Skip to Content


Burgers and Beers Wednesdays at the Bar at Parallel 37   
Every Wednesday, 5:30 to 7:30 p.m.

Enjoy $5 (12 oz.) draft beers, $15 burgers or $18 burger and beer at the bar at Parallel 37.

Weekend Brunch at Parallel 37

Saturdays and Sundays, 10 a.m. to 2 p.m.

Join us for a delectable Weekend Brunch at award-winning Parallel 37, offered every Saturday and Sunday. Seasonally-inspired and crafted with the freshest local Bay Area ingredients, this à la carte style brunch features entrees such as Dungeness Crab Eggs Benedict with sourdough English muffin, Swiss chard and red wine hollandaise; Brioche French Toast “Crème Brûlée” with honey crisp apple and cinnamon spiced caramel; Huevos Rancheros with sunny side egg, black beans and Cotija cheese; “Fillmore Street” Fried Chicken Sandwich with slaw and BBQ sauce, and more.

The brunch also includes a special raw bar menu beginning at 11 a.m. with impeccable seafood including oysters, Dungeness crab salad, ahi tuna tartare, shrimp cocktail and caviar.

Easter Brunch Buffet at Parallel 37

Celebrate the Easter holiday with loved ones over an elaborate Easter Brunch Buffet at award-winning Parallel 37. As guests enjoy the smooth sounds of a live jazz duo, they will savor a special menu by Chef de Cuisine and Charlie Trotter-alum, Michael Rotondo inspired by the finest ingredients the season and local markets have to offer with a creative spin on traditional Easter fare and brunch favorites.

The open-format brunch includes chef’s action stations serving hand-carved meats and entrées including Herb Roasted Leg of Lamb and Dry Aged Prime Rib; made-to-order breakfast specialties including Dungeness Crab Benedict and Croissant French Toast; a raw bar with delicacies including caviar, oysters, shrimp, sushi, and other fresh seasonal seafood; California artisanal cheeses and charcuterie with house-made accoutrements; artisanal breads; an elaborate dessert display; custom Bloody Mary bar; and mimosas. An assortment of Dim Sum will also be featured, inspired by nearby Chinatown and a Champagne menu will also be presented.

Children will receive a special Easter basket full of candy and an Easter Bunny stuffed animal.

  • Easter Brunch is offered Easter Sunday, April 16, 2017 from 10 a.m. to 2 p.m.
  • $135 per adult, $70 for children ages five through 12, exclusive of tax and gratuity.
  • A Ritz Kids à la carte menu option will also be available

Boisset Collection Wine Dinner Series at Parallel 37

Wednesday, April 12 – 6 p.m.

Parallel 37 has joined forces with the Boisset Collection of award winning wineries to present a series of exclusive wine pairing dinners throughout 2017 at the Forbes Four Star restaurant. Kicking off the wine dinner series on April 12 will be the JCB Collection featuring the vintner and proprietor of the Boisset Collection, Jean-Charles Boisset. Chef de Cuisine and Charlie Trotter-alum, Michael Rotondo will craft special menus highlighting the restaurant’s concept of globally-influenced California cuisine made with the season’s finest Bay Area ingredients, to perfectly pair with the prestigious collection of wines.

Capturing style and personality in a bottle, each JCB wine in the collection is a limited edition and is “named” with a number to signify a wine style Jean-Charles strives to achieve vintage to vintage, while also symbolizing important ideas, passions and moments in his life and wine career.

JCB No. 13 Brut Rosé
Duck Confit Fritter, Yam, Blackberry
Potato Beignet, Thyme-Infused Honey

First Course:
JCB No. 16 White Bordeaux blend
Slow-Poached Ora King Salmon, Moro Blood Orange, Mizuna

Second Course:
JCB No. 3 Pinot Noir blend
Dungeness Crab Ravioli, Smoked Sunchoke, Asian Pear

Third Course:
JCB No. 1 Napa Valley Cabernet
48-hour Braised Short Rib, Merlin Beets, Red Wine Hijiki Jus

JCB Passion red blend
Dark Chocolate Blackberry Tart
Salted Caramel Bonbons

Each Boisset Wine Dinner at Parallel 37 begins with a reception at 6 p.m. followed by dinner at 6:30 p.m. $225 per guest, exclusive of tax and gratuity. Reservations are required and can be made through Meaghan Shanley at 415.773.6199 or

Make a reservation at Parallel 37 restaurant.

Make a Reservation