Small-scale, high-end Anaviv’s Table opens in Richmond

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Small-scale, high-end Anaviv’s Table opens in Richmond
Anaviv Table opened at 600 Hoffman St. in Richmond on Thursday and sold out its first weekend in business.

Anaviv Table — a fine-dining farm-to-table restaurant at 600 Hoffman St. in Richmond — was sold out in its opening week, and only a few reservations are available for this upcoming week, a restaurant spokesperson said.

The highly anticipated new fine-dining venture by Chef Arnon Oren opened for business Thursday. Oren has tapped award-winning Chef Ed Vigil to run the new restaurant, which seats 10 people at a communal oak table built out of recycled wood from the old Cal Stadium.

Vigil, who has been sourcing his ingredients from local and sustainable farms “long before it was cool,” will serve one tasting menu Thursday through Saturday that will showcase organic ingredients celebrating “the bounty of Northern California and the hard work of our farmers and ranchers,” Dooley said.

Chef Ed Vigil (left) and Chef Arnon Oren.

The menu will change weekly to showcase different seasonal ingredients. Diners entering the restaurant first head to the kitchen to meet Chef Vigil, learn about his passion for food and enjoy a few bites. Then, they move on to the communal dining room for dinner.

Tickets are $125 per person and include the tasting menu as well as cocktail and wine pairings.

Vigil has previously worked at The Olema Inn, where he received many awards, including the San Francisco Chronicle’s Top 100 Restaurants, and three stars from Michael Bauer. He’s also worked at Ramblas Tapas in San Francisco’s Mission District, Marin’s Vin Antico, Inverness Park Deli, and Atwater Tavern in SF’s historic waterfront.

 

So far, Vigil’s latest venture has received nothing but positive reviews from diners.

Diners entering the restaurant first head to the kitchen to meet Chef Vigil, learn about his passion for food and enjoy a few bites. Then, they move on to the communal dining room for dinner.

“Three different groups we have hosted they’ve all said the same thing, meeting new people is hard, but there’s something about being at a table together eating great food that helps build a sense of community,” Dooley said. “By the end of the dinner guests have swapped phone numbers and are making plans to come back as a group.”

Chef Oren also owns catering company Oren’s Kitchen and Anaviv Catering and Events. As notably, Oren and Master Gardener and educator Kelli Barram partner with West County DIGs (Developing Instructional Gardens in Schools) to lead a local educational garden program called Plant to Plate for Richmond high school students.

Chef Vigil talks about food with his guests prior to their meal.

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