THE RITZ-CARLTON, SAN FRANCISCO

600 Stockton Street, San Francisco, California 94108 USA
Phone:  +1 (415) 296-7465   •  Map & Directions
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Calendar of Events



Anticipate the possibilities that each new day brings. Fill your days and nights with excursions, themed events, fine dining and more. And let us provide you with moments that are simply unforgettable.



THE ‘THREE-AND-OUT’ BEER FLIGHT AT PARALLEL 37
February 5-7

In honor of the golden anniversary championship football game taking place in the Golden State, Parallel 37, serving globally-inspired California cuisine commemorates with a flight of three California craft brews in 4 ounce pours at the bar and lounge. The ‘Three-And-Out’ Beer Flight kicks off with Calicraft’s ‘Cali Coast’, Kolsh-style Ale, featuring a combination of California-grown malt and German noble hops, bright, yet complex with a crisp finish. Make your way across the gridiron with Pine Street Brewery’s ‘Saison’, a Belgian-inspired farmhouse ale that is fruity, musty and naturally unfiltered. Reach the end zone with Ballast Point’s ‘Big Eye IPA’, a bold and intense hoppy brew.

Beverages can be savored with bites from the bar menu featuring popular items such as the P37 Cheeseburger with traditional garnishes and optional additions such as bacon, avocado and Glaum Ranch fried egg; Half Dozen West Coast Oyster with mignonette, lemon, Tabasco and Assortment of Dim Sum with ginger soy and chili sauce.

The ‘Three-And-Out’ Beer Flight is $12, exclusive of tax and gratuity, and is available February 5 from 5 to 9:30 p.m., February 6 from 5:30 to 9:30 p.m. and February 7 from 5 to 9:30 p.m.
Second Sunday Brunch Buffet at Parallel 37
Valentine’s Day, February 14 – 11 a.m. to 2 p.m.
The hotel’s award-winning signature restaurant Parallel 37 presents an elaborate Sunday Buffet Brunch every second Sunday of the month by Chef de Cuisine Michael Rotondo featuring a creative spin on California cuisine with delectable fare such as:   

  • Chef’s action stations including hand-carved roasted meats such as prime rib and rack of lamb
  • Raw Bar with delicacies such as oysters, crab, shrimp and other fresh seasonal seafood
  • Specialty eggs dishes such as Truffle Eggs Benedict  
  • Assortment of Dim Sum
  • Selection of Sushi 
  • Artisanal local and international cheeses and charcuterie
  • Assortment of seasonal salads 
  • Artisanal breads
  • An elaborate dessert bar
  • Custom Bloody Mary bar
  • Mimosas 

$115 per guest, exclusive of tax and gratuity. Place a Reservation.
THE TAILGATING MENU IN THE LOUNGE
February 5-7 – 11:30 a.m. to 10 p.m.

Enjoy a special tailgating-style menu in The Lounge overlooking the city’s skyline, inspired by the championship football competition and popular sports fan fare.  On game day February 7, The Lounge will be broadcasting the game on two 58” flat-screen televisions.

New England Style Lobster Roll $28
Pickled Celery, “Old Brady” Seasoning

Carolina Style BBQ Ribs $21
“Panther” Style Slaw

San Francisco Quesadillas $21
Brokaw Farms Avocado, Fiscalini Cheddar, Sprouts 

Lambeau-Inspired Crispy Mozzarella $18
“Lacy” Marinara Sauce

Buffalo-Style Chicken Wings $24
Blue Cheese Dressing

Special Teams 8 oz. Cheeseburger $23
Lettuce, Tomato, Special Sauce 

The Tailgating Menu in The Lounge is available in The Lounge February 5-7 from 11:30 a.m. to 10 p.m. All pricing above is exclusive of tax and gratuity. Seating in The Lounge is on a first-come, first-serve basis.
“THE 50” COCKTAIL AT PARALLEL 37
February 5-7

In celebration of the championship football game, cocktail lovers can raise a glass with “The 50” at Parallel 37, featuring Bulleit Bourbon, citrus hibiscus, bitters and egg whites. The cocktail can be enjoyed with bites from the bar menu featuring popular items such as the P37 Cheeseburger with traditional garnishes and optional additions such as bacon, avocado and Glaum Ranch fried egg; Half Dozen West Coast Oyster with mignonette, lemon, Tabasco and Assortment of Dim Sum with ginger soy and chili sauce.

“The 50” cocktail is $16, exclusive of tax and gratuity, and is available February 5 from 5 to 9:30 p.m., February 6 from 5:30 to 9:30 p.m. and February 7 from 5 to 9:30 p.m.
  
Valentine’s Day Dinner at Parallel 37
February 12-14

Parallel 37 will offer a special ‘love inducing’ tasting menu for two, featuring creative twists on adored aphrodisiacs, complemented by exquisite wine pairings. Two Valentine’s Day menus will be available for guests - Grand and Vegetable - featuring whimsical dishes such as Kumomoto Oyster, Peekytoe Crab and Bouchot Mussels with Sabayon; Snake River Farm Ribeye with Red Onion Jam and Sonoma Foie Gras; and Green Tea Semifreddo with Tahitian Vanilla, Strawberries and Lemon Cream.

February 12 – Grand menu available - $185 per guest (a la carte and prix fixe menu options also available)

February 13-14, beginning at 5 p.m. – Grand and Vegetable menus available only - $185 per guest and $135 per guest, respectively
  
ENJOY TRADITIONAL DIM SUM IN YOUR GUESTROOM
Beginning February 4

Originating from Canton and served in teahouses to weary travelers and rural workers, today dim sum is a popular weekend morning family ritual in Hong Kong and many parts of Southern mainland China. Indulge in a variety of these savory steamed dumplings with various fillings through our In Room Dining menu and enjoy in the comfort of your guestroom. The dim sum presentation includes Jade Dumpling, Shrimp Dumpling, Chicken Siu Mai and more. $21, exclusive of tax and gratuity.
  
Valentine’s Day Single Ladies VIP Tasting
Sunday, February 14 – 11 a.m. to 7 p.m.

At the newly debuted JCB Tasting Lounge at The Ritz-Carlton, San Francisco, all the single ladies are welcome to enjoy a “Single Ladies” VIP bubbly tasting experience of four sparkling wines from the JCB by Jean-Charles Boisset collection, accompanied by a mystical Tarot Card reading revealing a possible future romance. $50 per guest, exclusive of tax and gratuity. Reservations may also be placed by calling (415) 296-2329.  
CHINESE NEW YEAR FESTIVAL AND PARADE
Saturday, February 20, 2016

Named one of the top ten parades in the world by the International Festivals & Events Association, the Chinese New Year Festival & Parade is only one of a few remaining night illuminated parades in the United States. Hundreds of thousands of people will gather in downtown San Francisco and Chinatown on February 20 to experience the spectacle featuring dancers in elaborate costumes, ferocious lions, exploding firecrackers, the crowning of Miss Chinatown, and the awe-inspiring 268 foot Golden Dragon, carried through the streets of the city by 100 martial arts men and women. Click here for additional information and parade route.
  
CHINESE AFTERNOON TEA IN THE LOUNGE
Saturday, February 6 and 20, 2016

Traditional Afternoon Tea at The Ritz-Carlton, San Francisco is reimagined with distinctive sweet and savory Chinese flavors. Create new memories with family and friends while enjoying fine pots of tea and scrumptious Chinese delights including Peking Duck, Shrimp with Sichuan Pepper and Cured Mandarin Lotus Bun. Sweet confections include Oolong Madeleines and Caramelized Pineapple Custard Tarts. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options. Chinese Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.
  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.

Second Sunday Brunch Buffet at Parallel 37
Sunday, March 13 – 11 a.m. to 2 p.m.
The hotel’s award-winning signature restaurant Parallel 37 presents an elaborate Sunday Buffet Brunch every second Sunday of the month by Chef de Cuisine Michael Rotondo featuring a creative spin on California cuisine with delectable fare such as:   
  • Chef’s action stations including hand-carved roasted meats such as prime rib and rack of lamb
  • Raw Bar with delicacies such as oysters, crab, shrimp and other fresh seasonal seafood
  • Specialty eggs dishes such as Truffle Eggs Benedict  
  • Assortment of Dim Sum
  • Selection of Sushi 
  • Artisanal local and international cheeses and charcuterie
  • Assortment of seasonal salads 
  • Artisanal breads
  • An elaborate Dessert Bar
  • Customize-Your-Own Bloody Mary Bar
  • Mimosas 

$115 per guest, exclusive of tax and gratuity. Place a reservation.
  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.

Second Sunday Brunch Buffet at Parallel 37
Sunday, April 10– 11 a.m. to 2 p.m.
The hotel’s award-winning signature restaurant Parallel 37 presents an elaborate Sunday Buffet Brunch every second Sunday of the month by Chef de Cuisine Michael Rotondo featuring a creative spin on California cuisine with delectable fare such as:   

  • Chef’s action stations including hand-carved roasted meats such as prime rib and rack of lamb
  • Raw Bar with delicacies such as oysters, crab, shrimp and other fresh seasonal seafood
  • Specialty eggs dishes such as Truffle Eggs Benedict  
  • Assortment of Dim Sum
  • Selection of Sushi 
  • Artisanal local and international cheeses and charcuterie
  • Assortment of seasonal salads 
  • Artisanal breads
  • An elaborate Dessert Bar
  • Customize-Your-Own Bloody Mary Bar
  • Mimosas 

$115 per guest, exclusive of tax and gratuity. Place a Reservation.
  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.

Second Sunday Brunch Buffet at Parallel 37
Mother’s Day, May 8– 11 a.m. to 2 p.m.
The hotel’s award-winning signature restaurant Parallel 37 presents an elaborate Sunday Buffet Brunch every second Sunday of the month by Chef de Cuisine Michael Rotondo featuring a creative spin on California cuisine with delectable fare such as:   
  • Chef’s action stations including hand-carved roasted meats such as prime rib and rack of lamb
  • Raw Bar with delicacies such as oysters, crab, shrimp and other fresh seasonal seafood
  • Specialty eggs dishes such as Truffle Eggs Benedict  
  • Assortment of Dim Sum
  • Selection of Sushi 
  • Artisanal local and international cheeses and charcuterie
  • Assortment of seasonal salads 
  • Artisanal breads
  • An elaborate Dessert Bar
  • Customize-Your-Own Bloody Mary Bar
  • Mimosas 

$115 per guest, exclusive of tax and gratuity. Place a Reservation.
  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.

Second Sunday Brunch Buffet at Parallel 37
Sunday, June 12 – 11 a.m. to 2 p.m.
The hotel’s award-winning signature restaurant Parallel 37 presents an elaborate Sunday Buffet Brunch every second Sunday of the month by Chef de Cuisine Michael Rotondo featuring a creative spin on California cuisine with delectable fare such as:
  • Chef’s action stations including hand-carved roasted meats such as prime rib and rack of lamb
  • Raw Bar with delicacies such as oysters, crab, shrimp and other fresh seasonal seafood
  • Specialty eggs dishes such as Truffle Eggs Benedict  
  • Assortment of Dim Sum
  • Selection of Sushi 
  • Artisanal local and international cheeses and charcuterie
  • Assortment of seasonal salads 
  • Artisanal breads
  • An elaborate Dessert Bar
  • Customize-Your-Own Bloody Mary Bar
  • Mimosas 

$115 per guest, exclusive of tax and gratuity. Place a Reservation.
  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.

Second Sunday Brunch Buffet at Parallel 37
Sunday, July 10 – 11 a.m. to 2 p.m.
The hotel’s award-winning signature restaurant Parallel 37 presents an elaborate Sunday Buffet Brunch every second Sunday of the month by Chef de Cuisine Michael Rotondo featuring a creative spin on California cuisine with delectable fare such as:
  • Chef’s action stations including hand-carved roasted meats such as prime rib and rack of lamb
  • Raw Bar with delicacies such as oysters, crab, shrimp and other fresh seasonal seafood
  • Specialty eggs dishes such as Truffle Eggs Benedict  
  • Assortment of Dim Sum
  • Selection of Sushi 
  • Artisanal local and international cheeses and charcuterie
  • Assortment of seasonal salads 
  • Artisanal breads
  • An elaborate Dessert Bar
  • Customize-Your-Own Bloody Mary Bar
  • Mimosas 

$115 per guest, exclusive of tax and gratuity. Place a Reservation.
  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.

Second Sunday Brunch Buffet at Parallel 37
Sunday, August 14 – 11 a.m. to 2 p.m.
The hotel’s award-winning signature restaurant Parallel 37 presents an elaborate Sunday Buffet Brunch every second Sunday of the month by Chef de Cuisine Michael Rotondo featuring a creative spin on California cuisine with delectable fare such as:
  • Chef’s action stations including hand-carved roasted meats such as prime rib and rack of lamb
  • Raw Bar with delicacies such as oysters, crab, shrimp and other fresh seasonal seafood
  • Specialty eggs dishes such as Truffle Eggs Benedict  
  • Assortment of Dim Sum
  • Selection of Sushi 
  • Artisanal local and international cheeses and charcuterie
  • Assortment of seasonal salads 
  • Artisanal breads
  • An elaborate Dessert Bar
  • Customize-Your-Own Bloody Mary Bar
  • Mimosas 

$115 per guest, exclusive of tax and gratuity. Place a Reservation.
  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.

Second Sunday Brunch Buffet at Parallel 37
Sunday, September 11 – 11 a.m. to 2 p.m.
The hotel’s award-winning signature restaurant Parallel 37 presents an elaborate Sunday Buffet Brunch every second Sunday of the month by Chef de Cuisine Michael Rotondo featuring a creative spin on California cuisine with delectable fare such as:   

  • Chef’s action stations including hand-carved roasted meats such as prime rib and rack of lamb
  • Raw Bar with delicacies such as oysters, crab, shrimp and other fresh seasonal seafood
  • Specialty eggs dishes such as Truffle Eggs Benedict  
  • Assortment of Dim Sum
  • Selection of Sushi 
  • Artisanal local and international cheeses and charcuterie
  • Assortment of seasonal salads 
  • Artisanal breads
  • An elaborate dessert bar
  • Custom Bloody Mary bar
  • Mimosas 

$115 per guest, exclusive of tax and gratuity. Place a Reservation.
  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.

  
Afternoon Tea in The Lounge
Every first and third Saturday of the month through November 19, 2016
(Winter 2016-2017 holiday schedule is to be announced) 

Seatings from 2 to 3:15 p.m. 

Experience a deliciously modern ritual of Afternoon Tea in The Lounge with a city view. Reconnect with friends and family while enjoying fine pots of tea and sandwiches crafted with seasonal, local ingredients and may include Classic Cucumber with goat cheese, Eggs on Toast with Maitake mushroom and Eclaire with lobster mousse and caviar. Sweet indulgences may include Brown Butter Madeleine, Layered Raspberry Victoria Sponge Cake and Currant Scones with Lemon Curd and Devonshire Cream. A Vegetarian Afternoon Tea Menu is available plus gluten- and dairy-free options.

The Afternoon Tea is priced at $75 per person, exclusive of tax, gratuity and alcoholic beverages.

Happy Hour at Parallel 37
Tuesday through Friday, 5 to 7 p.m.
Parallel 37 features a Happy Hour menu in the Bar and Lounge every Tuesday through Friday from 5 p.m. to 7 p.m. Indulge in and experience value on the restaurant's most popular bar bites, wine, beer and cocktails.

  
The “Kitchen Table” Experience at Parallel 37
Tuesday through Saturday, 5:30 to 9:30 p.m.
For a unique and memorable dining experience for groups, reserve the “Kitchen Table” at the Chef’s Table at Parallel 37. In homage to the “kitchen table” dining experience that the late Charlie Trotter created in his eponymous restaurant in 1989, Parallel 37’s Kitchen Table experience begins inside the kitchen where guests will savor 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 enjoy 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.