Chef Daniel Patterson is one of the biggest names in the food circuit, and his destination restaurant shows you, via an eight-course tasting, just how he's gotten a golden reputation. Highly seasonal ingredients are obsessively sourced—some of it foraged. One example, the Dungeness crab raviolo with sheep sorrel and butter crab broth. A more casual front dining room is followed by a formal space, with natural linens, soft lighting, and hand-crafted pottery. Patterson is always brining, curing, and innovating, including Coi's pay-in-advance, nonrefundable ticketing system for reservations. A vegetarian tasting menu is available with advance notice. Couldn't get a reservation? Call. Tables do open up.
Jun 29, 2008
The best of the best. Daniel Patterson is an absolute artist and food just happens to be his medium. I have eaten here 4 times and each time the experience is unique but one thing remains constant -- perfection. Daniel is certainly at the top of the chef food chain but after eating here you will wonder why Daniel isn't the most famous of them all. Expensive but worth the money in the amazing food and the amazing experience.