Restaurant Rich Table - Cuisine Californienne Créative - San Francisco
Situé dans le quartier branché de Hayes Valley à San Francisco, le restaurant Rich Table vous transporte dans une ferme rurale. Depuis son ouverture en 2012, ce restaurant intime dirigé par le couple Evan et Sarah Rich a rapidement acquis une grande popularité. Vous n'avez pas besoin de dépenser une fortune pour déguster les meilleurs plats de leur menu. La section 'bites' propose des spécialités incontournables comme les beignets aux cèpes séchés avec raclette ou les chips de sardine avec crème fraîche à la raifort. N'oubliez pas de garder de la place pour le dessert. Réservez à l'avance, car le restaurant est très prisé.
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Ce qu'en disent les utilisateurs
Approuvé par 4 partenaires officiels
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"Disappointed, food was good but not amazing "
@mariesinai
"Dried porcini doughnuts with raclette"
@julia.pawlak
"Dr. Chalmers says try porcini donuts and Uni cacio de Pepe "
@sarahrchow
"da prenotare in anticipo! Molto popular. "
@ludocerri
"Spent a few days on this one trying to boil down emotion into writing. What a fantastic establishment. The kind of place where you take smaller and smaller bites so that the food last longer. Where you return the plate cleaner than it was coming out of the dishwasher. I knew I was in for a treat after the first bite of the country loaf brought upon arrival. Crunchy, oat-y crust with a soft, warm center. Started with summer melon carpaccio. The sweetness of melon paired with the rich cucumber yogurt and tartness of the salmon roe was a delightful fusion. We requested two house specialities to accompany: the sardine chips served with horseradish cream and the aged beef dumplings in a chili crust. Although tiny in portion, the chips can only be described as salty crunchy goodness. The dumplings were so intensely satisfying to the senses that we had to order another round of them. Not quite like the type you’d find at your local Chinese. These were robust, thick, and filled with the most delicious aged beef drizzled over with a spicy Chile. The chile not only played its role as an key ingredient but also helped slow us down and enjoy the food properly. I ordered the sea urchin tonnarelli for main. Although it was highly recommended, I found it rather dull compared to the small plates. In fairness, I find it quite difficult to distinguish between pasta quality and have an annoying habit of treating them all the same. Perhaps this one warrants a second opinion. For desert, we shared a peach cobbler which ingeniously incorporated rosemary into its crust. What a treat! We also ordered the tres leches cake to go; something I wish I had better exposure to but alas, was wolfed down by Sui before I had a chance. Advice for future - show up at any time and try to get seated at the bar! An easy bypass to the monthlong wait to get a future reservation. 9.5/10"
@scabot4
"sardine chips. porcini doughnuts. and pasta. "
@mike.delucchi
"da prenotare in anticipo! Molto popular. "
@redepaolinirebecca
"da prenotare in anticipo! Molto popular. "
@marta.tomasetto
"da prenotare in anticipo! Molto popular. "
@anna.fantini10
"da prenotare in anticipo! Molto popular. "
@carlotta00
"da prenotare in anticipo! Molto popular. "
@giovannascalas
"da prenotare in anticipo! Molto popular. "
@alisee25
"da prenotare in anticipo! Molto popular. "
@camillacongedo
"da prenotare in anticipo! Molto popular. "
@chiara.vespari
"da prenotare in anticipo! Molto popular. "
@irenedurso94
"To try: Green Earrings, sardine chips, porcini doughnuts"
@jean.luc.solans
"Tom kha gai, green asparagus. It's been 4 years. And super good as last time😊 @richtable"
@takdersou
"américain / 1* guide Michelin"
@nicopro28