Rich Table
Orange Vanilla and Honey Refresher
Douglas Fir Levain with House Cultured Butter
Dried Porcini Donuts with Raclette
Tuna and Salmon Brandade with Green Strawberries and Shrimp Chips
Bucatini, Roasted Corn, Nutritional Yeast, Bone Marrow
Rigatoni, Octopus Bolognese, Beets, Scallions
Stone Fruit Upside Down Cake with Sweet Cream and Sorrel
Leaving SBP I received a text from a friend inquiring as to whether I wanted to meet up at San Francisco’s other Beard Award Finalist for Best New Restaurant, Rich Table, and although I was already plenty satisfied with the evening it was an offer I figured I shouldn’t refuse. Located on Gough and rather nondescript from the outside but homey, rustic, and full of character within I was surprised to find walk-in seating available at 7:30pm on a Friday and seated at a small communal table with a great view of the kitchen a quick perusal of the menu and excellent service from a young man named Don had drinks and appetizers before us shortly thereafter. Not gifted an amuse like the majority of the tables around us but more than impressed by the drinks, bread (or more so by the butter,) and one of the most unique and delicious brandade preparations I’ve ever experienced the meal unfortunately took a turn for the worse with the oily donuts and oddly textured cheese foam plus the pastas, their textures fine but the unannounced lime zest on the bucatini unbalancing the entire dish while the rigatoni was so oversalted that we both agreed it was nearly inedible. Disappointed but undeterred, dessert would prove a return to form with a dense pudding cake topped with cooked peach, plum, and apricots resting in an aromatic broth – a big peak in a meal with some substantial valleys.
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