MICHELIN Guide’s Point Of View
A rustic-chic décor highlighting reclaimed and raw wood gives Rich Table a farmhouse feel, and the crowds that pack it are equally stylish. The young professionals and pre-theater diners know that reserving in advance is a must. If you’re not lucky enough to secure a table, get in line 30 minutes before opening to snag one of the dozen coveted bar seats. Why all the fuss? Because Chefs/owners Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving a bevy of global influences along the way. The seared pierogies, stuffed with ricotta, morels and peas, are pristine enough to win a Polish grandmother’s approval, and a char siu-style pork chop is beautifully smoky and charred. The super-hip staff is thoroughly polished and happy to recommend a cocktail or wine. They'll push the duo of famous "snacks"-crispy sardine-threaded chips and umami-packed porcini doughnuts with raclette dipping sauce. But skip them in favor of a seasonal dessert, like the tart cherry ice with almond ice cream and shiso.