Ryan Pollnow at Aatxe

Bio

Ryan Pollnow joined the flour + water team as chef de cuisine and later took over as chef de cuisine of Central Kitchen in 2013, where he earned acclaim from Zagat, recognizing him as a “30 Under 30″ up-and-comer on the Bay Area food scene. Now, he brings what he loved about Spain to San Francisco with Aatxe.

Accolades

  • Three Stars (Central Kitchen)
    San Francisco Chronicle

My Restaurants

  • Aatxe
    2170 Market St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Ryan Pollnow reviews  at post.venue.name
"📷 By @atrain.g: making Molé for our staff party next week! 😍 "Prepping for some delicious Molé. Molé is a thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico. Stay tuned for finished product."
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Chef Ryan Pollnow reviews  at post.venue.name
"Morcilla Empanadas with burrata, spring onions & morel mushrooms"
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Chef Ryan Pollnow reviews  at post.venue.name
"📷 By @srkrause at our absolutely favorite restaurant Quimet y Quimet in Barcelona!!! "They say patience is a virtue...and this was definitely worth the wait! This stop is dedicated to @aatxesf ❤️❤️"
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Chef Ryan Pollnow reviews  at post.venue.name
"Rabbit & Ramp Butifarra Sausage with English peas, pickled green almond & mustard jus"
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From My Menu

Chef Ethan Speizer reviews Mussel escabeche at Aatxe
$$$ | Spanish/Portuguese, | Full Bar, | Modern, | Takes Reservations
Castro, Lower Haight
1 Review
"Don't forget to ask for bread! These pickled mussels have the perfect amount of acidity, along with garlic and saffron to balance it. The sauce here is the real star, but the mussels are also perfectly cooked. "
Chef Kim Alter reviews Yellow tail crudo at Aatxe
$$$ | Spanish/Portuguese, | Full Bar, | Modern, | Takes Reservations
Castro, Lower Haight
1 Review
"Texture, flavor, acidity, seasoned perfect. Awesome dish"

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