisco debuts dining options

Hotel VIA’s rooftop features 3,000 square feet of indoor and outdoor space with club chair group seating, communal tables, open-air fire pits, and wind-protective glass.

Hotel VIA and CMD Hospitality Consulting introduced the San Francisco hotel’s ground level and rooftop dining options and programming: Bar VIA and the Rooftop at VIA. CMD Hospitality Consulting—formed by Matthew Dolan and Chad Bourdon of Twenty Five Lusk in San Francisco and Dustin Rogge of the Culinary Institute of America—bring a wealth of culinary expertise to Hotel VIA to spearhead the concepts and menu development of the South Beach property’s onsite dining options and entire beverage program.

Hotel VIA also announces the appointment of industry veteran Damien Whitman as food-and-beverage director and Leo Batoyon, formerly of Al’s Place, as chef de cuisine. Both Whitman and Batoyon oversee Bar VIA and Rooftop at VIA, as well as the breakfast café, roomservice menu and catering operations. 

Bar VIA: Located across from AT&T Park, Bar VIA offers an elegant, relaxed setting for hotel guests, locals, and neighborhood visitors to enjoy shared plates alongside a full bar, with seating available for both small and large parties. Open daily from 4 p.m.-midnight, Bar VIA’s menu features California fare as well as handcrafted cocktails, wines and hyperlocal, domestic and international beer selections. The wine list includes expertly balanced selections from some of the best wine producing regions and wine makers spanning the globe.

Virtual Event


Survival in these times is highly dependent on a hotel's ability to quickly adapt and pivot their business to meet the current needs of travelers and the surrounding community. Join us for Optimization Part 2 – a FREE virtual event – as we bring together top players in the industry to discuss alternative uses when occupancy is down, ways to boost F&B revenue, how to help your staff adjust to new challenges and more, in a series of panels focused on how you can regain profitability during this crisis.

A sampling of seasonally driven menu items includes baby greens, shaved market vegetables and lemon vinaigrette; beets and stone fruit with goat curds, sprouted grains, and pistachio crumble; and cured trout taco with caper crema and dill salsa verde. Additionally, Bar VIA will offer a raw bar showcasing the Bay Area’s access to premium seafood, including halibut crudo with ginger chili oil, yuzu, and sesame crumble; and yellowfin tuna sashimi with ponzu and togarashi cucumbers, among others.

On afternoon game days, Bar VIA is open from 11 a.m.-midnight. Ballpark goers will be able to order special stadium-inspired menus, as well as watch sports games on flat-screen televisions.

Designed by C Walters Design, Bar VIA’s aesthetic seamlessly integrates with the South Beach neighborhood, adding a touch of quintessential San Francisco style. Floor-to-ceiling windows illuminate Bar VIA with natural light, granting guests a vantage point of the bustling city life and King Street trolley cars. Indoors, a large custom light sculpture designed by San Francisco-based Hybycozo complements the matching bar facade, serving as a dramatic anchor to Bar VIA’s lively space.

Rooftop at VIA: Rooftop at VIA is the first rooftop lounge in the South Beach neighborhood to provide guests 360-degree views of AT&T Park, the Bay, the San Francisco skyline, and beyond. Open 24 hours daily with food and beverage service from 4 p.m.-10 p.m., the rooftop lounge opens exclusively to hotel guests and private events. Hotel VIA’s rooftop features 3,000 square feet of indoor and outdoor space with club chair group seating, communal tables, open-air fire pits, and wind-protective glass and live plants tastefully lining the perimeter.

The lounge features Spanish-contemporary elements that create a sexy and sophisticated space for socializing on game days and after work hours. Most notably, Rooftop at VIA features private, draped cabanas for hotel guests and the public to reserve. Cabanas include contemporary lounge seating, heat lamps, Bose speakers and unprecedented views.

Rooftop at VIA’s California-inspired menu will change daily and dishes will be served dim sum style. Guests will enjoy elevated small plates alongside a full bar offering large-format punches. Sample dishes include jumbo prawn cocktails and housemade kimchi cocktail sauce; Wagyu tartare with fermented cabbage, Russian dressing, and rye toast; local oysters; charcuterie; and artisanal cheeses.

The City Room & Roomservice: Hotel VIA’s European-inspired City Room is located on the lower level and open daily from 6 a.m.-10:30 a.m. The City Room offers continental breakfast options while a large illuminated mural of the cityscape by local photographer Joe Keefe enlivens the room. The menu includes Sweet Sue’s fresh baked pastries and muffins; seasonal vegetable quiche with confit tomatoes; housemade brioche toast with local jams and cinnamon butter; seasonal fruit platters; and more.

The all-day roomservice menu runs from 10:30 a.m.-11 p.m., offering dishes such as romaine hearts and duck confit with Caesar dressing, VIA turkey club and charcuterie. For late-night dining, an “after-hours” menu kicks in from 11 p.m.-6 a.m. Catering will also be available for onsite meetings and events.

Suggested Articles

Bill Navas' Rich-Port Hospitality Development will focus on executing capital projects.

Hotels in Florida, Wisconsin and California have completed renovation projects.

Maestro now can be deployed in any combination of Windows, a browser or on a tablet while providing a centralized view of the guest.