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.
ChefEvan Rich
San Francisco
About Evan Rich
Evan Rich is the chef/co-owner of Rich Table. After finishing at the Culinary Institute of America, he found his way to Bouley in New York where he met his future wife and business partner, Sarah. He worked at different restaurants in New York and San Francisco. He earned a StarChefs Rising Star Chef Award.
Accolades
- Nominee for Best New RestaurantJames Beard Foundation
- Best Chef: West Nominee, 2018James Beard Foundation
- Top 50 US RestaurantsBon Appétit
- Three and a Half StarsSan Francisco Chronicle
- Three StarsSan Francisco magazine
- Bib GourmandMichelin Guide
- The Hot 307x7 magazine
- Nominee for Best New ChefFood & Wine
- Best ChefSan Francisco magazine
- ChefsFeed WinnerOne of the Best Things to Eat in SF
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
Tonkatsu sandwich
$$$, Ramen, Full Bar, Modern, Japanese, Western Addition
"This reminds me of eating tonkatsu at Tsukiji Market in Tokyo."
Black truffle bun
$$$$, Full Bar, Modern, New American, Asian, South Of Market
"This can only be described by one word: perfect."
Beet rose
$$$$, Modern, American, Telegraph Hill
"It seems so simple, but it takes a lot of skill and effort to make this dish. The flavors are on-point."
Chopped duck liver on toast
$$$, Modern, American, Outdoor Seating, Full Bar, Cocktail, So Ma
"I’ve had this many times and it is consistently delicious."
“Bistecca alla Fiorentina”
$$$, Italian, Outdoor Seating, Full Bar, Jackson Square
"So good, it transports you to a different place."
At My Venues
Rabbit loin with wild fennel levain stuffing
$$$, Full Bar, Modern, 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
$$$, Full Bar, Modern, New American, Hayes Valley
"This dish is a form of gluttony that I have no reservations about diving into! The combination of textures and flavors is like nothing else I've tried in San Francisco. The first two times I went here, I was fortunate enough to enjoy chef Evan's tasting menu. On both occasions the porcini donuts came out with the appetizers and were so good that I had to order them again after dinner and dessert. So it was the dessert to my desserts. You cannot afford to miss this."
Douglas fir levain
$$$, Full Bar, Modern, New American, Hayes Valley
"The Douglas fir levain at Rich Table is a unique treat."
Dried porcini doughnuts
$$$, Full Bar, Modern, New American, Hayes Valley
"Great concept and great idea that delivers on flavor—truly amazing! These donuts are light, savory, and salty. It's a toss-up between the porcini doughnuts and the sardine chips. I have a great experience every time I come here."
Dried porcini doughnuts
$$$, Full Bar, Modern, 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
$$$, Full Bar, Modern, 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."