Rich Table 3rd Visit — San Francisco (7/2019)

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I hadn’t been to Rich Table in 5 years. Back then, it was a Michelin Gourmand recommended restaurant. Since then, it has been awarded a Michelin star (in 2018 and 2019). It remains a casual, neighborhood establishment. I managed to secure a reservation on a Monday night through Resy. One can also show up right at opening to try and secure a seat at the bar. Otherwise, without advanced planning, it can be difficult to book a prime-time seat for dinner.
Their format remains the same, with several small bites and a la carte items available. They offer a Chef’s Picks tasting menu as well, which must be taken by the whole table if selected. Since I was dining solo, it was an easy choice to go with the tasting menu.

They have added Seedlip non-alcoholic cocktails to their line-up. To start, I ordered Seedlip No. 1, which used Garden Seedlip, shiso, and lime.
As before, for the start of the meal, they bring out a selection of small bites. However, instead of bringing out individual plates for each, they arranged them for me on one large platter: sardine fish and chip with horseradish crème fraîche; warm heirloom tomato with cod, Caesar dressing and aged Parmesan cheese; caviar with Pommes (potato) Dauphine and crème fraiche; buttermilk panna cotta with pomegranate purée (just slightly sweet), sesame seeds and soy oil; dried porcini dusted doughnut with raclette; and Grassy Bar (CA) oyster with a porcini mignonette.

One bite was brought to the table separately: Oliver’s beef dumpling with yogurt, chive oil and chives. The dough seemed a bit too thick and chewy, but the filling was tasty.
I ordered the second Seedlip cocktail. Seedlip Spice, with Earl Grey and soda.

The first course after all the small bites was a halibut tostada. Unfortunately, I forgot to take the photo. It was topped with Serrano cheese, salsa verde, guacamole, and a melon Pico de Gallo. It was a nice combination of sweet, spicy, creamy and crunchy.
The next dish was the scallion pancake, served with corn, pole beans, soy dressing and a side of corn gratin (cheesy and slightly spicy).
The pasta course was the tonnarelli pasta with sea urchin in the sauce and kombu. This was prepared perfectly and was full of umami.

The final savory course from the menu was the 21-day old rib-eye, served with Padrón pepper and crispy potatoes on top.

Before dessert came, I wanted to order the duck confit steamed bun as an additional request. It was served with cucumber and hoisin plum sauce. I was slightly disappointed in the texture of the duck, as it looked more like a hash than what confit traditionally looks like.

For the full write-up, click here.

Rich Table 2nd Visit — San Francisco (4/2015)

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I had tried the tasting menu at Rich Table 3 months ago and enjoyed it.  Now that the season was starting to change, I thought it would be a good time to go back and see what might be different.  I did not have a reservation this time, but I went to the restaurant just prior to its opening time on a Saturday in hopes of securing a walk-up seat at the bar.  There were only a few people ahead of me when I arrived, so I easily made it in and picked a spot at the end of the bar.  The rest of the bar area did not fill up right away, but within a half-hour, all seats were taken.

Some of the items listed on the menu had changed.  Some of the items that looked the same were being served with different ingredients.

For my wine for the evening, I selected a glass of the Chablis this time.

Last time, when I was seated at a table, there was a little wait before the snacks started to arrive.  And when they did, they were presented all at once.  Perhaps because I was at the bar this time, the snacks were brought as they were ready.

For the full write-up, click here.

Rich Table — San Francisco (1/2015)

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Rich Table has made a name for itself in San Francisco in a relatively short time.  It can be hard to secure a reservation.  A lot of folks show up early for a seat at the bar to dine.  The first time I went there a year or so ago, that was how I had a chance to try their food.  They have since garnered a Michelin Bib designation.  And a recent review by a local food critic talked about a tasting menu experience, which I did not recall them having before.  So, I managed to secure an early dinner reservation one recent Friday evening.

In addition to the bar seating, there are several small tables and a large community table.  Reservations can be made via Opentable.com.

Their drinks menu offers a wide variety of beverage choices.  I went with a glass of the 2011 French Chardonnay.

The food menu focuses on local ingredients and innovative combinations and presentations, which are what attracted me to the restaurant.  I didn’t know exactly what would be covered by the tasting menu.  I was hoping that at least some of the items would be taken from the standard menu, which is how it turned out.

For the full write-up, click here.