Rich Table Restaurant Review, San Francisco

Reviewer: Foodnut.com Rich Table 199 Gough Street (At Oak) San Francisco, CA 94102 (415) 355-9085 Rich Table Website Book Reservation

Why did we dine here? – Rich Table is the work of Husband and wife Chefs Evan and Sarah Rich. (Bouley, Coi, Michael Mina) Pretty casual but full of middle aged well dressed foodies, this loud restaurant has a rustic, barn like setting. Our last visit was in Summer 2026 when we found them on the Chase Sapphire list!  They also run RT Bistro next door.

Insider Tip – Make reservations months in advance!

Cuisine – California Cuisine
Location – San Francisco, Hayes Valley
Opened – 2012

Service – Rich Table had very good service with a helpful server providing for our needs. He came around every once in a while and did not need to be chased down. Good pacing.

Verdict – Rich Table has improved with age. Even though it no longer has a Michelin Star, we found the food and service excellent.

Rich Table Signature Dishes – House-made levain, Tonnarelli, Sardine Chips

Rich Table’s Menu changes from time to time and features lots of interesting ingredients, local, organic, sustainable items. There are only a couple vegetarian options.

Website Rich Table Menu

Rich Table Food Review 2026

NA Pod Culture ($18) is an expensive NA drink with a huge ice cube. Good sophisticated flavor. 7.5/10

Rise and Shine ($18) is a rice vodka drink that had the same huge ice cube and a weird flavor profile. 7/10

Cauliflower Tostada Vadouvan Salsa Macha ($11 Ea) was the only forgettable dish of the evening. Hard to eat and not clear what was on it. 7/10

Rich Table Sourdough House Cultured Butter ($7) was really really good thick cut bread. Rivals Tartine.  Went well with their butter n salt. 10/10

Sardine Chip Horseradish Crème Fraîche ($4 Ea) is a signature appetizer and still fun. Order at least one. Been on the menu forever. 8.5/10

Dumpling ($5.25) is another cheap 2 bite appetizer with their chili crisp.  Reasonable but nothing great. 8/10

Dried Porcini Doughnuts Raclette ($13) are a small basket of freshly made soft ball of goodness. Subtle flavor and nice dip. 9/10

Crudo ($28) is a beautiful looking dish that has the fish atop watermelon. Refreshing and satisfying. 8.5/10

Mixed Winter Citrus, Mezcal Chamoy, Meyer Lemon Tajin ($20) is a very fruit forward salad. We felt it should have some greens added. 8.5/10

Chilled Stone Fruit, coconut, Thai Basil, Serrano ($20) comes on top of a plate of ice. Nicely done with bite size chunks of fruit. 9/10

Tonnarelli, Sea Urchin “cacio E Pepe”, Idiazabal ($32) was the star of the evening.  Awesome sauce. Make sure you have bread!  They made an eggless one with the spaghetti. 10/10

California King Salmon, Arrowhead cabbage, celery root, lovage ($40) was sous vide and perfect.  Haven’t had a great salmon like this in a long time. 10/10

Miso Black Cod, Japanese Curry, Winter Radish, Wasabi ($41) is a great fish for seafood lovers. Not a big portion but cooked perfectly.  Side relish was a bit on the sour side. 9.5/10

Panna Cotta ($15) was a huge cup full of chocolate panna cotta topped with crispy bits. Smooth and rich. Almost too big. 9/10

Peach Ice ($15) is a nice fruity refreshing dessert. 8.5/10

Rich Table Food Picks 2012:
Push, Push – Buffalo Trace Bourbon, Apple, Maple Syrup ($10) was a solid cocktail with good balance.

Mojito ($10) had a little too much ice, yet was still potent and pretty well made.

House-made levain flavored with wild fennel; the thick slices ($4), toasted and served with house-cultured butter

Sardine chips, horseradish ($7) or a signature dish that we have to try. A fun start to the meal.

Black garlic mortadella ($8) was good and not too strong. Not very black either.

Roasted beets, burrata, buckwheat, sprouting greens ($12) is a highly recommended starter, nice crispy bits on the beets along with some smooth cheese.

Plancha bread, squid, small scallions, sudachi ($12) was a beautiful sight, with some thick bread along with some gamy squid. A reasonable dish if you like these ingredients.

Raw king salmon, cucumber, douglas fir ($13) was one of our favorite appetizers. Beautiful, crispy crust, and some very fresh fish.

Lamb tartare, shelling bean puree, olive oil ($14) worried us a little bit, but proved to be slightly chewy, not gamy, and came with some excellent bread on the side.

Tajarin, huitlacoche, house cultured butter, chives ($16) was a flat, some with thick pasta. A decent pasta although the other 2 were even better.

Spaghetti, charred sungold tomato sauce, sea urchin, red jalapenos ($17) was not spicy, and was cooked to a slight al dente state. This eggless pasta was pretty rich with the strong uni flavors.

Rigatoni, wild duck bolognese, butternut squash, coffee ($17) was another solid pasta. This eggless pasta was also al dente, and included a fair amount of meat chunks. We really couldn’t taste the coffee.

Buttermilk poached chicken breast, beans, seeds and sprouts ($23) is an interesting dish. The chicken was very tender and looked pretty pristine. The combination of items made for a cutting-edge dish that may not suit all folks.

Lime curd, graham cracker, pea shoots ($8) was an interesting looking dessert, which proved to be even more delightful than it looked.

Sweet cream panna cotta , strawberries, lemon crumble ($8) was on the from the side, and not very rich. Some sweet and savory action too.

Mint chocolate cream , milk ice cream, chocolate cookie ($8) had a nice crispy in chocolatey cracker, along with a light ice cream. The desserts clearly are a must get here.

OK: (Order if you like this dish)
Confit swordfish, gypsy pepper salsa, asian pear, young ginger ($24) was very tender and juicy, probably because it was olive oil poached. It was slightly salty, hopefully the kitchen can address this in the future.

Big Night – Dal Maguey, Vida Mezcal, Nastirtoi, ginger ($10) is a green acquired taste. Very herbal. You are forwarned!

Pans: (We would not reorder these dishes)
Sweet glazed new york strip steak, braised escarole, radicchio ($28) was recommended by the server and came to us have a good-sized steak. It was cooked to a nice medium rare, but was over salted. Probably should have sent it back. The greens were way too sour vinegary.

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