We have had Rich Table on our list for some time. The James Beard 2013 semi-finalist is located in a quiet neighborhood. The dim lighting, impeccable service and delicious pastas are worth the nomination.
The got an overview of the menu which features bites, pasta and mains and we had to start off with the wild fennel Levain bread with house cultured butter for $4. The soft center and crusty exterior was lovely with the soft, airy butter. The fennel flavor was a great contrast to the creaminess of the butter.
We also ordered the dried porcini doughnuts with raclette for $7. Savory beignets with intense mushroom powder (instead of powdered sugar) with creamy cheese. This is a must get. So addictive and quite special.
In addition to the bread and doughnut carb load, we enjoyed a $ 3 tasting (vs $6 pint) of Hibiscus Saison from Pac Brew Labs. The saison was a nice way to cut the fried dough and butter.
We were deeply impressed by the perfectly aldente pappardelle, dry aged beef, broccoli and mint for $18. The broccoli was like a kale chip, and offered a nice texture. The creamy beef flavor with mint chiffonade was unbelievably well matched and this is one of the best pasta dishes ever eaten. We sopped the remaining sauce with the remaining scraps of fennel bread.
The Tajarin pasta was thin and dainty with thin tomato gravy, pickled eggplant and basil for $17. This is the best version of an adult Spaghetti-Ohs. We have never had a pasta dish like this before. The flavor was slightly acidic, bright, fresh from the basil and loved the punch from the pickled eggplant.
We would return to Rich Table for the comfortable atmosphere and would be curious to try the sardine chips, snap peas with honey mustard and pork belly panzanella with charred strawberry vinaigrette.