Friday, 14-Nov-2014: Back @CoiRestaurant

We are wrapping up our “summer” in San Francisco, before we head back to Bal Harbour/Miami Beach in a couple of weeks. Very little time left in SF, so we plan to make the most of it by going back to our favorite restaurants in SF. Last night we had another excellent dinner at Coi. Daniel Patterson is an amazing, creative, and very impressive self-taught chef. Dinners at Coi are always a party-in-my-tummy; guaranteed!
Coi's Menu: 14-Oct-2014

Coi’s Menu: 14-Oct-2014

California Bowl: puffed brown rice crackers, avocado, sprouts

California Bowl: puffed brown rice crackers, avocado, sprouts

Niabell Grape Ice: wild bay salt

Niabell Grape Ice: wild bay salt

Carrots Cooked In Own Juice: meyer lemon kosho, holy basil

Carrots Cooked In Own Juice: meyer lemon kosho, holy basil

The champagne we ordered - another OMFG kinda moments for me; Mark Mendoza, Coi's Wine Director, described [and I quote] this champagne as "stupidly good", he was SO right. Spectacular!

The champagne we ordered – another OMFG kinda moment for me; Mark Mendoza, Coi’s Wine Director, described [and I quote] this champagne as “stupidly good”, he was SO right. Spectacular!

California Sturgeon Caviar: egg yolk poached in smoked oil, creme fraiche, chive - this is a Coi's signature, it is fantastic!

California Sturgeon Caviar: egg yolk poached in smoked oil, creme fraiche, chive – this is a Coi’s signature, it is fantastic!

California Sturgeon Caviar: egg yolk poached in smoked oil, creme fraiche, chive - one of Coi's signatures after my first bite

California Sturgeon Caviar: egg yolk poached in smoked oil, creme fraiche, chive – one of Coi’s signatures after my first bite

Live Santa Barbara Uni: kohlrabi, radish, yuzu

Live Santa Barbara Uni: kohlrabi, radish, yuzu

Beet Cooked in Edible Skin: mustard greens, miso

Beet Cooked in Edible Skin: mustard greens, miso

Golden Hubbard Squash-Apple Consommé: charred onion, turnip, monterrey cypress

Golden Hubbard Squash-Apple Consommé: charred onion, turnip, monterrey cypress

Dungeness Crab: bitter greens, celtuce, tarragon

Dungeness Crab: bitter greens, celtuce, tarragon

Mark Mendoza's, Coi's Wine Director, recommendation after we drank all of our 96 Dom. Only had one glass each, not a whole other bottle!

Mark Mendoza’s, Coi’s Wine Director, recommendation after we drank all of our 96 Dom. Only had one glass each, not a whole other bottle!

Matsutake: potato-pine needle purée

Matsutake: potato-pine needle purée

Cocunut Mochi Bun: kiwi, shiso - SUPERB!

Cocunut Mochi Bun: kiwi, shiso – SUPERB!

Vanilla-Poached Pear: raspberry-red wine, soft black pepper meringue, pistachio

Vanilla-Poached Pear: raspberry-red wine, soft black pepper meringue, pistachio

Nine Grain Cake Caramelized In Sorghum: fromage blanc ice cream

Nine Grain Cake Caramelized In Sorghum: fromage blanc ice cream

Yuzu Marshmallow - Frozen Dark Chocolate

Yuzu Marshmallow – Frozen Dark Chocolate

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