San Francisco – Coi

Coi is actually pronounced like “kwa” since it’s named after an old French word and not a pond you stock with large goldfish. For 2014 it has two stars, I think it could be elevated to a three when 2015 announced in a few weeks. The dishes were perfectly sized that we got through the meal not feeling like we’d keel over at any moment, I’d attribute this to adhering to Keller’s law of diminishing returns rather than looking out for the guests’ well being. There were a few dishes where I easily could have eaten another portion.

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California Bowl: puffed brown rice cracker, avocado, sprouts

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Niabell Grape Ice: wild bay salt

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California Sturgeon Caviar: egg yolk poached in smoked oil, creme fraiche, chive. Paired with Gonet-Medeville champagne

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Geoduck: cucumber, radish, purslane, salad burnet. Paired with Felines Jourdan Picpoul de Pinet (Languedoc)

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Fall Rose: beet, red endive, walnut, turnip, mint and flowers. Paired with Hans Wirsching 2012 Silvaner Iphofer Kronsberg

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Late Summer Corn with Savory Flavors: pumpkin seed, hominy, chile, huacatay. Paired with Movia Rebula Ribolla

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Wild King Salmon Wrapped in Yuba: charred cabbage, sauce of dried scallop and ginger. Paired with Tenuta della Terre Nere Etna Bianco

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Matsutake: potato-pine needle puree. Paired with Au Bon Climat Pinot Noir

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Pastured Beef Encrusted in Seaweed Powder: califlower, parsley. Paired with Valduero Reserva

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Coconut Mochi Bun: kiwi, shiso

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Vanilla-Poached Pear: raspberry-red wine, soft black pepper meringue, pistachio. Paired with Malabaila di Canale Birbet

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Fromage blanc ice cream….

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…with Nice Grain Cake Caramalized in Sorghum. Paired with Boston Bual madeira

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Yuzu Marshmallow: frozen dark chocolate crust

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One thought on “San Francisco – Coi

  1. wattwurmnashi October 15, 2014 at 9:36 pm Reply

    The dishes speak of a heavily Japanese influenced approach though…

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