Ryan McIlwraith at Bellota

Bio

Ryan Mcilwraith is the chef of Bellota. He has always been drawn to the style of eating in Spain – its shared plates, bold flavors and variety of cuisines. Stateside, he’s inspired by Jose Andres (with whom he staged at his Washington, DC-based restaurants) and Seamus Mullen (of Tertulia in New York City, where he also staged).

Accolades

  • Chef to Keep Your Eyes On
    Esquire magazine
  • Nominee for Best New Restaurant (Coqueta)
    James Beard Foundation
  • Top 10 Best New Restaurants (Coqueta)
    San Francisco Chronicle
  • Top 20 Best New Restaurants (Coqueta)
    Esquire magazine

My Restaurants

  • Bellota
    888 Brannan St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Ryan McIlwraith reviews  at post.venue.name
"R&D...Catalan lamb meatballs two ways...crunchy vs. saucy...saffron braised noodle, currant, pine nut, mushroom, corn πŸ’›πŸŒ½πŸ˜‹πŸ’₯ @barcinosf #barcinosf"
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Chef Ryan McIlwraith reviews  at post.venue.name
"Some days you just need a slice of cake. Some days that slice is a GΓ’teau Marjolaine from @mbenjaminsf ... those are good days πŸ˜‹πŸ°"
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Chef Ryan McIlwraith reviews  at post.venue.name
"Sometimes when you have a rough Monday you just have to get out of the city 🍹πŸ₯ƒ"
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Chef Ryan McIlwraith reviews  at post.venue.name
"Celebrated with all the gin drinks at @pch580 and ended the night with rose and oysters πŸ˜‰ @benjamincoopersf πŸŽ‰πŸŽ‰πŸŽ‰"
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From My Menu

Chef Jason Berthold reviews Papas Bravas at Bellota
$$$ | Spanish/Portuguese | Full Bar | Modern | Takes Reservations
SOMA
"To say "crisped" is an understatement. These glass like cubes of perfectly cooked potatoes really raise the bar for this tapas staple"
Chef Ryan McIlwraith reviews New dish: Pulpo octopus, garbanzo, potato puree, morcilla & green garlic salsa at Bellota
$$$ | Spanish/Portuguese | Full Bar | Modern | Takes Reservations
SOMA
"The beginning of a new dish. πŸ™πŸ₯”πŸ·Pulpo octopus, garbanzo, potato puree, morcilla & green garlic salsa #thingstocome #2017 #thebeginningagain #bellotasf @bellotasf"
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Chef Ryan McIlwraith reviews New "Valencian" paella with crispy boneless confit chicken wings, braised snails & beans, and charred snap peas at Bellota
$$$ | Spanish/Portuguese | Full Bar | Modern | Takes Reservations
SOMA
"New paellla on the menu! Chef Joel's "Valencian" paella with crispy boneless confit chicken wings, braised snails & beans, and charred snap peas πŸŒπŸ” @jeekie8 @bellotasf #bellotasf"
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