Why did we dine here? - Parallel 37 is the new restaurant from Chef Ron Siegel in the Ritz Carlton San Francisco. This restaurant replaces the fine dining establishment known as the "Dining Room". This new more casual eatery should attract a more mainstream audience.
We were fans of the chef and came for a visit shortly after they opened. Parallel 37 focuses on contemporary American cuisine utilizing the freshest, local ingredients available.
This is a hotel restaurant, so you'll see families in addition to the regular fine-dining crowd.
Insider Tip - Give them time to work on their service.
Cuisine - New American
Location - San Francisco Nob Hill
Opened - December, 2011
Service - Parallel 37's service is still a work in progress.
Verdict - Parallel 37 served up very good food in a relaxed modern atmosphere. We were surprised by the food. Give them some time to work out the kinks and make a reservation. Valet parking is $10 for restaurant patrons.
Signature Dishes - Slow cooked pork, cod.
Parallel 37's Menu features a variety of starters along with a handful of entrees.
Mojito ($15) was extremely expensive, but well made.
BAY SCALLOPS green tea, herbacious green ($9) Consisted of 4 tater tot looking tender local scallops with a nice crust on them.
KAMPACHI SASHIMI orange ginger marinade, crisp rice ($15) Looked beautiful and proved to be a very light dish with some interesting flavors when combined with the pomegranite. Good for a one-time order, but we might not order it next time.
DUNGENESS CRAB SALAD winter citrus, avocado ($16) fulfilled our desires for some fresh crab, right after season had started. No shells to contend with here.
Local Black Cod daikon radish, matsutake mushroom, local squid ($26) was a tiny portion, but extremely tender and well cooked. We could have used a piece twice as big!
SLOW COOKED PORK braised greens, flageolet beans, madeira sauce ($27) was highly recommended by the waiter and proved to be excellent. Tender meat with a nice crust and a slightly sweet sauce. The beans were cooked perfectly and rounded out the dish.
BEEF RIBEYE potatoes, chanterelle mushroom, red onion jam, pinot noir reduction ($29) was the largest of our entrees. Cooked to a perfect medium rare, tender, juicy, a dish many will enjoy.
BROCOLI RABE bacon, garlic, shallots ($7) was a tiny portion of brocolini.
ASSORTED MUSHROOMS meyer lemon ($7) included several different types of tiny mushrooms. This continues the Asian-esque minimalist dish theme.
Chocolate Decadence Cake dentelle, cinnamon passionfruit ice cream ($8) was tiny but very dense and went well with the ice cream accompaniment.
Chocolate Ice Cream ($6) Homemade was a solid version, but no match for Bi-rite.
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600 Stockton St, San Francisco, CA 94108
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