Made the last minutes reservation at Coi in San Francisco last Saturday before heading to Luu's cousin-in-law's birthday bash.
The first thing we asked our service person was how to pronounce the name of restaurant Coi correctly.
She said “kwa” similar to the French word, “quoin,” and the term was old French meaning "tranquil"
It was very quiet atmosphere yet all dishes we tasted were very exciting!
California Bowl: puffed brown rice cracker, sprouts, avocado
SNO-CONE niabell ice, wide bay salt
California sturgeon caviar, egg yolk, crem freiche, chive
(As I remember correctly, egg yolk was cooked for 2 hours at 175F. Very interesting texture!)
Geoduck clam, cucmber, succulents, salad burnet
Cherry tomatoes, grilled zucchini-wheatgrass puree, herbs and flowers
Corn with savory flavors, pumpkin seed, chile, huacatay
Wild king salmon wrapped in yuba, charred cabbage, dried scallop-ginger sauce
Matsutake, potato-pine needle puree
Poached and grilled lamb, chard leaves and stems, garum, rosemary
Black sesame mochi, kumquat, strawberry
Musk melon, coconut, lemon flavors
Peach and poppy seed cannoli
Soft nougat covered in dark chocolate
We also learned that chef and co-owner Daniel Patterson will step down as Executive chef (effect January 2016), and the restaurant hired new chef Matthew Kirkley. Lucky to be there before Chef Patterson leaves.