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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>San Francisco: A Look at Coi&#8217;s New Vegetable Menu with Chef Daniel Patterson</title>
		<link>http://coirestaurant.com/san-francisco-a-look-at-cois-new-vegetable-menu-with-chef-daniel-patterson/</link>
		<comments>http://coirestaurant.com/san-francisco-a-look-at-cois-new-vegetable-menu-with-chef-daniel-patterson/#comments</comments>
		<pubDate>Tue, 28 Aug 2012 16:25:55 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2702</guid>
		<description><![CDATA[&#8220;Personally, I like food that&#8217;s light and clean and bright. My cooking has always been plant based,&#8221; says Chef Daniel Patterson of Coi Restaurant in San Francisco. The 12 to 13 dish tasting menu at Coi usually only includes a handful of dishes featuring meat or fish. &#8220;We get a lot of vegetarians, and we&#8217;d make things for [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>8 Restaurant Game Changers in the Bay Area</title>
		<link>http://coirestaurant.com/8-restaurant-game-changers-in-the-bay-area/</link>
		<comments>http://coirestaurant.com/8-restaurant-game-changers-in-the-bay-area/#comments</comments>
		<pubDate>Mon, 13 Aug 2012 04:52:02 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2665</guid>
		<description><![CDATA[
Culinary trends come and go (remember vertical food?), but every once in  a while, a chef or a restaurant comes along and truly changes the face  of dining forever. Sometimes it’s a technique, other times it’s  elevating a style of cuisine or merely coming up with a different way of  doing [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>World&#8217;s 101 Best Places to Eat</title>
		<link>http://coirestaurant.com/worlds-101-best-places-to-eat-2/</link>
		<comments>http://coirestaurant.com/worlds-101-best-places-to-eat-2/#comments</comments>
		<pubDate>Sun, 05 Aug 2012 04:29:01 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2649</guid>
		<description><![CDATA[A global survey deserves a global panel of judges. So when Newsweek  decided to compile the finest, oddest, most memorable dining hotspots  from Australia to Monaco, we gathered 53 luminary chefs to help us with  the task. They’ve highlighted 101 eateries, from smoky Basque bars to  bustling Asian markets. Bon appétit!
COI

San [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>En Été / San Francisco. Daniel Patterson, “ Coï “ à fleur de peau</title>
		<link>http://coirestaurant.com/en-ete-san-francisco-daniel-patterson-%e2%80%9c-coi-%e2%80%9c-a-fleur-de-peau-2/</link>
		<comments>http://coirestaurant.com/en-ete-san-francisco-daniel-patterson-%e2%80%9c-coi-%e2%80%9c-a-fleur-de-peau-2/#comments</comments>
		<pubDate>Tue, 31 Jul 2012 04:38:21 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2659</guid>
		<description><![CDATA[
Voilà pour les préliminaires. Car le garçon, sans doute le meilleur  cuisinier de San Francisco et probablement de tous les Etats-Unis, n&#8217;est  pas du genre à se laisser apprivoiser. Dan n&#8217;est jamais là où on  l&#8217;attend. Loin de l&#8217;oligarchie de la bouffe et des foodsters surfant sur  les dernières modes. Un [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Memorable scenes and photos from Sunday’s charity dinner, featuring all the Bay Area four-star chefs</title>
		<link>http://coirestaurant.com/memorable-scenes-and-photos-from-sunday%e2%80%99s-charity-dinner-featuring-all-the-bay-area-four-star-chefs-2/</link>
		<comments>http://coirestaurant.com/memorable-scenes-and-photos-from-sunday%e2%80%99s-charity-dinner-featuring-all-the-bay-area-four-star-chefs-2/#comments</comments>
		<pubDate>Mon, 30 Jul 2012 04:26:02 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2645</guid>
		<description><![CDATA[
There was a moment early on in last night’s four-star dinner when  David Kinch and Daniel Patterson were carefully putting the final  touches on Kinch’s dish — the third of nine courses, an abalone number  (pictured and described below) — when at least a dozen young chefs  unknowingly formed a semi-circle [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Daniel Patterson hires new wine director, service director and Coi chef de cuisine</title>
		<link>http://coirestaurant.com/daniel-patterson-hires-new-wine-director-service-director-and-coi-chef-de-cuisine-2/</link>
		<comments>http://coirestaurant.com/daniel-patterson-hires-new-wine-director-service-director-and-coi-chef-de-cuisine-2/#comments</comments>
		<pubDate>Tue, 17 Jul 2012 04:21:21 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2637</guid>
		<description><![CDATA[
The Daniel Patterson Group has some new faces.
With former Coi chef de cuisine Evan Rich opening Rich Table this month (along with his wife Sarah), Daniel Patterson quietly filled the void a few weeks ago by hiring Andrew Miller as Coi’s new chef de cuisine. Miller has the French Laundry and Patina  on his [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gimme Some Tofu Skin</title>
		<link>http://coirestaurant.com/gimme-some-tofu-skin-2/</link>
		<comments>http://coirestaurant.com/gimme-some-tofu-skin-2/#comments</comments>
		<pubDate>Fri, 01 Jun 2012 04:15:35 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2625</guid>
		<description><![CDATA[
WHEN I MOVED to Greenwich Village nearly a decade ago, I   researched my takeout options. After a few test-runs, I determined that  my go-to  for Japanese would be Miyagi. It was not the sushi that sold  me. It was a dish  called Yuba Ae. I had no idea what [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Coi pastry chef Matt Tinder discusses his new dessert tasting menu</title>
		<link>http://coirestaurant.com/coi-pastry-chef-matt-tinder-discusses-his-new-dessert-tasting-menu-2/</link>
		<comments>http://coirestaurant.com/coi-pastry-chef-matt-tinder-discusses-his-new-dessert-tasting-menu-2/#comments</comments>
		<pubDate>Thu, 24 May 2012 21:21:30 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2511</guid>
		<description><![CDATA[
Among the many juicy items in this week’s print column of Inside Scoop are two new development at Coi, Daniel Patterson‘s four-star restaurant on Broadway. In addition to the standard tasting menu ($165), Patterson is also offering a fully vegetarian version, 12-14 courses for $145.
Also, starting next week, Coi is also rolling out a dessert [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>San Francisco: Culinary Capital</title>
		<link>http://coirestaurant.com/san-francisco-culinary-capital-2/</link>
		<comments>http://coirestaurant.com/san-francisco-culinary-capital-2/#comments</comments>
		<pubDate>Thu, 24 May 2012 21:17:20 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2509</guid>
		<description><![CDATA[
In 2009, celebrity chef and Momofuku emperor David Chang lobbed a now legendary critique at the Bay Area food scene: &#8220;Every restaurant in San Francisco is just serving figs on a plate,&#8221; he complained. Just two years after the much-cited incident, Chang hailed chef Corey Lee&#8217;s South of Market–district restaurant Benu the best in the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lucky Peach Guide to International Eating</title>
		<link>http://coirestaurant.com/lucky-peach-guide-to-international-eating/</link>
		<comments>http://coirestaurant.com/lucky-peach-guide-to-international-eating/#comments</comments>
		<pubDate>Tue, 10 Apr 2012 22:36:19 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2415</guid>
		<description><![CDATA[Chef Daniel Patterson&#8217;s impossibly well-curated restaurant is an outpost  of groundbreaking food in an otherwise pretty one-note Little Italy.  It&#8217;s also the collision point of two schools that many people would have  you think are unresolvable: California cuisine&#8217;s deep reverence for  seasonality and a well-educated, highly refined approach to cooking. The [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Wild Times</title>
		<link>http://coirestaurant.com/wild-times/</link>
		<comments>http://coirestaurant.com/wild-times/#comments</comments>
		<pubDate>Sun, 01 Apr 2012 22:28:51 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2411</guid>
		<description><![CDATA[François Couplan must have wondered if he’d fallen through the rabbit  hole. For decades, the French ethno-botanist has been quietly supplying  a handful of exceptional chefs—Marc Veyrat and Jean-Georges  Vongerichten among them—with the nettles, purslane, and other wild  plants they served in their restaurants. But as he stepped onto the  [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wilderness On A Plate: A California Chef On His Foraged Feasts</title>
		<link>http://coirestaurant.com/wilderness-on-a-plate-a-california-chef-on-his-foraged-feasts/</link>
		<comments>http://coirestaurant.com/wilderness-on-a-plate-a-california-chef-on-his-foraged-feasts/#comments</comments>
		<pubDate>Sun, 12 Feb 2012 03:24:29 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2346</guid>
		<description><![CDATA[
We at The Salt did our fair share of foraging last year: Allison Aubrey gathered pawpaws in Maryland, and Nancy Shute scavenged nutritious greens in the abandoned lots right near our office.
As  the trend attracts more enthusiasts, home cooks are learning local  botany, and high-end chefs are turning this most traditional method of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>The Creative Life of Chefs René Redzepi and Daniel Patterson</title>
		<link>http://coirestaurant.com/the-creative-life-of-chefs-rene-redzepi-and-daniel-patterson/</link>
		<comments>http://coirestaurant.com/the-creative-life-of-chefs-rene-redzepi-and-daniel-patterson/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 03:27:35 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2348</guid>
		<description><![CDATA[




Two of the world’s best chefs—Noma’s René Redzepi and Coi’s Daniel   Patterson—improvise in a home kitchen as they explore the way   inspiration turns raw ingredients into a finished dish.
Chefs René Redzepi and Daniel Patterson were prowling the fields of  County Line Harvest, a Bay Area farm in the Marin County [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>2011 Fine Dining Hall of Fame</title>
		<link>http://coirestaurant.com/2011-fine-dining-hall-of-fame/</link>
		<comments>http://coirestaurant.com/2011-fine-dining-hall-of-fame/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 22:35:54 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2247</guid>
		<description><![CDATA[In a relatively short five-year span, Daniel Patterson&#8217;s intentionally low-key Coi, with its &#8220;flavors of place&#8221;, has sparked plenty of culinary excitement.
Open since 2006 in San Francisco&#8217;s North Beach neighborhood, Coi&#8211;the name means &#8220;tranquil&#8221; in old French&#8211;already has garnered four stars from San Francisco Chronicle critic Michael Bauer and two stars from the Michelin Guide [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>2012 Michelin Guide</title>
		<link>http://coirestaurant.com/2012-michelin-guide/</link>
		<comments>http://coirestaurant.com/2012-michelin-guide/#comments</comments>
		<pubDate>Wed, 02 Nov 2011 00:53:32 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2117</guid>
		<description><![CDATA[There is a sense of fun and a hint of naughty in this neighborhood; but  inside, Coi&#8217;s style is minimal, organic, and elegant. From beneath rice  paper panels diffusing soft light throughout the intimate room, earthy  grey and brown tones flow from small tables to banquettes seating a  casually cool clientele. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>SF Magazine, 4 Stars</title>
		<link>http://coirestaurant.com/sf-magazine-4-stars/</link>
		<comments>http://coirestaurant.com/sf-magazine-4-stars/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 01:52:26 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2109</guid>
		<description><![CDATA[Of a beautiful coin of beef, caked lightly in lichen, a server says, “It  has ancient flavors common to our distant ancestors.” Our Paleolithic  forebears feasted well, it seems, but not as well as diners do today at  Coi, where Daniel Patterson’s strict focus on his 11-course prix fixe  menu (he’s [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The Gatherers&#8217; Gathering</title>
		<link>http://coirestaurant.com/the-gatherers-gathering/</link>
		<comments>http://coirestaurant.com/the-gatherers-gathering/#comments</comments>
		<pubDate>Sat, 01 Oct 2011 21:53:42 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2144</guid>
		<description><![CDATA[In global gastronomy, Rene Redzepi (Noma), Massimo Botura (Osteria  Francescana), Alex Atala (D.O.M.), Inaki Aiziparte (Le Chateaubriand)  have at least two things in common: Their restaurants all the top 10 of  2011&#8217;s San Pellegrino World&#8217;s 50 Best Restaurants. They&#8217;re also part of  an elite band of roving chefs.
Formed in 2009, Cook [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Real Food Experiences: The Cradle</title>
		<link>http://coirestaurant.com/real-food-experiences-the-cradle/</link>
		<comments>http://coirestaurant.com/real-food-experiences-the-cradle/#comments</comments>
		<pubDate>Sat, 01 Oct 2011 21:52:15 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2141</guid>
		<description><![CDATA[Organics, locavorism, the foraging renaissance. You name it most  culinary trends are in the U.S. are hatched-or at the very least,  promulgated-in or around San Francisco. Calling it a &#8220;happy bubbling  cauldron of fantasticalness,&#8221; chef and food personality Andrew Zimmern  credits the mild climate, lush soil, and free-thinking populace. &#8220;Great  [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Vegetable virtues</title>
		<link>http://coirestaurant.com/vegetable-virtues/</link>
		<comments>http://coirestaurant.com/vegetable-virtues/#comments</comments>
		<pubDate>Tue, 27 Sep 2011 04:11:53 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2088</guid>
		<description><![CDATA[The first thing that pops up on Daniel Patterson&#8217;s website is a weed.  Well, that&#8217;s probably being unkind.  It is actually hand-foraged coastal grass and it&#8217;s the perfect introduction to a chef who deals exclusively in what he calls &#8220;the flavours of place&#8221;.
Those flavours range from toasted wheat to fig leaves, lichen, buttermilk, and native [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Planting Thoughts: How Chefs Can (Help) Save the World</title>
		<link>http://coirestaurant.com/planting-thoughts-how-chefs-can-help-save-the-world/</link>
		<comments>http://coirestaurant.com/planting-thoughts-how-chefs-can-help-save-the-world/#comments</comments>
		<pubDate>Wed, 21 Sep 2011 23:02:38 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2051</guid>
		<description><![CDATA[Though lacking a grand theme, a common thread ran through Planting  Thoughts, a food symposium held in Copenhagen in late August that  promised serious thinking and discussion about food. Good food, the  diverse crowd of speakers (chefs, food scientists, farmers, biologists,  foragers, and more) argued, takes time and effort from everyone [...]]]></description>
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