warm olivesroasted garlic & orange peel 8
marcona almondssweet & spicy 6
half dozen oysterscucumber mignonette 20
serrano hamhouse mustard, pickled vegetables &
grilled bread 19
local cheese boardmarcona almonds, marshall farms honey &
grilled bread 22
caesar saladgarlic crouton, white anchovy, parmesan
with chicken or salmon 25 15
crab cakegreen curry, apple 20
maple smoked king salmongrilled sourdough, fennel, pomegranate 18
crispy calamariremoulade, zatar 19
duck steamed bunyoung leeks, pickled ginger, hoisin 12
P37 cheese burgerlettuce, tomato, pickled onions, special sauce 19
add ons 3.00 each: hobbs’ bacon, sunny side up egg,
avocado, short rib, kimchee 19
chocolate espresso cookies
Prices are subject to change. 10
The Ritz-Carlton, San Francisco
600 Stockton Street
San Francisco, CA 94108 United States
Phone: (415) 773-6168
Valet parking is available onsite at $10 per vehicle.
Give the gift of a memorable dining experience with The Ritz-Carlton Gift Card.
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CONTACT The Ritz-Carlton, San Francisco
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Make a Reservation
We gladly accept reservations for dining at Parallel 37 online or through our reservations line. For intimate occasions, learn more about our private dining experiences.
Call to Make a Dining Reservation : (415) 773-6168
Map & Directions
600 Stockton Street, San Francisco, CA 94108
From SFO Airport/Highway 101
• Follow Highway 101 North to Interstate 80 East towards the Bay Bridge
• Take the 4th Street ExitExit the ramp - go straight one block to 3rd Street
• Turn left on 3rd StreetCross Market Street - 3rd Street becomes Kearny Street
• Follow Kearny four blocks to Pine Street
• Turn left on Pine Street and follow two blocks to Stockton Street
• Turn right on Stockton Street and into The Ritz-Carlton, San Francisco front drive
From the Oakland Airport
• Take Interstate 80 towards San Francisco
• Cross the Bay Bridge - stay in the right lane
• Take the Fremont Street Exit
• Turn left onto Fremont Street
• Cross Market Street - Fremont becomes Front Street
• Follow Front Street one block to Pine Street
• Turn left on Pine Street and follow for six blocks to Stockton Street
• Turn right on Stockton Street and into The Ritz-Carlton, San Francisco front drive
From the Golden Gate Bridge/North
• Take 101 South heading towards San Francisco
• Cross the Golden Gate Bridge
• Take the Lombard Street/Downtown exit
• Follow Lombard Street to VanNess Avenue and turn right
• Follow VanNess Avenue one mile to Bush Street and turn left
• Follow Bush nine blocks to Stockton Street and turn left
• Make a right into The Ritz-Carlton, San Francisco front drive
Bar and Lounge
Parallel 37’s innovative mixology program, created by award-winning bar star Camber Lay, “brings the kitchen to the cocktails,” which are all made with the freshest seasonal ingredients, premium spirits and handmade salts, juices, syrups and tinctures.
Our extensive and distinguished wine collection is expertly chosen by our Sommelier and includes exclusive wines from Californian terroirs “off the beaten path” and bottles from all over the globe matching the diversity of our cooking techniques and ingredients.
With four beers on tap and nine in the bottle, our beer options are locally-focused and changes often. We expertly pair wine, beer and cocktails with our cuisine for the ultimate food and beverage experience.
Michael Rotondo, Chef de Cuisine
Before taking the helm at Parallel 37 in January 2013, Chef de Cuisine Michael Rotondo, trained with and worked alongside world-renowned Chef Charlie Trotter at his eponymous Chicago restaurant for eight years, working his way up the ranks to Chef de Cuisine and, ultimately, Executive Chef.
Raised in Weymouth, Mass., just south of Boston, Rotondo began his culinary journey cooking with family and friends, gaining a tremendous respect for the finest seasonal ingredients. He entered the professional field at the age of 15, working at a local restaurant in Boston, eventually graduating from the New England Culinary Institute in Burlington, Vermont. Rotondo then headed south to Palm Beach, Florida, where he worked at the Five-Star, Five Diamond Four Seasons Resort, experiencing a unique type of cuisine focusing on flavors from South Florida and Latin America. Passionate about global cuisine, Rotondo moved to Europe for two years and worked in multiple Michelin star restaurants, including a stint beside Paul Bocuse in France. From there, he moved back to the United States and began his tenure at Charlie Trotter’s. During that tenure in 2008, Michael received the “Most Promising Chef” award from chefs Daniel Boulud and Thomas Keller after competing in the United States Bocuse d’Or, widely regarded as the epitome of culinary competitions worldwide. Working with the best possible ingredients, Rotondo crafts progressive, market-driven cuisine that is refined and creative without being overly fussy.
Mitchell Nordby, Sous Chef
Mitchell Nordby joined the team at Parallel 37 as Sous Chef at the beginning of 2013. Born and raised in Mankato, Minnesota, Nordby began his culinary journey working as a cook at Glacier Bay Lodge in the town of Gustavis, Alaska, where his job entailed fishing and catching live crabs for the menu. A year later, Nordby headed to New Zealand to work at the country’s premier luxury resort, Huka Lodge where he met his mentor, property manager Mark Wouters who taught him the importance of wine, horticulture and the many important aspects of hospitality that are necessary to each guest’s individual experience. He was soon named Junior Sous Chef and after three years he once again set out to travel the world, working in impressive restaurants including Attica in Australia, Noma in Denmark and De Liberje in the Netherlands. During this time, Nordby’s philosophy on food shifted and he began to see every ingredient as a whole, with a unique flavor profile and an important role to play in each dish. Three years later, Nordby joined the team at the eponymous Charlie Trotter’s in Chicago where he worked alongside then Executive Chef Michael Rotondo, successfully maintaining two Michelin stars for two years.
Andrea Correa, Pastry Chef
Originally from Medellín, Colombia, Pastry Chef Andrea Correa’s passion for pastry arose as a child looking at photos and cookbooks about desserts. After receiving formal training in classic pastry at The French Pastry School in Chicago, Ill., Correa traveled to Europe and launched her culinary career at Noma, a two star Michelin restaurant in Copenhagen, Denmark, named “Best Restaurant in the World” by Restaurant magazine. After a life-changing year at Noma, she moved back to the United States to work at Charlie Trotter’s eponymous kitchen in Chicago where she met Michael Rotondo, now Chef de Cuisine at Parallel 37. From there, Correa continued to travel the globe, cooking and honing her skills in world-renowned restaurants including El Bulli in Spain as Assistant Creative Chef and Iggy’s in Singapore as Chef de Partie before returning to Chicago as opening Sous Chef at Yusho. However Correa couldn’t help but dream about getting back into pastry, and when she got a call at the beginning of 2013 from Chef Michael Rotondo to join the team at Parallel 37, she couldn’t pass it up.
Whether gathering for an intimate occasion, special celebration or entertaining clients, we invite you to host your event at our Chef’s Table or Private Dining Room. Prior to dinner, mix and mingle at our two Communal Tables seating up to 12. Chef Rotondo will custom design a special menu for your event inspired by local, seasonal ingredients and expertly paired with beverages. We offer Three, Four- and Five-Course Menus plus Eight-Course Tasting Menu options for our large parties.
The Chef’s Table seating ten features a window with a glimpse into the action in the kitchen. Guests sit down to a custom created table made from locally-sourced wine barrel staves and enclosed by tall shelves with antique culinary accessories. Guests can elect to reserve the “Kitchen Table” experience for your group at the Chef’s Table and start your evening inside the Parallel 37 kitchen enjoying cocktails and canapés with Chef Michael Rotondo while chefs plate dishes for dinner service. From there, guests will be seated at the kitchen-adjacent Chef’s Table where they will savor a spontaneous eight-course tasting menu featuring the finest seasonal and luxury ingredients, complete with beverage pairings.
$250 per person (exclusive of tax and gratuity). A four guest minimum is required.
The Private Dining Room seats up to 20 guests and has an intimate, yet lively feel separated from the restaurant by a semi-transparent glass wall. The comfortable space features a natural, myrtlewood table. comfortable space features a natural, myrtlewood table.
For even grander occasions we also offer a complete restaurant buy out accommodating up to 80 seated and 120 standing.
For more information, please contact us or call Private Dining Reservations at (415) 773-6199.
AwardsSince opening, Parallel 37 has received numerous awards for its cuisine, decor and dining experience including the following:
• “Rotondo is a seasoned chef who has quickly established himself as a rising star in the Bay Area.” The San Francisco Chronicle
• Four Star Rating. Forbes Travel Guide
• Four-Diamond Rating. AAA
• Restaurant Award, Wine Spectator
• Diners’ Choice Restaurant. OpenTable
• A“Hot Hotel Restaurant for Locals”. Zagat Survey of San Francisco Bay Area Restaurants
• One of “San Francisco’s Coolest Hotel Bars”. SF Station
• Among “12 Great San Francisco Hotel Restaurants”. Eater SF
• Pastry Chef Andrea Correa a "Hot 20", 7x7