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	<title>COI Restaurant &#187; Reviews</title>
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	<link>http://coirestaurant.com</link>
	<description>Contemporary California cuisine served in a tranquil and elegant space in San Francisco's North Beach neighborhood.</description>
	<pubDate>Fri, 12 Mar 2010 00:32:05 +0000</pubDate>
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		<title>We&#8217;ll All be Eating Weeds (And Loving Them)</title>
		<link>http://coirestaurant.com/well-all-be-eating-weeds-and-loving-them/</link>
		<comments>http://coirestaurant.com/well-all-be-eating-weeds-and-loving-them/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 19:19:33 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1107</guid>
		<description><![CDATA[You&#8217;ll be saying hello to foraging.  San Francisco&#8217;s Daniel Patterson is one of the many chefs turning to the wild to find new ingredients.  He works with a botanist to identify edible varieties of plants and regularly goes foraging for native fallow grass, Douglas fir tips, and purslane. In Copenhagen, chef René Redzepi foregoes imported [...]]]></description>
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		<title>From Madrid to Milan</title>
		<link>http://coirestaurant.com/madrid-to-milan/</link>
		<comments>http://coirestaurant.com/madrid-to-milan/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 00:07:42 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1070</guid>
		<description><![CDATA[



Any normal hard-working chef could be excused for thinking that the life of super-chefs is just one long party as they jet around the world from one international conference to another.
Last week, Identita Golose in Milan opened its doors, just a week after Madrid Fusión. Identita Golose is smaller and more intimate than Madrid – [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/madrid-to-milan/feed/</wfw:commentRss>
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		<item>
		<title>Zagat: 10 Best Restaurants Of The Decade</title>
		<link>http://coirestaurant.com/2010-zagat-survey/</link>
		<comments>http://coirestaurant.com/2010-zagat-survey/#comments</comments>
		<pubDate>Thu, 07 Jan 2010 20:21:33 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1028</guid>
		<description><![CDATA[
Time&#8217;s up for the aughts, so when better to take a look back at the past decade&#8217;s dining scene? Of the restaurants that opened in the past 10 years and are still with us, here are the 10 with the current highest Food scores.  If you haven’t yet experienced all of them, put them on [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/2010-zagat-survey/feed/</wfw:commentRss>
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		<title>San Francisco Feasts</title>
		<link>http://coirestaurant.com/san-francisco-feasts/</link>
		<comments>http://coirestaurant.com/san-francisco-feasts/#comments</comments>
		<pubDate>Thu, 19 Nov 2009 20:40:46 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=960</guid>
		<description><![CDATA[Daniel Patterson has earned local love and national laurels for the high-wire tasting menus at this elegantly understated spot in North Beach.
Want a taste without committing to the $125 prix fixe?  Any tasting-menu dish&#8211; plus more, on a separate streamlined menu&#8211; can be ordered à la carte at the swanky front lounge.  Even if you&#8217;re [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/san-francisco-feasts/feed/</wfw:commentRss>
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		<title>2010 Michelin Guide</title>
		<link>http://coirestaurant.com/2010-michelin-guide/</link>
		<comments>http://coirestaurant.com/2010-michelin-guide/#comments</comments>
		<pubDate>Wed, 21 Oct 2009 22:12:09 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=930</guid>
		<description><![CDATA[
A seasonal 11- course tasting menu is the only option at Coi, but what a glorious option it is&#8211; gourmands of all ages book their tables weeks in advance for a brush with this level of foodie perfection.
Tucked into a strip of North Beach better known for late-night bars and pumping strip clubs, Coi (pronounced [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/2010-michelin-guide/feed/</wfw:commentRss>
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		<title>Food Critics On The Town</title>
		<link>http://coirestaurant.com/food-critics-on-the-town/</link>
		<comments>http://coirestaurant.com/food-critics-on-the-town/#comments</comments>
		<pubDate>Fri, 18 Sep 2009 17:17:54 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=891</guid>
		<description><![CDATA[
An 11-Course meal at Coi presents astoundingly diverse local ingredients - wild leaves, seaweed, coastal grasses, and heirloom flora and fauna - foraged by Daniel Patterson, who regards gathering and cooking as a single activity.
]]></description>
		<wfw:commentRss>http://coirestaurant.com/food-critics-on-the-town/feed/</wfw:commentRss>
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		<title>Kelp Wanted</title>
		<link>http://coirestaurant.com/kelp-wanted/</link>
		<comments>http://coirestaurant.com/kelp-wanted/#comments</comments>
		<pubDate>Fri, 31 Jul 2009 21:32:09 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=797</guid>
		<description><![CDATA[
Tourists and seagulls are drawn to Municipal Wharf No. 2 on California’s Monterey Bay — both for the seafood. While picturesque, it’s a working pier: fishermen dangle lines over the side; wholesale distributors load refrigerated vans with local sardines and squid. And then there is fresh abalone. From a wharf-top office the size of a [...]]]></description>
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		<title>Save or Splurge: San Francisco</title>
		<link>http://coirestaurant.com/save-or-splurge-san-francisco/</link>
		<comments>http://coirestaurant.com/save-or-splurge-san-francisco/#comments</comments>
		<pubDate>Sat, 13 Jun 2009 06:20:04 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=731</guid>
		<description><![CDATA[
Incongruously set amid tacky strip clubs in North Beach, Coi (373 Broadway Street; 415-393-9000; www.coirestaurant.com) is a magnet for culinary thrill seekers. The chef Daniel Patterson has garnered a bevy of honors since opening his restaurant (pronounced “kwa”) in 2006, including two Michelin stars. The main dining room has a Zen aesthetic — grass-cloth walls, backlit panels of [...]]]></description>
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		<title>Super natural: A reverence for raw produce and simple cooking techniques heralds a new back-to-basics culinary movement</title>
		<link>http://coirestaurant.com/super-natural-a-reverence-for-raw-produce-and-simple-cooking-techniques-heralds-a-new-back-to-basics-culinary-movement/</link>
		<comments>http://coirestaurant.com/super-natural-a-reverence-for-raw-produce-and-simple-cooking-techniques-heralds-a-new-back-to-basics-culinary-movement/#comments</comments>
		<pubDate>Sun, 07 Jun 2009 19:15:21 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=712</guid>
		<description><![CDATA[
At the World Business Summit in Copenhagen two weeks ago today, the UN Secretary-General Ban Ki-Moon urged the business leaders of the world to do what they could to reduce greenhouse gases. At the same time, just across town, in a converted whale-blubber warehouse in Christianshavn, some of the greatest chefs in the world were [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/super-natural-a-reverence-for-raw-produce-and-simple-cooking-techniques-heralds-a-new-back-to-basics-culinary-movement/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Kitchens of the Future</title>
		<link>http://coirestaurant.com/kitchens-of-the-future/</link>
		<comments>http://coirestaurant.com/kitchens-of-the-future/#comments</comments>
		<pubDate>Sat, 02 May 2009 01:09:30 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=529</guid>
		<description><![CDATA[

According to this chef who routinely pushes the boundaries of how food is prepared and presented, the ideal kitchen will look back to the future - equipped with sous-vide systems and such cornerstones of molecular gastronomy as the Pacojet as well as root cellars and an open fireplace. “Technology can lead us to lose track of [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/kitchens-of-the-future/feed/</wfw:commentRss>
		</item>
		<item>
		<title>California: Food&#8217;s Golden State</title>
		<link>http://coirestaurant.com/star-test/</link>
		<comments>http://coirestaurant.com/star-test/#comments</comments>
		<pubDate>Fri, 01 May 2009 23:59:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=95</guid>
		<description><![CDATA[
A high point of my recent California road trip occurred in, of all places, a San Francisco grocery. The shelves veritably burst with the conspicuously obscure: verjus, chanterelles, tamarind caramels, Elderberry Root elixirs. There were bottles of blue-label Chimay and bags of local toffee. The cheese section groaned under the weight of pedigreed Garrotxa. In the [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/star-test/feed/</wfw:commentRss>
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		<title>Should Fine Dining Die?</title>
		<link>http://coirestaurant.com/star-test-2-stars/</link>
		<comments>http://coirestaurant.com/star-test-2-stars/#comments</comments>
		<pubDate>Thu, 02 Apr 2009 02:02:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=112</guid>
		<description><![CDATA[

While scanning the Russian press a while back, I came across an interview with Anatoly Komm, the country’s top chef. Komm is famous for the dazzling avant-garde riffs on black bread and borscht at his Moscow restaurant Varvary. Asked why people need haute cuisine these days, Komm had this to say: “Why go to the [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/star-test-2-stars/feed/</wfw:commentRss>
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		<title>Top 100 Bay Area Restaurants</title>
		<link>http://coirestaurant.com/top-100-bay-area-restaurants/</link>
		<comments>http://coirestaurant.com/top-100-bay-area-restaurants/#comments</comments>
		<pubDate>Thu, 02 Apr 2009 01:05:15 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=525</guid>
		<description><![CDATA[


Daniel Patterson, The Chronicle’s newest four-star chef, is also one of the Bay Area’s most creative. On his fixed-price tasting menu he uses hyperlocal ingredients gathered from his daily trips to various farmers’ markets, and although he doesn’t advertise it, his combinations are largely vegetarian. Specialties such as Earth and Sea combine steamed tofu mousseline, [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/top-100-bay-area-restaurants/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Five-star at the bar</title>
		<link>http://coirestaurant.com/five-star-at-the-bar/</link>
		<comments>http://coirestaurant.com/five-star-at-the-bar/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 01:19:21 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=532</guid>
		<description><![CDATA[
Can&#8217;t get a table? Never mind. At the city&#8217;s most buzzed-about restaurants, the bar is the place to be. A guy walks into a bar, but this time the joke&#8217;s not on him. He not only snags a seat without a reservation but also enjoys an haute-cuisine dinner without the haute-cuisine check. It&#8217;s happening nightly [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/five-star-at-the-bar/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Top 10 Tastes</title>
		<link>http://coirestaurant.com/top-10-tastes/</link>
		<comments>http://coirestaurant.com/top-10-tastes/#comments</comments>
		<pubDate>Fri, 02 Jan 2009 01:27:30 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=535</guid>
		<description><![CDATA[
When compiling this annual list of great tastes, it’s my custom to riffle through notebooks and stacks of menus. The hope is that, by way of cribbed impressions and sundry sauce stains, I rewire, if only briefly, the synapses that connect my palate and my brain.
This time out, however, I stayed away from the note- [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/top-10-tastes/feed/</wfw:commentRss>
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		<item>
		<title>What was the best restaurant dish you ate in 2008?</title>
		<link>http://coirestaurant.com/star-test-3-stars/</link>
		<comments>http://coirestaurant.com/star-test-3-stars/#comments</comments>
		<pubDate>Thu, 25 Dec 2008 02:02:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=114</guid>
		<description><![CDATA[

Dear BA Foodist,
What was the best restaurant dish you ate in 2008?
—Roberta Russo, Naperville, IL
Dear Roberta,
Naming just one is impossible. Here are ten that are indelibly stored in my taste memory:
1. Steamed langoustine with homemade mayonnaise, Pelles Rökeri, Grundsund, Sweden
2. Deep-fried short rib, Momofuku Ko, New York City
3. Stone-ground shrimp grits and Pullman plank, Watershed, [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/star-test-3-stars/feed/</wfw:commentRss>
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		<item>
		<title>2009 Michelin Guide</title>
		<link>http://coirestaurant.com/star-test-4-stars/</link>
		<comments>http://coirestaurant.com/star-test-4-stars/#comments</comments>
		<pubDate>Sat, 18 Oct 2008 02:03:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=116</guid>
		<description><![CDATA[

Other than the immediate locale, which is a touch on the seedy side, everything else about Coi (pronounced &#8220;kwa&#8221;) is carefully calculated toward reaching foodie nirvana. From the polished, professional staff to the sleek, elegant, room with its soothing earth tones and minimalist design, the backdrop of Coi is set up to to let the undisputed star-in this case, Chef [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/star-test-4-stars/feed/</wfw:commentRss>
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		<item>
		<title>Coi&#8217;s sophisticated menu earns Patterson four stars</title>
		<link>http://coirestaurant.com/star-test-5-stars/</link>
		<comments>http://coirestaurant.com/star-test-5-stars/#comments</comments>
		<pubDate>Thu, 07 Aug 2008 02:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=118</guid>
		<description><![CDATA[



Anyone who goes to the Ferry Plaza Farmers Market on Saturday mornings will see Daniel Patterson, looking like a clean-shaven college professor, poring over piles of produce and hand-selecting dandelion greens, small containers of sprouts and whatever else will inspire his nightly changing menu at Coi.
Other days he&#8217;ll visit farmers&#8217; markets in Berkeley, Marin and [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/star-test-5-stars/feed/</wfw:commentRss>
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		<item>
		<title>Coi, San Francisco</title>
		<link>http://coirestaurant.com/new-review/</link>
		<comments>http://coirestaurant.com/new-review/#comments</comments>
		<pubDate>Sat, 17 May 2008 18:58:17 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=203</guid>
		<description><![CDATA[
You may have heard of the Lunar Men, that outrageously high-achieving 18th-century group of friends that included potter Josiah Wedgwood, Charles Darwin&#8217;s grandfather Erasmus and the Joseph Priestley who discovered a little thing called oxygen. As their joint achievements reveal, peer pressure works.
I thought about them the other night at Coi (pictured) in San Francisco. [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/new-review/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Restaurant Go List 2008</title>
		<link>http://coirestaurant.com/restaurant-go-list-2008/</link>
		<comments>http://coirestaurant.com/restaurant-go-list-2008/#comments</comments>
		<pubDate>Thu, 01 May 2008 18:28:17 +0000</pubDate>
		<dc:creator>coi</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/wordpress/?p=540</guid>
		<description><![CDATA[
In this tranquil North Beach restaurant, Daniel Patterson (an F&#38;W Best New Chef 1997) combines his passions for local ingredients and avant-garde experimentation in dishes such as oxheart carrot with pine-needle essential oil. Wine director Paul Einbund takes chances with his pairings, matching wine, sake, beer and even cocktails with particular dishes.
We loved: Orange segments [...]]]></description>
		<wfw:commentRss>http://coirestaurant.com/restaurant-go-list-2008/feed/</wfw:commentRss>
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