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😍 5/5 - My wife and I had a 5:15 reservation at Rich Table for
By 👻 @Robert M., 02/19/2023 3:00 am
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My wife and I had a 5:15 reservation at Rich Table for dinner. We had been wanting to go there for a long time, but you have to make a reservation 30 days in advance at midnight to assure you get in. I thought that at 5:15, even on a Saturday night, they would be empty. Not so, they were packed because they are right in the middle of the theatre district. We had tickets for Mavis Staples at the Minor at 7:30.When we arrived at Rich Table, we were warmly welcomed by the hostess, who asked what time our show was so that the staff would know that we had to be done by 7:15. Our server, Nicole, also asked us about the time of the show to make sure we would be done in time. She was a fantastic server. She gave us excellent descriptions of the food which was most helpful, because the descriptions on the menu are not very detailed. We were just blown away by the service, the food, and the ambiance. In addition to the entire staff of servers being very professional and efficient, they are all very nice and make you feel very welcome. It was one of the most delightful dining experiences we have had in a very long time. Here is the rundown of what we had:We each had a cocktail to start. My wife had a SHISO POPULAR - Japanese Gin, Shiso, Lemon and I had a PASSIONATE PARROT - Rum Blend, Passion Fruit, Pineapple, Coconut Campari. Both were delicious and very creative. We started with two of their signature "BITES," Dried Porcini Doughnuts Raclette and Aged Beef Dumplings RT Chili Crunch. The doughnuts are more like a very light Porcini beignet. They are totally addictive, especially when dipped in the Raclette. The dumplings were absolutely a taste sensation. The RT Chilli Crunch is perfect. It is not your typical Chilli Crunch in that the crunch is from fried minced garlic, not hot chilli peppers that is the usual component. Chilli oil is mixed with the fried garlic to create a rather mild heat and rich taste that is delightful on the dumplings.We had a wonderful bottle of 2021 Donnhoff Riesling Trocken, which was perfect with the meal. You don't often find a Trocken (dry) Riesling on most wine lists and this one was especially great.For mains My wife had the Black Cod, Blood Orange Char Siu, Piracicaba Broccoli and I had the "Chaoshan Poison" Vongole, Manila Clams, Thai Chiles, Garlic, Cilantro, Focaccia. To say that by this point Rich Table had become our favorite restaurant in SF, is an understatement. Both dishes were a revelation in taste sensations. Even the focaccia was amazing. My clam dish came with two big slices that were covered with a wonderful spice blend. My wife took one bite of one of the slices and said that I was not getting it back. I can see why people are known to buy Rich Table loafs of bread to take home.We had a scoop of homemade vanilla ice cream and a scoop of homemade pear sorbet for dessert. That may sound boring, but each had a unique flavor. Our server knew it was our anniversary and brought us a couple of glasses of a delicious sparkling Muscat.And yes, we were out the door at 7:15 in plenty of time to catch Mavis Staples at the Minor, which is right around the corner. We so look forward to going back to Rich Table and work our way through the menu.
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