 2012 Top 40 Restaurants in the U.S. " Coi
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 Other Restaurants
Ventures & Adventures
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Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
At the Top 10 Fried Chicken Spots in the U.S., you can tuck into the best renditions of this staple of Southern comfort food.
