Fashion Food at – “Coi SAN FRANCISCO, USA”

Precise cooking and clean flavours bring the best out of California

Chef Daniel Patterson has been at the forefront of his country’s food scene for years, so it’s little surprise that his San Francisco restaurant Coi has finally found its way on to The World’s 50 Best Restaurants list. His culinary style brings together contemporary cooking methods with fiercely local, wild and cultivated produce, showcasing the full bounty of the Bay Area’s wonderful larder. Obsessively sourced ingredients are prepared with precision and skill to create original dishes that speak of place, memory and emotion.

Patterson’s attentive focus on to seasonality is evident throughout his tasting menus, which may change in their entirety as often as twice a month. They lean heavily towards vegetables, with meat or fish rarely the star of the chef’s beautifully presented creations. Dishes such as carrots roasted in coffee beans with raw carrot and mandarin juice and roman mint from Patterson’s own garden exemplify a brilliant mélange of clean, pure flavours and modernist techniques.

The restaurant’s recent refurbishment has seen Coi’s two dining spaces united in both their design and food offer as both rooms now serve an eight-course tasting menu only. The décor has remained minimal, featuring earthy tones and natural elements; white tablecloths have been ditched in favour of bare tables, while custom-made woodworks bring a sense of the outdoors into a space that is an oasis of calm.

Impeccable, friendly and knowledgeable service coupled with a sophisticated wine list, which draws on both Old and New World vintages, complete Coi’s superlative offer. What’s more, it leaves diners with a true sense of Northern California.


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