A deconstructed formal dining experience comes alive along Gough Street in Hayes Valley where a husband and wife culinary duo presides over one of the hottest eateries in town. An unintimidating bistro façade with black glass panels and stone inlay leads to a familial space of walls lined in vertical barn wood and long white wooden banquette that strides one side of the room. Rustic wood tabletops and simple country kitchen chairs frame a 10-person bar with in-lay wine cabinet and staff well versed in formal presentation.
The Food
Husband and wife chefs Sarah and Evan Rich build upon a cooking resume that includes prestigious stints at Quince and Coi. The result is a three-course ala carte menu with prix fixe six course supplement that begins with duck liver mousse with brioche cracker, plancha bread with roast cauliflower and unique garlic soup with wild greens. Second course dabbles in squid with watermelon, duck giblet tagliatelle and ricotta agnolotti. Main course closed the narrative with veggie-minded charred eggplant with tomato confit, braised oxtail with charred octopus and mushroom topped hangar steak with nettles.
Last Word
Husband-wife chefs lead spectacular deconstructed dining experience in Hayes Valley.
