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Hotel VIA Reveals Chef, Menus for Swanky Bar and Rooftop Lounge

AL’s place alum Leo Batoyon is in the kitchen

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Patricia Chang

Brand new South Beach destination Hotel VIA aims to make a big, chic splash near the ballpark, and it’s doing so with Leo Batoyon (AL’s Place) in the kitchen at street-level Bar VIA, now open to the public. Batoyon is there already, preparing a menu of small plates, and he’s also in charge at the hotel’s extra splashy rooftop bar, which is open to hotel guests and day visitors — provided they book a cabana starting at $1,000 for six people. Also onboard at the hotel is food and beverage director Damien Whitman.

Batoyon first connected with AL’s place chef/owner Aaron London at the now-closed Ubuntu Restaurant in Napa, and credits London with inspiring his love for vegetables. After Ubuntu, the chef joined London at AL’s, and later cooked for Twenty Five Lusk executive chef Matthew Dolan, who recruited him for the hotel project. Hotel VIA has been consulting with a hospitality group formed by Dolan and Chad Bourdon, also of Twenty Five Lusk, and Dustin Rogge of the Culinary Institute of America.

Batoyon’s menu at Bar VIA is available from 4 p.m. to midnight. It highlights produce with dishes like shaved vegetables in lemon vinaigrette and beet and stone-fruit salad. Everything is seasonal, so the menu below is a sample that won’t always be available. For Giants fans in the area on game days, Batoyon will also offer a ballpark-inspired menu, with items like 4505 Meats hot dogs served on brioche rolls.

Meanwhile, those shelling out for a room at the hotel or a cabana for the afternoon can sample more plates from Batoyon at the rooftop bar. There, deep-pocketed diners taking in panoramic views can enjoy “dim sum-style” service of dishes like wagyu tartare and oysters. Sigh.

Bar Via

138 King Street, San Francisco, CA