[Photos: Molly DeCoudreaux] December 12 has been set as the opening day for lunch and dinner service at Parallel 37, the new restaurant at The Ritz-Carlton, San Francisco. EDG Interior Architecture + Design has completely transformed the space from the nostalgic feel of the former Dining Room to a warmer and more elegantly relaxed aesthetic with the use of reclaimed West Coast wood, glass, and leather.
While the Dining Room tended to focus on multi-course tasting meals that lasted several hours, executive chef Ron Siegel is excited to cook for more people on a given night, with a menu of small plates and entrees, plus interesting food selections at the bar.
"It'll be not too fussy," he says. "Less manipulated than what we've done in the past."
As for the name, Parallel 37 references the Bay Area's latitude line. It's also a neat way to describe the parameters of an American restaurant that plans to source as much as possible from local purveyors.
"We want to offer a space where people can come in, get in, get out, get good food and service and all of that, but not necessarily have to make it the night's destination." In other words, Siegel and team hope that this won't be saved just for those most special of occasions.
Camber Lay (formerly of Town Hall and Epic Roasthouse) has created the seasonal bar program with an array of ingredients including fresh produce, spices, and, most intriguingly, ices. Napa and Sonoma feature heavily on the wine list, which, like its predecessor, presents one of the largest half-bottle selections in the state alongside full bottle and glass options.
A private Chef's Table allows the only glimpse into the kitchen, and a semi-private room partially hides behind an etched glass swinging door. A dedicated entrance and bar area provides what already appears to be a more welcoming prospect for patrons who don't happen to be hotel guests, and valet parking for the restaurant will be $10 (a savings from the usual rate).
· All Parallel 37 Coverage [~ ESF ~]