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Michael Rotondo’s New Menu at Parallel 37, Illustrated
A dish of seared snapper with yuzu and parmesan.

Chef Michael Rotondo has just in the past month taken the helm at Parallel 37, following last fall’s departure of longtime Ritz chef Ron Siegel (now at Michael Mina). Rotondo was previously executive chef at Charlie Trotter’s in Chicago, and he brings with him a wealth of skill and a host of influences, from work at the Four Seasons in Palm Beach, Florida, to a stint at Paul Bocuse in France — he also competed in the Bocuse d’Or on the U.S. team in 2008. Like many chefs newly arrived in the Bay Area, he says he feels “like a kid in a candy store with all the great produce,” and this week we were able to get a taste of his new menu, which has a number of ambitious surprises, Asian accents, and inventive flavor combinations.

For reference, the full menu is here. Rotondo offers an eight-course tasting option, featuring a selection dishes from this menu, for $135 per person.

Earlier: Benu Hires Former French Laundry Pastry Chef; Parallel 37 Brings in Charlie Trotter’s Chef Michael Rotondo

Michael Rotondo’s New Menu at Parallel 37, Illustrated