Eight Tables by George Chen
High-end, ornate Chinese tasting menus
Chinese · North Beach · $$$
Chef George Chen balances Chinese tradition and innovation at this upscale, tasting menu-focused restaurant and bar within China Live; dishes like caviar dumplings and banana leaf-steamed black cod are served in an order established during the 10th-century Song Dynasty. The polished, second-floor space (accessed via a discreet alleyway and freight elevator) is luxe banquet hall meets upper-class Shanghai apartment – with indeed just eight tables.
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hours Closed Today
Chevron
Tuesday
5:30 PM - 9:30 PM
Wednesday
5:30 PM - 9:30 PM
Thursday
5:30 PM - 9:30 PM
Friday
5:30 PM - 9:30 PM
Saturday
5:30 PM - 9:30 PM
location 8 Kenneth Rexroth Place, San Francisco, CA 94133, USA phone +1 415-788-8788 website www.eightables.com directions Get Directions
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Google Reviews
5.0
(3)
Eight Tables is just a phenomenal restaurant. Everything about it from the moment you walk in, the ambiance really hits you. Then the fact that there are eight tables makes it an interesting atmosphere in the restaurant. The service was very accommodating and even realized that my brother was a lefty. The food was outstanding. Starting with a very varietal first course that brought flavors that were shared in later courses. The chefs table in the kitchen gave my family a good chance to see what goes on in this hectic kitchen. It was quite clean and very organized. Overall this is probably one of the best restaurants I have ever been too and I’m bound to come again.
Shivin Kumar · November 26, 2017
I went back for a second visit and found the food and service to be just as outstanding as my first visit. They added a new mushroom/pea leaves/ bean sprout dish whose flavors and contrasting textures really popped. The juicy crunch of the pea leaves (often tough in other restaurants) and bean sprouts provided a perfect foil to the buttery shiitakes (in maggi sauce, I think). Previous favorite dishes like the velvet chicken, hongshao pork, crunchy fried rice, marinated clam, foie gras dumpling with tuile, Napa cabbage purse, sea grass prawn, iberico charsiu, sesame basil mochi, etc were once again flawless in execution. The amount of labor required to produce these dishes must be mind boggling. The staff and sommelier were a pleasure to deal with and the cocktails and desserts were exceptional. Pro tip: skip lunch before coming here.
h s · October 3, 2017
Mike Ying · December 10, 2017