As if The Ritz-Carlton's Parallel 37's food, wine, and cocktail menu weren't tricked out enough, they've just gilded the lily by adding star Pastry Chef Andrea Correa to their roster.

Chef Correa, who has created sweet treats at Noma, El Bulli, and even Charlie Trotter's alongside Parallel 37's Chef de Cuisine Michael Rotondo, brings her expertise to San Francisco's food scene in a dessert menu that's just as intriguing as the rest of the eatery's offerings. While working at Noma in Denmark (which garnered the "Best Restaurant in the World" title in 2010, 2011, 2012) under head chef Rene Redzepi, Correa learned about sourcing
hyper-local and seasonal foods and to have the utmost respect for the ingredients she uses. That jives perfectly with Parallel 37's laser-sharp focus on showcasing food and ingredients found in the NorCal region.

Don't miss Correa's Hayes Valley Rhubarb (pictured above), made with candied pistachio and green tea semifreddo, or the Melodie Goat's Milk Cheese, made with honeycomb, puff pastry, and quince. We've got our eyes especially on the Warm Semolina Cake, made with ginger curd, lemon balm ganache, and creme fraiche sorbet! And don't forget to pair your selection with their dessert wines and ports.

Located in The Ritz-Carlton, San Francisco, Parallel 37 is at 600 Stockton Street, between California and Pine streets. The restaurant is open daily for lunch and dinner, Sunday for brunch and offers valet parking for just $10.