Sardines get a bad rap. Sure they’re high in Omega 3 but more often when you hear the word sardine associated with a restaurant, it’s more likely in the “packed-in-like-sardines” sense. The fried sardine chips at Rich Table will change your perception of all that. Chef/owner Evan Rich tucks those tiny, flavor-packed fish into the center of papery-thin potato slices, then deep-fries the whole damn thing ‘til crispy and golden brown. A pile of them come topped with sprigs of peppercress and a creamy, tangy horseradish-spiked crème fraîche dipping sauce to offset the richness, which kind of reminds us of the classic pairing of Cool Ranch and Buffalo wings. (We were tempted to order a second round for dessert. They're that good. But in the end, the caramelized olive oil cake won out.) The sardine chips appetizer ($7) has been on the menu of the red-hot restaurant since opening and the Rich's assure us they plan to keep the dish on the menu for the foreseeable future, or at least until the fresh sardine season ends.