EMBARK ON A GLOBAL JOURNEY

Parallel 37 offers globally-inspired California cuisine that is artistically creative, disciplined and intriguing. Chef Michael Rotondo’s market-driven menus focus on the finest seasonal produce found in and around the San Francisco Bay Area.

BAR MENU

Breakfast

COCKTAIL MENU

DINNER

Contact Us

Parallel 37

The Ritz-Carlton, San Francisco
600 Stockton Street
San Francisco, CA 94108 United States
Phone: (415) 773-6168

Parking

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

To reach our Restaurant Manager please call (415) 773-6168 or email ryan.stetins@ritzcarlton.com.

For Private Dining reservations, please call (415) 773-6199 or email liz.pasha@ritzcarlton.com.

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

Driving 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

Restaurant Team


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.