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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>
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		<title>Tickets for Le Grand Fooding&#8211;  NYC vs. San Francisco</title>
		<link>http://coirestaurant.com/purchase-tickets-for-le-grand-fooding-2010-new-york-vs-san-francisco/</link>
		<comments>http://coirestaurant.com/purchase-tickets-for-le-grand-fooding-2010-new-york-vs-san-francisco/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 19:54:56 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/purchase-tickets-for-le-grand-fooding-2010-new-york-vs-san-francisco/</guid>
		<description><![CDATA[Purchase tickets for Le Grand Fooding, which will take place on September 24 and 25, 2010 here:
http://www.legrandfooding.com/reservation.php?partner=coirestaurant.com
As Bon Appetit describes: Burritos vs. pizza. A fig on a plate vs. pork buns. The Ferry Building vs. the Union Square Greenmarket. How to answer the question, putting a rest to the rivalry once and for all: Which [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Grass Fed &#124; Stinging Nettles</title>
		<link>http://coirestaurant.com/grass-fed-stinging-nettles/</link>
		<comments>http://coirestaurant.com/grass-fed-stinging-nettles/#comments</comments>
		<pubDate>Thu, 10 Jun 2010 20:18:51 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1216</guid>
		<description><![CDATA[Nettles are symbolic of punishment and plague. They are frequently associated with witchcraft and potion making (nettle tincture is supposed to be a tonic for the hay fever and pollen problems common at this time of year) and mentioned when one wants to add a little mystical color to a story (which is how I [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The World&#8217;s Most Beautiful Dishes</title>
		<link>http://coirestaurant.com/the-worlds-most-beautiful-dishes/</link>
		<comments>http://coirestaurant.com/the-worlds-most-beautiful-dishes/#comments</comments>
		<pubDate>Wed, 26 May 2010 19:27:28 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1190</guid>
		<description><![CDATA[Coi, San Francisco
Dish: Inverted Cherry Tomato Tart
At Coi, visionary chef Daniel Patterson (an F&#38;W Best New Chef 1997) idolizes produce in dishes like this upside-down tomatoes tart, in which quickly charred, peeled cherry tomatoes sit on a bed of pesto and are topped with a tomato puree (made in a whipped-cream dispenser) and a crispy olive tart [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Best High-End Steal &#8211; 2010:  The Lounge at Coi Restaurant</title>
		<link>http://coirestaurant.com/best-high-end-steal-2010-the-lounge-at-coi-restaurant/</link>
		<comments>http://coirestaurant.com/best-high-end-steal-2010-the-lounge-at-coi-restaurant/#comments</comments>
		<pubDate>Tue, 25 May 2010 19:18:17 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1175</guid>
		<description><![CDATA[Sainted chefs like Daniel Patterson of Coi love putting customers through the paces of a four-hour meal with senses-challenging courses stretching into the double digits. Some occasions call for such an intense, wallet-busting gastronomic showdown; other occasions, like preconcert dinners and happy hour, necessitate a speedier, less expensive experience. Hence the appeal of the restaurant [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Spun Sugar: Bill Corbett brings pastry to a new level</title>
		<link>http://coirestaurant.com/spun-sugar-bill-corbett-brings-pastry-to-a-new-level/</link>
		<comments>http://coirestaurant.com/spun-sugar-bill-corbett-brings-pastry-to-a-new-level/#comments</comments>
		<pubDate>Tue, 25 May 2010 19:16:19 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1171</guid>
		<description><![CDATA[When Coi chef Daniel Patterson hired Bill Corbett, formerly of Michael Mina, as his company&#8217;s executive pastry chef, we suspected he had met his match. And now we&#8217;re sure we were right.
One of the desserts currently on Coi&#8217;s lounge menu, It&#8217;s Almost It ($6), is a twist on the classic San Francisco treat, with milk-chocolate [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
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		<slash:comments>0</slash:comments>
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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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
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		<slash:comments>0</slash:comments>
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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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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 &#8211; wild leaves, seaweed, coastal grasses, and heirloom flora and fauna &#8211; foraged by Daniel Patterson, who regards gathering and cooking as a single activity.
]]></description>
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		<slash:comments>0</slash:comments>
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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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		<slash:comments>0</slash:comments>
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		<item>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
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		<slash:comments>0</slash:comments>
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		<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 &#8211; 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>
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		<slash:comments>0</slash:comments>
		</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>
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		<slash:comments>0</slash:comments>
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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>
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		<slash:comments>0</slash:comments>
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		<item>
		<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>
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		<slash:comments>0</slash:comments>
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		<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>
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		<slash:comments>0</slash:comments>
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		<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>
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