Need to cancel a bid, not getting a response… how do I do it? - Eight Tables by George Chen San Francisco - Buy Reservations
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Eight Tables by George Chen San Francisco Reviews from The Last Year
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.
Dinner 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."
Idea / 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.
Service was excellent, Dinner was not worth $600 for 2.
Overpriced. Not going there again.
We 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.
Words 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.
I 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
Special 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.
The 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.
We 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.
An 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!
Elegant 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).
Amazing 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!!
Hefty price tag, well worth it. The attention to detail is impressive, and most importantly, the food is incredible.
Had an incredible dinner while on vacation. The sommelier and waitstaff were all extremely attentive and welcoming. The price point is very high, but the food, service, and ambience all live up to it. I got the wine pairing, and my wife got the non-alcoholic pairing. I would highly recommend either pairing. They add a lot to the experience, and if you're already spending the money on the dinner, you might as well go all the way. The music and the wine pairing both made the experience more approachable and playful. The music consisted of instrumental covers of well-known songs. My wife and I ended up playing name-that-tune in between courses. Still, the covers are atmospheric enough that they wouldn't put off those looking for a more serious and formal experience. The wine pairing had two somewhat interactive pairings. The first was a comparison of two different vintages of the same riesling, and the second was a 'guess that wine' sort of thing. Aside from being entertaining, it was a nice reminder to really pay attention to the flavours in each course and each glass. It was also presented by the sommelier in a manner that would be suitable for a variety of guests, from serious wine aficionados to complete beginners.
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Need to cancel a bid, not getting a response… how do I do it?
By 👻 @ConservativeEnd71, 01/26/2022 4:57 pm
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Need to cancel a bid, not getting a response… how do I do it?
6 Answers
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Don't like the Answer? Add another one. |
Answer from 👻 @HandsomeCollar14 (06/29/2022 11:31 am)
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Click on "Take off the Market Option" in your portfolio
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By 👻 @GloriousInk66 (04/10/2023 4:34 pm)
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Answer from 👻 @ColloquialPosition80 (06/03/2022 2:40 pm)
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best option is to get in contact with the support email
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Answer from 🦩 @FluffyStar64 (01/26/2022 6:33 pm)
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Thank you for the question, if a seller is working on answering your bid, you cannot cancel it until their time is up and the bid is released back to you. The full amount of funds then go back into your AT account. Typically a seller has 48-72 hours to complete the bid.
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By 👻 @GlitteringSalt26 (03/20/2023 11:13 am)
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By 👻 @GloriousInk66 (04/10/2023 4:34 pm)
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Answer from 👻 @HandsomeCollar14 (06/28/2022 10:48 am)
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Go to your portfolio and click "Take off Market".
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Answer from 👻 @GutsyNumber53 (07/03/2022 1:53 pm)
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You have to wait for a while and about 20 minutes exactly you will get a notification and follow the process .
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Answer from 👻 @ExpensiveKey54 (04/21/2023 6:16 pm)
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You can ask seller in listing discussion to release. If you don’t get a response contact support 👍
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