The design of Parallel 37 runs with the theme of the menu: simple, natural and pleasing, with an environment perfect for social gatherings.
After years at The Dining Room at The Ritz-Carlton, San Francisco, Chef Ron Siegel is excited to begin the next chapter of his career at the hotel’s newest restaurant. Mid-December brings the opening of Parallel 37, a contemporary American restaurant concentrated on the Bay Area’s rich culture of local sustainable food and wine, the region that the latitude line 37 runs through. This new dining experience will be energetic and inspired by locality and freshness.
Parallel 37 is the ideal place for Chef Siegel to tap into his passion for the freshest seasonal ingredients available, from the meat and fish to the fruits and vegetables. Dishes will be simple and delicious without being over-manipulated, as to showcase the garden-fresh flavor of each handpicked ingredient. The wine program will be regionally based as well, incorporating many wines from Napa and Sonoma.
Diners will get to enjoy this cuisine in a new energetic space. The design of Parallel 37 runs with the theme of the menu: simple, natural and pleasing, with an environment perfect for social gatherings. The bar and lounge open into the restaurant, creating an energetic space where guests can enjoy pairing and sharing with a special bar and lounge menu of small plates and wines by the glass or half bottle.
Upon opening, join Chef Siegel at Parallel 37 and relish in the simple comforts of fresh fare and relaxed sophistication.
The Ritz-Carlton, San Francisco
600 Stockton Street
San Francisco, CA 94108
(415) 296-7465
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