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373 Broadway (Montgomery St.) Send to Phone
415-393-9000 | Make Restaurant Reservations | Menu
Coi offers the cuisine of executive chef Matthew Kirkley.
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Local Deals: 120 * 90

Dinner Thurs.-Mon.

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  • 4.5 star rating
4.5 rating over 5 reviews
Coi, San Francisco, CA

Coi Restaurant Review

: Matthew Kirkley (L20) assumed the role of executive chef at Coi, the position formerly held by founder Daniel Patterson. A sole menu is available each evening ($250, plus an 18 percent service charge) featuring a focus on modern seafood cuisine. Kirkley is joined by L20 vets, general manager Dan Page and chef de cuisine Justin Mauz; wine director is Courtney Olson (Quince) and Riley Redfern (Jardinière) is pastry chef. Coi’s interior nods at nature with live-edge wooden tables, hand-thrown pottery and floral arrangements.

User Ratings & Reviews for Coi
Average rating    3
Reviews 1 - 2 of 21
Coi is a unique experience
by jcoburn3 on Thu Mar 17, 2011 7:39 am
With due respect to the opinion of the last reviewer, her party simply didn't understand or appreciate the experience.

An 11 course meal is not supposed to consist of 11 heavy or large courses. Most people, of any reasonable body mass, cannot eat that way without gorging themselves.

Coi provides a unique experience. Each course is an individual work of art. The flavors mix beautifully with one another. Ingredients that you would not expect work exceptionally well, and introduce the lucky diner to an explosion of tastes that excite the palate.

The menu included frozen mandarin sour, clam geoduck and manila, beets roasted in hay with frsh cheese and flowers, a crab melt, spring allium soup, asparagus cooked in theor own juice, savory wild mushroom porridge, aged duck in three servings, carrots cooked on coffee beens, fennel sorbet, and the most delicious desert I have ever experienced anywhere, anytime a series of unrefined sugars with moscavado cake, medjool date, raw milk ice, and lime. Each dish was a beautiful surprise, and several were simply otherworldly (asparagus, beets, duck, carrots, sorbet, and the desert)

The wine pairings were intense and beautiful, and sommelier had an encyclopedic knowledge of each bottle and shared the appelation and every other detail humbly and generously with our table.

$145 price fixe for 11 works of art is by no means overpriced, nor is the $95 wine pairing.

If you wish to experience one of the finest culinary experiences available anywhere, this is the spot. The dining room is lovely and cozy, the service is impeccable, and the progression and serving speed was spot on.
There are better restaurant's in San Francisco
by Jane09 on Sat Nov 14, 2009 9:35 am
I have enjoyed tasting menu's in different restaurants all over the world. I love food and trying new flavors. Coi was a huge let down. It lightened our wallets by a large amount, but we left with heavy hearts and a bitter memory. I have never left a restaurant feeling so hungry or so disappointed spending $250 a head. The portions were extremely small.
Our party of four only thought 1 of the 11 courses was actually any good; this was the dessert. A handful of courses were ok, but nothing to write home about. The food in general was mediocre.
The Geoduck clam had more beansprouts than anything else. The broken beet/goat cheese tart was tiny, but had a nice rye with dill. The sun choke buttermilk soup was bland and the fall pastoral only came with two carrots.
The Monterey Bay abalone didn't come with much abalone. The best dish we ate was the caramelized white chocolate parfait which was quite tasty.
Reviews 1 - 2 of 21
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