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Best Thing We Ate: Rich Table's Raw Halibut With Bone Marrow “Puree”

Crudo meets bone marrow with black truffle and plum for good measure
September 24, 2014
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by Virginia Miller

Husband-wife chef/owner dynamic duo Evan and Sarah Rich continue to wave the flag of excellence. From the moment Rich Table opened in late 2012 to its James Beard nom for best new restaurant in the country in 2013, they've been wowing the country with their already iconic sardine chips and porcini doughnuts, or pastas we can't forget like a braised duck lasagna layered with tart Santa Rosa plums, a killer dish in their initial opening months. Then there's Sarah Rich's desserts, like that ever-dreamy chocolate sable over mint and milk ice.

Our recent return yielded more show stoppers (garganelli pasta tossed in Jimmy Nardello peppers, coffee streusel and aged gouda!), the most notable being silken, perfect local halibut crudo ($22). The crudo-sashimi-style halibut is near perfect on its own. But leave it to Evan Rich to take it into fresh territory. A fatty suppleness come from bone marrow “puree” and earthiness from black truffle vinaigrette. Slices of bright summer plums across the top contrast all that goodness with a gentle sweetness. It's delicate and bold, all at the same time.

199 Gough St., 415-355-9085

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