Rich Table

Rich Table offers an enticing array of indulgent dishes ranging from single-bite appetizers to sharable entrees.

Rich Table is a hidden gem nestled in the vibrant neighborhood of Hayes Valley, where its unassuming exterior belies the culinary marvels that await inside. Either make reservations in advance or hope that you can get a walk-in seat at the bar. Despite its popularity, the restaurant manages to maintain an air of casual elegance, drawing in a diverse crowd of patrons who are captivated by its allure of a richly indulgent experience. The culinary creations at Rich Table are themed after a Californian fusion with occasional asian influences.

The menu really allows you to choose the type of dining experience that you want. You can select a number of small bite-sized dishes and take a “try-everything” approach, or you can order a traditional appetizers, second course, and entree style meal. I took the former approach, but I don’t think there is any right option. For those who truly want to experience the whole menu, they offer a “Chef Picks” where you let them chose your adventure, selecting and serving various items from the menu.

Review

Blue fin tuna toro toast, yuzu kosho, milk bread

Presented like a seafood floral bouquet on a brick of gold, this toro toast caught my attention right away. The toast is baked with a milk and egg wash, and is cut into a square log shape that reminds me of those old french toast sticks. On top is a beautifully decorated mix of blue find tuna, yuzu kosho, and various floral garnishes. The yuzu kosho really shines through adding a lovely flavor that complements the super rich toro. The toast has a texture that crunches through on the bite but doesn’t disintegrate, allowing you to enjoy this toast bite-by-bite. The balance of toast, fatty fish, shisho leaf, and yuzu kosho delivers a blend of flavors that is as dazzling as its presentation.

This dish is pretty much as described. A beef dumpling served with a generous amount of crispy chili oil. The chili oil is not that spicy, but is actually rather sweet which adds complexity with the fried garlic. The chives on top give a touch of brightness to finish off the heavy dumpling.

This dumpling is a rich and dense, with a thick chewy dough wrapped around the aged beef. The beef filling is well seasoned on its own. As a whole, this is one dense and fairly salty beef dumpling.

I notice that they like to finish off a lot of dishes with these finely chopped chives. Harvested from the waters of Hog Island in Northern California, these oysters are known for their medium-small size and exceptional flavor. Slightly salty and very sweet, these oysters are quite a treat.

Sardine chips, horseradish crème fraiche

I actually love the construction of this small bite. The sardine is weaved in between the fried potato chip. They must have done this before frying it so that they are fried together to form this shape. The chip is served alongside a horseradish crème fraîche, which when slathered on the chip provides a slight tang and a very very mild kick. The sardine provides some natural saltiness to the chip, with some additional character from the sardine. No surprises in the flavor profile, but the presentation is fun.

Tonnarelli, uni sea urchin “cacio e pepe”, idiazabal

As the only pasta dish that occupies a seat on the menu year round, this take on a cacio e pepe took me for a ride. This dish does a bit less on the pepper side and leans into the uni flavor, dissolving the uni into the cheesy sauce, creating a distinct and immediately noticeable umami flavor. Unlike other uni pastas or udons I have experienced, the uni in this dish is squarely at home and does not taste like an after thought.

The pasta itself has a slight chewy texture with an irregular shape akin to knife cut noodles. They make their own pasta in house, and it shows. I loved how the irregular square edges grab onto the sauce, delivering that delicious sauce with each bite.

The sauce is super smooth and well emulsified without any risk of splitting. This dish also uses shisho leaf, which seems to be a recurring character. The shisho adds a not-quite-minty pop of brightness with some of the bites. Overall a very impressive dish.

Sweet cream pana cotta, stone fruit
Strawberry teriyaki pana cotta

Tonight, Rich table is making two types of pana cotta. One with a stone fruit jam and a graham cracker crumble, and another secret itty-bitty goodie topped with a strawberry teriyaki sauce, candied nuts, and shisho.

The dessert menu stone fruit pana cotta is good, but I liked the other one way better. So I’m gonna write about that one.

This pana cotta is a delectable blend of flavors and textures that creates one of the most interesting small bite desserts I’ve ever had. The strawberry jam has a strong fruity sweetness which pairs well with the light pana cotta. The teriyaki sauce blended with the strawberries is barely present but works to enrich the flavors of the strawberry. It is topped with some candies nuts which produce a delightful contrast in texture to the pana cotta, and does a better job in this role than the graham crumble. Yet again, we see shisho leaf making another appearance, adding its signature flavor to the dessert. This little cup has so much going on inside, and it all just works out!

Overall, I am satisfied with the diversity and common elements of each of the dishes. This restaurant really takes the name “rich” seriously with each of their dishes. I think the key for a great experience is to select a course that balances the flavors as to not get overwhelmed. As a whole, this restaurant proudly focuses on presentation, taste, and the recurring use of shisho leaf to add brightness and flavor.