Coi's chef (and F&W Best New Chef 1997) Daniel Patterson combines his passions for local ingredients and avant-garde experimentation. With these seemingly opposite directions, Patterson is part mad scientist, part home cook. He plays both parts well in the refined dining room as well as the more casual lounge. In the former, expect imaginative concoctions like bone marrow with beet gelée; in the latter, elbows-on-the-table fare such as chilled tomato soup and pork rillettes ringed with cornichon.
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From Food & Wine , JUL 2010
At Coi, we work with herbalists and botanists to learn about wild, edible plants and how to transform them into food. It's not always obvious! Example: Elephant tree sap...MORE
From Food & Wine , JAN 2010
Daniel Patterson churns butter made with both organic cream and French sel gris...MORE
From Food & Wine , NOV 2010
Compared to processed tofu, the artisanal kind has an entirely different flavor—and Tsai, 39, is on a mission to prove it. He began selling his fresh-that-day tofu...MORE
From Food & Wine , NOV 2009
At Thanksgiving, he rubs lamb shanks with his mother’s homemade garam masala. When she comes to visit from India, bringing the spice mix with her...MORE
From Food & Wine , AUG 2010
For the dish 'Summer, Frozen in Time,' chef Daniel Patterson of San Francisco's Coi freezes rose-infused...MORE
From the From the May 2008 Food & Wine Go List
In this tranquil North Beach restaurant, <a href="/bestnewchefs/?year=1997&chef=D0C8DAF1-8DB3-4203-A4D38D3842BCD5D6">Daniel Patterson (an F&W Best New Chef 1997)</a> combines his passions for local ingredients and avant-garde experimentation in dishes such as oxheart carrot with pine-needle essential oil. Wine director Paul Einbund takes chances with his pairings, matching wine, sake, beer and even cocktails with particular dishes.
We loved: Orange segments with green-olive sorbet and pink peppercorns; monkfish roasted on the bone.