AyDea
Cafe · South of Market ·
Pastries, Tatar cuisine, organic, seed-oil free dishes
Pastries, Tatar cuisine, organic, seed-oil free dishes
"A San Francisco restaurant whose chef, Chris Dumesnil, chooses to cook with beef tallow, avocado oil, and rendered chicken fat despite higher costs because he prefers those fats and sees the decision as taking care of guests; the venue also emphasizes an organic, high-quality sourcing ethos, advertising items like raw sugars and honeys, grass-fed and organic milk, and pasture-raised eggs." - Jaya Saxena
"Aydea opened in SoMa in January 2024 and quickly earned a following for its dishes from the Republic of Tatarstan, a cuisine rarely seen in this city. It became popular enough that owner Chris Dumesnil decided to open a second location of Aydea, this time in the Outer Richmond. If you’re unfamiliar with the menu, pelmeni — halal beef dumplings in bone broth — is an excellent place to start." - Paolo Bicchieri
"Chris Dumesnil’s Tatar restaurant mini-empire is an impressive addition to the city’s already diverse dining landscape. There are few restaurants with seed oil-free and all-organic pelmeni dumplings, 72-hour chicken broth, and mashed potatoes. The sea buckthorn shrubs and black currant teas are somewhat rare, and a treat, too." - Paolo Bicchieri
"Expanding its Eastern Russian menu to 5801 Geary Boulevard on March 14, Aydea offers dishes like zang madame and house-made duck prosciutto, marking its second outpost." - Paolo Bicchieri
"A buzzy restaurant in the SoMa district known for its unique offerings like huge pelmeni dumplings and 72-hour chicken broth, with a focus on organic, seed oil-free dishes." - Paolo Bicchieri