Adventurous eaters, welcome! Coi is small and sleek and caters to foodies who want to sample new and exciting flavors. Chef Daniel Patterson’s unique dishes include Yuba (soy skin) papardelle with coconut milk and curry, sea bream sashimi with white soy, yuzu and chives, caviar sautéed bone marrow with beet gelee, and soft cooked egg yolk with spicy onion relish bacon and parmesean foam. With dishes such as these, it’s no surprise he was voted San Francisco Magazine’s Chef of the Year 2007.
Coi prides itself in using only the best ingredients in the dishes. Coi searches high and low, locally of course, to find cultivated plants grown from heirloom seeds; wild-harvested leaves, flowers, barks and roots; seaweeds and coastal grasses, and more. Coi insists its guests are served nothing short of the best that San Francisco has to offer.