Photographer: Rick Camargo
From December 8 – December 10, 2011, the Ritz Carlton unveiled its revamped new restaurant, Parallel 37. The unveiling entailed a 3-part series of preview soirees, where guests from the Bay Area and beyond enjoyed champagne and wines from the Napa Valley, delicious house-specialty cocktails from mixologist consultant Camber Lay, and gourmet bites from Chef Ron Siegel. With its moniker inspired by the Bay Area’s geographic latitude, Parallel 37 celebrates locally sourced cuisine and wines from the San Francisco region.
The new restaurant focuses on contemporary American cuisine; famed Chef Ron Siegel handpicks ingredients sourced from Bay Area regional farms to create a sleek and simple menu. “Without the farms you would not be as connected to the food. There is something perfectly imperfect about nature and nothing like handpicking the ingredients you serve.” Renowned mixologist Camber Lay works closely with Siegel to create a cocktail menu that compliments Siegel’s cuisine. “I want to bring interesting contrasts to my cocktails, bitter to dry, sweet to spicy. My approach to cocktails really complements Ron’s approach to food.” Siegel and Lay are collaborating for the first time to bring the “kitchen to the cocktail.”
Parallel 37’s modern décor features beautiful woods and natural fibers accented by colorful light fixtures. The multi-dimensional space includes a dimly lit lounge, lively u-shaped bar, communal tables, open and private dining rooms, and a six-seat chef’s table made of staves from wine casks.
Lunch and dinner are served Monday through Sunday. Parallel 37’s refreshing new approach will surely bring foodies, locals, and travelers alike to the Ritz Carlton.
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