Elite Event -- Parallel 37’s Chef Michael Rotondo Dinner Series

WOW!
This review is looong overdue, but so well deserved. This is right up there with one of my favorite Unilocal Elite events ever… possibly the best! In fact, I’m still dreaming about those dishes!
We were treated to an unbelievable Chef’s tasting menu at Parallel 37 with Chef Michael Rotondo. I feel lucky and thankful to have been able to experience this wonderful event!
We were greeted with a welcome cocktail and then led to an exclusive private dining room set for just 14 guests; it was so intimate! It was also a fantastic opportunity to get to know fellow Unilocalers and CM Abby S.
We were led through an amazing menu featuring (a little help on the recall from Petra S., fellow diner that night):
Amuse Bouche: Pork Belly with Buddha’s Hand in Steamed Bun
1^st Course: Sashimi of Hamachi
2^nd Course: Spicy Artichoke
3^rd Course: Veal Sweetbreads
4^th Course: Flank Steak with a green curry sauce
Pallet Cleanser: Cucumber Sorbet
Duo of Desserts
I absolutely adored the Sweetbreads and the Flank Steak in that unforgettable sauce! Yum! The whole night was absolutely perfect with a gracious host and Chef, who came out to the table to greet us and introduce his menu, and even held a mini Q&A sesh — and no, he won’t be on Top Chef any time soon.
The intimate nature led to great conversations with fellow Unilocalers! It’s such a treat when we have small, intimate events, so we can get to know each other better.
The ambiance was divine. It’s definitely the perfect place for an intimate small party. It’s very charming.
Thanks so much to Unilocal,Parallel 37, Chef Michael Rotondo, and Jon A. for a spectacular and memorable event!

4 courses
Dessert/​Wine/​Drinks
To call this event impressive would be an understatement. The «Why Rye» set the tone with a subtle and strong combo limoncello, rye and prosecco. The steamed bun with pork belly was a fun surprise and got the food portion of the night to an impressive start.
Yellow tail sashimi with ponzu foam was something of personal milestone — for someone who considers his taste to be pretentious its amazing ive gone this long without having a dish featuring an item in foam — form :) and yes — its totally worth the hype.
And it only got better from this point.
A dish featuring spicy deep fried artichokes was something of a break, and pallet cleanser and just enough to lull my taste buds into complacency.
Veal sweetbreads was arguably the most delicate, subtle, and surprising course. Impeccably paired with 2009 burgundy — really exposed the strengths of this establishment. The pairing certainly resulted in something greater than a sum of its parts and speaks volumes to the experience of both chef and manager of this venue.
Last course before desert was flank steak paired with parador cab/​tempranillo ’05 was an worthy resolution which topped the previous courses and left an impression to say the least.
As good as steak and excellent red were, they were quickly overshadowed by cucumber sorbet with «beet of the night» — the sweet cucumber flavor was definitely one of the most memorable original flavors I’ve been lucky to experience in the last few years and is one of the main reasons which made this night memorable.
Just as impressive as the food — was the presentation given by the chef. Chef Rotondo is clearly a master of his craft and in addition to doing amazing work in the kitchen the presentation and attention to detail in interacting with our party was nothing short of top notch.

One of the best elite events in my Unilocaling history.
I loved the intimacy of this event. So what if there were no «plus ones» allowed. Each and every Unilocal Elite can hold their own, right? RIGHT.
The evening started at the bar area with signature cocktails. I arrived just in time to have one :) We then moved onto the private room which seats maybe 15 – 20 at the most. This was the part where the evening blossomed.
We went around the table, introduced ourselves, and onto the wine and comida. And guess what, lil ol’ me got a special vegetarian dish for each course :)
**Let the record show that the new chef can hold his own in the vegetarian AND vegan world** The vegetarian alternatives for each meat-​based dish were thoughtful, I was a happy lady through and through.
On top of that, I got to chat it up with my fellow Elites. I mean, it doesn’t get better than that, right!

I attended the second night of the series, and was pleasantly surprised on how small the group was. Being an Elite’s only event, everybody was there solo. This proved to be very nice as people actually interacted with others they have never met before.
The dining room set up was exquisite as we ushered as group to a semi private table. First thing everybody noticed was a small plate of what looked like peppered noodles but was in fact butter! It was so soft and creamy that it took absolutely no effort to spread.
In total there were 6 courses that were served to us including the Amuse Bouche Pork Belly Bun. The pork belly was done well with sweet savoriness that truly defined it as an Asian dish. Other highlights were the spicy artichoke dish and the flank steak with coconut milk and green curry. The spicy artichoke was deep fried with exceptional seasoning. Had it not been for the the description, I would have not realized it was an artichoke. It had soft meat texture to it. This was my favorite course of the night. The flank steak was also done nicely, but what made the dish stand out was the green curry and the coconut flesh that was part of the dish. No one at the table realized it was coconut flesh.
During the meal, Chef Michael Rotondo came out and offered himself up for questions. He came off very humble and a bit timid but as he answered questions posed by the group, you became aware of his confidence in his food and mission. He didn’t have to explain too much, the food itself did the talking.
After the meal, and few of the Elites hung out in the dining room discussing food, blogs, and Unilocal and how each elite could contribute to making the experience better. I would say that more so than any other Unilocal Elite Event I have been to, this one felt as if this was truly what it meant to be elite. A sharing of food and community knowledge with only the best.

Ohhh what a night! Being that this was only my second SF Unilocal Elite event, I was pretty honored to be selected. Surrounded by a great group of Elites, a gorgeous intimate setting and unbeatable nosh, this certainly was a night to remember!
Chef Michael Rotondo seriously knows how to impress. After the 1^st course of hamachi sashimi, I didn’t know if it could get any better but it did and each course seemed to out do the previous. I won’t comment on everything I ate but will say my favorite had to be the flank steak, tomatillo, coconut milk and green curry. It was like that slow dance in junior high with the hotty you had a crush on! With every morsel, the flavors seemed to intensify and made my taste buds dance with delight.
Oh and I can’t forgot to mention the delicious cocktails made from Hello Sonoma figcello, limoncello and Hooker House bourbon and rye!
I look forward to enjoying more of Chef Michaels culinary creations in the near future at Parallel37!
P.S — Thanks to Jon and Unilocal for an unbeatable night!

Remember that movie, «A Night to Remember»?
I forget the story line, but this perfectly describes the wonderful evening hosted by Parallel 37 and Unilocal.With Jennifer C.P. and Al L. already writing very descriptive reviews, I prefer not to be repetitious, so here’s my summary of the experience:
a) Last minute invitee/​party crasher — boy, am I glad I crashed THIS PARTY!
b) Generous thanks to Jon A. for organizing the event along with the wonderful Parallel 37 staff.
c) Got to meet several Elites, including both Nique (East Bay CM — love that marrow too!) and Abbey (South Bay CM — sorry that I sat on the other side of the table and couldn’t get to know you better).
d) Wonderful food and paired wine skillfully prepared by chef Michael and described in great detail by Justin.
e) Learning about the background behind the restaurant’s name and theme.
f) Enjoying this meal and experience with a variety of Unilocal Elites and getting to know some of them.
g) Quizzing Justin in a Trivial Pursuit game about this venue.
PS Justin passed with flying colors!
Not much more to be said other than, YES, I will be back and share this experience with other friends and relatives.

It’s these types of experiences that make being a Unilocal Elite member so amazing and epic. Seriously.
Parallel 37 is really well worth the steep exertion of an uphill climb to the Ritz Carlton.
From the outside, the Ritz may look a bit dated, with its sprawling limestoneness atop a hill, but really, once you step inside, the marriage of modern and traditional is truly beautiful.
Stepping into Parallel 37, it is like you are walking into a completely different space. The place is contemporary and edgy, without being pretentious, but with the first class service you would expect from a first-​rate hotelier.
Chef Michael Rotondo is clearly passionate about his craft, and it shows not only in the adventures he takes your palate on, but when you hear him speak about cooking, and his experiences, and what he loves about living in San Francisco, and how it inspires his ever-​changing menus.
The tastings on Thursday night were epic.
The flank steak was literally the most meltingly delicious piece of beef I have ever had the pleasure of sinking my teeth on. I wanted to caress it for hours with my saliva if possible.
Sweetbread was something I never envisioned myself ever ever ever wanting to try, much less enjoy, but truly, the delicate insides, the crunchy exterior, all glazed with a sweetness that balanced any meatiness, was perfect.
Justin, who acted as sommelier that night, was informative and friendly, and took absolute care of the diners, as did the staff.
I will definitely be coming back to Parallel 37 in the future!

As I walked in with Mike C. to a beautifully redesigned restaurant, Parallel 37, Jon A. waved from the bar area and we joined about 10 other Elite Unilocalers including Nique F., the East Bay CM. After putting on my name tag, a server handed me a «why rye?», a cocktail made with hooker house rye, hello cello limoncello and sparkling wine. This was delicious and so easy to drink. Could have had a couple more.
Jon A. then welcomed us to this YEE at Parallel 37. He stated that he couldn’t stay for this evening event and that Nique would take charge of the evening. Then we migrated into a beautiful private room for 16 and took our seats.
Justin Kindel, Food and Beverage Manager for the restaurant, welcomed us and gave us a brief introduction to Chef Michael Rotondo and what we should expect in this evening’s 5 course dinner with wine that he has selected for paring.
The servers brought out large baskets of bread with herbed butter that was fancily piped onto a plate. Prettiest presented butter that I’ve seen. As we enjoyed our bread, we went around the table and introduced and share something about ourselves. Going around the table, Abby S. introduced herself as the CM for the Peninsula and South Bay. How lucky we were to have two CMs in our presence.
As each course was brought out, Justin described the dish and then poured the wine that he had selected to pair with Chef Rotondo’s creations. The dishes:
Amuse bouche — a steamed bun with a piece of pork belly with Buddha’s Hand (
). Seconds?
Sashimi of Hamachi, kumquats, ponzu, brown butter (
) — love Hamachi and this was delicious with the great flavors complementing it.
Spicy artichoke, gem lettuce, tarragon (
) — never had artichoke fried, but I’ll order this again. This wasn’t spicy though as the name implied, but it was fine with me.
Veal sweetbreads, spring onion risotto, pea tendrils (
) — Mike C and I thought this was the gland from the cranial area, until two of our fellow Elites clarified that it was the thymus gland.
Flank steak, tomatillo, coconut milk, green curry (
) — usually associated flank steak with beef used in stir fry, it worked well as a steak and it was tender and moist.
Cucumber sorbet (
) — a nice refreshing sorbet to cleanse our palettes for our dessert.
Duo of desserts (
) — a nice duo consisting of a semolina cake and a chocolate cake that paired up well.
«Hello Goodbye» — an after dinner cocktail made from hooker house bourbon, hello cello figcello, molasses (
). A nice cocktail with just the right amount of sweetness to finish off the meal.
Right before our Flank Steak course, Chef Rotondo came into our private room to give us a background of himself. Coming to Parallel 37 via Boston and most recently from Charlie Trotter’s in Chicago, Chef Rotondo gave us his vision for this new restaurant and the menus for it. Many of us asked questions of him, which he graciously answered.
What a memorable evening at this fabulous YEE. Can’t get better than sharing a great meal and interesting Unilocaling experiences with fellow Elites. Thanks to Parallel 37, Chef Rotondo and Justin for hosting us and thanks to Jon A. for organizing and coordinating this truly memorable event.

I’m going to try to keep this «short». Scroll down and you can get detailed descriptions of the fine meal we enjoyed from any of the other Unilocalers who were fortunate enough to attend. I guess that’s why I’m keeping it brief. I think I’m still in a little disbelief that I was lucky enough to attend but ever so grateful that I did.
I arrived at Parallel 37 on Thursday night and was greeted by Jon A. and a welcome cocktail before he showed me the private dining room where dinner was going to take place. «Gosh, how many of us are dining tonight?» I immediately asked. The answer was 14. Wow.
Chef Michael Rotondo and team were such gracious hosts. The service was so on-​point and no details were missed as we seamlessly transitioned from one course to the next. And what a symphony of dishes they were. A nice progression of flavors through dinner starting with the pork belly amuse bouche and the hamachi sashimi through to the dessert trio. Now I like sweetbreads so I guess I’m predisposed to make that my favorite dish of the night but it was truly well done. The veal sweetbreads were deftly prepared and when paired with the spring onion risotto and the perfectly poached lobster, totally sublime. Close runner ups include the fried artichoke salad and the flank steak with a green curry sauce. I never thought green curries paired well red meats but the latter proved me wrong. Perhaps because the steak was so incredibly tender after having been marinated for 24 hours.
Chef Rotondo does a great job of utilizing fine local produce but preparing dishes with a global eye that makes the cuisine distinctly Northern Californian. It was a pleasure to chat with with him at dinner and to offer up the opportunity for him to ask us questions too. And on that note, one of those said questions was about getting locals into the restaurant. I guess being on the top of Nob Hill, it’s about destination dining — think Tonga Room (shudder). Parallel 37 has a very accessible menu in a welcoming environment. All it needs is for folks to give it a shot and I know I’ll be back for sure. Y’all should too!
As far as awesome intimate events go, this YEE will be tough to beat. Special thanks to Jon A. + Unilocal for organizing this delightful dinner, Chef Rotondo + team at Parllel 37 for graciously hosting us, Hello Sonoma for pre and post dinner libations, and lastly the fine company of the other Unilocalers that I had the pleasure of sharing dinner with. I still feel fortunate to have attended the event but definitely grateful and very excited that I did.

First and formost, I have NO idea how Jon A pulled this event off but MAD props for pulling off such an extroadirnary and quite intimate evening!
I arrived a little early and was greeted and then escorted to the lounge area by the nice host, who then offered me a glass of water while I waited there, with another fellow elite who was early.
While waiting for the rest to arrive we were served a signature welcome cocktail before heading into the dining room. The ambaince was absolutely perfect and it almost felt like having dinner with close friends and family. I loved the detailed introductions that went around the table, which have gotten to be few and far apart with the mostly larger events of the past.
So let’s just get down to how magical the evening was, shall we?
As our first course was being brought out, Chef Michael Rotondo came out to introduce himself to our group and shared a little about his culinary background and was more than happy to engage us with some Q and A’s from around the table.
Appetizer: Amuse Bouche: Pork Belly w Buddha’s Hand in Steamed Bun. Light and buttery and absolutely delicious.
1^st course: Sashimi of Hamachi — Light, buttery and without the fishy/​slimy taste. Done absolutely right.
2^nd course: Spicy Artichoke — Now I normally DON’T like artichokes at all, but somehow this one was fried with a lovely meaty texture and complimented by spicy guacamole sauce on a bed of lettuce.
3^rd Course: Veal Sweetbreads — was very hesitant to even try this dish because of of the first part of it’s name (I don’t normally like to eat baby anything, let alone a cow, however, it had a very minimal meat taste and was actually more sweet than savory.
4^th Course: *Flank Steak — The chef used aged beef which was really tender and what set it apart for me from other steaks that I’ve tried was the inclusion of coconut and green curry sauces which brought out the flavor even more. Not a single chewy bite and perfectly cooked.
Pallet Cleanser: Cucumber sorbet-​this was definitely refreshing and unexpected.
Duo of Desserts: A piece of corn type bread topped with some sort of heavy cream and a tiny bit of vanilla ice cream (it was unusual but a very good blend of flavors) and then there was the flour-​less chocolate cake! I am a HUGE chocolate cake person and this was very dense and rich.
Each entrée was paired with a wine, unfortunately, not being very big on alcohol, I asked to skipped any further pairings after #2 and the staff was more than happy to accommodation me with a specially prepared non alcohol version of a mojito.
All in all, I would say this was one of the most magical elite events to date-​not only did I make it onto the very small guest list for this grand old event, I also got to know some of the other elites and community managers a little more, got to meet the chef of this great new restaurant and last but not least, was reunited with an old classmate from elementary school who was sitting just across from me!
How does an evening get ANY better you might wonder???
Falling asleep in a complete FOOD COMA of course!!!
Besides myself and fellow elites, the city by the bay would also like to welcome Chef Michael Rotondo with open hearts and empty bellies. you’ve just won me over!
Thanks to the hostess, servers and staff for tending to our every need through out the evening and ensuring we had a 5-​star experience that we will not soon forget! :)

Remember when Logan 5 and Jessica 6 come upon the Old Cat Man in the ruins of the U.S. Senate Chamber in «Logan’s Run»? Now that I’m hitting my eighth year as a Unilocal Elite, I feel a bit like the Old Cat Man of the community having seen several generations of Unilocalers come and go. I guess that’s why my appearances at the Elite events have been few and far between as of late. But I saw this invitation and thought to myself that this was an event more up my alley since it didn’t involve throbbing house music and queuing up at a buffet table that had already been picked over. I was proven correct as it was a true dinner party, stylish and elegant.
Community manager Jon A. did a superb job organizing an event that felt both personal and comfortable while catering to the common passion we all shared with food. The setting was stunning, the understated Parallel 37 in the posh Ritz-​Carlton on the notable climb toward Nob Hill. I took the California Street cable car from work and was greeted warmly by Jon and the bartender who quickly handed me a flute of a house specialty, a sweetly intoxicating mix of rye, limoncello (courtesy of Hello Cello) and prosecco (see photo). I fumbled for my printed RSVP since I didn’t trust myself to hold onto the email in my iPhone. Yes, I have trust issues with myself. Luckily, the QR code was accepted, and we avoided a potentially ugly scene where my flute would have been taken away from me.
Small talk is not my specialty because I’m used to nodding my head when my partner starts the chit-​chat process. With my safety net gone, I actually had to say things to fellow Unilocalers on my own behalf. Oh thank God, we were finally seated before inevitable embarrassment ensued. Straight away, there were baskets abundant with crusty sourdough bread and little plates of carefully combed butter freckled with herbs. It didn’t take long for what I assumed was the first course to arrive. In my ignorance, I thought it was the hamaichi appetizer and felt I had gone to heaven and ate a piece of fish that actually tasted like pork belly. It turned out to be Pork Belly in a Clam Bun with Kumquat Marmalade (see photo). I didn’t say I was bright.
Ed, never assume… you made an ASS out of U and ME. Ah, here’s the appetizer, the Sashimi of Hamaichi with Kumquat, Ponzu & Brown Butter (see photo). Now that’s yellowtail. Meltably delicious. Jiro would have approved. Oh good grief, we get a wine pairing, too? Chug that limoncello. A really buttery 2010 Riesling from Koehler-​Rupprecht… as if I knew what I was talking about. Next came the Spicy Artichoke with Butter Lettuce & Tarragon (see photo). Deep-​fried so of course, I loved it. And yes, here’s another wine, a 2011 Viognier from Stag’s Leap that I had the temerity to describe as «butter-​butter-​crisp», a memorably pretentious description I heard once in one of the snootier Napa wineries.
Third course was next, the Veal Sweetbreads with Spring Onion Risotto & Pea Tendrils (see photo). I think the only time I heard the term ‘tendrils’ used was in the «Invasion of the Body Snatchers» when someone described the way the alien pods took over the world. A delicious combination of tastes and textures with crab and carrots unbilled in the credits. The wine this time was a deeper 2009 Pouilly Fuisse Burgundy from J.A. Ferret. The main event came next, the Flank Steak, marinaded in some kind of savory ambrosia for five days, accompanied by Tomatillo, Coconut Milk and a pool of Green Curry (see photo). Absurdly tender that I would have asked for seconds if it was like the House of Prime Rib.
The wine moved significantly into red with a 2005 Cabernet Sauvginon /​Tempranillo from Parador. I loved how the wine flavors gained more intimacy with the food as the evening progressed and as the vintage got older. As the Old Cat Man, I can appreciate an older vintage. Enough yet? Oh no. An intermezzo if you please. A canela of Cucumber Sorbet proved refreshing (see photo). It was described as being kiwi but none of us at the table believed that. Of course we were five glasses down on alcohol, too. He could have said it was made of cat pee, and I would have believed and embraced it at that point in the evening.
And finally the dessert, Chocolate Cake with Chantilly Cream and Orange Semolina Cake with Ricotta (see photo). Plate pushing is not an option now. Completely devoured and gladly. The extravagant meal ended with a cocktail, a Manhattan-​like concoction of bourbon, figcello and molasses called Hello Goodbye (see photo). You say ‘Goodbye’ and I say «Hello, hello, hello». To say I was sated would be an understatement. Chef Michael Rotondo made a generous appearance at the end to our immediate gratification. It was also nice to meet fellow Unilocalers who know a thing or three about food.
FOOD — 5 stars… enough said, don’t you think?
AMBIANCE — 5 stars… a handsome place
SERVICE — 5 stars… attentive and unobtrusive
TOTAL — 5 stars… the Old Cat Man has spoken

This was my first Elite event in about a year, and it was fantastic!
First, hats off to the format: the idea to do an intimate dinner spread out over three nights was a great one. It allowed everyone to talk, make friends, relax, and really get to know the food, atmosphere, and the chef.
The food was pretty impressive:
— amuse bouche was great; I think it was a mini bun (almost looked like a 2 inch soft taco with an open side) with pork belly
— sashimi of hamachi was also really good; the flavors were impressive with kumquats and ponzu
— spicy artichoke is good, although I like to avoid fried items when I can
— next was veal sweatbreads, which I normally don’t like, but these were excellent, and I think the real standout item was the spring onion risotto that multiple people exclaimed «wow!» after taking their first bite of
— flank steak with tomatillo, coconut milk, and baby coconut was a great way to cap off the meal
The chef was very friendly, and I liked the concept behind the name: «Parallel 37,» meaning that it follows apparently the latitude across the globe that crosses through San Francisco as well as Japan and Europe.

There was a long stretch where I didn’t make it out to a lot of Unilocal Elite events but the BYOBib really got me excited again about being Elite. Tonight was another pleasant surprise and continued the run of exceptional Elite events in 2013.
As a Bay Area native, I can’t say I’ve had much a reason to stay at a hotel (other than that time with the handle of Smirnoff, the lost watch, the ripped shirt, and the bed with 4 other people… but I digress). Needless to say, the Ritz-​Carlton is among the crème de la crème of lux SF hotels along with the Fairmont, Palace and Mandarin. So when I heard the next Elite event would be at the Ritz, I was all on it like salt on a pretzel.
The dinner was surprisingly fun and the night followed what’s becoming a familiar pattern: awkward Unilocalers without their +1’s to cling to, drinks, more drinks, awkward Unilocalers becoming more social as they realize everyone else shares their passion for food, a quiet room turning into a noisy room, food comes out, silence as everyone whips out their phones to take pictures, eat, more drink, then a flurry of bookmarking as everyone shares their favorite restaurants and recommendations.
Officially there were 5 courses but the amuse bouche and the kiwi (cucumber?) sorbet made it unofficially 7. The highlights included the incredibly tender pork belly bao amuse bouche, the fresh hamachi which paired surprisingly well with the ponzu and brown butter, and the delicious veal sweetbreads that I wanted more of. The breaded fried artichoke gets points for uniqueness. I’ve never been big on sweets but I was a fan of the dessert. The chocolate (cake/​brownie?) and almond cream were fantastic. Speaking of pairings, each course was paired with a wine and the varietals I normally don’t order were the standouts: a 2010 Riesling from Koehler-​Rupprecht and a 2011 Viognier from Stags’ Leap.
Jon A gets a hi5 for another well-​planned, successful event. I’m really liking the direction things have been headed.
Now to start working my way through these new bookmarks…

Intimate, Elegant, and Rowdy Fun! This was only my 2^nd Unilocal Elite Event so I don’t have many events to compare it to, but an amazing and memorable experience!
My fellow Unilocal buddy Stephen D. and I didn’t have the luxury of driving so we resorted to riding the semi-​reliable 8X bus and for the last few blocks while on foot, we dodged a flurry of rush hour traffic. It was symbolic that while on the last few steps on the steepest hill (Pine and Grant), we look up to see the infamous gold and brown Ritz Carlton Hotel metal sign (I admit I felt a bit triumphant after riding public trans and trekking uphill and to finally make it to the Ritz). In true Ritz style, the hotel décor was grand and filled with decadence. Over-​sized chandeliers, flat screen TVs BEHIND the bar mirrors and marble everywhere, I was excited for what Parallel 37 had in store for us!
At 7pm, we walked into the elaborately-​designed restaurant and met with Jon A. After a few minutes of introductions and brief conversation while sipping prosecco with new Unilocal friends, we were ushered into the private dining room (party of less than 15 Unilocalers), where Chef Rotondo and the General Manager gave a brief overview of their vision of the restaurant and how they wants to have it stand apart from the notion of being «a hotel restaurant». I particularly appreciated that they want to keep the reputation of Parallel 37 afloat without riding on the notion of being an exclusive, upper-​class-​only foofoo establishment.
The food and the wine pairing (or so I heard; I don’t drink alcohol but I appreciate how wine enhances flavors of the dishes) were the highlights of the evening. All in beautiful display, our 5-​course meal were filled with an assortment of fish, vegetables, beef and sinful desserts to keep us happy through the night. In true Unilocal fashion, with every plate that arrived each person in the table would quickly hoist their phones out from their purses and pockets to get the perfect shot, adjusting the angles and focal points to make the best of the low (mood) lighting. The most memorable dishes were the sweetbread (Jennifer C P., Faith Y., Stephen D. and I had to confirm online that it was, indeed, the thymus gland) and flank steak (carnivorous beast I am!). I even enjoyed the moist rye bread (from Acme) and whisked butter with thyme and (season?).
Great selection of food and even better company. The first hour was filled with polite conversation and by the end of the night, we were taking goofy pictures, laughing hysterically about latex outfits and burping up wine and food! A great end to a random Tuesday outing. BIG THANKS to Parallel 37’s Michael Rotondo for graciously hosting and Jon A. for coordinating this MEMORABLE experience!

I don’t Unilocal for the «rewards,» but, if I did, this was the best reward I ever could have dreamt of! I feel so incredibly lucky to be in the small few that got to experience one of the special, private dinners at Parallel 37. I knew going in that a multiple course dinner with paired drinks at the Ritz would be amazing but this was way better than I predicted.
When I walked in at 7:05 pm (fashionably a tiny bit late), I joined a group of about 12 other Unilocalers and was handed a yummy champagne lemoncella cocktail. Soon we were ushered into the beautiful dining room and we started eagerly chatting and admiring the beautiful butter (yes, the whipped butter with thyme and other herbs looked delicious!). Then the Acme bread arrived along with our amuse bouche — a small pork belly bun. Both Jon A. and Chef Rotondo welcomed us to what would be one of the best meals of our lives (I guess I can’t speak for the others but one of the best of my life for sure!).
As the next dishes came out, our whole table chatted joyfully. We shared our favorite types of food (steak, sandwiches, and noodle soups) and tips on the most amazing spots in SF. I love talking about food while I eat food especially with brilliant food-​savvy Unilocalers.
You can read about the dishes in almost every review but I had the unique experience of salmon instead of steak since they accommodated my fish preference. WIth the coconut milk curry also served around the steak and the fact that it was just slightly seared, it was perfect! All of the dishes were truly amazing and the duo of desserts also stood out to me as one of the best.
The wine pairings were also phenomenal — they chose wines that we’re nearly as good as the food! I’m happy I brought my menu home and will be making sure to buy these wines again. I also brought home a full copy of the regular menu and I guarantee I will be back to the restaurant to order a few of the other amazing dishes (that are about $ 12 — $ 28 per course for pure amazingness).
Thank you Unilocal — I will keep writing regularly and enthusiastically and hope one day for another experience like this one with fellow Unilocalers!

«I’m just going to awkwardly enter y’all’s conversation if you don’t mind; hi, I’m Danny P.»
And so began a night of great food, great wine and great conversation at Parallel 37 last night. I mean, we’re in the Ritz Carlton, so you know the setting is going to hold up its’ end of an Elite Event — low lighting, dark woods and a middle-​of-​the-​dining-​room bar as opposed to having it shoved up in the corner makes the whole space very airy and open.
If you hadn’t told me this was a hotel (and if I hadn’t of walked up Pine Street so I was sweating and out of breath by the time I got there) I would have assumed this was as hip a restaurant as you’d see anywhere in the city. In addition, there’s a wonderful feeling when you walk into a place and someone (the excellent SF CM Jon A.) waiting with a handshake and a hearty «there’s a cocktail waiting for you».
Waiting for me? I’m going to like this place.
And like it I did. I really enjoyed the food that chef Michael Rotondo, newly in SF after a long stint in Chicago, displayed, all of which is on the regular menu. Hits for me were the veal sweetbreads (and I don’t want to like either of those things) and the pork belly and bao amuse bouche. More of that, please.
The wine pairings were fantastic, and this time I actually remembered to taste the wine after each bite of food as opposed to just shoving it all in my gaping maw as quickly as possible* and I really was able to taste the way that the wine complemented the food. In addition, the post-​dinner bourbon cocktail (a take on the Manhattan) were great, and if you’re a place like Hello Sonoma distillery doing God’s work** working with a partner like Parallel 37 to come up with the right mix for your spirit is an excellent idea.
I also have to complement the other Unilocalers at this event, as their openness (this is only my second YEE in SF) and welcoming nature*** made it easy to discuss what we were having, what we liked and didn’t like, and also to plan a future list of bookmarks and must-​trys.
I’m looking at you Veasna and Jess — when are we starting the cocktail club?!
All in all a fantastic time, and a thanks to Unilocal,Chef Michael****, Parallel 37 and Hello Sonoma for a great night.
* — my general modus operandi, especially with sushi. All of the salmon, get in mah bellah!
** — seriously, it’s the Almighty’s job to make delicious bourbon. It’s in Leviticus 25:114 134
*** — dude, for serious Cristofer P. gave me a ride home. A ride home! Do you know how much better that is than trying to find the N at 11:30 on a weeknight?
**** — Seriously, read Jake D.‘s story about the end of dinner.

I have to say that our Unilocaltastic outing with Chef Michael Rotondo was nothing short of STELLAR for numerous reasons.
This generous 5-​course meal with its 5 accompanying wine pairings was great affirmation that if you’re a good lover to Unilocal,Unilocal will wine and dine you thoroughly! More importantly, it was an intimate event of sorts as Chef Rotondo took the time to share his culinary background, inspiration for the menu items, and went over their sourcing for their local ingredients! I loved the way he engaged us with his great passion for his food, his future vision for the restaurant’s menu and marketing, and the way he was very considerate to our group, checking on us and asking if we had any allergies. (To which Ashley replied that she needed extra bacon on her dishes to counter her allergies. haha!)
A little over a dozen of us were able to try several dishes from Parallel 37’s new menu. The food was fun, colorful, comprised of fresh, local ingredients, and proved to tingle my tastebuds with great flavor combinations. Offerings included Sashimi of Hamachi, Spicy Artichoke, Veal Sweetbreads, and my absolute favorite, the Flank Steak with Green Curry! As for the desserts, the cucumber/​beet of the night combo was not my favorite, although the flour-​less chocolate cake with sorbets, home made cheese, and orange fluid was a great finisher to it all.
Finally, I have to say that this smaller Elite Event was great for putting us in close-​quarters and drawing out some hilarious moments. It’s great to mingle with fellow Unilocalers who are just as enthusiastic about the food they eat and restaurants they frequent as I am! Camera flashes lit up the room left and right when each dish came out, paparazzi style, and not a single person was judged! I had an exceptional time making some new Unilocal buddies and finally having the chance to speak with others in person– truly a good time with great company.
Thanks Jon A. for organizing and having us! It was amazzzzzingggg! Rest assured that word and pictures of this event will travel far and wide– I zealously put it on blast on about 8 social networks already. bwahaha! Cheers again, Unilocalers!!!

For a super duper n00b to the Unilocal Elite scene (I unfortunately went to only one in Toronto), and a super duper n00b to San Francisco, I thought to myself, «Hey! Why not go to a Unilocal Elite event?!»
So I did! And this was my first one! I had my invite to this possibly a few hours work had ended. I said, «Why not?» And boy, I wasn’t disappointed at all.
First off, we’re at Parallel 37 in the Ritz-​Carlton. C’mon. Girl can’t complain. Furthermore, we had a small group of people, so I didn’t have to freak out and make awkward conversation with a large group. Everybody was just SO friendly and welcomed me with their San Franciscan ways.
When I got into Parallel 37, a waiter came up to me and gave me a glass of the hooker house rye from Hello Sonoma. I literally looked at him with wide eyes going, «Wait. This is for me?»
We got seated in an intimate private room at Parllel 37. Parallel 37’s general manager, Justin, and Chef Michael Rotondo came out to speak to us and allowed us to badger them with questions. They were super duper nice and very knowledgeable (well, I hope they would be).
SO ONTO THE FOOD!
PORK BELLY BAO: I personally liked this, especially with the yuzu. However, I felt like my pork belly was fatty enough (I guess this is where my Taiwanese friends had trained me well).
SASHIMI OF HAMACHI: Very light and delicious. The foam was a cute touch to the dish.
SPICY ARTICHOKE: This was probably one of my favourite dishes. First off the artichoke didn’t even taste like artichoke to me. I kept on wondering, «Is this meat?!»
VEAL SWEETBREADS: Another favourite. The risotto was impeccable.
FLANK STEAK: This was good, however, I didn’t taste much green curry with the steak.
CUCUMBER SORBET: This… was confusing. I’m not a big fan of savory desserts, so I wasn’t a big fan of this. However, I giggled when they said «beet of the night» (like. lady of the night?) *snorts* *giggles*
DUO OF DESSERTS: I think one was cornbread (which I don’t usually love), but hell — with the crême fraiche, it was to die for. And don’t get me started on the flourless chocolate cake! Usually I’m not a big fan of chocolate desserts (I know), but with the hazelnut — hot damn.
Every plate was BEAUTIFUL — and I’m still trying to figure out where they got all these fancy plates. Wine pairing were great as well — however, I’m no wine aficionado, so to me, it was just «Wine! Great! With food!»
Ambiance was awesome as well — I’m glad they gave us the private room, because us Unilocalers were having a hoot the entire time. I am SO glad I came to this event.
Overall, Chef Rotondo did a wonderful job with the food. Will DEFINITELY recommend this place to my friends in SFO and who are coming to visit SFO. :)
And thank you, Jon, for a great time! (I will be sending over the group photo soon time!) And thank you, new Unilocal elite friends, for making my transition to the west coast SO much easier. Much love! :)

I had no idea what to expect for this dinner series. And guess what? Not having any inkling was the best part — every moment was a complete surprise and a rollicking good time was had by this very lucky group of 12 – 14 Unilocalers.
When I walked into Parallel 37, I was promptly handed a glass of prosecco, rye and limoncello (by Hello Sonoma) and welcomed to the group — why yes, I could get used to this. We had ample time to greet one another before we settled down which was a lovely way to ease into the multi-​course dinner ahead.
Dinner was held in a private room with a intricate glass wall on one side and a wash of warm ambient lighting setting the stage. Chef Michael and Parallel 37’s GM chatted about their hopes and dreams for the restaurant and the types of dishes we would be experiencing over the next few hours. So what did we dig into?
*Sashimi of Hamachi — If anyone can get jiggy with sashimi, it’s moi so this was a nice, light way to kick off the meal.
*Spicy Artichoke — This was artichoke to the 10^th power — lightly crispy and somehow, quite meaty.
*Veal Sweetbreads — Stephen and I frantically searched our phones to figure out what sweetbreads were. We both came to the conclusion it must be sweet … breads. How (deliciously) wrong we were. This was one of my favorite dishes and I’m glad no one decided to call them what they actually are: throat gullets.
*Flank Steak — Mmm mmm mm. Green curry and coconut were unexpected touches that really brought out the flavor of the thoughtfully prepared steak.
Every plate was beautifully presented, wine pairings accompanied each one and we left with full bellies, perhaps a slightly tipsier stride and silly grins on our faces promising one another we’d find each other on Unilocal.
Chef Michael Rotondo, welcome to the Bay and cheers to your culinary vision! Jon, thank you for putting on such a stellar, personal event for us Unilocalers to really get to know one another and laugh over amazing drinks and food.

My face still hurts from laughing so much!
I love intimate Unilocal Elite Events because it offers a great opportunity to really get to know Unilocalers you otherwise would have barely had time for an introduction. I like having time to warm up with small talk and transition into giggles before full blown roaring laughter erupts.
Big events feel like speed dating to me. Oh my God — don’t even ask how I know what is that. Hot mess, really. But you all know what speed dating is … that is how little time I feel like I have to chat with my friends and chat with Unilocalers I just met. It almost makes me sweat — like «thank goodness I didn’t use natural deoderant stress» sweat.
I really like laughing with people. That is the core of who I am. Those of you who know me know, if I am laughing — I really appreciate that time well spent.
This elite event was held in the private dining area. We had introductions to what each course was, a lot of face time with Chef Michael Rotondo, and lots of time with new Unilocal friends. I swear when I got my confirmation I started singing «Cause I’ve got a golden ticket… I’ve got a golden chance to make my way — and with a golden ticket, it’s a golden day» (we all remember Charlie and the Chocolate Factory)
The Ritz Carlton’s infamous formal ‘Dining Room’ a lot of us seasoned diners used to enjoy in the past is gone. With it — a new, fresh makeover. Reminds me of Bin 48 in the Union Square Marriott.
With Parallel 37 the new restaurant name and design comes the new concept. Accessibly priced courses that really open up the Ritz Carlton clientele to welcome locals. No more special event splurge dining. No more need to make sure you are well heeled. They want you to come in for lunch or dinner after work. Just come in, relax, enjoy great food and drinks any day of the week!
Chef Michael Rotondo celebrates San Franciscans dining sensibilities with his seriousness toward using local, sustainable food — and local vendors who share the same discipline like ACME bread. The menu offers a lot of really creative taste combinations that hit price points that make this an easy place to break bread with friends.
The wine and food pairings were very nice. My favorite? The sweetbreads. They were so good I didn’t even take a photograph. I was working my fork as fast as I could in between quick chatter and cheek burning laughter. The flank steak was my second favorite. I wanted to lick the green curry off of the plate — but you know, when you are a Unilocaler, especially a Unilocal Elite — you have to be a good ambassador and show off those Emily Post style manners.
The cool electronic check in system Jon was trying our for Unilocal Elite events is the cats meow. I really love that because ahem, what Unilocaler dares go out without a smart phone? I liked having my invitation confirmation on my phone. I was in the matrix once he scanned me in! The complementary Valet parking for this Elite Event? I love valet — as do my 6″ heels!
To my new Unilocal friends … thank you for being amazing Unilocalers. It is nice to meet people who are like me — friendly.
Jon — thank you so much for a wonderfully elegant, intimate elite evening. I felt so special. Thank you thank you thank you Jon. My face is still hurting from laughing so much. This was a great YEE to kick off the new year!
All of that on a Tuesday night. I love Unilocal and Unilocaly good times. YAY FOR Unilocal!