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Eight Tables by George Chen San Francisco Yelp Reviews
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This review is for their restaurant week prix fixe
This review is for their restaurant week prix fixe experience. We prepaid for our meal through the reservation website (the reservations get booked quickly). Our whole experience here was so wonderful. They texted us clear instructions for how to get into the restaurant beforehand and carefully asked about any dietary restrictions. The vibe inside the restaurant is super chill and peaceful, like a spa, but still a lively ambience. There are only 8 tables in the restaurant and they have a lot of space between them so you can have a nice conversation with your party. All the food we tried was amazing; it's a little rare to eat fine dining Chinese cuisine, but they do such a good job capturing authentic Chinese flavors around different regions while elevating them way past your typical Chinese meal. The jiu gong ge is a must try!! Every bite is a classic Chinese flavor/food prepared in a novel little dish. The service was also amazing, and they really don't rush you at all so you can enjoy taking your time eating everything and spending time in the restaurant. We loved everything about this experience and definitely will be returning to try their regular prix fixe menu.
Be the first to ReplyDinner review.
Tasting menu. Silk Road Milk Oolong | Goji Berry | Jujube Date (Best) Jiu Gong Ge Sweet | Salty | Sour | Bitter Numbing | Spicy | Fragrant | Sharp | Smoky Silken Egg Tofu Custard Kaluga Gold Caviar | Lily Bulb | Meyer Lemon (Highlight) Cold Noodle Fresh Soy Milk | Sesame | Uni (Highlight) White Pepper Sea Bream Broth | Suan Cai | Cilantro 3 Cup Smoked Chicken Basil | Chinese Eggplant Cumin Spiced Napa Valley Lamb Daikon Radish | Morel Mushroom | Fennel Dungeness Crab Risotto Chinese Sausage | Shiitake Mushroom | Garlic California Citrus 8 Varieties From local farms Chocolate Ganache Jasmine Ice Cream | Wild Flower Honey | Barley Overall, "I'm a fan."
Be the first to ReplyIdea / ambience: 5/5 Food: 3/5 I know Chef Chen reads all
Idea / ambience: 5/5 Food: 3/5 I know Chef Chen reads all of these comments, so this is more of a letter to the chef than a review. First of all, I appreciate the idea of Chinese fine dining which "elevates" it in the western perception. Why can omakase charge $300+ per person but Chinese food can't? So I stand wholeheartedly behind Chef Chen's vision, which is why I left five stars. That being said, I came here with the wrong expectations. Based on the price for the meal, I was expecting something similar to Lei Garden in Hong Kong. Where traditional Chinese cooking is fine tuned and served with Michelin standards of presentation and service. However, the food has an Americanized palette with Chinese ingredients, and left something more to be desired. The quality of the ingredients and detail in preparation was excellent, but the taste was lacking I'll go into why dish by dish: 1) The nine plates 九宫格 It was very creative to have 9 distinctive flavors, but they could be improved. Starting with the jujube and rice cake, the rice cake was a bit too firm compared to the texture of the jujube, maybe a loose sticky rice 糯米 filling would have been better, like what's usually in 糯米藕. The pickled cabbage and crispy pork was over salted. The citrus flavor profile just didn't taste Chinese, it tasted super western. The potato croquette was just a western potato ball. I understand most people are not familiar with numbing spice so this maybe was a gentle way to introduce that. The wonton was undercooked, the skin was too firm. This one might benefit with a slightly longer cooking time and higher serving temperature. The lower right plate (crispy meat with ham), could do well with a higher serving temperature as well. It was lukewarm when it came to us, and fried foods just taste oily when they're not piping hot. My favorite was the bitter melon with salted egg, everything else not mentioned was unimpressive. 2) The cold noodles. I enjoyed the soymilk base to this, but the flavors were a bit one dimensional after a few bites. All I could taste was soymilk and spicy oil, if there were more to the texture (like adding in crushed peanuts) or more flavor profiles (like adding a sesame paste or sauce and meat chunks), it may have had a more lasting impression. 3) Steamed egg I was actually quite disappointed with this one. All I could taste was the caviar and chives, and although the presentation was gorgeous, the taste of the egg custard was fully overpowered by the caviar and other ingredients. I wanted to taste the 鲜 of the egg. The raw lily bulbs may have looked pretty but the texture was weird in combination with the egg custard. The earthy taste of raw lily bulbs also didn't mix well with the caviar. I would have much preferred the lily bulbs to be cooked and for there not to be the citrus chunks, this dish was doing too much at once. 4) Sichuan sea bass This was my favorite dish of the evening. The fish was slightly (maybe by a minute) overcooked, but that could be a result of the meat near the skin being cooked by hot oil. I am not sure. The flaky skin was great, I also liked the flavor profile of the sauce. However, the only comment I have is that if the sauce could be less oily, that may have worked better? I wanted to drink the remaining soup but realized it was more of a sauce than soup. However, the consistency did coat the fish better. 5) Smoked garlic chicken I wish the chicken could just be eaten by itself without a sauce, more like traditional 熏鸡. Additionally, the skin of the chicken was slightly tough to chew and not crispy, and the meat itself was slightly dry. 6) Lamb The lamb was cooked fine, and I appreciated the cumin flavor profile of the sauce. However, there's a few nits: the sauce doesn't coat the meat well, it doesn't stay on, so the meat could benefit with some flavoring (salt, cumin, spices), or the sauce could be thicker. I prefer super soft daikon rather than firm ones. The stuffed morel tasted great, loved the spices in the meat. The stuffed morel tasted more middle eastern than Chinese, but was interesting. 7) clay pot rice This was a disappointment due to a few reasons: the crispy onions topping ended up being chewy rather than crispy, the guoba of the rice was also not crispy when mixed in but was chewy, the sausages in the clay pot didn't have the normal Cantonese sweet flavor profile (the iberico ham was unnecessary in my opinion), and the entire clay pot was missing the sweet soy sauce Cantonese clay pot rice usually comes with. 8) Desserts The citrus plate was fine, nothing impressive. The deconstructed boba was a fun idea. Overall, I appreciate the concept Chef Chen is going for, however this is more of a restaurant for westerners as it provides "new" flavor profiles relative to what they normally experience. For Chinese people, the westernized touch to the flavor profile is likely a miss for anyone expecting Eight Tables to serve Chinese food.
Be the first to ReplyService was excellent, Dinner was not worth $600 for 2.
Overpriced. Not going there again.
Be the first to ReplyWe had the 9 course menu.
We dined from 5:30 - 9:00 pm from opening to closing. Unbelievable. We loved the family photos upon entrance. Incense wafting upon arrival. The spa vibes at our table. Neutral tones and perfect lighting. The design of each dish reflected artistic thoughtfulness. This was most obvious during the tour of flavors. We admired the frosted glass holding the soy milk noodles, for example. Pescatarians, gluten-free diners, have no worries. Even if they didn't confirm our dietary restrictions beforehand they remembered them on the customized menus. The silken egg custard with kumamoto oysters and caviar was a standout. We both loved in the gorgeous tour of flavors the center numbing bite and the liquid congee encased in tender tempura. When they accidentally brought out two meat-based rice dishes they made up for it in heaps. They brought back a pescatarian version and an extra taste for my sweetie to have with me, again. Then, they shaved black truffle all over our dishes. So many slices! What a lovely treat. I loved that our meal ended on a bold note. Sharp vinegary gai lan and tender squid in a spicy sauce I kept licking off of my chopsticks. Yes. 8 different kinds of citrus to cleanse the palette. Then, deconstructed boba! The milk tea ice cream used a black tea which tasted so clean and balanced. I wish we could have met the chefs to say thank you, it would have made our night. What a special delight.
Be the first to ReplyWords cannot describe just what an incredible meal that I
Words cannot describe just what an incredible meal that I recently enjoyed at Eight Tables by George Chen. The concept of Eight Tables comes from the eponymous Chef and entrepreneur George Chen, as it replaced the long standing Gold Mountain restaurant that once stood along Broadway in San Francisco's Chinatown neighborhood for decades. Since their opening in early 2017, this four level establishment was taken down all the way down to the studs of was once a multi-level establishment, and is now home to China Live, Cold Drinks Bar, and of course Eight Tables, the latter of which is so named as they only have eight tables within their restaurant serving their highly-cultivated dishes just five days a week. Located on the second floor of this bustling complex, Eight Tables is certainly on the higher-end of meals you will enjoy when coming to the city, especially in Chinatown, as Executive Chef Floyd Nunn and his team have worked to create a specifically curated pre-fix menu that not only satiates all of your tastebuds, but lifts them to places in which you have never known to have existed before. Ever since they opened, I have wanted to come here and just take it all in, and recently I got the chance to with a special private dinner that I was allowed to take part of, as Chefs Chen and Nunn hosted our large party in their exclusive Gold Mountain Room, which is so named in honor of their predecessor. The aesthetic of Eight Tables intentionally resembles that of an exclusive unattainable speakeasy located on the streets of Hong Kong, as their entrance is not even on Broadway but resides on a back alleyway that leads to Columbus Avenue, which gives visitors the feeling of entering an exotic unknown locale. Our multi-course menu was highlighted by one of Eight Tables signature dishes, their Jiu Gong Ge, which translates into "nine grids" in Chinese. This entrée features nine differently prepared small bites using traditional Chinese ingredients that are found throughout Chinatown. Each bite had a flavor represented including that of sweet, salty, sour, bitter, numbing, spicy, fragrant, sharp, and smokey. Of these nuanced bites, the highlights were their numbing bite, which was a deep fried puff of goodness, and their fragrant bite, which was like a small rice cake that was light and airy, yet both tasted sublime. For our second course, we tried their Silken Egg Custard, which was your traditional egg custard steamed and prepared in a traditional way combined with Ossetra Caviar and topped with a Lily Bulb oyster. This entree was perfection in a bowl. For our third course, we enjoyed their Sea Bream served in a creamy broth with dried chili pepper and coriander. The flavorful broth alone served this dish so well, as I made sure to savor every bite that I could consume. Then we were able to enjoy one entrée split into two dishes, their Smoked Garlic Chicken, which was served with Eight Treasure Sauce, Bok Choy, and a dumpling filled with a porcini mushroom. The chicken was so plentiful that their kitchen staff quartered it for our table to share and enjoy the overall smokiness with every bite. With our meal at its conclusion, they served us one last course, a Barley Chocolate Ganache, which was so sublime in its plating that the exquisite taste only added to our overall tasting. I cannot imagine a better plated, served and prepared meal. Even small things like the staff coming out in unison to make sure that every plate was placed on our elongated table did not go unnoticed. Overall the pricing for our meal for our large was actually rather reasonable considering the premium food and service we enjoyed this evening. Eight Tables has lived up to the hype of what a special meal should be, and I for one am so glad that they are here in San Francisco's Chinatown, thriving and serving the community of food connoisseurs where they usually wouldn't find it. Every dish was prepared with such foresight and had a story to tell of which I was eager to learn more about. I now know where to come for that one special meal that I will remember and cherish for a lifetime, and that meal has taken place at Eight Tables by George Chen.
Be the first to ReplyI went there once on a business trip a few days ago, and
I went there once on a business trip a few days ago, and the overall feeling was pretty good, whether it was the taste of the food or the service gave me a more comfortable feeling.The environment is more elegant and cozy, and you won't feel very noisy
Be the first to ReplySpecial diets do not come here! No accomidation for
Special diets do not come here! No accomidation for vegetarian or pescatariI went to eight tables last night with two girlfriends. We haven't seen each other in person in a while and we're really excited about this restaurant. We all have extensive experience with fine dining. We explained to the restaurant that we had dietary requirements. Mostly that one of us ate everything and two of us or pescatarian. It was one of those experiences where they basically just take the meat off the plate and call it vegetarian. The worst part was they took the meat out of the person who ate everything's dishes and she was eating vegetarian. They offered no Fish, no tofu, no accommodation. The service was also very slow and inconsistent between courses. The slap in the face was that at the end of the meal after telling them that two of us don't eat meat they offered us a duck fat popcorn to take home.
Be the first to ReplyThe Asian food experience @ 8 tables is one of the best in
The Asian food experience @ 8 tables is one of the best in the West Coast! Exceptional food, drinks, service and the ambiance and decor is over the top chic minimalist.
Be the first to ReplyWe made resy for 8pm for a group of 7 for a birthday.
We ALL came early, and literally no one helped us and after many complaints, we still didn't get seated until 9pm. Yet, Another party came in after us and got seated right away, weird. Food service was extremely slow. And We ordered a bottle of sake and they gave us a whole different bottle without notifying us for what the bottle was or the price difference compared to the bottle we chose, until we had mentioned to a staff member and he said it was a diff bottle then what we ordered like ??? Ok lol. Didn't offer us the original bottle and didn't even apologize for their fuck up! Some of the staff didn't even know what some of the dishes were or even how to pronounce it when asked. For a place of this stature, we were EXTREMELY disappointed by their horrible service and food. I wish I can recommend this place, but we had such a bad experience with service on top of the food being bad. Would not come again and would not recommend anyone to spend thousands of dollars on a meal like this. Very disappointed and we all regret trying this place.
Be the first to ReplyAn incredible and memorable meal! Everything from the decor
An incredible and memorable meal! Everything from the decor to the staff, and especially the food was outstanding! The time and thought that clearly went into every aspect of this dining experience is on display in this beautifully curated dining experience. Allow yourself plenty of time to enjoy each course chat with the staff and especially explore the amazing wine list. We love starting with the nine flavor first course to really open our tastebuds before diving in to some of the incredible seafood delicacies. This was Asian fine dining at a whole new level!
Be the first to ReplyElegant ambience and food presentation.
Every dish was excellent. Service was attentive, especially the front staff and the chef for accommodating my wife's dietary request. Excited to see my culture's cuisine elevated like this in the Bay Area. Only gripe is that the wine pourings were very small (more like a tasting).
Be the first to ReplyAmazing experience and unreal place.
So refined, special, intimate, and crazy attentive. The food is so unique and a completely unique experience. Each course is very unique and filled with flavor. The photo is the first course of 9 different tastes and flavors! They have teas that are curated and so delicious. A phenomenal experience overall!!
Be the first to ReplyMy bf took me to Eight Tables last weekend as a surprise
My bf took me to Eight Tables last weekend as a surprise and I have to say this is the most beautiful I have been to in SF. As I walked in the non-descriptive and a little grungy alley in Chinatown, I had no idea it led to the most upscale and beautiful restaurant. There were exactly 8 tables at the restaurant (as indicated by its name) and each of them formed as a booth itself and super lofty and spacious. Both the ambience and the service made us feel the luxury as the staff were wearing suit and tie, were very friendly, gentle and very formal in their service. During the dinner I keep joking to my bf I feel like crazy rich asian (which I am not).We got a 5 course menu, which was a shorter version which I believed the restaurant used to served 8 course menuJiu Gong Ge - 12/10This is the appetizer with 9 small dishes representing 9 essential flavors of Chinese cuisine, which are sweet, salty, sour, bitter, numbing, hot, fragrant, nutty and smokey . I definitely felt like a whole party going on with my tastebuds but also feels very educational as I learned more about different flavors and ingredient in Chinese cuisineSuan La Tang - 9/10This is the hot and sour soup served with seafood. I am not a huge fan of hot and sour soup myself but it was really good and the seafood was really freshMedai and Mushroom in Szechuan Sauce 9/10The medai skin was amazingly crispy without any greasy and the cauliflower mushroom had very interesting texture. I took a point off because as a fan of szechuan food I would prefer the sauce spicierDong Po Rou. Red Braised Pork Belly 10/10this is a very simple dish which you can find at a lot of Chinese restaurant. However the pork belly is pretty much unrivaled itself in terms of flavor and tenderness. Love this dish and I am now on the mission to find a place that has rivaling pork belly with Eight tables.Pineapple Cake 10/10very interesting dessert. I loved the coconut foam and always a sucker for ice cream topped cakeI am a little disappointed as the menu was a little short but still it was an amazing experience. Definitely will come back some time when the menu changes.
Be the first to ReplyThe ambiance is incredible but for the price point, the
The ambiance is incredible but for the price point, the food leaves a lot to be desired. It felt like the dishes didn't really elevate the Chinese dishes they took inspiration from, at best just mimicking the original dish, at worst making a rendition that's inferior to the original dish. They start you off with a chrysanthemum tea which is a bold move - imo that's really an acquired taste and I strongly dislike the taste of chrysanthemum tea (though my parents are big fans). The best part of the meal was the Jiu Gong Ge, with each of the small bites representing a different flavor: jujube stuffed mochi (sweet), fried kabocha with salted egg sauce (salty), Asian pear gooseberry tart (sour?), braised pomelo skin (bitter), fried taro (numbing), yuba purse (spicy), tempura congee with truffle (fragrant), Kumamoto oyster (fresh), sesame pocket with smoked caviar and Napa cabbage (smoky). The yuba and fried kabocha were my favorites, the sesame pocket was also quite good.The suan la tang (hot and sour soup) with dungeness crab, clam, shrimp didn't really work for me - the seafood didn't really add anything to the dish, and instead got overpowered by the hot and sour flavor (which I don't even like). Seemed like a waste of the seafood.Sichuan steamed madai was fine but I didn't really love the sauce and the fish was otherwise just a bland piece of fish. Red braised "dong po rou" pork belly was also disappointing - for someone who's grown up with this dish, I was not impressed. I've had much better renditions elsewhere. The pork wasn't as tender as it could be and the sauce didn't really permeate into the pork (the insides were still a bit white). And there wasn't really anything creative / unique about this dish. Honestly my mom makes a better pork belly dish. Pineapple cake at the end was more interesting, I liked the coconut cream but I found the cake itself a bit dense / dry and I don't love fruit compote.Not sure I'd want to even spend $50 on this meal, let alone $150 + tax + tip. Tip: apparently they have a table in the kitchen that you can request, it probably doesn't have the amazing serene ambiance of the other seats but as someone who loves watching chefs cook, would be something fun to try.
Be the first to ReplyVery overrated.
Service was excellent and ambiance was charming but food was very disappointing. Complete lack of refinement in taste, both traditional and fusion. Our party of 6 will not be repeating the experience and would recommend a skip.
Be the first to ReplyThis restaurant represents the ultimate Chinese fine
This restaurant represents the ultimate Chinese fine dining, Westernized, of course. The plating is gorgeous. Perfect for special occasions, especially if parents are visiting and want tasty Chinese food.
Be the first to ReplyAttended a fundraising event and the fantastic dinner was
Attended a fundraising event and the fantastic dinner was hosted by Eight Tables by George Chen. I can't even begin to describe the elegance, quality, and thoughtfulness that went into each dish.The chef designed the following menu for our event:Cold Snacks --* Wood Ear Mushroom & Cucumber Salad* Shrimp ChipsSmall Bites --* Stuffed Chicken Wing* Delicata Squash & Salted Egg Yolk* Sesame EggplantMain Courses --* Roasted Duck* Steamed Black Cod* Dong Po Rou* Shanghai NoodleDessert --* Coconut Panna CottaIn all honesty, the serving of each dish happened so quickly as we were busy chit chatting with the guests at our table (again, it was a fundraising event so we were all networking) so I didn't get to soak in the "full" experience by interacting with the staff as much as I would've liked to.The food was exceptional and I could recall every savory and sweet bite of indulgence. I heard from someone at my table that I need to return to try the chef's true tasting menu, and I plan on doing just that!Await my return, chef!
Be the first to ReplyTLDR:Despite being an overall delicious meal, dinner at
TLDR:Despite being an overall delicious meal, dinner at Eight Tables for $250/person wasn't quite worth it. Each dish reminded me of Chinese classics that I grew up loving, but few dishes really impressed me or tasted significantly better than what I might be able to find elsewhere for half the price. Service and atmosphere were almost impeccable though. 8 tables in the restaurant, and 8 courses served. FOOD:As you can see from the photos, Chinese classics were elevated to upscale dining. But besides the first and last course, I didn't feel like there was as much innovation or excitement in experiencing each course. NOTE: I know everything here is prepared with better ingredients, more precision, and higher quality items than your average Chinese restaurant, but sometimes you just really couldn't tell and that's why justifying the $250/person price tag was so hard with this meal.1) 9 Flavors: Each dish is a different flavor -- LOVED this and this was the perfect start to the meal.2) Hot and Sour Soup: So delicious, but at the end of the day it's the same flavor we know and love, just with some uni, clam, and shrimp to make it more upscale.3) Snow Fungus and Sea Bream: I liked this a lot, but it was just snow fungus and tender fish. Again, it tasted delicious, but I felt like I could get some variation of this elsewhere. See NOTE above.4) Chicken Wing and Steamed Egg: This is when things started to get more disappointing. Again, it was all good, but the chicken wing was so...normal, and same with the steamed egg soup.5) Peking Duck: Unfortunately this really lacked flavor all around, from the duck to the persimmon sauce. I didn't really like anything about this course, and I usually LOVE peking duck.6) Longevity Noodles: This was much more flavorful and was delicious but a chewy noodle dish with some veggies and meat can be pretty commonly found. See NOTE above.7) Pork Belly and Rice: Pork belly was great, and we got to choose our knives from a box of around 6 beautiful knives for this course. But the 2 pieces of boy choy we got were soggy and way too soft. The rice was dry. The pork belly had to carry every other element of this course on its back, and if you really thought about it, this course was just pork belly with some vegetables and rice. See NOTE above.8) Deconstructed Pineapple Cake: Incredible. Not too sweet. Was an amazing way to end the meal. THIS was exciting. 9) Some petit fours/extras at the end: the dragon's beard bite was delicious and felt like a luxurious rendition of a common Chinese candy I had growing up, and we got duck fat caramel popcorn ("for later tonight") and a beautiful tea blend ("to refresh you the next morning") as well as an anniversary booklet of our meal.SERVICE:Service here was impeccable. Our host for the night was so knowledgeable about everything, provided some history on the establishment and checked in on us throughout the night. Another woman took my coat and had it ready to help me put on after we finished our meal without ever needing to ask for it. These waiters directly offered to take photos for us. No complaints here at all. Chef Nunn came out at the end of the meal to check in on us, which was a really nice touch. AMBIANCE & ENVIRONMENT:Pros:- We absolutely loved the interior -- it felt like being in a traditional Asian temple with the screen doors, incense, and light fixture details. - It was so peaceful and calm here. There are no windows to the outdoors, so you feel truly transported. Besides the 2 other tables in your row of the restaurant, you can't really tell there are any other tables until you walk through. Cons:- My seat at our booth sunk in a lot, which was very uncomfortable. It was an easy fix for us since we were 2 people at a booth that could probably fit 6 people, so we just shifted over, but for larger parties someone would unfortunately get that seat- It was extremely difficult to find the entrance and after asking for help, we realized that we never would have figured out how to get in ourselves.OTHER:- Make a reservation. Cancellation policy is 72 hours in advance or else you pay the $250/person - George Chen owns the entire building, which includes China Live on the ground floor. I think the easiest way to get here is to go to China Live in SF's Chinatown and ask one of the hostesses there to show you the way to Eight Tables (you'll take an elevator up and then walk through a couple doors/hallways before you make it to 1 of the 2 entrances to the restaurant). The other way to get here is to walk through this back alleyway (which is I think where Google Maps tells you to go) that looks like it's for delivery trucks
Be the first to ReplyAbsolutely fantastic dinner.
Booked on a whim but was highly recommended by friends at a previous dinner. Definitely go early and ask to have cocktails at cold drinks bar. Rarely have I had a multi course meal where every dish is both delicious and impeccably prepared. The service was fantastic along with their wine pairings for dinner. Would absolutely bring friends if I come to San Francisco again.
Be the first to Reply3.8 stars for the food 5 stars for the overall experience,
3.8 stars for the food 5 stars for the overall experience, service and ambiance With a fight club type feel when entering the restaurant - ie: sketchy gate w entry code that you're given prior to your arrival -- going here is going to be an adventure! The alley will lead you to an elevator, whose doors open up to a luxurious world hidden within an old building in north beach. The world exclusive and private come to mind when I rethink the initial entry into 8 tables. As the name suggests, there are in fact 8 tables encapsulated in private type booth settings. The colors are warm and beige - with carefully curated artwork reminiscent of old china. The wait staff is witty - which was refreshing - and the wine list ranging from 50$ bottles to 50k!$ .. you can bring your own bottles (2 max) for a 50$ corkage. Overall, the dishes were very artistic, light, flavorful and .. light. Perhaps another piece of carefully selected meat would have tied up the experience nicely. You may leave a little hungry, so, If you don't want to grab a Sams burger after- maybe eat a snack prior. Definitely do not try this place stoned. Bonus: you'll have a dish with uni in it - in case you're like me and get very excited about this concoction. I recommend not looking at the tasting menu prior - as part of the charm is being surprised. Cheers!
Be the first to ReplyMade a reservation for a table of 2 through Open Table 2
Made a reservation for a table of 2 through Open Table 2 weeks before our reservation on a Friday night @ 5:45pm. We were celebrating our anniversary. When we got there, we were the only people int eh restaurant until 7pm, which was nice! It felt like a private dining experience. Everyone greeted us a happy anniversary. Gregory provided world class service. He was great at explaining our dishes and casual chatting. Actually, everyone was really helpful and welcoming! The interior was very clean and neat. Loved the decor.There were 8 dishes and all of them were really good! I can't pick a favorite. All I know is that we're taking our in-laws here one of these days.While we were finishing up, Chef Floyd Nunn came by and introduced himself and personally checked-in on us. I thought it was a great touch and we appreciated it! Everything was delicious, thanks Chef!
Be the first to ReplyWe were taken to Eight Tables for our birthdays and what a
We were taken to Eight Tables for our birthdays and what a treat it was. The ambiance was serene and tranquil and much attention to detail in design. The hostess was very lovely and professional from the moment you walked in. The food was very creative and much care went into execution and ultimately delivered to us professionally . The flavors were very unique in some dishes as we had never eaten certain creations that were presented to us ,but very flavorful overall. The service, however, could use some polish considering the caliber of the restaurant. Little things we all noticed like removing my napkin from the table after I left for the bathroom and not replacing it before I returned and I had to ask for another. Filling a glass used for ice ( that I requested earlier) with water then realizing what they did because they mentioned it to me and took it away but never returned with a glass full of ice. The waiter bypassed asking our friend if he wanted a cocktail in the very beginning and rushed out of the room as our friend tried to get his attention. I think in the confusion of the manager being in the room at the same time and talking about what we were going to experience he got distracted ? But still our dining companion was not thrilled and told the manager. And the manager ( forgot his name but was a stocky fellow) while super friendly and enthusiastic, at times could have been more professional in his conversation with us. We all agreed it border lined on "too much" especially in such a place of fine dining. Again just some polish and I hope management reads this . Overall I would highly recommend eating here as it is such a unique and tranquil dining experience !
Be the first to ReplyMy husband and I celebrated our anniversary at Eight Tables
My husband and I celebrated our anniversary at Eight Tables a few weeks ago. It was an incredible experience. Located above, and tucked away inside China Live in China Town. The restaurant has the same hostess, but a separate entrance. You go up an elevator, through hallways and your dining is opened just past a walls of wine, and a baby photo of Chef George Chen. The ambiance is exquisite with lightly stained tables tucked away for privacy. The mirrors tilted just so you can see the tables of other diners but not infringing on their privacy.The cuisine satisfies all of your senses. Without going into the details of every dish, I'll just say that this experience will leave you appreciating all of those little tastebuds in your mouth. You will enjoy and be surprised with every sensation your experience in each bite. We opted for the wagyu in addition to the regular menu which was more than enough, but worth the extra full stomachs afterwards. I recommend this place for a small party of friends or a special meal. Great experience overall.
Be the first to ReplyThis was my first time dining at this restaurant and I have
This was my first time dining at this restaurant and I have to say the experience was pretty interesting. I was in SF with my bf and decided to try this chef tasting menu that everyone recommended. Got to this restaurant located in the heart of San Francisco and got a ressy through open table. I recommend booking in advance because the finer restaurants in SF are ore difficult to get a reservation. When we got there we were greeted by one of friendliest host who walked us up stairs to a different section. The interior of the restaurant was beautiful and elegant. I kept telling my bf to take all these boomerangs. So the name of the restaurant gave away its presentation as there were exactly eight tables on the Premises. The chef tasting menu were presented with 15 high end Chinese foods which included a variety of different ingredients and preparation. My favorite were the sea bass, ducks and 9 different appetizers. I personally like our server he was so nice and super attentive. At the end they gave us a free breakfast item along with the menu. The experience was great but I was hoping for a better selection for the food, given how expensive it was for two people :)
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