Rich Table
Contemporary American · San Francisco · Michelin One Star · Chef Evan Rich
Hayes Valley restaurant by Chefs Evan and Sarah Rich, ranked #3 on SF Chronicle's Top 100 Restaurants 2025. Known for signature sardine chips ($7) and porcini doughnuts since 2012. Features seasonal California cuisine with creative touches including sea urchin cacio e pepe and 21-day dry-aged ribeye.
199 Gough St, San Francisco, CA 94102, San Francisco
- 1 Michelin Star
Menu
Dishes
- Burrata (22) — Creamy burrata with seasonal accompaniments. Changes with market availability.
- Maguro Zuke (24) — Bluefin tuna with pluots, shiso, avocado purée. Source: Resy
- Liberty Duck Breast (52) — Liberty Farms duck breast with seasonal vegetable accompaniments. Sustainably raised California duck.
- 21-Day Dry-Aged Ribeye (72) — Premium 21-day dry-aged ribeye steak. Served with seasonal accompaniments. Rich Table's signature main course.
- Market Fish (48) — Daily sustainable fish selection prepared with seasonal California produce. Changes based on availability.
- Grilled Pork Collar (44) — With cherry sweet and sour. Seasonal. Source: TripAdvisor reviews
- Sea Urchin Cacio e Pepe (42) — Signature pasta. House-made pasta with pecorino, black pepper, and premium sea urchin. Rich Table's famous interpretation of the Roman classic.
- Roasted Chicken (42) — Free-range chicken, roasted with herbs and served with seasonal vegetables.
- Bucatini (34) — With tomato gravy and bone marrow. Source: Resy
- Tagliatelle (30) — House-made tagliatelle with seasonal sauce. Showcases California produce with Italian technique.
Cocktails
- Shiso Popular Cocktail (16) — Signature seasonal cocktail. Source: richtablesf.com
Tasting Menu
- Let Us Choose Your Adventure Tasting Menu (125) — Chef's tasting menu featuring market bites, classic bites (sardine chips, porcini doughnuts), pasta course, main course, and dessert. Parties of 2 get different pasta/main. Optional wine pairing available. Full table participation required.
Phone: +1 415-355-9085
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