Hot 30: Sarah and Evan Rich of Rich Table
It’s Indian summer in San Francisco, and temperatures are on the rise. As are the local luminaries in our annual Hot 20, er . . . Hot 30. That’s right. We were so impressed by the crop of talent and brains moving the needle this year—in fields as diverse as technology, music, education, sports, and arts—that we added 10 bright stars to our list.
It’s a family affair at Rich Table, Hayes Valley’s new restaurant that, despite its elegance, feels like the household dining room of wife-and-husband duo Sarah and Evan Rich (she’s a native Texan, he’s a Jersey boy). The couple, who made a name for themselves with their pop-up Chefs’ Night Off, has worked for 10 years in notable New York kitchens—Bouley, Mas (Farmhouse)—and SF restaurants—Michael Mina (her), Quince (him), and Coi (both). But they’ve always had their hearts set on opening their own place. Dishes at Rich Table are equal parts beauty and flavor bomb, like paper-thin slices of Pacific halibut with pork belly and turnip green purée or buttermilk-poached chicken with corn and pea shoots.
Drunken Sushi (Outer Richmond) is in our hood and open until 2 a.m.
We use Douglas-fir in our chicken lasagna.
Bill Corbett’s homemade fermented black garlic.
at Rich Table:
Corn fritters, sardine chips, and plancha bread.
This article was published in 7x7's October issue. Click here to subscribe.