Northside SF
The Tablehopper
Introducing Parallel 37; the best pizza in town now delivers
Here’s the latest on what is replacing the Dining Room at the Ritz-Carlton, San Francisco: Parallel 37 (600 Stockton Street, 415-773-6168), as in the latitude that crosses near the Bay Area and wine country. Chef Ron Siegel’s menu of contemporary American cuisine will be all about the local ingredient scene, and even the wine program will focus on regional California wines. EDG Interior Architecture + Design is behind the new sleek and modern look, and a big addition will be a bar and lounge with room for 46, which will include communal table seating. In the main dining room, there will be a chef’s table that will open off the kitchen, and a semi-private room for small parties. Elements include glass wall treatments, a dramatic glass entranceway from the lobby, natural materials, and a glowing glass graphic panel of California oaks. The tablecloths will be gone, replaced by free-edge wood tables and plaid-embossed leather seating. Yup, it’s going to be a totally different and chintz-free scene. The opening is currently planned for sometime this month.

With the departure of chef Angelo Auriana from Ristobar (2300 Chestnut Street, 415-923-6464) in the Marina to Farina in the Mission, a new chef will be taking over: Michele Belotti from Italy. He has worked under the famed Paolo Frosio at Restaurant Frosio in Bergamo (Marc Vetri apprenticed at Frosio as a young cook), and was most recently a sous chef at Da Guido in Piemonte. Belotti originally came to San Francisco for vacation, but has decided to move permanently and take the chef position. In the meantime, Ristobar is launching a pizza special on the weekends: Come by Saturday–Sunday from 3 p.m.–5 p.m., and get any of their pizzas for $10.

Also in the Marina, Cedar Hill (3242 Scott Street, 415-834-5403) is now open serving a barbecue-centric menu with pork shoulder, brisket, house-made sausages, and house-made bacon smoked in a handcrafted smoker built in Mesquite, Tex. They also offer fried chicken, po’boys, and fried house-made pickles. Buttermilk pie from a family recipe is served year-round. Like any classic barbecue place, they serve white bread. In addition to sweet tea and lemonade, the bar pours beer on draft and wine on tap from a nitrogen tank. Hours are daily 11 a.m.–11 p.m.

Not getting enough greens in your diet? No more excuses now that executive chef Annie Somerville of Greens is offering a brunch menu on Saturday as well as on Sunday. Brunch fans will have two opportunities to take in views of the bay while enjoying dishes like the Pinnacles scramble with yellow Finn potatoes, poblano and chipotle chiles, scallions, cheddar, and cilantro. And ciabatta French toast with apple-quince compote, huckleberries, and warm maple syrup sounds perfect for chilly weather. Brunch served 11 a.m.–2:30 p.m.

If you live in North Beach, this may be a blessing or a curse: Tony’s Pizza Napoletana (1570 Stockton Street, 415-835-9888) and Tony’s Coal-Fired Pizza & Slice House next door are launching delivery: Tony’s A Go Go. It’s available Wednesday–Sunday from noon–10 p.m., with a $20 minimum order and a limited delivery area (it will be about a mile, but it sounds like it’s on a case-by-case basis). You can order a selection of Tony’s favorites, from classic American pies to pizza Romana to Sicilian style to coal-fired to Detroit style (my favorite is the Jersey tomato pie). You can also sink your teeth into New York delicatessen-style subs and Chicago’s original Italian beef sandwiches, including a Reuben, meatball sub, and chicken parmesan. In honor of the electric delivery bikes, guests who want to go green can order a pizza from the electric oven and receive $1 off. For delivery call 415-835-9888/9889 or visit
Marcia Gagliardi E-mail hot tips to

March 2012
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