A salad of watermelon, squid, arugula, crispy onions, and black olive vinaigrette.
It’s time once again to show you some Photo Plates, and this week we’re focusing on the deservedly buzz-worthy new restaurant Rich Table (199 Gough Street) in Hayes Valley. It’s a first-time venture for husband-and-wife chef team Evan and Sarah Rich, and because of their pedigrees (Coi, Quince, Michael Mina, Bouley in New York) it was already expected to be a hit with the foodinistas. So far, that’s proved true. “It’s like every night is a Saturday night,” says Sarah, just one week in with the dining room packed each night. One obvious reason: The food is looking damn solid. See for yourself.
You should note that the menu changes slightly each day due to availability of produce and fish, but you can see the current dinner menu here.
Rich Table - 199 Gough Street at Oak - 415-355-9085
Earlier: Married Co-Chefs Evan and Sarah Rich Talk About Their Upcoming Restaurant, Why They Love S.F.
with horseradish dip and wild arugula
Photo: Alanna Hale/?Alanna Hale
with honey, mustard, and grated horseradish
Photo: Alanna Hale/?Alanna Hale
with yeast, and cilantro salsa verde
Photo: Alanna Hale/?Alanna Hale
with sour plum and shishito relish
Photo: Alanna Hale/?Alanna Hale
with almond crackers
Photo: Alanna Hale/?Alanna Hale
with black garlic and sesame
Photo: Alanna Hale/?Alanna Hale
with pork belly and Tokyo turnips
Photo: Alanna Hale/?Alanna Hale
a plancha-baked flatbread with different seasonal toppings will be a staple of the menu, and this week’s features summer squash, aged gouda, shiso, and squash purée.
Photo: Alanna Hale/?Alanna Hale
with squid, crispy onions, and black-olive vinaigrette.
Photo: Alanna Hale/?Alanna Hale
with grilled Little Gem lettuces, and sweetbread croutons.
Photo: Alanna Hale/?Alanna Hale
with bone marrow and kale.
Photo: Alanna Hale/?Alanna Hale
with yellowtail, broccolini, and espelette (chile powder).
Photo: Alanna Hale/?Alanna Hale
with corn, peas, and popcorn purée.
Photo: Alanna Hale/?Alanna Hale
This fantastic vegan dish features a rich, super tender slice of eggplant topped with vinegar-dressed tomatoes, basil, and beeswax.
Photo: Alanna Hale/?Alanna Hale
with cauliflower and sprouting seeds.
Photo: Alanna Hale/?Alanna Hale
with nectarines, peaches, and almond crumble.
Photo: Alanna Hale/?Alanna Hale
with chocolate cream, raspberries, and sorrel.
Photo: Alanna Hale/?Alanna Hale
