Listed below are links to reviews of Coi from around the web.
[ more from alifewortheating]
"The meal, I’ll admit, was a bit disjointed. Many dishes seemed to be on the cusp of something great, but few made the leap over the edge...."
[ more from bunrab]
"This amuse of a shotglass of cold liquid and spoon of solids primed our saliva glands for some disappointingly, limp crusted Della Fattoria bread. I’m not sure what was up with the DF loaf (we usually like their goods...."
[ more from dailycandy]
"Mellow out to the sounds of Nick Drake in the comfy, twenty-seat lounge decked with walnut tables, oversize Flokati pillows, and fuzzy drink coasters...."
[ more from finickyeater.blogspot]
"From the four-course menu, the roasted monkfish in a light yuzu sauce with Chinese broccoli was exceptional. Monkfish is notoriously difficult to prepare, and I usually refrain from ordering it because I dislike the overly chewy texture that often results..."
[ more from gastronomie-sf]
"I finally visited COI last Friday, and I agree wholeheartedly that the scallop sashimi was spectacular -- high quality ingredients combined to yield a clean delicious result. The lamb prepared three ways impressed me far less, however, largely because the..."
[ more from gayot]
| "There are nearly a dozen essential oils and plant extracts on the menu at chef Daniel Patterson"s innovative eatery. Choose from four- or eleven-course tasting menus with dishes ranging from asparagus with ravigote sauce to breaded pigs' feet medallions..." |
1 reviews
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[ more from gusto]
| "Its kind of a nice experience because you get the service, atmosphere, attention to detail that you would receive in the main dining room. We had udon noodles with shitake mushrooms, and a roast chicken with chicories...." |
1 reviews
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[ more from nytimes]
"My final savory dish was guinea hen, poached sous vide and then seared in duck fat. It was fantastic...."
[ more from sanfran]
| "Review: Like it or not, Coi is a restaurant with a strong perspective. MRIs of fruits and vegetables hang on one wall of the hermetic dining room...." |
1 reviews
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[ more from savorysanfrancisco]
""Patterson is a talented chef who has a studious, intellectual approach to combining ingredients. The flavors are bold but refined, a hallmark of his distinctive style...."
[ more from search.cityguide.aol]
| "ffers comfy banquettes and a limited but delicious, reasonably priced menu, including notables like the grilled vegetable gazpacho ($6), udon noodles with a delicious mushroom dashi broth ($14), whole roasted hoffman chicken ($18) and a selection of fanta..." |
4 reviews
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[ more from sfgate]
| "If you're expecting explanations of the dishes, you won't find them here. On all visits, I had to ask what I was eating, and the explanations generally went no further than "you have duck with escarole," never mentioning that it's crusted in coriander and..." |
1 reviews
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[ more from sfweekly]
"Coi is the home of gifted, adventurous chef Daniel Patterson, who showcases his refined and sophisticated California-French cooking in two nightly prix-fixe dinners, a multi-course tasting menu and a four-course meal with several choices per course. The d..."
[ more from sfweekly]
"There was no comparable sniff test during the almost-overpowering succession of delicious food that arrived at our table. I was thrilled that the next course was a reappearance of the crispy sauteed bone marrow coins topped with ostera caviar and sided wi..."
[ more from tablehopper]
"Here were the overall highlights for me: a coin of sautéed bone marrow topped with osetra caviar (hellllllo new favorite luxury! ) and accompanied with a curtsey of beet gelée (my sole kvetch is the silverware it was served with—why no..."
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