Food & Wine: Evan Rich
Photo © Daniel Brooks

Evan Rich

Restaurant: Rich Table (Read a review)

Location: San Francisco

Why He's Amazing: Because he and his co-chef Sarah Rich combine incongruous ingredients in unexpectedly delicious ways. Case in point: headcheese with coffee mustard.

Culinary School: The Culinary Institute of America (Hyde Park, NY)

background: Bouley (/sites/default/files/ew York); Coi, Quince (San Francisco)

Quintessential Dish: Chicken-liver mousse with pole beans and dill, topped with a pain de mie cracker. "It's a riff on the green bean casserole I had as a kid," says Evan.

Roots: He grew up in New Jersey.

On Rich Table's Design: The open kitchen sold the Riches on their restaurant space.

Cult Favorite Dish: Dried porcini mushroom doughnuts with raclette cheese sauce. They served them on-site at San Francisco's Outside Lands music festival last year; Spin magazine named them as No. 4 on their list of "The 40 Best Things We Saw at Outside Lands 2013" (ranked above Willie Nelson and the Red Hot Chili Peppers).

On the Restaurant's Concept: "We came into opening this restaurant and people would ask, 'What kind of restaurant is it?' I would say, 'I don't know, a food restaurant?' We're not a conceptual restaurant. We don't want to change world with our cooking. We don't want to change your idea about food. We just want you come in and enjoy it."

Recipes by Evan Rich

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