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COI Restaurant
American Restaurant$$$$
Today 5:30 – 9:30 pm
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373 Broadway St San Francisco, CA 94133
373 Broadway StreetUSCaliforniaSan Francisco94133
(415) 393-9000coirestaurant.com
$$$$American Restaurant, Californian Restaurant
American Restaurant
Californian Restaurant
Fine Dining Restaurant
Today 5:30 – 9:30 pm
Monday ClosedTuesday 5:30 – 9:30 pmWednesday 5:30 – 9:30 pmThursday 5:30 – 9:30 pmFriday 5:30 – 9:30 pmSaturday 5:30 – 9:30 pmSunday Closed
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Review Summary
4.4
100 reviews
5 star
65 reviews
4 star
20 reviews
3 star
7 reviews
2 star
6 reviews
1 star
2 reviews
Minimalist foodie mecca using local ingredients in avant-garde Californian-French tasting menus.- Google
"Amazing wine list, I actually discovered wine regions I had never heard of."
"Coi coi coi, the very high end restaurant run by the famous Daniel Patterson."
Featured by Zagat
, and 3 other lists
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Mathieu Stemmelen's profile photo
Mathieu Stemmelen
3 months ago
Daniel Patterson's "adventurous", "exquisitely prepared" tasting menus are a "journey worth taking" assert fans of this North Beach Californian-French, where "seasonal" ingredients stand out in a "magical" "mélange of flavors and techniques"; service is "impeccable" while the "minimal" space is an "oasis of calm", and though it may be "outrageously expensive", many recommend it for a "special occasion" or just to "have your food mind blown"; P.S. reservations are only available through a prepaid online ticketing system. Learn more about Coi Restaurant. What to order Tasting menus only (pictured) Insider tip: Splurge on superb wine pairings with dinner that may include beers, sake and other surprises.
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Ping Chen's profile photo
Ping Chen
a year ago
We recently went back to COI after our first visit 2 years ago and the meal was exceptional. Every dish was very strong and the service was perfect. Definitely one of the best restaurants in the city.
Patti Harrison's profile photo
Patti Harrison
a year ago
Absolutely my most favorite restaurant ever! The food is magical, whimsical, fresh and delicious. The yellow squash soup is like eating sunshine. Each meal is a melange of flavors and techniques without ever being unapproachable. Foams, infusions, multi-sensory dishes. Everything I've had here has been amazing. I wish it were priced for everyday dining but its a great special occasion meal.
Trystan Upstill's profile photo
Trystan Upstill
2 years ago
Amazing vegetable (vegetarian) menu - particularly for a ** restaurant. Great service, comfortable atmosphere (we were in the lounge). Well worth getting the wine pairing. Highly recommended.
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Michael Miniard
4 months ago
I'm going to give Coi a 2 star rating, but only because it taught me a valuable lesson. While planning a business trip I and a colleague could not believe our great fortune to score some final tickets for a late seating. We drove all day from LA to San Francisco along the scenic coast highway hurrying through most of the day in order to make our reservations. In retrospect, I would have rather just taken the loss of my prepayment and enjoyed our drive a bit more. The service at Coi, while attentive, is inconsistent and almost impersonal. We both opted for a wine pairing, my colleague selected the standard and I the cellar reserve. Each wine paired for my colleague was fully explained in detail with tasting notes and history of the vintner. Mine? Not so much. The head Som simply stopped by at the beginning of the meal and said, here's your wine's I'm going to put them decanters. I was also unaware that my pairing consisted of a larger pour of several wines meant to last over 2 courses. Had I known this, I would have opted for the standard pairing for a greater variety. The food was beautifully presented. Each dish was a work of art. However there was little to no flavor in most of them. This might seem reductionist, but there is literally nothing else I can say about the food. It was that unremarkable. At the end of the day I felt as though the curtain had been pulled back and the wizard had been revealed to be a fraud. I was left wondering if it was me, was I missing something? Was my pallet not as refined as I'd imagined? Or was the Michelin Star rating system a sham? We had several other outstanding meals on our trip, sadly the one that we were anticipating the most was not one of them. The lesson? Never meet your idols.
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Michael Xing
a year ago
Great ambiance, excellent food and friendly and professional service. Highlights included abalone, cod smoked over beet charcoal, and a grilled cheese sandwich with gruyere and pickled carrots. Like most other restaurants of this caliber, the menu is seasonal, so there are no guarantees that the same dishes will be available during your trip. A tip for prospective diners: when I went the restaurant offered both a tasting menu and an a la carte menu, but was more than happy to mix and match, which I would definitely recommend.
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Ashley Hayes
3 years ago
Incredible coursed menu; make sure to get sommelier pairings for each course, if possible. Everything is beyond fresh and fragrant, with delicate tastes balanced perfectly with texture and color. Its an artistic experience to eat here, so make sure to enjoy everything!
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Michael Hraba
2 years ago
I am not sure where to go with this, yet. I will write down the courses and wine pairings, but I realized why I wasn't excited to write a review, and why it was going to take a bit to work up the energy.... and that simple reason is because I came out of the experience, *immediately* with passive ambivalence. After a meal like that, and a check like that, there should be nothing but active raving. But it's almost that I wanted it behind me.... it was fantastic, beautiful, and delicious... The product here is so unbelievable in the Bay Area, the execution matters so much more.... all the product is the best in the world, in this area, so plating is vital. All the chefs go to the same markets, they are using the same products from the same farmers... so unless you grow stuff yourself (which so many chefs are doing), there is no real way to differentiate yourself beyond the plating and execution..... therefore we find more insecurity, and too much flourish, capping the SF food scene - people jockeying for position with little daring maneuvers and attempts. Coi was taking simple, beautiful, accessible products and making them uppity with no real depth, or too inaccessible, favoring art over function. It was not disappointing, but I should be raving. This one sentence sort of explains it.... I just wrote it to a chef friend: "Daniel is epic, and art is fun, but when the form goes so far over function, that the beauty on the front end is tempered by the fact you are just eating fancy veggies, the bill gives you a sticker shock that makes you forget about the plating." That is as simple as I could put it. When getting into multi-coursed stuff, maybe I want something a bit more traditional, or maybe I like artistic food to match it's visibly distinguished exterior, but in the end it just felt like fresh veggies that were played with for a bit too long. It was delicious, and the product was solid - but making such obviously simple stuff into expressively pretentious plates fell far shorter to my mind than the final bill did. I am waffling on making this a 2... so I leave it 3 hoping the review speaks for itself, and I don't have to court negative energy with that yellow looking star rating. =)
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