Rich Table is the culinary vision of Chefs Evan and Sarah Rich. With over three decades of combined experience in San Francisco and New York high-end restaurants, the team brings with them a wealth of talent, knowledge of quality foods and wine, and connections with the best farms and purveyors. Rich Table is a place with no dress code, where the food speaks for itself. Evan and Sarah believe that eating out should be relaxed, fun and exciting. It should remind you of the good times you share with family while introducing you to new tastes in the company of friends. The staff at Rich Table use their years of experience to provide food that is expertly prepared and served, while set in a surrounding that is modern, convivial, and comfortable.

Location 199 Gough Street, San Francisco, CA 94102

Chef/Owners Evan and Sarah Rich

Chef de Cuisine Brandon Rice

Wine Director Dominique Henderson

General Manager Jonny Gilbert

Designers

Phone 415. 355. 9085

Hours Monday - Sunday 5-10.30

Website http://richtablesf.com/

Notable Press

"Why Rich Table Rebuilt Its Kitchen" Food and Wine

"100 Best Restaurants for Foodies in America: OpenTable Releases Its 2016 List" Forbes

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From San Francisco’s Rich Table team comes RT Rotisserie, a casual and approachable rotisserie chicken restaurant set to open in Hayes Valley in early 2017. RT Rotisserie’s menu will be inspired by the comforting meals that husband-and-wife team Evan and Sarah used to refuel with after ski trips: rotisserie chicken, warming soups, California-inspired salads, oysters and hearty sandwiches. RT Rotisserie will feel warm and welcoming, with simple yet delicious food, with the same level of skill and passion they put into every dish at Rich Table.

Address 101 Oak St, San Francisco, CA 94102

Chef/Owners Evan and Sarah Rich

Phone Number 415.829.7086

Hours Monday - Sunday 11am - 9pm

Website Rtrotisserie.com

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From Chef/Owner Adam Tortosa, Robin is a hyper-seasonal, Japanese-inspired restaurant in Hayes Valley. Offering on omakase (chef’s choice) or a la carte experience, the Bay Area’s bounty is celebrated throughout the restaurant in everything from the locally sourced fish, house-made Japanese condiments, Jered’s Pottery tableware, custom artwork and design, and a sprinkling of Bay Area hip hop into the eclectic soundtrack.

Location 620 Gough St, San Francisco, CA 94102

Chef / Owner Adam Tortosa

Phone 415. 548. 2429

Hours Monday - Sunday 5:30 - 10:00

Website Robinsanfrancisco.com

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Mourad is a modern interpretation of a cuisine deeply rooted in the past. Mourad's food pays homage to those roots, showcasing the rich and vibrant flavors of Morocco in new ways that harmonize with the fresh, local, artisanal ingredients, and the spirit of innovation of Northern California.

Located at 140 New Montgomery (cross street Minna), in the newly renovated PacBell Building, Mourad graciously features authentic Moroccan design in modern interpretation, being in perfect harmony with the cuisine.

Location 140 New Montgomery St #1, San Francisco, CA 94105

Chef/Owner Mourad Lahlou

Hours Monday - Friday 11.30am - 2pm for Lunch. Saturday and Sunday doors open at 5pm. Dinner starts nightly at 5.30pm.

Phone 415.660.2500

Website Mouradsf.com

A native of Northern Californian, Traci Des Jardins has six restaurants in San Francisco, including Jardinière, Arguello, The Commissary, Mijita Cocina Mexicana, Public House and TRANSIT.

Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins' style is also influenced by her Mexican and French-Acadian grandparents, who taught her how to cook. Throughout her more than two decades in San Francisco, Des Jardins has continued to focus and evolve her style of cooking as well as her restaurants. Over the course of her successful career she has trained and groomed many chefs and front-of-the-house personnel, many of whom now help operate her growing group of restaurants.

Chef/Owner Traci Des Jardins

Jardinière

Mijita

http://www.tracidesjardins.com/

Evolving menus. Sensual Environ. Champagne and Oysters on the Half Shell.

Since 1999. Foreign Cinema remains a magical destination for local, national and international visitors as San Francisco’s most enduring dining centers.

A San Francisco Chronicle “Top 100 Restaurant” for sixteen consecutive years, Chefs Gayle Pirie and John Clark’s collective visions weave food, wine, cocktails, film, and art gallery into one harmonious ambience.

In recognition of 15 years of distinctive service and community stewardship, September 18th was proclaimed “Foreign Cinema Day” in San Francisco. California State Senator Mark Leno presented a City Proclamation acknowledging Foreign Cinema on their unique neighborhood and city-wide leadership and standards in excellence.

Address 2534 Mission Street, San Francisco CA 94110

Owners Gayle Pirie & John Clark

Hours

MON - FRI 6PM - 2AM

SAT & SUN 11AM - 2AM

Phone 415. 648. 7600

Website Foreigncinema.com

Media Noche is a hot, new Cuban fast-casual restaurant serving up four versions of the traditional Cubano, including the namesake Medianoche sandwich, salads, rice bowls, aguas frescas and Moon Bar ice cream popsicles. Media Noche is located on a bright and sunny corner of San Francisco’s Mission district. The restaurant is picture perfect, with custom-designed tilework, a flamingo mural by San Francisco street artist fnnch, and plenty of design inspiration pulled directly from Havana and Miami Beach.

Owners Jessica Barker & Madelyn Markoe

Chef Juan Martinez

Location 3465 19th St, San Francisco, CA 94110

Hours Wed - Mon 11.30 AM 10 PM

Phone 415. 655. 3904

Website Medianochesf.com

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'āina is a Hawaiian word meaning the land which feeds us. 

Aloha! 'āina is a modern Hawaiian food concept that serves food with a distinct Hawaiian influence with a breath of the classics. Everything they serve is from the land and rooted in what the land has given to us. 'āina cooks with the seasons and with love, using fine dining techniques and local ingredients from the Bay Area as well as specifically importing ingredients from Hawai'i. The 'āina concept strives to be a love letter to the islands, by merging the attraction of Hawaiian-inspired cuisine, the warmth and hospitality of the island spirit with a refined sensibility and great service in a casual and welcoming atmosphere.  

Location 900 22nd St, San Francisco, CA 94107

CFO/Owner Cheryl Liew

Chef/Owner Jordan Keao

Phone 415. 814. 3815

Hours
(Closed Monday & Tuesday)
Wednesday & Thursday 5:30–10PM
Friday 10AM–2:30PM, 5:30–10PM
Saturday & Sunday 9AM–2:30PM, 5:30–10PM

Website ainasf.com

The Riddler is a Champagne bar that is known for delicious bar bites and an extensive list of over 100 Champagne selections. The menu focuses primarly on grower-producers (Gaston Chiquet, Pierre Gimonnet, Egly-Ouriet, Pierre Péters, Marc Hébrart, Gonet-Médeville, etc.), vintage wines from traditional houses (Taittinger, Billecart-Salmon, Bollinger, Salon, Ruinart, Dom Pérignon, Krug), and hard-to-find Special Club Champagnes. Offerings are available by the glass, in splits, half bottles, Magnums, Jeroboams, and beyond. Inspired by a lady-power theme, the champagne bar is funded entirely by women, a decision Jen says evolved organically. The restaurant also serves sparkling wines of diverse varietals, a focused selection of still wines, and a single beer: Miller High Life, the Champagne of Beers.

Location 528 Laguna St, San Francisco, CA 94102

Owner Jen Pelka

General Manager/Beverage Director Abby Reser

Kitchen Consultant Shannon Waters

Chef de Cuisine Zoe Deeg

Hours

Tuesday-Thursday and Sunday 4pm-10pm
Friday-Saturday 4pm-12am

Website Theriddlersf.com

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Vive la Tarte is a groundbreaking neighborhood bakery offering authentic, local produce driven baked goods, in a minimalistic and relaxed environment. They aim to push the boundaries of our craft to create meaningful and nourishing experiences for our guests. Vive La Tarte sources organic seconds straight from the farm. They love alternative dairy and unprocessed sweeteners. They never use additives, preservatives, coloring, stabilizers or gelatins. 

Location 1160 Howard St, San Francisco, CA 94103

CEO / Co-founder Arnaud Goethals

COO / Co-founder Julie Vandermeersch

Phone 415. 634. 5444

Hours

Sunday & Monday 8AM–4PM

Tuesday - Saturday 8AM–6PM

Website vivelatarte.com

Souvla is a beloved, fine-casual Greek restaurant with locations in San Francisco’s Hayes Valley and NoPa neighborhoods, inspired by casual souvlaki joints found throughout Greece. Souvla rotisserie roasts naturally-raised meats and wraps them in warm, fluffy pita bread with seasonal salads and Greek yogurt sauces. (The word “souvla” means “spit” or “skewer” in Greek — the rod on which meat is roasted.) 

Locations

Hayes Valley. 517 Hayes St. San Francisco, CA 94102

NoPa. 531 Divisadero St. San Francisco, CA 94117

Mission. 758 Valencia St, San Francisco, CA 94110

Founder/CEO Charles Bililies

Chef/Partner Tony Cervone

Service Director Justine Flynn

Director of Development Ben Pote

Designer Danielle Moore

Phone 415.400.5458

Hours Monday - Sunday 11.00 AM – 10.00 PM

Website Souvlasf.com

Notable Media Coverage

"2016 San Francisco Rising Star Restaurateur Charles Bililies of Souvla" Star Chefs

"You’ll Get Wrapped Up in Gyros" Bon Appétit Magazine

"An Issue That Feta Can Solve" The New York Times

"An Insider’s Guide to San Francisco" Time Magazine

"What are the foods we’ll be craving in 2015?"  The Today Show

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Tawla, Arabic for backgammon, a game popular throughout the entire Eastern Mediterranean, and which also translates to “table,” is located in San Francisco’s Mission district. The cuisines of the region that includes Greece, Turkey, the Levant (commonly referred to as Syria, Lebanon, Palestine, Israel, and Jordan), and Iran have converged over time due to geographical proximity and shared histories. 

The menu explores sophisticated home cooking rather than ubiquitous street foods like kebabs, falafel, hummus, or tabbouleh with dishes that are made with seasonal produce, and locally sourced, sustainably raised and caught meats and seafood. Integral to this experience are the bread offerings which form the cornerstone of the menu and act as a tangible illustration of the idiom “breaking bread.”

Location 206 Valencia St, San Francisco, CA 94103

Owner Azhar Hashem

Executive Chef Joseph Magidow

Wine Director Shaundon Castonguay

General Manager Evan Hortter

Phone 415. 814. 2704

Hours SUN - MON 5.30 - 10

Website http://www.tawlasf.com/

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4505 Meats is family owned company based in San Francisco, founded by chef Ryan Farr in January 2009.  Initially launching with one product, our lighter-than-air Original Style Chicharrones, or “crispity clouds of porkaliciousness,” followed by our Bacon-Studded Hot Dogs. The business has only grown from there: They've operated stands at Farmers’ Markets all over San Francisco. From December 2012- July 2015 they ran a full-service whole animal butcher shop in the Mission District, where they sold responsibly and sustainably raised meat sourced from farms in Northern California. Currently 4505 sell their Best Damn Cheeseburger and other meaty treats at the Ferry Building Market on Saturdays. In 2013, 4505 Burgers & BBQ was launched, which serves—you guessed it—burgers, 4505 Meats-style barbecue and more. The legacy was built upon the values of whole animal butchery and 4505 is committed to bringing you quality & delicious products at our Farmers Market stand, Restaurant, and specialty stores & bars nationwide.

Location 705 Divisadero (at Grove St.), San Francisco, 94117 Location

Found/CEO Ryan Farr

COO Katie Mayfield

CFO Whitney Valentine-Wafer

Area Director Andrew Ghetia

Phone 415. 231. 6993

Hours

10:30 am – 10 pm Sunday – Thursday
Friday and Saturday- 10:30 am – 11pm

Website https://4505meats.com/

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In the heart of San Francisco’s historic Chinatown district, Mister Jiu's has taken over the famous Four Seas restaurant, and is reimagining the Chinese banquet experience. Among many very special details of the project, chef owner Brandon Jew is working with local organic Bay Area farmers to grow Chinese vegetables on home turf. Brandon trained extensively throughout China, Italy and California, and all heavily influence his cuisine. 

“I really want locals to experience San Francisco Chinatown again,” said Brandon. “This is what San Francisco Chinese food is: some references from our families, our training, our travels, and inspiration from this neighborhood -- they all impact the experience and the food.” 

Every design detail, from small to large, is considered and personal to the space: estate sale finds of Chinese pottery, statues, lighting and artwork are peppered throughout the restaurant, local Firestone tile wraps the open kitchen, and a 20 ft-long, 6-ft tall black and white installation by artist Afton Love flanks an entire wall. Original windows and a fire escape along Grant Street reveal a view of Chinatown’s famous bright red hanging lanterns. “I wanted a space that felt current, but with a lot of references to mid-century modern design: That was the era when Chinatown was in its hey-day. Chinatown’s glory days.”

Location 28 Waverly Place, San Francisco, CA 94108

Chef de Cuisine Brandon Jew

Sous Chef Sara Hauman

Pastry Chef Melissa Chou

Beverage Director/Bar Manager Danny Louie

Somelier John Herbstritt

Designer Boor Bridges Architecture

Phone 415. 857. 9688

Hours

Tuesday - Thursday 5.30 - 10.30
Friday - Saturday 5.30 - 11
Sunday - Monday Closed 

Website www.misterjius.com

Notable Press

"Chinese-American Chefs Start a Culinary Conversation With the Past" The New York Times

"6 Kitchen Essentials You Need to Master Chinese Cooking" Architectural Digest 

"Chef’s Night Out: Brandon Jew" Vice Munchies 

"San Francisco: On Watch" Food and Wine

"The 23 Coolest Restaurant Trends We Spotted In 2016" Bon Appétit

"An Insider’s Guide to San Francisco" - TIME Magazine 

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Location 1499 Valencia St. SF, CA 94110

Chef/Owner Aaron London

Phone 415. 416. 6136

Hours: Wednesday - Sunday 5.30pm-10pm

Website http://www.alsplacesf.com

Notable Press

"AL's Place, San Francisco" Bon Appetit

"AL’s Place Puts Vegetables Front and Center"  San Francisco Chronicle

"Travel Guide: San Francisco"  Saveur Magazine

"Inventive AL’s Place Exemplifies New Mission Eateries at Their Best" San Francisco Examiner

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Inspired by the Woolworth lunch counters of the 1940’s, City Counter is a new female owned and designed restaurant in San Francisco’s Financial District. Harper Matheson strives to create a place where diners on the go can sit for a few precious minutes between meetings and have a quality meal served in a warm, welcoming environment. With a menu focused on reimagined classic sandwiches, salads, and sides, guests can take their meals to stay or go, but will leave City Counter with a smile.

Location 115 Sansome St, San Francisco, CA 94104

Founder & General Manager Harper Matheson

Designer Nicole Huang 

Hours Monday - Friday 11.00 AM – 7.00 PM

Website www.citycountersf.com

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Transformed in 2008 from a steel foundry to the restaurant Orson, followed by The Drake, the beautiful 10,000 square foot, 2-story space at 508 4th Street is now home to home to Coin-Op Game Room, nestled between The Grand and Hotel Utah.

The space features multiple bars offering food and drink focusing on quality and production.  16 beers on tap are curated to highlight the microbrewery explosion of California, with an emphasis on San Diego, Sacramento, and of course Bay Area breweries and specialty ciders.  The cocktail program is built on speed and simplicity and stands upon quality spirits and homemade elixirs.  Our food is meant to be shared, and everything we can make made from scratch.

Address 508 4th St, San Francisco, CA 94107

Co-Founder/CEO Roy A. Ledo

Co-Founder Has Mahmood

General Manager Eric Lockridge

Executive Chef James Liles

Bar Manager Jason Huffman

Phone 628. 444. 3277

Hours Monday - -Sunday 4PM - 2AM

Website http://coinopsf.com/

In By the Smoke & the Smell, spirits expert Thad Vogler takes readers around the world, celebrating the vivid characters who produce hand-made spirits like rum, scotch, cognac and mezcal.  From the mountains of Mexico and the forbidden distilleries of Havana, to the wilds of Scotland and the pastoral corners of France and beyond, this adventure will change how you think about your drink.

Thad Vogler, owner of San Francisco’s acclaimed Bar Agricole and Trou Normand, is one of the most important people in the beverage industry today. He’s a man on a mission to bring “grower spirits”—spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates—to the public eye, before they disappear completely.

We care so much about the food we eat: how it is made, by whom, and where. Yet we are far less careful about the spirits we drink, often allowing the biggest brands with the most marketing dollars to control the narrative. In By the Smoke and the Smell, Vogler is here to set the record straight. This remarkable memoir is the first book to ask the tough questions about the booze industry: where our spirits come from, who makes them, and at what cost. 

By the Smoke and the Smell is also a celebration of the people and places behind the most singular, life-changing spirits on earth. Vogler takes us to Normandy, where we drink calvados with lovable Vikings; to Cuba, a country where Vogler lived for a time, and that has so much more to offer than cigars, classic cars, and mojitos; to the jagged cliffs and crystal-clear lochs of Scotland; to Northern Ireland, Oaxaca, Armagnac, Cognac, Kentucky, and California. Alternately hilarious and heartfelt, Vogler’s memoir will open your eyes to the rich world of traditional, small-scale distilling—and in the process, it will completely change the way you think about and buy spirits.

Author Thad Volger

The Golden Gate Restaurant Association’s mission is to celebrate and empower the restaurant community through advocacy, education, marketing, events and training. Founded by restaurateurs in 1936 to give restaurants a collective voice and bargaining power, the GGRA has evolved to be the singular representation and trusted one-stop resource for the culinary community in the Bay Area and beyond. We exist to advocate for restaurants’ unique interests. We do that within the corridors of City Hall and through year-round education and training programs to make sure our members are apprised of evolving legislation and stay in compliance. We celebrate and showcase our members through great annual events like Eat Drink SF and SF Restaurant Week. And we gather the restaurant community together for our content rich 2-day Industry Conference and our annual Saucy Awards gala. Our member community includes restaurants of all sizes and profiles and we have a valuable network of resources to support them through all stages of growth.

Operating their small, family business from the original estate winery in Oakville, Turnbull pays tribute to their heritage while rooted in the present. Turnbull wines are crafted with integrity and without compromise. Turnbull oversees the entire farming and winemaking process, from the dirt in their four estate vineyards throughout Oakville and Calistoga, through to each bottle of wine, with hands and heart. The sites reflect some of the best terroir the Napa Valley has to offer. Vinified in small lots and aged in French Oak barrels for twenty months, Turnbull produces thoughtful wines of exceptional quality.

Location 8210 St Helena Hwy, Oakville, CA 94562

Winemaker Peter Heitz

President Zoe Johns

Website http://www.turnbullwines.com/

Turnbull Wines http://store.turnbullwines.com/wines/all

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La Cocina was born out of a belief that a community of natural entrepreneurs, given the right resources, can create self-sufficient businesses that benefit themselves, their families, their community, and the whole city. The food that has come out of this kitchen since 2005 reflects that aspiration and, quite simply, tastes amazing.

La Cocina (pronounced la co-see-nah, meaning “The Kitchen” in Spanish) was inspired by its current home, San Francisco’s Mission District. This ethnically diverse and economically vulnerable neighborhood that thrives in part due to the many small informal businesses that serve the community. Food lies at the heart of this community, and you don’t have to look far to find hidden entrepreneurs in the kitchens of many homes.

Barzotto is a stylish American pasta bar in the former Saint Vincent space at 1270 Valencia Street in San Francisco's Mission district. Barzotto's chef, Michelle Minori, previously served as the Executive Sous Chef of Thomas McNaughton’s Ne Timeas restaurant group, overseeing corporate culinary operations for the group’s restaurants Flour & Water, Aatxe, Cafe du Nord, Salumeria, and Central Kitchen. Barzotto is known for its house-made fresh pasta, made daily within view of diners. The daily menu features seasonal pastas that change to reflect local, peak-of-season ingredient availability, and is inspired by the abundance of high quality and sustainable produce available in Northern California. 

Location 1270 Valencia St, San Francisco, CA 94110

Owner Marko Sotto

Chef de Cuisine Michelle Minori

General Manager Bryan Hamman

Design Danielle Moore

Phone 415. 285. 1200

Hours 11AM - 10PM Wednesday - Sunday

Website www.barzotto.com

Notable Media Coverage

Feast Upon Barzotto's Pleasing Menu of Pastas - Eater SF

Classy-Casual Barzotto Opens On Valencia For Fresh Pasta, Gelato, And More - SFist

Pick Your Pasta at Barzotto, Now Open in the Mission - Eater SF

Barzotto, an 'American Pasta Bar,' Opens on Valencia -Tablehopper

This Flour + Water Chef Wants to Keep You in Pasta - Urban Daddy 

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A.G. Ferrari is a 97-year-old Italian market and cafe. Since 1919, A.G. Ferrari has served as a neighborhood beacon in the SF Bay Area. Each store is a destination for quality Italian inspired sandwiches, prepared foods, and retail items, giving customers an insider’s view of Italy that very few are able to enjoy outside of international travel. AG Ferrari has been able to accomplish this all while maintaining a decidedly California perspective.

Location 688 Mission St, San Francisco, CA 94105

CEO Jarett Peppard

Chef Erika Lamb

Hours

Mon-Fri 8.30AM 7PM

Sat-Sun 10AM 5PM

Phone 415. 344. 0644

Website http://www.agferrari.com/

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TechTable was co-founded by five leaders across hospitality and technology: Jaci Badzin, Maureen Cushing, Lauren Hobbs, Camilla Marcus, and Rebecca Tehrani. Technology is rapidly transforming the hospitality industry. There is unprecedented attention on this space, and billions of dollars are being invested into technologies that are challenging hospitality’s traditional ecosystem. TechTable's mission is to provide resourceful content and impactful networking to bring stakeholders from hospitality, technology, and investing together to foster collaboration and drive towards shared solutions. 

Founders

Jaci Badzin

Maureen Cushing

Lauren Hobbs

Camilla Marcus

Rebecca Tehrani

Coming Soon!

Coming Soon!