Coi’s Second Act
Ocean trout as imagined by the newly anointed chef of San Francisco’s Coi.
Daniel Patterson is a hard act to follow.
The cerebral and celebrated chef created a very personal oasis of zen elegance in a neighborhood of strip clubs when he opened Coi in San Francisco.
Last year, he decided to step down as executive chef to devote more time to overseeing his growing roster of restaurants — Alta CA in San Francisco, Aster in San Francisco, Haven in Oakland, and Plum Bar in Oakland — as well as his new Locol fast-food concept in partnership with Roy Choi of Kogi BBQ Truck fame.
But he has found a most accomplished successor in Matthew Kirkley, who took over COI in January. The Baltimore-reared chef has worked at such renowned establishments as the Fat Duck in London, L20 in Chicago, Restaurant Joel Robuchon in Las Vegas, and Le Meurice in Paris.
His flawless technique and breathtaking food attest to the fact that Patterson has left Coi in extraordinary hands.
The restaurant offers three wine pairing options.
The intimate dining room.
I had a chance to experience it when I was invited in as a guest of the restaurant earlier this month.