Chefs Evan and Sarah Rich worked at some of the best restaurants in New York and San Francisco before embarking on their own farmhouse-inspired, highly accomplished restaurant, Rich Table. And it shows, as Rich Table has quickly become the darling of critics and food-loving locals from Hayes Valley and beyond. This is a restaurant created by people who love to cook, for people who love to eat. The food here is cleverly conceived, simply executed and delicious. And it often showcases ingredients that are not only unusual, but eye-opening. Expect to see Douglas Fir making at least a couple of appearances on the menu on any given day.
The farmhouse-feel is felt in the restaurant’s wooden siding and warm, welcoming vibe, as well as being echoed in the farm-to-table ethos of the menu. Although the main dishes change regularly, there are some small bites that are must-orders for repeat visitors, including the sardine chips with horseradish creme fraiche (delicate slices of potato with an anchovy tucked inside) and the dried porcini doughnuts. As for the rest of the menu, it will change with the season and the inspiration of the chefs. There’s a cracking drinks list, too, including unique cocktails and a wide variety of wines. For a taste of the best plates on offer at Rich Table, opt for that night’s Chef Picks tasting menu, or bring a crowd and dine Family Style. Just be sure to get your reservation on the books a good while in advance.