2012 Top 40 Restaurants in the U.S. " Coi
San Francisco, CA
One of San Francisco's most cutting-edge restaurants assimilates millennia-old techniques like brining, curing and smoking in Daniel Patterson's transformational gastronomy. The multi-course tasting menu builds on a sense of place, using Northern California's local fish and pastured meat, augmented with a cornucopia of wild foraged flowers, bark, seaweed and coastal grasses. While he once cooked baked beetroot with reindeer blood in Lapland, chef/forager/inventor Patterson's "ancient flavors" here run to more refined dishes like beef caked in lichen.
Read GAYOT.com's restaurant review of Coi
Ventures & Adventures
Find out which restaurants and chefs top the list of GAYOT's 2016 Annual Restaurant Awards.