Reviews

Exceptional attentive service always enhances a fine meal. It was a fine meal. The 3 course meal turned into 5 courses of delicious bites of a variety of flavors perfectly cooked and beautifully presented. A very fun evening for the holidays.

The duck was awesome, and the dessert was one of the best I ever had (a chocolate raspberry item). Only issue is that the menu is quick limited, so check it out before you go if you have any picker eaters. Atmosphere is great (in the Ritz hotel), wait staff was very attentive, but not obtrusive. Great experience, and the price was reasonable for the experiences

This review is for the restaurant only. The food was fantastic. We had the tuna appetizer and the cod entree. We then asked if the chef could combine a few items to make us a salad. He did that and made a fabulous salad. Our waiter was great, personable and accommodating. I would very happily eat here again. Service in the restaurant bar was dismal. The female bartender chatted with the only 2 other customers while my friend arrived and sat wanting a glass of wine for 15 minutes. She finally got up and tracked down a waiter to help us.

I wasn't expecting this restaurant to be in a hotel and was disappointed to find it in the lobby of the Ritz Carlton. I have this thing about hotel restaurants and it seems they have to work harder to overcome the "hotel restaurant" negative vibe. They try here - the ambiance is nice and the menu is eclectic. The menu items are all sort of tapas - there are no starters or entrees - everything is kinda small - which is a bit confusing but it worked nicely once we figured out the plan. We had 2 dishes each plus a dessert and it was a nice size as we werent really very hungary. The dishes were all excellent and beautifully prepared and service was very good. All in all, a good experience, despite the hotel setting.

Had my birthday dinner mid-week at Parallel 37. The summer tasting menu was excellent and the service was just right.

We only ate here for breakfast but everything was simply outstanding. My daughter has celiac disease so travel is always an issue for us. Parallel 37 took care of her beautifully. She was able to order practically anything on the menu adjusted to be gluten free and their knowledge of ingredients and things that she could and couldn't have was to be commended and something all restaurants should aspire to. The wait staff each morning was welcoming and friendly. We really enjoyed ourselves. We only ate here for breakfast but I will assume that the other meals would be great as well.

Parallel 37 is located in the Ritz-Carlton. It is a terrific place for breakfast. My food was quite good, the service was quick and friendly, and the setting is very nice. I will certainly return.

Although hotel guests, and had a reservation at the Restaurant, we were given a tiny table (when we arrived, only one chair) they found another while we stood by the table. Dinner was about $150 each with no drinks.

I had the buttermilk pancakes with blueberry compote, lemon curd and pine nuts. I don't think I've had better pancakes. Service, on the other hand was just ok, not great.

My husband and I each had the three course meal with the wine pairing. We were wowed by each course! The food was so creative and was plated beautifully! The accompanying wines were spot on! We had asked our server for a slow paced meal and the request was honored beautifully! The server would check with us and ask if we were ready for the next course. We ate at many highly rated fine dining restaurants in SF and this was definitely our best meal!

we were staying on the club level, so was not able to try many things, but the small platesI had were very good.

We had a great breakfast here. Wonderful staff and service. They even greeted us by name. Will come back!

Excellent dinner-- steak --tender, juicy-- dessert-- passion fruit, delicious -- 2nd visit--- scallops & chicken dishes wonderful flavors-- brought my son-- he was thrilled w/ quality, & varied taste--Service, remarkable-- thank you!!!!

This is a "foodie" style restaurant, which means delicious food in smaller portions. The menu was prix-fixe and everything we picked was recommended by the server, nothing was short of delicious.

Since we were staying at the Ritz-Carlton we decided to have breakfast at Parallel 37. Menu was fantastic. We opted for the buffet and it was unlike any breakfast buffet we had before. Service was outstanding.

During a recent stay at the Ritz Carlton in San Francisco we had Sunday brunch at Parallel 37. The quality and variety of the food was impressive and the wait staff could not have been more helpful and attentive. It was not inexpensive, but bottomless mimosas and Bloody Mary's were included in the price. They served breakfast selections, salads, carved meats, seafood, sushi, dim sum, and incredible desserts. If you have the chance don't miss this brunch!

Highly knowledgeable staff. Excellent wine suggestions from various regions that accompanied the menu items with near perfection. Many of the kitchen staff hail from the acclaimed Charlie Trotter's restaurant in Chicago, and they build on that experience here. Service is outstanding and the food itself is impeccable. House aged meats, a creative pastry chef and the outstanding wine list make this a true gem in the hyper-competitive culinary landscape of San Francisco.

On our first night at the fantastic Ritz-Carlton Hotel, San Francisco, we dined at the hotel restaurant Parallel 37. Customers can choose either a fixed price three course menu or the five or eight course chef-designed meals - we opted for the three courses, which were interspersed by "surprises" from chef Michael Rotondo. While the food was reasonable, what made our evening particularly pleasant was the intimate atmosphere of the restaurant coupled with the service of our very friendly waiters at Parallel 37.

What else would you expect from the Ritz!?!?? THE BEST BURGER EVER! So delicious. Dan was an amazing server / bar-tender. We chatted with the couple across the bar. A glass (or 2) of Ramey really hit the spot! A fun place in a really nice hotel!!! I highly recommend it!!!

After a couple of salad meals in the lounge, we were looking forward to Parallel 37. We have dined in great restaurants all over the world and sadly felt let down by this one. Firstly, we were sat at the same timber tables we had been taking our breakfasts. I would have thought table cloths for a restaurant of this ilk would be a minimum starting point. Service was attentive although the serving staff weren't able to cope with some simple questions regarding the menu. Maybe it's the holidays. The entrees were OK, although I expect more than OK when paying this sort of money for dinner. Specifically, I had a crab entree and scallops for main. With both dishes, they were out of balance. I would think that with those 2 special ingredients, the seafood has to be the star. It wasn't, they were presented with with far too much else going on in the dish, quite frankly it was lost in the flavours of citrus cream and associated elements that took the chefs take on fusion to bordering on confusion. On the positive side, my daughter had the fish and it was the dish of the night. Beautifully cooked, flaked on the fork superbly. My message to this restaurant would be to just review what they are trying to achieve. I feel they are in danger of getting a little lost, hence our experience was underwhelming.

Breakfast is not bad: buffet or a la carte. Dinner they want to be too innovative. Tries the rib eye - small portion, mixed condiments, diverse vegetables. I was so hungry that I had to order an additional dish!!! Why?

Food was superb and host were very polite. I love the view from the restaurant was beautiful. They have menus good for children and adults. I had no problems. I recomend it to people

What a fantastic restaurant. Friendly staff. Luis and Teresa were so nice to talk to and visit with. They were very informative of the places to see in the area. The halibut was absolutely delicious and very presentable. The coffee was perfect with the creme brûlée and raspberries. Teresa even offered me a magazine to read while I was there. The manager even checked in to see if everything was ok. I recommend this restaurant in the Ritz to anyone traveling or staying in the area. The customer service is by far the best ever.

Very expensive breakfast, food was decent. Although, their homemade ketchup was amazing. Much better choices outside the Ritz in the area.

The food, the service, the warmth, everything was simply perfect. Our server was Zack, very nice. My kid has lots of food allergies and he tried his best to accommodate our dietary needs.

I loved this restaurant. I was staying at the Ritz Carlton and wanted to try it. The service is amazing, and there is great attention to detail. The wait staff is very well informed and certainly able to describe and recommend items on the menu. Everyone is super friendly and stops by to by helpful. The atmosphere is urban and sophisticated. Very San Francisco, quiet, lovely.

My husband and I had dinner here with three other people; two were celebrating their first year wedding anniversary. The maitre d' (who is getting married this week) was superb, as was our waiter -- I don't hesitate to say the service was outstanding. The maitre d' noticed that I hadn't eaten much of my third course (the same one my husband devoured, so there wasn't anything wrong with it) but I just didn't care for it, so he took it off the bill, something I would never have asked for. They recommend three plates, but you could probably get away with two, because the portions are ample. All of us marveled at everything we ordered. Beautiful presentation, fresh ingredients, delicious taste combinations -- it was all FANTASTIC. Desserts were sublime and our maitre d' remembered me mentioning the anniversary and brought a special dessert plate to that couple. We all left saying how wonderful an evening it was. We will definitely be back on our next trip to San Francisco. As an aside, I think reviews of the breakfast buffet on here should be separated out from the restaurant. Although we didn't stay at the hotel or have the breakfast, the restaurant is in a class by itself.

Dining in Parallel 37 was a most pleasant experience for us during our San Francisco stay. The menu features Cali fresh ingredients and inventive themes. Very in depth wine list. Enjoy! ...

I came for lunch to 37, and had halibut which was good. The dining room was a bit quiet and not crowded - which to some people feels less happening. But I was surprised of the value - $21 which seemed reasonable. breakfast however isn't very reasonable at $25 for buffet which has smoked salmon, bread, fruit, granola, etc. I went for breakfast to a diner nearby the day before and actually had a much nicer hot breakfast there.

My wife and and book the Restuarant for our x mas lunch and it was possible the best meal I've ever had . It was a 4course set menu and then we added there choice of wines for each course . Each course was to die for absolutely fabulous . The choices were good for each course the wine was chosen well to compliment the food . The staff were excellent and friendly and the setting was also very good . We highly recommend if you are looking for a upper class meal in a great Restuarant .

Creative food and beverage menu selections. Oriental Salad, BLT, organic juices are excellent. We left the Ritz Carlton banquet area since they could not accommodate our dairy free request. Parallel 37 was able to address our needs. Attentive staff. We went back the next day!

We ordered Prixe fixe 3. It was well prepared but nothing extraordinary. Drinks were not good. The sommelier was the best part. he did a good job. Extremely quiet place... and it was a good try. that´s it.

We loved the Dungeness crab appetizer and the risotto. Sirloin was also good and the accompanying sauces/sides really made the dish. Also very nice wine selection at reasonable prices. Bust most of all, the staff was very attentive and seemed very invested our experience which was really nice. Top notch!

Thanksgiving dinner, we chose to eat at the wonderful restaurant in The Ritz-Carlton. From the butternut squash soup, to the duck comfit with Asian pear salad, to our choice of tenderloin and short rib with Kale salad, everything was gorgeous and prepared to ultimate deliciousness. Turkey with giblet gravy and stuffing was available. Sides included silken mashed potatoes, stuffing(the best ever) and tiny carrots and brussel sprouts glazed and roasted. A chocolate rectangle with a chocolate gelato finished this fantastic feast. Any night is great here, this holiday event was the best I could imagine. Anyone who loves food or is a foodie needs to experience this great chef's creations.

This restaurant was a pleasant surprise. The decor is nothing special but the food is quite extraodrinary. Grilled octopus with a splash of shizo sorbet set the tone... Every dish suprised us for its creativity and execution. The wine list is also excellent. We were all genuinely impressed and cannot recommend it more highly.

I had dinner once and breakfast twice in the Parallels 37 Restaurant at the Ritz-Carlton San Francisco. The service is excellent. However, the food is salty. The breakfast buffet is small, but very good.

We were staying at the Ritz, so this restaurant was a convenient option. Parallel 37 is the hotel's only restaurant and is supposedly a fine dining option. After reading prior reviews, we thought that maybe this was a hidden gem in a city with so many stellar dining options. We chose the tasting menu thinking that it would showcase the chefs talents. The food throughout its multiple courses was fresh enough but it was as if the chef was trying too hard to make gourmet dishes. It just seemed incongruous and awkward. We chose the wine pairings as well but in my opinion they missed the mark. The service was pleasant but nothing special especially considering this is a Ritz. The dining room itself is a multipurpose dining room that is rather pedestrian in regards to its presentation and decor. If one does not feel like venturing out, this restaurant is an ok option. Of note, the breakfast service was much more Ritz like and our server Luis did a great job. Some of the specialty dishes like the huevos rancheros were excellent, but the pancakes were not very good. Again, a mixed bag.

The food was just average. I was really hoping for more. A lot of the online food descriptions were missing such as the cavier, sushi, and crab Benedict. It was a nice ambience for Easter but definitely wouldn't pay the $$$ for it again. Honestly, I would probably skip this restaurant all together while in San Francisco. The service was great but food options should be improved for the $$$.

Great late night food. Bummed to miss the wine and cheese on Friday. The prix-fixe looked fabulous, we just weren't that hungry. Like the remodel of the restaurant.

The food at this inventive restaurant in the Ritz Carlton was wonderful. We had a number of small plates and they were all delicious. The food is inventive but not weird, and the setting is beautiful. Service was great, and the waiter created a wonderful wine flight for me even though they did not have one on the menu. The tables were well spaced and comfortable, and the restaurant was not crowded. Loved it!

Reading the TA reviews is like reading a fairy tale. The menu defies sanity... These are small plates; those are main plates. Lovely, but ordering is a major gamble since some small plates are large and vice versa. Sadly, even after applying cloying sauces, the food is unremarkable. The flank steak was tough and inedible; the pork loin was smothered in heavy sauce. The crab was miniscule. Bread was good. Dessert was incredibly small and not especially good. For $14 we received 3 small mouthfuls. The bus person excelled... At opening too many bottles of water. Our experience reminds me of the story: The Emperor's New Clothes. The room was stark ...gone is the elegance of the. Room and the excellent food. If people review honestly it would be helpful.

We had a great corner table and the restaurant is smart to place tables enough apart that it is private. Food was excellent but one dish had to go back as it was cold and undercooked - no one wants undercooked duck!

The service is very good and gentle, good prices for this quality of food, the menu fresh and outstanding flavors! Most have the foe gras! It is a must go! Really French cuisine! Best restaurant so far.

The degustation menu was a dreamy delight and the pairings were perfect. Ask about the Chefs table if you want a true experience.

Had the restaurant three times during our stay at the Ritz Carlton. The buttermilk pancakes is what my son and I had each time we went there and we loved them. The service was pretty good but could have been a little better.

We had breakfast here when we stayed at the Ritz. They use the freshest eggs. They also had sour dough English muffin. Our daughters had the French toast which was very good. No need for maple syrup because there is a vanilla cream at the bottom. Delicious. Service was very attentive and friendly. They even gave us great ideas on where to tour in San Francisco. Since we had a great breakfast we tried the Prix Fixed three course meal for dinner. If you want Ala carte you can sit at the bar. Everything the chef put together was delicious. He even sent over a few extra surprises and the waiter asked before hand if we had any food allergies. The food was great. Complements to the chef and the service was very good.

We dined at Parallel 37 with friends for the first time. It is the new restaurant in the Ritz-Carlton. We found the menu to be extremely innovative, and the quality of the food presented to us most excellent. It was professionally cooked and professionally presented, which we appreciated. It is a varied menu, and far too much to sample in one sitting, so we will be back. The service was very good---professional yet unobtrusive. We did not find the prices too high, and the entire experience was certainly worthwhile.

Excellent place. Perfect service. Just the place to be once.... The bar in the entrance of the hotel is also a nice place to have a drink. Beef for main course was delicious.

While touring the various tourist attractions of northern and central SF with our out-of-town guest, we decided to grab dinner before heading home to the Peninsula. This being a sunny Saturday in early August, the city was teeming with people, so there weren't many options listed on Open Table. We decided to give Parallel 37 a try because of it's high rating and location convenient to the cable car line. Wow! We were so impressed! It is absolutely criminal that this restaurant was nearly 2/3 empty at the 7:30pm seating; I suspect that it is hampered by our local prejudice against restaurants located inside hotels, because it was truly one of the best dining experiences I've ever had in SF. First of all, the restaurant is beautiful - great lighting, chic but warm decor, comfortable seating, etc. Our server was fantastic - warm, funny and perfectly attentive without hovering. He gave us some great pointers on the menu, particularly his recommendation of the Pig n' Boots cocktail, which I normally would never have considered, because of its Scotch base, but which is absolutely one of the best drinks I've ever had, anywhere. We had the spring tasting menu, which he allowed us to semi-customize, since one of us had a craving for the octopus and another the duck from the regular menu. Every course was complex and beautiful - I wish I could remember all the details. One that really stood out was the sweet corn risotto with heirloom cherry tomatoes and hamachi cheek, but they were all fabulous and the portion sizes were perfect. There is a large bar which would make a great spot to meet someone for a drink and a beautiful room separated by a wall of glass, that would be perfect for a private party. Most of the other diners seemed to be couples enjoying romantic dates, but this place would be equally appropriate for a work lunch or dinner with friends. I was also quite pleased with the bill, since 5 top-notch courses for three people, plus one Pig n' Boots was only slightly over $300 - a true bargain for San Francisco dining of this quality.

Came here for my father's rehearsal dinner. The private dining room had the feeling of home, while being chic and very beautiful, and the service was perfect. They have some of the best oysters I've had, and while we had a limited menu, the selections were all fabulous. They took very good care of us, and for those who might read this in search of a rehearsal dinner location, my dad and now step-mom enjoyed every moment of the dinner and felt they were treated exceptionally well.

One of the things that struck me about Parallel 37 was the sparse crowd on a Saturday night. People are missing out on the creativity and the amazing food offered by this place. We chose the Spring Tasting Menu, which was more than a 5 course tasting menu. It included a couple of Amuse Bouche and desserts. My favorite entrees included the soft shell crab and the lamb. They offered many types of bread, which I found unusual, but I'm glad they did because it was very good. As for service, I thought it was more like 3 1/2 stars - not as attentive as I thought it should be in a fine dining restaurant. Other than that, give this place a try and you won't be disappointed.

The food and the service was excellent. Lovely ambience - could not really find any fault with it so would definitely recommend.

I ate here for breakfast while staying at the Ritz. Great breakfast featuring the best huevos rancheros I've ever had. Great tortillas made the difference. Superlative service. You will pay for the excellence but it was worth it.

The food was awesome and the staff was fantastic! They went out of their way to accommodate our gluten-free diets!

We were fortunate to attend a Bordeaux wine dinner at Parallel 37. Now, we always expect to be blown away by the wines our group's cellarmaster picks, but this time the chef, his sous chefs, and the manager went out of their ways to tweak their recipes to better fit our wines. We had an over the top hamachi sushi dish with our Opalie de Coutet 2010 white Barzac Bordeaux. The 2004 Chateau Cos d'Estornel was wonderful with the duck breast/foie gras mouse/duck gizzard (!) and olive spaetzle. The final main course was two pieces of beef, one a 24-hour smoked spare rib and the other a juicy ribeye, paired with a 2000 Chateau Pichon Longueville Baron. After a very interesting cucumber sherbert amuse bouche, we finished with a dessert based on an Orange Julius which I assure you went spectacularly with the 2009 Chateau Rieussec Sauterne! The care and attention to detail will bring my wife and I back to Parallel 37 (which is in reference to the latitude of San Francisco) for our next special occasion!

The brunch menu is very small, but it has unique, thoughtful options. Service was good too. In a city with MANY dining options, I probably wouldn’t go out of my way to eat here, but if you are staying at the hotel, it’s good.

When you spend over $1000 for a meal for a group, you would expect the wait staff to know the products on the menu and at the very least say thank you and be pleasant. On our recent trip to parallel37, the wait staff was not very knowledgable about the menu, we were left with empty glasses often, and extremely slow service and the somewhat snobby main waiter. We were never told thank you or your welcome when we said thank you. At McDonalds, I wouldn't expect so much, but at this price point, yes, great manners and impeccable service is expected. I do not normally leave reviews, but hopefully they will read this and make changes b/c the food was really good and the atmosphere is appealing. They have an opportunity to have a great restaurant.

A bit too clever for its own good. Only evening menu is a tatser menu with no differentiation between starters and mains. Portions were small as starters, miniscule as mains. What food there was was very good but it was expensive for what you got

This restaurant is in the Ritz Carlton. We had breakfast and an evening meal in this restaurant and both were amazing and delicious. The quality of the ingredients was first class and the dishes were fabulous. The evening meal we had was amongst the best I've ever had and I've been to some amazing restaurants. They weren't the cheapest meals but you definitely got what you paid for in fabulous food and great service. Well worth a visit.

This restaurant deserves all the accolades it can get. The chef is from Charlie Trotter's famous restaurant serving as chef de cuisine. The chef offers the most current tasting experience possible. Three courses,$65...can't beat it. We had 5-$95,which were really 7! An amuse bouche to start: a dover sole fritter with a berry jam, white asparagus with tuna tartare, and a tiny sushi.2nd,miso glazed cod with various salad elements. Each dish had a special plate. 3rd,Bobwhite quail, breast and wings, deboned. Beyond tender inside, crispy outside. 4th,guinea hen, pressed in a square, slow cooked in layers ,including skin.Delectable. And last carrot cake with coconut sorbet. Carl was a great waiter and let us pick the 5 courses from the 8 course menu...so ask to max out your choices. Not real crowded, but you feel like royalty by the last dish. Enjoy!

Excellent restaurant inside Ritz Carlton San Francisco following the tradition of Ritz Carlton Dining Room. Chef Michael Rotondo who came from Chicago at Charlie Trotter puts forth a nice interpretation of California cuisine. I always enjoy dinner and the cocktail at the bar is also wonderful.

We had a great lunch the first week in October. I had the crab sandwich and my husband had the turkey sandwich. Wonderful, flavorful avacado on both. We shared a tomato salad plate that was yummy. It was nice and quiet and comfortable. Just what you expect at the Ritz. We have visited many times when the space was a formal dining room, and we do miss it.

Excellent food and service. Homemade condiments are awesome. Our server, Luis, was great. Flatbread and dim sum also yummy. Price is a bit steep though.

My wife dined at Parallel 37 food was good but as usual portions were extra small. Once again I ordered my stake well done specified I do not wish to see blood on my plate and I was served a raw stake sent it back to the kitchen. I liked the atomspher of "the Dining Room" better. Parallel 37 is a sports bar for the rich not the hoi polloi looking for a good meal.

We only managed to eat breakfast there - but the dinner menu looked excellent as well - so it is on our list for next time.

We came for breakfast and both enjoyed the excellent buffet. Service was very prompt and attentive. Our server Louis was so friendly and just wanted to please us. We will be back.

When we arrived for a drink at the bar, the hostess described the cocktails as "undescribably tasty." That phrase turned out to be an excellent summary of the meal. Service at both the bar and the table were top-notch: affable without being pushy, and very effective. We both had 3 courses, and enjoyed every bite. You've got lots of excellent choices in SF, but you should keep this one high on your list.

This restaurant is outstanding! I am so glad we walked here in the rain last weekend. The flavors were out of this world! Our server was very informative and attentive.

Parallel 37 at Ritz-Carlton is how breakfast restaurants should be. Service there is outstanding. They will make sure your breakfast is just what you expected and even more (i.e. complimentary coffee to-go).

Stayed four nights at the Ritz and decided to eat on July 4th as no place else was open. Service, meal and wine pairings were all excellent. Chicken, beef and tuna were all a hit. Very nice mellow atmosphere. We walked outside during dinner and watched some fireworks with my daughter. Nice evening.

Great service, nice breakfast buffet, kinda spendy but worth it. Did not have dinner but hear great things.

This hotel restaurant is simply fantastic. Amazing breakfast buffet, everything is splendid and superbly made. The ingredients are divine. The fruits are rich, the oranges are perfect. Everything here is fresh and well prepared.

I stayed at the Ritz-Carlton during my san Francisco trip and had a number of lovely meals at Parallel 37. Trendy vibe, really cool layout, nice staff and good food. Recommended!

Full review and photos: http://twofoodiesonejourney.blogspot.com/2012/02/dining-room-at-ritz-carlton-san.html Travel time – the best time to indulge in one of our favorite hobbies. There is hardly any day when we don’t talk about our next potential trip, and for us arranging and planning a journey is already part of the fun. First we will have long discussions where we should go next going back and forth between new destinations we haven’t visited before and revisiting places we liked a lot but never feel we have visited extensively enough. Once we decide on a place the next question circles around how we will get there – driving/flying directly or should we travel slowly with several stopovers to get to know even more locations. But the most extensive planning is always around the time at the destination itself. Starting with finding the best hotels and reading many travel review pages the most time is spent on finding the most unique points of interest and best places to eat. There are many different ways to explore the culinary scene of any city – starting from discussion boards as Chowhound and eGullet, local newspapers to the numerous food blogs every part of the world seems to have by now. And so it is rather easy to come up with a very long list of interesting restaurants covering a wide range of cuisines for every city, but the hard part is to decide how to prioritize this list to make a final decision on the restaurants. As much as we like to explore new places there are a few cities we visit quite regularly – Los Angeles and Las Vegas are fairly close to San Diego and we go to them, especially Los Angeles, many times every year. One city which isn’t as close by but we really started to enjoy the moment we visited it for the first time several years ago is San Francisco. Over the years we kind of lost our heart to San Francisco and hope to live there at one time but until then we try to visit the city at least once a year. There are many attractive features about San Francisco far beyond just food but the vast culinary scene of the city has always attracted us and makes the selection of the restaurants for each visit fun and painful at the same time. We always try to find the right balance between the many different ethnic restaurants often with unique regional places, e.g. diverse Italian restaurants from different regions, old-established places, like Chez Panisse and high-end places with unique tasting menus. On one of our last trips we were contemplating a number of places with more conventional tasting menus to add to our mix of restaurants for that particular trip. Some of the restaurants we were considering were Gary Danko, Campton Place or Murray Circle but in the end we decided to go for the 9-course tasting menu at the Dining Room at the Ritz Carlton. One of the aspects which attracted us to the Dining Room at the Ritz Carlton was its chef Ron Siegel. He has a quite interesting and impressive background with many diverse influences throughout his career covering several well known and influential mentors. Born in New York he moved as a child to San Francisco and started to work as a butcher at John’s Town and Country Market in Palo Alto when he was 16. During the next several years he worked at several different jobs outside of the culinary world like construction and maintenance but finally decided to focus on his culinary passion and enrolled at the California Culinary Academy. In 1991 he found his first mentor with George Morrone, opening chef of Aqua, and worked under him for two years as a line cook. Morrone was also responsible for helping Siegel to find a position at Daniel in New York under the guidance Chef Daniel Boulud. It was here that he met one of his key mentors with Thomas Keller who was in the process of opening the French Laundry and hired Chef Siegel as the opening sous chef. The successful start of the French Laundry facilitated his first position as executive chef at Charles Nob Hill focusing on the fusion of French and California cuisine. After five years he moved to Masa’s in San Francisco as the executive chef before in 2004 he took over the Dining Room at the Ritz-Carlton. Throughout his career Chef Siegel had a strong foundation from French cuisine which he combined with different other influences. Perhaps the most unusual one, Japanese, came through the one event which made him famous far beyond the close circle of foodies – becoming the first US chef in 1998 winning Iron Chef Japan in a battle using lobster against Iron Chef Hiroyuki Sakai. All these features combined let us hope to be in for an exciting and unusual tasting menu at the Dining Room. The restaurant is located inside the Ritz-Carlton Hotel in San Francisco which opened 20 years ago but is located in a more than a century old building. The hallways inside the hotel towards the restaurant are fittingly decorated to match the history of the landmark building. The interior of the restaurant continues the theme from outside and looks very much like a restaurant from the 50s or 60s with very old fashioned décor. Once we entered the restaurant we significantly lowered the average age of the guests... Even our seats had covers which we had last seen in one of the old movies. Overall we weren’t expecting that the Ritz-Carlton and its restaurant would be outfitted overly modern but were still surprised how old fashioned and partly also worn everything looked. Pomegranate Martini and Old Fashioned As always we wanted to start the night with some cocktails but that caught the restaurant a bit by surprise as they didn’t even have a cocktail menu/list but were willing to mix us something. The pomegranate juice gave the martini a good balance between sweetness and some sourness. The old fashioned was one of the better versions we had in quite some time. This cocktail often tends to be unbalanced either focusing too much on the interplay of sugar and bitters or the bourbon. In this version all three components could easily be tasted but at the same time worked perfectly together to be a true cocktail where the sum is greater than its parts. Amuse Bouche 1: Pastry, white bean paste Somehow this amuse bouche appeared like a reminiscence to the famed Gougères at French Laundry but with a nod to Asian influence due to the white bean paste - a simple but nice start to the tasting menu. Amuse Bouche 2: Nantucket scallops, shaved fennel Good interplay between the raw anise-flavored fennel and the sweetness of the scallops. The fennel also had a nice textural contrast to the soft scallops. Amuse Bouche 3: Poached quail egg, prosciutto, white truffle, brioche Classical breakfast pairing of runny egg with some prosciutto and white truffle shavings. Lightly toasted brioche sticks to soak up the white truffle infused egg yolk – unfortunately the egg yolk was completely set and not runny so that a key component of the dish was missing. It was quite disappointing that a kitchen on that level had problems to serve a poached egg. 1st Course: Sashimi of Kampachi, yuzu gelee, asian pear marinade This dish clearly showed the Japanese influences from Chef Siegel. Flawless Hawaiian yellowtail with its mild flavor and buttery, tender texture was paired with the delicate sweetness of the Asian pear and the unmistakable complex citrus and floral flavor of yuzu. A dish you could also find in a better sushi place. 2nd Course: Abalone, shiitake mushrooms, chard, dashi broth Abalone harvest season in California has very tight regulations due to the dwindling population over a long time and so you don’t see it often on restaurant menus. Abalone had a mild slightly sweet flavor with a not overly rubbery texture. The dashi broth enhanced the maritime flavor of the dish whereas we hoped to get some bitterness from the chard but it was hardly noticeable and didn’t add much to the dish which appeared a bit one-dimensional. 3rd Course: Black cod, elephant garlic, shortrib ravioli, watermelon radish Pairing braised meats with fish is getting more and more common in recent times and to avoid that the braised shortribs overpower the delicate black cod Chef Siegel tamed the braised meat by using it as a filling for the ravioli. The pasta acts as a buffer between the flavors of the meat and fish and allows both of them to shine. The elephant garlic added a very mild garlic flavor to the dish whereas the braised watermelon radish just offered some texture to the dish. 4th Course: Lobster, marina di chiogga squash puree, sunchoke chips, red wine shallots The tender lobster and the squash puree paired nicely but both ingredients have naturally a sweet component which rendered this dish on the overly sweet side. The shallots brought some welcomed slight bitterness but overall the dish was missing some balance. 5th Course: Hot foie gras, huckleberries, brioche, rome apple juice with longpepper A large piece of foie gras with the wonderful buttery and livery flavor one expects, expertly prepared with a slight smokey, crunchy exterior. The sides covered the well known spectrum of sweet ingredients to counteract the richness of foie gras but stayed only within established culinary boundaries. More and more chefs try, especially in tasting menus, to present unusual pairings of ingredients to explore new culinary areas. We wished that Chef Siegel would have tried something more unusual here otherwise this dish felt like a foie gras dish we had in many tasting menus before. 6th Course: Quail, salsify, pomegranate, matsutake, Madera sauce One of the dishes were we saw some attempts to bridge French and Japanese flavors. Quail and salsify with the Madera sauce were classical French cuisine whereas the matsutake mushroom, even though often picked at the US West coast, is strongly associated with Japanese cooking. The strong, meaty matsutake flavor went well with the quail and the pomegranate seeds added a nice tartness and some texture. Overall one of the stronger dishes of the night. 7th Course: Beef ribeye, celery root, porcini mushrooms, sancho pepper reduction Another dish which was very well executed on a technical level with perfectly medium rare and tender ribeye but paired, here with porcini mushrooms, celery root, potatoes, as we have seen it many times before. The sancho pepper reduction didn’t really add much to the dish and so it felt like a déjà vu with prior tasting menus. 8th Course: Cheese selection, bread, condiments Normally we expect in such high-end restaurants that it is possible to select a few cheeses from a cheese cart. Unfortunately here at the Dining Room no cheese cart was to be seen and the selection was made for us. The bread was just regular baguette with the condiments just a few slices of apple and some almonds – one of the more disappointing cheese courses. Intermezzo: Persimmon sorbet, carrot granite Refreshing and unusual combination between persimmon and carrot with the vegetable providing the sweet component whereas the fruit added some tartness. A surprising palate cleanser which we wished to be much larger. 9th Course: Chocolate-layered cake, vanilla ice cream, pineapple puree, gingerbread cake, pear sorbet, caramel sauce Dessert came with two variations of cake - both of them moist and not too heavy but also not too far from the expected norm. The dessert was lightened up by some fruit sorbet and puree but overall followed the theme of the savory courses – well made on a technical level but it felt like we had the same course in many tasting menus before. We finished the tasting menu with an espresso Mignardises: As much as we had hoped for a cheese cart we were surprised about the large selection on the mignardises cart and were able to taste a large selection of their very good sweets. Ritz-Carlton hotels are not really known as edgy, modern places but once we entered the hotel we were surprised how old-fashioned everything looked and started wondering how much the Dining Room would fit in. Part of the fascination of every great restaurant is not only the cuisine and service but also the ambience which should form a coherent unit with the philosophy of the chef. Chef Siegel’s reputation was letting us to expect a tasting menu anchored in French cuisine but with modern interpretations, often including Japanese influences, and brimming with creativity. The technical execution of many dishes revealed indeed the strong French cuisine background of Chef Siegel and was mostly on a high level, perhaps with the major exception of the failed poached egg. But what we were completely missing were the creativity and surprises one expects from tasting menus at this level. There were sometimes sprinkles of Japanese influences by the use of some Japanese ingredients but mostly the dishes had either a clear French or Japanese background without many efforts to create any new directions. But even the many dishes with French influences were staying very close to the expected norm without any surprises. There was hardly any dish throughout the tasting menu were we didn’t comment how they reminded us of dishes we had eaten at other occasions before, everything felt like repeats. It speaks volume that the two things we remember most from this dinner were the intermezzo, with its unusual and successful combination of persimmon and carrot, and the huge mignardises cart – both are normally only a side notes of a tasting menu. Besides the uninspired dishes the service at the Dining Room was far from its very good reputation. Prior to our visit we often read about the flawless and polished service at the restaurant but that was different from our experience. Starting from a very rushed service at the beginning which slowed down after we asked for a more reasonable pace to servers which didn’t really know what they were serving (and had to help each other to get together all components of a dish which they were serving) the service was simply not very professional. But worst was when the maitre’d started to bad-mouthing restaurants when talking with other guests. He compared other one star Michelin restaurants in San Francisco to the Dining Room and in particular slandered about One Market and its “horrible food and service” which was quite ironic as we just ate there a few days before and had a much better experience than at the Dining Room. It didn’t came as a surprise when some time after our visit to the Dining Room we read that Chef Siegel was closing the restaurant to renovate and reopen it under a different name and different, more casual, concept. On one side we particularly enjoy restaurants which offer tasting menus and so seeing another one closing or changing its direction wasn’t encouraging. But at the same we felt that the Dining Room at the Ritz-Carlton was clearly past its prime and was in need of a readjustment. Perhaps this new concept will give Chef Siegel the opportunity to go back to his roots of creative cooking.

I had a crispy pork and it was fat back , yep that's it fat ! The stuff you add to flavor food really bad! The we got the soft shell crab ! It was a baby crab fried and cut in half ! Then we tried our halibut , that was a beautiful peice of fish , but over sauced and way over cooked, the person next to me had ordered salmon... What a shame to see it cooked to death and she was grinding salt all over it to eat it( mind you that I don't know her she was with another party )

We are foodies. We eat in a lot of restaurants but by far this has been the best. Parallel 37 served us a fantastic meal with wonderful service. The Prix Fixe meal started with a corn pudding with couscous. This was the only thing that did not impress. The flavor was just not there. However, it was followed up by a wonderful green salad with grapes and light buttermilk dressing. Next course was linguine with peas and spinach in another light sauce, followed by halibut. The halibut was perfectly cooked with pureed potatoes. For dessert I chose the Beignets. I hesitated because of the chicory ice cream (never been a fan of chicory) but it paired so well with the beignets and coffee mousse. I don't want to leave out their bread service, my favorite being the pretzel bread. My husband was partial to the maple infused brioche. Service was the best. Spot on timing with no large pauses between courses. The restaurant was quiet and peaceful and we were not rushed though. Definitely try Parallel 37 when in San Francisco.

A thoroughly enjoyable evening with friends, we were delighted by the Chef's tasting menu and the wine pairings. All of the eight courses were outstanding. The wine pairings were perfect. The Chef's table was a private, quiet setting with a window into the kitchen. Certainly a memorable evening with perfect service, wine and friends.

Seems they have a new chef from Charlie Trotter's and he is trying to do his own thing...very small plates and yes, if you order enough of them you will be full as will your bill. Food is good but not exceptional. There are so many places to eat in San Francisco and I probably would not return unless I was staying at the Ritz Carlton again and arriving too late for dinner elsewhere. I do understand, however, that they will offer you a "traditional" menu if you ask that features steak, chicken and fish. Not sure what else is offered but the waiter really pushes the small plate concept.

We ordered off the menu and did not take the buffet. The egg white frittata was surprisingly full of spinach and tomatoes and tasted very yummy. But was very very disappointed in getting good Darjeeling tea - instead the server brought me Oolong tea. When I tasted it and said this is not Darjeeling - he said we do not have that tea. According to him they only had green tea, oolong tea and English Breakfast. Very surprising for such a hotel!!!!!!

The new restaurant is beautiful and modern. The wait staff is even better and personable. Be sure to ask for the sommelier about his preference if in. Chose the 5 course meal and gave basic guidance on preference and chef served up a spectacular meal, including a few extras too!

The menus are limited for both lunch and breakfast. Lack variety. However, the food is good, much above average in the US. Service is ok and the staff is very friendly, well mannered and host very well.

My wife and I went here as part of our aniversary trip. The atmosphere is quite nice, it is a very businness oriented kind of restaurant but they do have a great menu and also a nice bar. My wife had an urge for a classic burger so Chef Michael Rotondo came out with one of the most glamorous and great tasting burguer ever. Compliments to the Chef!!! And thanks again for the great service.

Nice option while staying at the Ritz. Interesting food options.

I typically do not like buffets, but this one is worth it. If you are staying at this Ritz, check it out

We had a very nice breakfast here during our trip to San Fransisco. Dining at the Ritz is a very nice alternative to other hotels, and the Continental is excellent value for money. Highly recommended.

Solid food nothing super special. Good eggs and pancakes. Service average for a Ritz Carlton. Expected more inspired food

The Chef at Parallel 37 has gotten it right, fresh food, local food and prepared wonderfully, great service and nice wine list

What a pretty room at the Ritz. Fantastic delicate food we snarfed up. Excellent wine list. Three course price fixed menu excellent menu in high side. Lovely service. Just perfect.

A year ago, this was a great place, wonderful food. Just went again a month ago, and it is a totally different experience. They have a new chef, the founder left, and he just doesn't know how to make good food. He thinks he is clever putting seaweed with flavorless duck breast, but in reality, is just tastes bad. Shame.

Eight of us had dinner here earlier this week. While the food itself was good, it arrived to the wrong people, in strange sequence. For example, those of us that had ordered the bouillabaisse received the seafood and then 3 of the 5 had the broth poured over the seafood and then 2 of us waited and waited and I ate the seafood sans broth as I was so hungry and so tired of waiting that when, 10 minutes later, the broth arrived, I just handed back my empty bowl. Most of us were given the wrong dish. Some dishes came out 20 minutes later than others. When we gave some constructive feedback, we then had all sorts of "chefs amuse bouches" given to us … so many that it distracted from the meal. In the end a sadly disappointing experience. Wouldn't go again & certainly wouldn't recommend to anyone. However, the bar is nice, worth a stop. Fast service, good drinks selection, nice decor.

While it's not the liveliest place, the quality of the food is superb. Had several dinners and breakfasts here and all were excellent. The dinner menu has refined dishes and an interesting wine list; the buffet breakfast has a great selection of hot and cold dishes. The atmosphere is pleasant and relaxed.

We had the 3 course dinner, which turned out to be 5 courses with an Amuse Bouche and Desserts delivered without request. Imaginative and creative ingredient choices and wizard techniques resulted in flavours and textures that had us in raptures with every mouthful. Very hard to select stand-out dishes as every one was a winner. A dollop of Sea Urchin set off the Bouillabaise's original --almost Asian flavours and the Almond Strawberry dessert will linger in the memory. Yes we will be back!!!

They stagger the seatings so you never have to wait in line, your plate of food growing tepid, while you wait to go through the buffet line. The bloody mary bar was phenom. If you want a traditional bacon and eggs brunch, this is not the venue. It's more of a foodie experience. But we loved it.

I didn't review this when we were there; I should have. We just ate at D.O.M. in Sao Paolo (one of the top ten restaurants in the world for almost a decade) and I kept thinking "this food is almost as good as what we had at Parallel 37." Now I have to write about Parallel 37. We stumbled in after a soak at Float matrix. We were wearing ratty clothes and still had Epsom salt crusted on our faces. The staff couldn't have been more welcoming. I had been looking forward to something Asian, maybe Burmese, so I was all ready not to like the place. I ordered a drink that the bartender had not heard of. He came over to clarify, and I told him some things that were very wrong. Rather than embarrass me with my ignorance he went back to the bar and made me exactly what I wanted, not what I asked for. (After he left I googled on my phone and realized my error. I went to the bar to apologize and we had a nice conversation.) The meal was the best I have ever had. The only dish that was a miss was something not on the menu that the chef sent out when the waiter heard us raving about the meal. We still talk about the flank steak. By the end of the dinner we were ready to go over to the ridiculously over-rated Luce and rip their star off the wall to present to Parallel 37. Go now while you can still get a reservation. This place does not have the reputation it deserves, yet.

I've dined here several times and have never been disappointed! Chef Michael Rotundo chooses his ingredients well and prepares them to perfection. The tasting menu is outstanding and allows one to taste a variety of excellent dishes that have been thoughtfully put together using the freshest produce. The service at Parallel 37 is superb and all the wait staff are attentive and courteous. Truly a gem in the Ritz Carlton, San Francisco.

Had a very nice time at Parallel 37 Bar/Lounge. Although I did not have dinner, the appetizers were very good. Lovely atmosphere and wait staff was friendly.

Breakfast was great. Kid's menu. Service is excellent as well. They will make you a iced mocha coffee for breakfast if you don't drink hot coffee!

The menu was full of very interesting choices. I had the panzanella, followed by mushrooms then the duck. Perfectly prepared and presented and very flavorful

We met Sous Chef Mitchell Nordby while on a Napa valley wine tour. He described Parallel 37 and it seemed like something we should try, and are we ever glad we did. The space in the Ritz is gorgeous. We sat at the bar for a few minutes and found the bartender engaging and skillful. The meal was where the magic occurred. While the restaurant is very upscale, a relaxed tone is set with the wood tables and the table settings. The waiter explained to us that family style dish sharing was Encouraged. We Ordered the rib eye steak, the scallops on barley, the roasted chicken, octopus and dungenes crab. Chef Mitchell started us out with a delightful liver pâté with huckleberries and an amazing crispy artichoke salad. We passed all of the dishes around as was suggested and everyone enjoyed Them all The flavors were bold but not over powering. And the desserts! This restaurant deserves some big attention. The combination of the relaxed atmosphere combined with the creative food and beautiful presentations at an affordable price is worth the trip.

Dined at 37 Parallel for dinner. Of all the great restaurants to choose from in San Francisco we chose this one based on some good reviews we had read in travel books and magazines but it turned out to be a great disappointment. Our major disappointment with this restaurant was the service overall. To start with when we arrived at the restaurant's reception desk no-one was there and we had to wait a good few minutes before being shown to our table (which we had booked in advance). Things did not improve despite there being very few people in the restaurant that night. The menus came promptly enough but then we waited a while for our drinks order to be taken. Similarly we waited longer than we thought acceptable for our meals to arrive, with a particularly long break between Appertiser and the main course. Over the space of the meal no less than four different waiting staff attended to us so no rapport was developed between us. They placed our meals in front of us and removed dirty plates and empty glasses in a business-like way but with no sense of occasion or genuine warmth. The whole experience was sterile and lacking appeal. To top it off, this restaurant is above average in price for food and wine. Whilst the food is good (rather than great) the portion sizes are small. We chose not to have desert, even though the choices looked appealing on the menu, because by that stage we were underwhelmed by the whole experience.

Can't seem to get enough of Parallel 37. I visited last weekend and had been to Michael Mina the night before. The food at MM was good, but Parallel 37 was way better. I did the 5 course tasting menu and chef Michael Rotundo again exhibited his mastery by creating a meal that was exquisite and delicious! Using the freshest produce from the farmers market. The halibut in pea purée was outstanding, as was the terrine of guinea hen which was melt in the mouth wonderful. Eagerly awaiting my next visit!

Excellence in service, food, and wine options. Quiet enough to talk easily with dinner companion(s) but enough diners to make a nice buzz. Food was wonderful. Had i been more aware i would have declined the chefs gift of dessert - it was delicious but i was just perfectly full after the 3 course tasting menu and needed not a bite more.

The food is outstanding! Very relax placed, totally recommend the black cod. Desserts are a must!!! We will totally be back again.

Both the dinner and the cocktail experiences were flawless. Good list of wines by the glass and Great service by Reinaldo!!

The food was excellent for a hotel restaurant. I enjoyed the breakfast. The continental breakfast was a good value and had more choices than expected. Great variety!

Went down for cocktails and a snack to hide from the unruly children on the club level. Staff is great, with a very good wine and beer selection. Food was very good.

Had a really delicious breakfast and the staff was very friendly. Wish I had eaten more meals here during my stay.

A lovely and adaptable tasting menu. The cevice and the lamb were particularly good. The wine list could have been a bit broader but there were reasonable number of properly priced California Wines to choose from. We would return.

Arrived to the hotel and had a quick late light lunch at the bar. My wife and I both liked our food and the wine choices--unfortunately we both felt that the portions were small, and the pours were light based on the prices. Bottom-line, if you do not focus on prices alone, it was a nice experience---good food, high quality wine, pleasant surroundings and friendly wait staff.

My wife and I were taken by the aesthetics of the restaurant and the quality of the food but found the portions remarkably small for the price. Management should review this detail and correct it.

Brunch after a night at Gary Danko. Had the buffet. It gets pretty busy at times. If everyone else is ordering a la carte the service can slow down. The buffet is sufficient. It's not as extensive as some other ones I have been to - it's enough. There is not much else in the area walking distance, so breakfast at the Ritz is probably worth it.

You could order a la carte or buffet. The buffet offered a great selection of items from cold to hot. A bit pricey but good.

Excelled! The best place to enjoy a Christmas Eve dinner with delicious food and fine dining, impeccable wines for each course, and Christmas atmosphere at top level! Dinner is worth the price we paid. The evening was really lovely. Considering that the restaurant is inside the Ritz Hotel, you can easly imagine we found a divine atmosphere, professional and welcoming. All this helped make magic our first Christmas in the United States.

This is the first time that we have done a 'chef's table' and it was terrific. There were only four of us (the table could accommodate 10 but they restrict it to one party). Upon arrival, we had a custom drink at one of the nicest bars I have ever seen. We then got a tour of the kitchen with some terrific 'amuse-bouches'. Then we sat for a 10 course custom dinner at the discretion of the chef. We arrived at 6:45 and left at 9:45 and it never seemed long or draggy. Our waiter was incredibly accommodating (Justin) and they were also able to accommodate some custom meal requests due to allergy. Anyway, highly recommend...you won't be disappointed. Not cheap but definitely worth the visit!!!

This restaurant at this Ritz is lovely and elegant without being stuffy. We found the staff to be charming and friendly. The service was attentive without being overbearing. After spending a week in Napa and overindulging for several days, we were delighted to see that we could order several small plates. The chef brought out a deligtful amuse bouche, a ceviche in an asian sauce. There were some nice wines to select by the glass that went well with our dinner selections at the suggestion of our server. We shared each selection and they were each excellent. Three of the highlights for us were the zucchini soup, the sea urchin (which I love and this was one of the most delightfully prepared I have ever had), and the lobster knuckle risotto. There are many wonderful restaurants in San Francisco and this is one worth trying.

The waiters need training in proper serving manners

I typically cannot stand fine dining. Like, I would rather poke my eyes out with a hot fork vs. listen to one more Sommelier tell me about tannins and slight background notes of grapefruit and plums. However, Parallel 37 is a clear exception. I went with two colleagues last Wednesday night...We opted for the 3 course but basically left it in the waiter's hands and told him to decide for us after letting him know our likes/dislikes/restrictions. We were all treated to drastically different courses and some extra chef's courses were added! Probably helped that we were there on a slow Wednesday night! Everything was spot on (even the sommelier who was, in fact, very helpful). I would definitely recommend and go back. My advice, head over to tonga room at the fairmont for pre-dinner drinks and then take the walk down the hill to parallel 37 for an amazing dinner.

I dined here twice during a recent SF visit. We were not staying at the Ritz but had read the reviews and had to try it! First time we ordered off the menu and second time we had the chef's menu. Putting ourselves completely in his hands and trusting the kitchen to pair drink and food was an amazing experience. Don't be put off by the Ritz name--meals here are no more expensive than elsewhere in SF. I love a restaurant with excellent customer service. They were so attentive to our needs...you don't get this just anywhere. Enjoy! A must visit restaurant in SF these days.

The restaurant is in the Ritz-Carlton hotel in Nob Hill - we stayed in the hotel and had a package deal that included breakfast. All was fresh and plentiful. Note: they do charge you for coffee latte, not part of the deal.

It's hard for me to say something about a hotel breakfast as they are all the same - it was different here. I had the duck hash which was prepared perfectly and was amazing. Service was perfect.

There are only a few on the plate, but they're so rich and delicious that I felt completely satisfied. Wonderful restaurant and service.

The atmosphere is a modern country with wood everywhere. The service was impeccable from start to finish. We were there for breakfast and all ordered from the buffet which was more than adequate. Eggs Benedict were excellent as well as the potatoes, bacon and charcuterie... would recommend.

We chose Parallel 37 for a family birthday breakfast. It was fabulous! Everyone was delighted with their food and the service was attentive and genuine. We will definitely go back!

I was glad I choose Parallel 37 for our last night dinner in San Francisco. Very pleasant staff. Great table service. Very large wine inventory featuring all main global choices. Very neat I pad wine list ! Kid friendly with kid's menu ! In house carbonated filtered water served gratis . Food quality - very good . Lovely ambience . Would definitely return .

The restaurant at Ritz Carlton, that have a great bar. We looked for an old traditional, formal, good restaurant. The service was very good and friendly at The restaurant Parallel 37. But where is The old formal and quiet restaurant, without guests in T-shirts? The waiters also wanted it back. Get linen clouth back. The Chef is top, try The gourmet menu.

We went back to this restaurant because our last dinner was so innovative, delicious, and beautiful. This dinner equaled the last.From an amazing ahi salad, to duck rillettes with beets a toast points, strawberry jam, to rabbit wrapped in crispy skin with risotto and snails, and then delicious deserts ,all was gorgeous and sublimely delicious. A wonderful wine list made it perfect. At $65 for 3 courses, that end up 5 courses for the price of 3, this is a true value with wonderful service, as well. Please go. The chef was Charlie Trotter's chef de cuisine, a real find in san Francisco.

We sat at the bar on a Wednesday evening. The place was dead. The service was ok. Not exceptional. Nothing remarkable. We ordered a hamburger. The termperature was perfect. Again, nothing remarkable. We had breakfast here two mornings. One morning took forever and there were only a few people dining. When the food finally came, the waiter said sorry for the error - First we heard of an issue, but now an explanation of the delay. Breakfast was ok, but pricey.

This s a good spot to pop in for a drink at the end of the day and before the Lounge opens. Service was great.

The desserts were the best I have ever eaten in my life!! The dessert menu is done from scratch and the chef came to greet us after we told them how amazing her desserts were!!

As with most hotels, the prices are a little high on breakfast but if you do the buffet you'll get your money's worth. The food is excellent and varied and the staff is very nice and helpful.

We were in town to meet high school friends. Because there were 8 of us they put us in a separate room which allowed us to talk and laugh all event. We allowed the chef to choose our meal and weren't disappointed at all. The food was expertly prepared and presented. Zack was our waiter and was very attentive and interacted with all of us. It was a wonderful evening.

Simply stunning restaurant in an amazing building - the food and service was first class and one of the best ambiances of any of the places we have visited - well worth the visit - highly recommended.

My wife and I were totally blown away by this place. The creativity, presentations, and flavors were among the best we have experienced in SF, and I dare say that I liked the food more than at Quince during a recent visit there. All that for a price that was easily 1/4 of Quince. The tasting menu was only 65 bucks each! The service was also top notch--there was one little hiccup in that the duck breast came a little too underdone. The service and kitchen staff quickly corrected the situation, and the waiter made it right with the bill by removing the charge for the glass of wine I got (the most expensive cab-Rutherford-which was spectacular, by the way). He even gave us a 2nd glass on the house. On top of all these exceptional qualities, we were able to get a reservation on a Saturday afternoon for that evening at 730. The restaurant was quiet, with only about 25-50% of the tables occupied. Obviously not a lot of people have gotten the message. We will definitely be going back--often! Hats off to all the staff for creating an incredible oasis in the hectic SF food scene.

Really cool and chic spot for drinks. The menu has been slashed, as have the prices. It has been transformed into a singles bar with good food. No table cloths, high stools and tables in half the room.

Was invited here for dinner by business colleagues. Service was excellent and the ambience pleasant. Although a limited menu, the food was creative and tasty. We were correctly advised that 3 of the small plates [they are all small] would be equivalent to an appetizer and an entrée. I had the spicy (actually crispy, fried) artichoke, gem lettuce and tarragon; the Dungeness crab with green tomato and Thai basil linguini, followed by the crispy porkbelly with steam bun, grapefruit and pink peppercorn. We shared two of the Yukon Gold Potato appetizer. All were beautifully presented and well prepared. Small plates, yes, but – in total, quite filling. I had a pleasant German Riesling [by the glass]. And then for dessert: pineapple and coconut with spicy chiffon, mango, and coconut-salted caramel ice cream. As the chef (Michael Rotondo) had relatively newly arrived [from Charlie Trotter’s in Chicago], it was hard to find relevant reviews online. The previous chef, Ron Siegel, had a good reputation and the star dish appears to have been foie gras. Alas, foie gras is gone these days. I’d say the food was not a peak experience [like at, say, Gary Danko], not “to die for”, but very good. A bit pricey perhaps, but not out of the norm for the area. So, a nice dinner, but there are so many wonderful places to eat in San Francisco, I doubt I will return [unless I stay at the Ritz…]