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MKT
The crisp poached egg with asparagus at MKT

When was the last time a hotel restaurant was at the top of your must-eat-there list? Exactly--it’s been a while. That’s about to change, thanks to two popular hotels that have recently reinvented their eateries.

Gone are the opulent urns and marble floors at the Four Seasons’ former restaurant. In their place is unpretentious decor inspired by SF’s publishing heyday, from recycled newsprint wallpaper to ink bottles. The menu has been completely overhauled too, with an eclectic mix of shared plates such as a melt-in-your-mouth barbecued pork short rib entrée ($25) and a comforting porridge with curry roasted cauliflower ($18). Each cocktail has a local spin--the habanero in the Light and Foggy ($14) gives the traditional Dark and Stormy a major kick. 757 Market St.; 415-633-3000

Parallel 37 Though the restaurant at the Ritz-Carlton was redesigned more than a year ago, it’s the chefs who have reimagined it. In the kitchen is Michael Rotondo, a protégé of Charlie Trotter, whose off-the-wall creative dishes include a deboned chicken foot sous-vide and crisped, then tucked into a steamed bun ($13). Another highlight on the hyper-local menu: the heirloom tomatoes topped with crispy duck confit ($15). Helming dessert is Colombian pastry chef Andrea Correa. We highly recommend her strawberry mousse with basil granita and balsamic strawberries ($10). 600 Stockton St.; 415-773-6168 or parallel37sf.com

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