Coi
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, 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 the May 2008 Food & Wine Go List
In this tranquil North Beach restaurant, Daniel Patterson (an F&W Best New Chef 1997) 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.
Last updated May 2008 lastArticle = 11/2009 and lastAward =
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