Previously known for harps, velvet curtains and the ladies-who-lunch crowd, this is a more dressed-down, sleek, woodsy outpost primed for those semi-celebratory nights (toasting the beginning of a new week counts). What was once the Dining Room has now been opened up to include the imposing, U-shaped black marble bar and dimly lit lounge with low-backed leather chairs. And it’s here—with Maritime Sours or a tequila-laced Missionary March—where you’ll likely spend most of your nights.
The hungry hordes can expect to enjoy simple and approachable prepared in the same style that made Siegel a world-renowned chef. “I want to create a dining experience where the food is not over-manipulated,” says Chef Siegel. “Simple and delicious American contemporary cuisine served in an energetic and inviting space with only the best handpicked ingredients.”
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."