At Rich Table, co-chefs Evan and Sarah Rich serve inventive Californian dishes with global flair in a rustic barn-wood setting, making every visit a culinary adventure.
"Capacity: 40-70 This is a f*ck it, full-on restaurant buyout situation. A special evening at this highly rated Hayes Valley mainstay will involve a one-hour canapé session followed by a seasonal four-course meal spotlighting some of the best dishes you’ll likely eat all month (hello, porcini donuts and sardine chips). The barn-like space can comfortably seat 40, or accommodate 70 people standing." - lani conway
"Rich Table is everything California fare should be: inventive, approachable, locally sourced, and damn tasty. Owners Evan and Sarah Rich’s neighborhood staple is a favorite for new American fare including sweet potato pierogi, 21-day dry-aged black cod, and Dungeness crab." - Dianne de Guzman, Eater Staff
"Verdict: Like a 2000s pop playlist, Rich Table never gets old. This Hayes Valley spot has only gotten better over the years, and we have full faith it’ll still be packed nightly even after 3D-printed cars become a thing. The frequently changing dishes excite us every time we come back, including bread with actual Douglas fir infused into it, and salty potato chips fried with entire sardines slotted through the middle." - julia chen 1, ricky rodriguez
"Rich Table’s creative interpretation of Northern California cuisine draws in diners year after year, and while its pasta section typically spans just four dishes, it is worth paying close attention to. Expect stunners like the tonnarelli with sea urchin “cacio e pepe” with idiazabal cheese, a diner favorite. If you can't get reservations, grab a seat at the busy bar and slurp up your noodles with an excellent cocktail." - Dianne de Guzman, Eater Staff
"It’s not without reason that Food & Wine magazine dubbed Rich Table pastry chef and owner Sarah Rich the “Best New Pastry Chef” of 2014. Her artful interpretations of nostalgic American classics still delight longtime regulars, including a butterscotch panna cotta with pretzel crumble and a Cali creamsicle with Mandarin and Douglas fir." - Becky Duffett, Eater Staff
