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2012 Top 40 Restaurants in the U.S. " Coi

Coi
Daniel Patterson
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
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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.

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