Chef Ron Siegel Brings His 20 Years of Bay Area Experience to Parallel 37
We've brought you a ton of details on Parallel 37, The Ritz-Carlton's new upscale eatery in Nob Hill. Now, it's time to learn a little more about the man behind the cuisine, Chef Ron Siegel. He's a decorated culinary wizard who has been cooking in the Bay Area for over twenty years, first at butcher shops and delis and then to the restaurants of Michael Mina and Thomas Keller (he was the first sous chef at French Laundry).
After a few decades in this region of California, Siegel developed an intense affinity for the farmers who consistently churn out the world-class fruits and veggies that wind up on his plates at Parallel 37.
“Without the farms you would not be as connected to the food, there is something perfectly imperfect about nature–that blemished tomato with the most amazing flavor or the perfect peach or persimmon," says Siegel.
Parallel 37 is inspired by the geographic latitude near San Francisco and is a departure from fine dining to a more approachable restaurant experience. Siegel has focused on creating simple, not-overwrought foods assembled from local, handpicked ingredients, allowing the flavors to speak for themselves. Much of the eatery's menu is comprised of the freshest seafoods from the West Coast (like their chilled Dungeness Crab appetizer or Pacific Halibut and carrot risotto entree), as well as a prevalence of fresh local produce boldly asserting itself throughout. And its influences come from all over the globe–the Kampachi Sashimi highlights Japanese influences, which the short rib tortelloni is clearly inspired by Italy.
You can always enjoy full service dining at the bar with entrees (all of which are under an approachable $30), or delicious bar bites like polenta fries and oysters if you want a quick snack. Or take a load off and gather with friends around a table for food and cocktails, handmade by Camber Lay. And don't forget, parking is $10 flat.