Rich Table

"Michelin Guide mention 2025"

@nchavotier

"creative California, seasonal. Ingenio ELT 2025."

@laura.eliz.walsh

"Restaurant gastronomique (le menu dégustation est très très costaud, mieux de partager des plats) "

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"Guide du Routard 2024-2025"

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""It’s no secret that, 12 years in, Rich Table remains one of the best restaurants in San Francisco. The energy within the dimly lit, rustic dining room is palpable — the diners know they’re lucky to be there, and the servers exude conviviality. The sea urchin cacio e pepe pasta ($27) confidently claps back at purists who reject the pairing of seafood and cheese. It’s a stalwart of the menu from chefs Sarah and Evan Rich, which otherwise bends and flexes to showcase whatever produce is currently shining. During citrus season, that might mean a dessert of passion fruit and guava sorbets blanketed by fluffy mandarin ice and sweetened condensed milk ($14), like POG shave ice dressed up for a night out."

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"Definitely get the pork dumplings and the peaches and cream."

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"Disappointed, food was good but not amazing "

@mariesinai

"Dried porcini doughnuts with raclette"

@julia.pawlak

"Top 100 The teenage years can be awkward for restaurants. Too old to be the it girl of the moment, too young to be an elder statesman, establishments entering that pimply era can risk irrelevance or mediocrity. Not so Rich Table, which, 13 years after opening on the ground floor of a Victorian in Hayes Valley, remains one of the most delightful places to get a meal in San Francisco. Service is both assured and warm, the food is craveable without playing it safe, and the convivial room hums with patrons who know just how lucky they are to be there. "

@chaunch26

"Dr. Chalmers says try porcini donuts and Uni cacio de Pepe "

@sarahrchow

"Tentazioni irresistibi- li hanno origine al Rich Table, dove sono state inventate le frittelle di porcini, i chips di sardine e il funnel cake (dolci simili alle frittel-le) alla burrata. La coppia di chef e proprie- tari, Sarah ed Evan Rich, prepara piatti a base di prodotti stagionali della California, con lo spirito delle star del jazz di San Francisco e l'acume di chi frequenta la Silicon Valley. Questa piccola delizia della Hayes Valley è piena ogni notte, eppure nessuno sembra preoccuparsi del suo flusso di folle. Semplicemente addestata con una combinazione di colori chiari e scuri insieme a legno invecchiato, la camera presenta uno stile rilassato e un'atmosfera da fattoria rustico-chic. Prenota con largo anticipo, quindi arriva presto per ottenere un posto al bar, dove si possono trovare tipi alla moda che divorano la cucina californiana, infusa con ingredienti globali e precisione di raffinata. Il personale alla moda è veloce in piedi e può presentare ai commensali una tostada al salmone spalmata con purea di avocado piccante e punti di salsa verde; o chow mein di aragosta guarnito con mais carbonizzato e scalogno. Pubblicizzato come dessert, il sorbetto al cetriolo con melone a dadini e anguria granita è un boccone perfetto da solo."

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"Rich Table CALIFORNIANO $$ (cartina p454; %415-355-9085; http://richta blesf .com; 199 Gough St; portate principali $17-36; h17 .30-22 dom-gio, fino alle 22 .30 ven e sab; g5, 6, 7, 21, 47, 49, mVan Ness) S Per vivere nuove avventure gastronomiche, andate al Rich Ta ble, inventore dei doughnut con porcini, della pasta ripiena con miso e zucca e delle made leines di pollo fritto con caviale. I proprietari, Sarah ed Evan Rich, sono una coppia di chef che improvvisano come maestri del jazz con gli ingredienti stagionali della California e propongono deliziosi amusebouche fuori menu come i marshmallow alla barbabietola o il Dirty Hippie: una cremosa panna cotta al latticello di capra con canapa, un piatto alternativo e ipnotico."

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"Rich Table CALIFORNIANO $$ (cartina p454; %415-355-9085; http://richta blesf .com; 199 Gough St; portate principali $17-36; h17 .30-22 dom-gio, fino alle 22 .30 ven e sab; g5, 6, 7, 21, 47, 49, mVan Ness) S Per vivere nuove avventure gastronomiche, andate al Rich Ta ble, inventore dei doughnut con porcini, della pasta ripiena con miso e zucca e delle made leines di pollo fritto con caviale. I proprietari, Sarah ed Evan Rich, sono una coppia di chef che improvvisano come maestri del jazz con gli ingredienti stagionali della California e propongono deliziosi amusebouche fuori menu come i marshmallow alla barbabietola o il Dirty Hippie: una cremosa panna cotta al latticello di capra con canapa, un piatto alternativo e ipnotico."

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"Rich Table CALIFORNIANO $$ (cartina p454; %415-355-9085; http://richta blesf .com; 199 Gough St; portate principali $17-36; h17 .30-22 dom-gio, fino alle 22 .30 ven e sab; g5, 6, 7, 21, 47, 49, mVan Ness) S Per vivere nuove avventure gastronomiche, andate al Rich Ta ble, inventore dei doughnut con porcini, della pasta ripiena con miso e zucca e delle made leines di pollo fritto con caviale. I proprietari, Sarah ed Evan Rich, sono una coppia di chef che improvvisano come maestri del jazz con gli ingredienti stagionali della California e propongono deliziosi amusebouche fuori menu come i marshmallow alla barbabietola o il Dirty Hippie: una cremosa panna cotta al latticello di capra con canapa, un piatto alternativo e ipnotico."

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"Rich Table CALIFORNIANO $$ (cartina p454; %415-355-9085; http://richta blesf .com; 199 Gough St; portate principali $17-36; h17 .30-22 dom-gio, fino alle 22 .30 ven e sab; g5, 6, 7, 21, 47, 49, mVan Ness) S Per vivere nuove avventure gastronomiche, andate al Rich Ta ble, inventore dei doughnut con porcini, della pasta ripiena con miso e zucca e delle made leines di pollo fritto con caviale. I proprietari, Sarah ed Evan Rich, sono una coppia di chef che improvvisano come maestri del jazz con gli ingredienti stagionali della California e propongono deliziosi amusebouche fuori menu come i marshmallow alla barbabietola o il Dirty Hippie: una cremosa panna cotta al latticello di capra con canapa, un piatto alternativo e ipnotico."

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"Cuisine californienne créative. Bon menu dégustation très gourmand et très rentable pour les quantités. Les huîtres sont très bonnes."

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"Rich Table might be in swanky Hayes Valley, but to step inside this intimate restaurant’s doors is to be transported to a rural farmhouse. Husband and wife Evan and Sarah Rich quickly amassed a cult following after opening this restaurant in 2012. But you don’t have to go all-out to sample some of the best dishes on the menu. In fact, the “bites” section boasts some of their most-talked about items, like the dried porcini doughnuts with raclette or the sardine chips with horseradish creme fraîche. Do make sure to leave room for dessert."

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"da prenotare in anticipo! Molto popular. "

@ludocerri

"Americano. Theinfatuation.com/San-Francisco/reviews/rich-table “If it’s your first time here, the $125 Chef Picks tasting menu is the way to go—it’s the best value of any tasting menu in San Francisco, and includes everything from the appetizers to their incredible desserts. But if you’re just here for a second date or a casual catch up with a friend you haven’t seen in forever, you could just as easily sit at the bar and split a few things over some wine and leave happy.”"

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"Cuisine californienne de saison élaborée."

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"Muy popular. Reservar con antelación "

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"Very fancy creative twists"

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"(GV) da prenotare in anticipo! Molto popular. "

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"Alex and Adrian really like it "

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"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

"Infatuation greatest hit list "

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"sardine chips. porcini doughnuts. and pasta. "

@mike.delucchi

"da prenotare in anticipo! Molto popular. "

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"da prenotare in anticipo! Molto popular. "

@redepaolinirebecca

"da prenotare in anticipo! Molto popular. "

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"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. "

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"da prenotare in anticipo! Molto popular. "

@camillacongedo

"da prenotare in anticipo! Molto popular. "

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"da prenotare in anticipo! Molto popular. "

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"da prenotare in anticipo! Molto popular. "

@chiara.vespari

"da prenotare in anticipo! Molto popular. "

@irenedurso94

"da prenotare in anticipo! Molto popular. "

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"da prenotare in anticipo! Molto popular. "

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"da prenotare in anticipo! Molto popular. "

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"da prenotare in anticipo! Molto popular. "

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"da prenotare in anticipo! Molto popular. "

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"da prenotare in anticipo! Molto popular. "

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"Went with Kristine’s parents after hamilton. The donuts were the best thing ever "

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"To try: Green Earrings, sardine chips, porcini doughnuts"

@jean.luc.solans

"Porcini Doughnuts, Sardine Chip, Pork Dumpling, Scallion Pancake, Corn Yumminess. Not pictured: Sea Urchin Pasta, Ricotta and Red Pepper Amuse Bouche, homemade bread and butter. And special shoutout to Jon and Monica—also here on business from New York, working in tech, and having visited Mexico City in the last month—that agreed to split food with strangers so we could all try a little bit of heaven."

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"For when I’m tryna treat myself cuz this shit expensive 🥵"

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"NY style atmosphere and food. "

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"Mich⭐️: 12 course $90 tasting menu at this mich. star joint. Don't miss the porcini doughnuts, sardine chips or tasting menu"

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"Tom kha gai, green asparagus. It's been 4 years. And super good as last time😊 @richtable"

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"Tom kha gai, green asparagus. It's been 4 years. And super good as last time😊 @richtable"

@takdersou

"porcini doughnuts, Sardine chips, Aged beef agnolotti, "

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"Pâtes aux oursins, beignets de champignons, chips de sardine. Très bon resto "

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"2 months ahead for reservation"

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"Porcini doughnuts and rackets fondue"

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"Recommandé par le Lonely Planet (réserver en avance)"

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"Californian synergy tester le porcini "doughnut" "

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"Amazing hamachi/radish-avocado persimmon sauce/ rib eye med rare, wine,pasta rich"

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"pristine california cuisine.1 of the best dining experiences in sf.casual vibes.inventive cuisine TRY:sardine chips,porcini donuts,any pasta"

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" Try The porcini doughnuts. Like bao buns"

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"américain / 1* guide Michelin"

@nicopro28

"Nadine’s reco comfort and classy food"

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"Had Porcini donut w/ cheese dip, tikamasala fusion, foie gras paté. Good but kinda forgettable. Would give it next try tho"

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"Cuisine californienne revisitée"

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"Evan and Sarah Rich's Hayes Valley favorite is a challenging reservation, thanks to wildly inventive, consistently delicious food and a smar"

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"Farm to table. Need rez weeks in advance. "

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"One of the most exciting new restaurants, marvelous melange of unique flavor a and ingredients "

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