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“New favorite restaurant for romantic meal...heck any meal”
Review of Rich Table

Rich Table
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Ranked #130 of 5,866 Restaurants in San Francisco
Certificate of Excellence
Price range: $31 - $50
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Restaurant details
Dining options: Late Night, Reservations
Dining style: Casual Elegant
Neighborhood: Hayes Valley
Cross street: Oak St
Description: RICH TABLE is the culinary vision of Chefs Evan and Sarah Rich. With over three decades of combined experience in San Francisco and New York high-end restaurants, the team brings with them a wealth of talent, knowledge of quality foods and wine, and connections with the best farms and purveyors. RICH TABLE is a place with no dress code, where the food speaks for itself. Evan and Sarah believe that eating out should be relaxed, fun and exciting. It should remind you of the good times you share with family while introducing you to new tastes in the company of friends. The staff at RICH TABLE will use their years of experience to provide food that is expertly prepared and served, while set in a surrounding that is modern, convivial, and comfortable. We can't wait to cook for you and have you at our table! Evan and Sarah Rich
Reviewed October 29, 2013

Fantastic industrial rustic decor and cuisine that is without peer. Toughest part is securing reservations, but they do accommodate walk-ins.

Thank sbeerling
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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193 - 197 of 243 reviews

Reviewed October 26, 2013

To me, this place is all about people ordering lots of dishes & lots of drinks & paying far too much for the experience. It's a very noisy place & tables are close together in a small area.

My chestnut soup poured at the table over the minute diced pear,small thin strips of chard,minute bits of crispy chicken skin, all very delicate looking, arrived warm-not a good start. Not very filling either. I requested my next course be served on a hot plate.
Main course was King Salmon a reasonable size placed on top of few flageolet beans, tiny bits of dried apricot & cypress oil mixture & it came to the table on a hot plate. Not a proper meal at all.

Hence my opening comments.

Wouldn't come here again.
San Francisco has too many other restaurants better than here.

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1  Thank Clio H
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed October 24, 2013

As many others have described, the buzz in and about this hot new place is a big part of the experience for those who are into it. The atmosphere definitely does not lack in energy. The service staff seems to work as a team, yet service was very slow and confusing. We couldn't tell who was in charge of what, starting with waiting for some time to be greeted and seated at our reserved table. We didn't see the server who took our order ever again, and were waited on by different people throughout the meal. We started with several appetizers including house-cured olives and the porcini doughnuts with raclette. I love olives, but these were under-cured, almost safety-green in color, and overpowered with celery flavor. The word raclette conjures visions of a big wheel of cheese melting in front of a roaring fire. These doughnuts had only a very few, microscopic pockets of raclette, and the only porcini flavor came from an excessive coating of porcini salt -- dreadful, and so, so disappointing! We had the signature Tajarin and a halibut entrée, both OK, but both surprisingly dull and under-seasoned. Again disappointing. For dessert, the olive oil cake was good. I really don't get what the fuss over this restaurant is all about.

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Thank Known2Roam
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed October 16, 2013

Went for dinner on a Saturday night. Place was full but we had a reservation and were seated right on time. Staff was all very friendly and top notch. Atmosphere was great. Nice level of energy in the place without being too loud. Menu is very good, plenty of options, very creative. Everything was excellent, but the food didn't quite live up to everything else. All 4 in our group agreed that the food was good, but don't excellent. The common theme of the comments seemed to be that the place was trying too hard to come up with unusual dishes that, while fine, weren't that great. I would definitely give it another try if given the chance. One other suggestion: reservations are just online, which is fine, but there is no indication about when you can make them. I tried and tried and kept getting a message that I was making them too far in advance. I finally called and was told there was a 30 day advance limit. It would be helpful to have that info online if there are only online reservations.

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Thank Andy C
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed October 15, 2013

As always, I start with the past reviews. I trust the owners are reading these reviews, because I, too, think the noise is the single problem keeping Rich Table from being a stellar experience.

Last night was my second visit and both times we have sat in the corner of the front window next to the bar. These tables are typically for walk-ins, which we were the first time, but for me they are the best seats in the house (for 2) because you have a fabulous view of the busy corner and of the bar and kitchen activity while being off the mainstream floor. By the time the restaurant fills up, it is LOUD inside. Frankly, I don't ever want to eat in the main part of the room because I fear the noise level would detract from the incredible food. Lesson: Be prepared for the noise or call for a reservation and ask for one of the two window tables by the bar. If you are a four top or more, ask for the lovely booth in the back which I'll assume offers some sound insulation. Otherwise, be prepared and forewarned.

Second, one of the very toughest places in town to get a reservation. Today, October 15th, you are looking at availability the week of November 11th and THAT is limited to early (630 or earlier) or late (9:15 or later). Reservations open 30 days in advance and apparently the 7 to 8:30 slots go within the first few hours. Lesson: Plan Ahead. Alternately there are about a dozen seats at the bar (plus the two two-tops in the window) which are first come, first served. But, this is a dicey deal as it can fill up and diners can be there for a couple of hours. If you are just taking your shot at it and are cool with rejection, that's fine, but sitting at the window twice now we've watched an endless line of disappointments walk away from the hostess station.

Food. I'm going to say this in a way which might not mean a lot to others but does to me. I thought the $80 Chef's Tasting menu was better (much better maybe) than the $150 Quince tasting menu. It was everything both Rich Table and a great Tasting Menu should be: Beautiful presentations, perfect portions, delightful breadth of flavors (not so big on anchovy chips but can appreciate others think they're fabulous -- great dipping sauce, almost covered them up for me!), signature farm to table in clever, exciting and absolutely delicious presentations. I'd have a hard time singling anything out of the 8++ courses -- the chestnut soup with fresh and dried pear, the rainbow trout with cabbage chips, the new york strip with mustard greens, the caviar or lamb pastas -- gosh, absolutely everything was a taste delight.

You know I am all about good service elevating a meal (or bad servicing ruining great food). I'm under the impression everyone who works at Rich Table is (San Francisco's definition of) "family." The staff is warm, welcoming, extremely confident in their delivery and knowledge, casual enough to set you at ease and professional enough to compliment the extremely high quality of the product. And it is such comfortable delivery -- that's what I really love. The service style is just perfectly matched to the environment and the style of food, very much like Gary Danko's staff matches its environment and food style. It is an excellent pairing. Speaking of which, rather than do a full wine pairing I asked for just one glass to go with all eight courses. The Ochetti white was a really perfect accompaniment and did not get lost on the intense lamb pasta but in fact enhanced the rainbow trout. A waiter who also knows his wine: Delightful.

There is some truth to the fact that food slows down a little as the restaurant hits its peak, but then they get back in stride and it flows along. In no instance was it too slow -- frankly we enjoyed the little gaps to let the courses settle and to savor the passing moments of a really excellent meal. I certainly think, for $80, we had one of the better meals in town.

One last thing and always (for me) an indicator of a great San Francisco restaurant. The place is all locals. Not a tourist in site (perhaps a couple of parents or out of town guests, but accompanied by locals). This place is hot (and it is Hayes Valley even though it's a couple of blocks of the main drag -- this is my hood so I'd know if it wasn't...).

I would return in a heartbeat, but I'll wait for the season to turn a little more to discover what comes next to the table.

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Thank Mark B
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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