RICH TABLE is the culinary vision of Chefs Evan and Sarah Rich who, with over two decades of combined experience in New York and San Francisco high-end restaurants, bring with them a wealth of talent, knowledge of quality foods, and connections with the best purveyors. It is the goal of RICH TABLE to use this experience to provide food that is expertly prepared at a reasonable price in a surrounding that is modern while comfortable. By eliminating the extraneous elements of fine-dining restaurants such as white linens, expensive china, and crystal, RICH TABLE encounters a way to offer the same fine-dining cuisine but in a casual, convivial atmosphere.
Eating out should be fun and exciting. It should remind you of all the good times you share with your family while introducing you to new tastes in the company of friends. RICH TABLE is a place with no dress code, where the food speaks for itself. The ingredients are fresh, and the technique behind each dish is elegant and refined. Diners enjoy sophisticated food—but without the pretentiousness of a high-end restaurant. The food will always be solid, high quality, and approachable. Guests will be encouraged to share dishes. Sharing plates will allow them to dine casually while getting the chance to taste everything. And that means everything - plates will range from raw items such as oysters and crudos, to pastas and meat dishes, and they will be drawn from a wide variety of cuisines. The menu will change daily, and inspiration will come from a number of cuisines all based on the combined experience of the chefs, including but not limited to Japanese, Italian, French. The result is a refined, fresh, and uniquely San Francisco cuisine.
RICH TABLE encourages guests to venture a little bit out of their comfort zone. They can do that on their own from the menu choices, or they can leave it in the hands of the chefs in the form of the daily-changing “Chefsʼ Choice” tasting menus. These menus not only give the diner the opportunity to taste a range of dishes both on and off the menu, but they also give the kitchen the chance to showcase specialty items and unique dishes. The "Chefs' Choice" menus will be set at a few different price points based on the number of courses and provide our guests with more choice and added flexibility. RICH TABLE also features a wine and cocktail program that reflects the versatility and seasonalitly of the dining menu.
Chef Sarah Rich
Sarah Rich began working in restaurants in college. After graduation she studied at The French Culinary Institute (FCI) in Manhattan. At the FCI Sarah received a strong foundation working one-on-one with such culinary greats as Chefs Jacques Pepin, Andre Soltner, and Allan Salliac. In her last months at the FCI, Sarah began an externship at David Bouleyʼs French-American restaurant, Bouley, where she took a full time position after graduation. She worked closely with Chef Bouley for the next three years at both Bouley and his Austrian restaurant Danube. Under Chef Bouleyʼs wing and with his mentorship, Sarah quickly rose through the ranks from extern, to commis, and eventually to chef de partie, further strengthening her culinary foundation. After leaving Bouley, Sarah helped to open the successful West Village restaurant Mas, farmhouse with former Bouley Chef de Cuisine, Galen Zamarra. Sarah worked as the Executive Sous Chef at Mas, farmhouse for the next three and a half years.After eight years in NYC, Sarah was excited for a change. A trip with her husband to visit the Bay Area introduced them to the incredible bounty available in San Francisco, and they decided to move. Sarah immediately accepted a position at the two-Michelin-starred Michael Mina restaurant, and quickly was promoted to Sous Chef. She worked in the intense and demanding kitchen at Mina for the next two years learning from and working closely with Chef Michael Mina himself and Chef de Cuisine Chris LʼHommedieu. Sarah then took a position in the kitchen at Coi. She spent time not only on the hot line, but also working with Pastry Chef Bill Corbett in the pastry department.
Chef Evan Rich
Evan Rich got his start in restaurants the same way many of the greatest chefs did, as a dishwasher. Evan began his professional culinary career at the age of 15 before eventually moving to Hyde Park, NY to attend The Culinary Institute of America. After graduation he immediately moved to New York City to immerse himself in further education and work in some of the best kitchens in the country. Evan was willing to do whatever it took to work with acclaimed Chef David Bouley, even if that meant taking the only kitchen job available, as a pastry cook at Bouleyʼs Austrian restaurant Danube. Before long Evanʼs abilities earned him a line cook position at Bouley. As a reflection of his talent and management skills, he quickly was promoted to Executive Sous Chef, and worked closely with Chef Bouley in this position for the next three years. After leaving Bouley, Evan joined Chef Josh DeChellis at Sumile, a successful modern Japanese restaurant in the West Village. During this time Evan traveled with DeChellis to Japan to open Sumile Tokyo. When Chef DeChellis later left Sumile, Evan took over as Chef de Cuisine where hemanaged the restaurant as Chef de Cuisine for the next year and a half before moving to San Francisco. Evanʼs first job in San Francisco was as Chef de Cuisine at the one-Michelin-starred Quince restaurant. Evan worked closely with Chef Michael Tusk, furthering his knowledge of pasta preparation and Italian cuisine. After leaving Quince, Evan took a position as Chef de Cuisine at the two-Michelin-starred Coi, where he worked closely with Chef Daniel Patterson.Since moving to California, Evan has learned a tremendous amount about what the San Francisco Bay Area has to offer, and how to best utilize the bounty of fresh and local ingredients. He looks forward to using this knowledge and experience at RICH TABLE.
The Riches have most recently created a pop-up dinner series named Chefsʼ Night Off. Chefs Evan and Sarah prepare a four-course menu inspired by market seasonality. The dishes served at these pop-ups are a direct reflection of the food that will be offered at RICH TABLE. The Riches have held their Chefsʼ Night Off dinners around the city including the restaurants Radius and Coi, and the bar Rebel. Evan and Sarah and Chefsʼ Night Off have been featured in numerous blogs and publications, and have gathered a following of impressed, happy return customers.
At this point the lease is signed and we and are in the process of transfering the liquor license over from the former owner. RICH TABLE will open sometime in the next 6 months! We are hoping to raise money to help cover the costs of the design and renovation process for our restaurant.
- (45 days)