Watch
4:41
April 23, 2019
Chicken sandos, Mom-sized wine pours, and a beastly all-day service for the new spot from the duo behind local favorite, Rich Table.
ChefSarah Rich
San Francisco
About Sarah Rich
Sarah Rich is the chef/co-owner of Rich Table. After finishing at the French Culinary Institute, she went directly to Bouley where she met future husband and business partner, Evan Rich. She worked at different restaurants in New York and San Francisco. In 2013, she was named StarChefs Rising Star Chef Award.
My Venues
- Rich Table
- 199 Gough St
- San Francisco, CA
- RT Rotisserie
- 101 Oak St
- San Francisco, CA
Accolades
- Nominee for Best New RestaurantJames Beard Foundation
- Top 50 US RestaurantsBon Appétit
- Three and a Half StarsSan Francisco Chronicle
- Three StarsSan Francisco magazine
- Bib GourmandMichelin Guide
- Best New Pastry ChefsFood & Wine
- Nominee for Best New ChefFood & Wine
- Best ChefSan Francisco magazine
- ChefsFeed WinnerOne of the Best Things to Eat in SF
- The Hot 307x7 magazine
- Best Chef: West Nominee, 2018James Beard Foundation
Featured Content
Watch
4:16
September 9, 2015
Chefs Evan and Sarah Rich made the move out of Manhattan to San Francisco, struggling all the while to open their own restaurant and balance it with their growing family. Now they’re a fine dining kingpin. Elevated is a series where chefs talk challenges faced, and challenges overcome.
Where I Go Out
Country pork chop
$$$, Reservations, Full Bar, Wine Bar, Happy Hour, Modern, New American, Western Addition
"This is one of the first things I fell in love with in San Francisco. It's always nicely cooked and tasty. We always end up fighting over who gets to gnaw on the bone."
Oyster, pork belly, & kimchi
$$$$, Modern, Full Bar, Asian, New American, South Of Market
"This is absolutely THE perfect one bite of food. It has incredible flavors and textures."
Bloody Nojo
$$$, Ramen, Japanese, Modern, Full Bar, Western Addition
"This is Nojo's very fresh and lively version of a Bloody Mary. The Early Girl tomatoes make it so awesome."
Marinated salmon, poached egg, & crème fraîche
$$$, French,
"Nico’s cooking makes me feel like I’m eating at Robuchon. The food is elegant, well-made, and delicious."
Chilaquiles
$, Mexican, Food Truck, Embarcadero
"This is a must-get at the Saturday Ferry Plaza Farmers Market. It's a solid, delicious plate of food."
“Bistecca alla Fiorentina”
$$$, Outdoor Seating, Full Bar, Italian, Jackson Square
"This is quite possibly one of the best steaks I've ever had in my life—and I'm from Texas."
At My Venues
Rabbit loin with wild fennel levain stuffing
$$$, Modern, Full Bar, New American, Hayes Valley
"This is just a start to the mastery of what is going to happen next at Rich Table."
Dried porcini doughnuts
$$$, Modern, Full Bar, New American, Hayes Valley
"This dish is a form of gluttony that I have no reservations about diving into! The combination of textures and flavors is like nothing else I've tried in San Francisco. The first two times I went here, I was fortunate enough to enjoy chef Evan's tasting menu. On both occasions the porcini donuts came out with the appetizers and were so good that I had to order them again after dinner and dessert. So it was the dessert to my desserts. You cannot afford to miss this."
Douglas fir levain
$$$, Modern, Full Bar, New American, Hayes Valley
"The Douglas fir levain at Rich Table is a unique treat."
Dried porcini doughnuts
$$$, Modern, Full Bar, New American, Hayes Valley
"Great concept and great idea that delivers on flavor—truly amazing! These donuts are light, savory, and salty. It's a toss-up between the porcini doughnuts and the sardine chips. I have a great experience every time I come here."
Dried porcini doughnuts
$$$, Modern, Full Bar, New American, Hayes Valley
"This will make your eyes roll back, put a smile on your face, and have you thanking the person who made the reservation and invited you."
Oysters on the 1/2
$$$, Modern, Full Bar, New American, Hayes Valley
"These are some of the tastiest oysters in the city, but after adding the housemade mignonette, they become the best in the city."