Parallel 37, the new Nob Hill neighborhood bar, lounge and restaurant located inside The Ritz-Carlton, San Francisco opened to great fanfare this past December 2011.  We were there and wrote about our first impressions, as we were in attendance at the media and  press cocktail event prior to their official official opening.   Two well known talents in San Francisco’s food and restaurant scene were collaborating for the first time,  Ron Siegel in the kitchen creating simple, contemporary American cuisine that is not over-manipulated and Camber Lay at the bar creating an all new mixology program for the destination restaurant. The restaurant’s menu seeks inspiration along the geographic latitude Parallel 37 with food and wine celebrating the many cultures in the San Francisco Bay Area.

Parallel 37, Ritz-Carlton in San Francisco

But we really wanted to experience Parallel 37  for ourselves, and take in the ambiance ~ as we are prone to do on our blog.   Experience, before we can truly recommend.  The restaurant is quite lovely and the design so exquisitely simple, yet classic.  Beautiful and natural.

Parallel 37′s new interior, by EDG Interior Architecture + Design, brings an urban edge to The Ritz-Carlton, San Francisco on Nob Hill. The architects merged the formerly sequestered bar and dining spaces to create a relaxed and lively social experience. The design links Northern California’s culinary countryside with the dynamic, neighborhood food culture and style of San Francisco. Clean architectural lines and modern, glass wall treatments combine with natural materials to create an informal sense of tailored sophistication. Behind the host, a glowing glass graphic panel of California oaks imparts an immediate sense of place. The intimate dining spaces celebrate the artful, honest character of Chef Siegel’s cuisine with elements such as free-edge wood tables and plaid-embossed leather seating. In addition to dinner in the main room, guests may opt for cocktails and shared-plates at the bar or in the lounge that opens into the main restaurant. A Chef’s Table, with its exclusive view into the kitchen is available for parties of eight or a semi-private room, partially visible through a plaid-etched, glass wall seats up to twenty.

The bar at Parallel 37

Table setting on beautiful oak tables

The Chef's Table, with its exclusive view into the kitchen

Having settled into our table after taking in the feel of the very cozy  restaurant,  we were presented with a menu that offered us an insight into Chef Siegel’s approach to food.  Handpicked and fresh  ingredients to create a simple, not over-manipulated and delicious meal.  In photograph:

Chef Ron Siegel presents...

Our recommendations:

The Tuna Tartare is a must

    

    

Candy Cap Macaroon with Maple Ice Cream ~ Pièce de résistance

Each dish was savory and mouth watering.  The Tuna Tartare and Sea Scallops oh-so-fresh, leaves you wanting more.  The main entrees were presented quite uniquely ~ the Bento Box in separate dishes which I enjoyed immensely.   The highlight of the meal was the sinfully gorgeous Macaroon Ice Cream Sandwich, a magical marriage of candycap macaroon with maple ice cream.  Can you say “died and went to heaven”?

It was altogether a delightful meal and an experience we enjoyed.  The service, definitely top notch and friendly as one might expect  from the Ritz-Carlton.  You get everything and more at this new restaurant in Nob Hill.  Parallel 37 knows the way to anyone’s heart.  We’ll definitely be back, perhaps during cocktail hours and into dinnertime!

Team Clout & About with the Ritz-Carlton / Parallel 37's Steven Holt

In the meantime, if you find yourself in San Francisco, do drop by and treat yourself to Chef Siegel’s magic.