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<\/a>CASUAL NEIGHBOR Evan and Sarah Rich\u2019s latest restaurant is an intimate 37-seat bistro next door to their longtime Michelin-recognized Rich Table in Hayes Valley. (Photo by Robbie Gomez Photography)<\/p>\nSarah said they\u2019ve been going to farmers\u2019 markets since they moved to the Bay Area in 2008. \u201cI know all the farmers and what they grow, and I\u2019m still in awe of just how much variety there is. If you take yourself seriously as a chef, you should be going to the markets and using those amazing products.\u201d<\/p>\n
In addition to California\u2019s bountiful harvests, the chefs\u2019 dishes and techniques are informed, in part, by their backgrounds in and around French cuisine. Sarah studied at the French Culinary Institute when Jacques P\u00e9pin was still a dean there. Evan worked for David Bouley, who trained in France.<\/p>\n
\u201cWe definitely did not want to do a French bistro, but we love that atmosphere,\u201d Evan said. \u201cOne of the first things we do whenever we go to New York is to eat at Balthazar.\u201d He described the food there as \u201cnot overthought, simple and delicious.\u201d But the two had no plans to make steak tartare or escargot at RT Bistro. \u201cWe say it\u2019s a California bistro to give you an idea of the vibe you\u2019re going to get.\u201d<\/p>\n
The couple has worked together for about two decades. At this point, they\u2019ve figured out how to communicate with each other. \u201cWe know each other\u2019s strengths and weaknesses,\u201d Sarah said. \u201cWe\u2019re on the same team and have each other\u2019s backs.\u201d On an operational level, both of them share management duties, but they fit in wherever they\u2019re needed.<\/p>\n
Evan is more involved with the savory menu. Sarah makes the desserts. Both of the ones we tried were unapologetically decadent. Topped with a crunchy cocoa nib crumble and vanilla ice cream, the kitchen warmed up the chocolate cake before it was served. And an ice box pie\u2014more of a parfait\u2014is stacked in a glass with layers of a Meyer lemon curd, a graham cracker crumble and chantilly cream.<\/p>\n
\u201cWe talk about work all the time because it\u2019s very important to us and because we love it,\u201d Sarah said. \u201cWe have our kids, but we also have four other kids that are our restaurants.\u201d<\/p>\n