Rich Table

Rich Table opened in 2012 at 199 Gough Street in Hayes Valley, run by married chefs Evan and Sarah Rich, who met in a New York kitchen and moved west before going out on their own. The cooking is market-driven California food summarised by the line printed on the restaurant's own menu — "Go to the market, see what's good and cook it" — executed with more technique than that suggests. More than a decade on, the restaurant placed No. 3 on the San Francisco Chronicle's 2025 Top 100 Bay Area Restaurants and anchors a small family of businesses including RT Rotisserie and, from January 2026, RT Bistro. Service runs nightly from 5pm. Surveying the city's best non-alcoholic drinking in December 2023, The San Francisco Standard's Astrid Kane wrote that "chefs Sarah and Evan Rich have been stalwarts of Hayes Valley's impressive food scene for well over a decade, serving elegant, rarefied comfort food."

The beverage list treats non-drinking guests as a standing category rather than a special case. The current menu carries dedicated "Non-Alcoholic Refreshers" and "Non-Alcoholic Milk Wash" sections — the second is the unusual one, since milk-washing is a clarification technique normally reserved for spirits and applying it to a zero-proof build is a deliberate piece of kitchen labour rather than a substitution. Named pours rotate with the seasons in step with the food: The Remedy (non-alcoholic agave spirit, pineapple, carrot, ginger, lemon and bitters), the Strawberry Fauxgroni and Pod Culture have all appeared on the current list, while earlier menus ran the Quince-Essential, made with white peppercorn, pine-smoked tea, cardamom, quince and half-and-half, and the Pear Necessities, built from verjus, pear, ginger, applesauce and maple foam. Best Day Brewing's non-alcoholic beer, brewed across the bridge in Sausalito, covers the beer slot. Because the zero-proof drinks turn over on the same seasonal cycle as the tasting menu, the specific names change but the sections do not.