Rich Table - Hayes Valley

Sometimes there are those nights when
you go to a restaurant with quite high expectations but you go home after the visit and you are even more impressed than you expected - that describes our first visit to Rich Table https://www.richtablesf.com/ in Hayes Valley.
Rich Table isn’t an unknown restaurant in SF (and beyond) and has “produced” some well known chefs, like Brandon Rice from Ernest but for us the overall “package” was a great fit - ambience (lively, yet relaxed), food (New American/Californian - just order the “let the chef decide” menu which will give you a great overview of many of the dishes on the menu and is a lot of great food), service (professional, yet personal - we for example asked for slow-paced night and they handled it really great) to the cocktail program (creative, well balanced drinks)
We can’t wait to be back at Rich Table


Caviar, pao de queijo, smoked cream


Douglas fir lavain, house cultured butter


Oysters, hot sauce mignonette


Sardine chips, horseradish creme fraiche


Dried porcini doughnuts, raclette


Buttermilk panna cotta, apricot chamoy, chipotle popped sorgham


Watermelon, yoghurt, mint, salted black sesame


Elote little gem salad, charred corn, cotija, cilantro


Aged beef dumplings, homemade chili crunch


Burrata, sun gold tomatoes, camino vinaigrette, sesame wheat pan con tomate


Octopus tostada, pluot, jimmy nardello chimichurri


Marinated summer peppers, almond muhammara, olives, zucchini, flatbread


Red snapper, summer pico de gallo, salsa roja, jimmy nardello, refried beans


Curry fried rice, bay shrimps, green plums, pickled fresnos, cilantro


Tonnarelli sea urchin cacio e pepe, idiazabal


21 day dry aged rib eye, pole bean chimichurri, fried onions


Salted mint chocolate sable, milk ice cream, chocolate cremeux


Mixed melon granita, cucumber sherbet, salted black sesame


Mignardise

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We used to go to RT every time we visited SF pre-pandemic. Glad to hear it is still rocking!

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We “City” people used to describe people who lived in Marin:

“I want it all and I want it now.”

That’s one incredible meal. Just wow.

ETA: I just checked their site and am almost shocked that its not far more expensive. Thanks.

For the amount and quality of food it us a “steal” in today’s world

Truly. I even looked at the price to take home a loaf of bread. $7. We have a local bakery here in Seattle that is served in a fair number of ‘nicer’ places and they charge $7 for a serving.

Another visit to Rich Table https://www.richtablesf.com/ which is for us a great example of “New American” restaurant - take your inspiration from anywhere in the culinary world, combine it with adaption to local ingredients and flawless execution. As always, we took the “let the chef decide” approach


Tsar Nicoulai “Estate” caviar, potato latkes, rosemary apple-brown butter


Sugar snap peas, honey mustard, horseradish


Sardine chip, horseradish creme fraiche
Dried porcini doughnuts, raclette
Tartlets with pine nuts
Little gems, red flame grape, candied walnut, verjus-green peppercorn vinaigrette
Buttermilk panna cotta, peppercorn sour cherry, spiced sorghum


Aged beef wonton, RT chili crunch


Hog Island Sweetwaters oysters, leek scape aquachile


Burrata, spring allium soubise, josey baker seed feast, hazelnut


Albacore crudo, cherry tomato, avocado, croutons


Tonnarelli, sea urchin “cacio e pepe”, idiazabal


Plancha fried rice “negitoro”, otoro, scallion, shoyu


Dry aged ribeye “Caesar”, charred glazer estate lemon, parmesan crisp


POG “shave ice”, passionfruit, orange, guava, condensed milk, shiso


Salted mint chocolate sable, milk ice cream, chocolate cremeux


Mignardise

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