A lot of restaurants bring the farm to your table. Few make the journey in such creative ways. In the hands of Evan and Sarah
Rich, the husband-and-wife chefs behind Rich Table, tart plums cut the richness of braised duck lasagna. Buried in the olive-studded
watermelon salad is a tangle of sautéed calamari. Sardine chips aren’t fishy crisps but housemade potato chips with actual
sardines stitched into their folds. Both chefs worked at two-Michelin-star Coi, but for all the refinement in their cooking,
the atmosphere is rustic and relaxed. Throw in the lively bar, a source of well-made classic and modern cocktails, and you
understand why a table at Rich Table is one of the toughest gets in town.
Last Reviewed May 2013