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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>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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		<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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		<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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		<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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		<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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		<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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		<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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		<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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		<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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		<slash:comments>0</slash:comments>
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		<title>Daniel Patterson reflects on Mad Foodcamp in Denmark and making the world more beautiful</title>
		<link>http://coirestaurant.com/2044/</link>
		<comments>http://coirestaurant.com/2044/#comments</comments>
		<pubDate>Thu, 08 Sep 2011 23:00:09 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2044</guid>
		<description><![CDATA[Daniel Patterson was still cleaning the Danish mud  off his shoes from an inclement weekend abroad when he described the  scene at Mad FoodCamp. The chef symposium, organized by Noma’s Rene Redzepi,  took place outside Copenhagen and was attended by many of the world’s  top culinary minds, including Americans like Harold [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Trailblazing Chef: Produce Innovation Award 2011</title>
		<link>http://coirestaurant.com/trailblazing-chef-produce-innovation-award-2011/</link>
		<comments>http://coirestaurant.com/trailblazing-chef-produce-innovation-award-2011/#comments</comments>
		<pubDate>Mon, 05 Sep 2011 07:44:45 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2024</guid>
		<description><![CDATA[Something seismic happened in 2010 when an obscure Copenhagen  restaurant, Noma, replaced El Bulli in Spain as the &#8220;world&#8217;s                                    [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Postcard From The Chef</title>
		<link>http://coirestaurant.com/postcard-from-the-chef/</link>
		<comments>http://coirestaurant.com/postcard-from-the-chef/#comments</comments>
		<pubDate>Fri, 02 Sep 2011 07:18:57 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2016</guid>
		<description><![CDATA[In June, I was invited to San Francisco along with Claude Bosi, chef-patron of Hibsicus in London, to do a couple of charity dinners at Daniel Patterson&#8217;s two restaurants, Coi and Plum.
Daniel is one of the most celebrated chefs in California, who is self-taught and has won loads of accolades, including a James Beard award. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Le nouveau règne végétal</title>
		<link>http://coirestaurant.com/le-nouveau-regne-vegetal/</link>
		<comments>http://coirestaurant.com/le-nouveau-regne-vegetal/#comments</comments>
		<pubDate>Sat, 27 Aug 2011 22:51:01 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2039</guid>
		<description><![CDATA[
Mad?
Oui, «Mad», un mot qui veut dire «fou» en anglais, mais aussi  «nourriture» en danois. Organisé par un homme rempli d&#8217;une belle folie  créative, René Redzepi, chef du célèbre et très avant-gardiste Noma à  Copenhague, la manifestation rassemble toutes sortes de fous de cuisine,  en commençant par les chefs les plus [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Talkin&#8217; Bout An Evolution</title>
		<link>http://coirestaurant.com/talkin-bout-an-evolution/</link>
		<comments>http://coirestaurant.com/talkin-bout-an-evolution/#comments</comments>
		<pubDate>Fri, 15 Jul 2011 07:36:01 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=2021</guid>
		<description><![CDATA[Next month, a series of feasts, meals and exhibitions in Northern  California will commemorate the 40th anniversary of the opening of Chez  Panisse restaurant in Berkeley. Widely considered to have been  responsible for sparking the California Cuisine revolution (freshly  grown, organic produce, cooked simply), this institution is still  providing classic [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Objects of My Affection</title>
		<link>http://coirestaurant.com/1959/</link>
		<comments>http://coirestaurant.com/1959/#comments</comments>
		<pubDate>Thu, 16 Jun 2011 06:43:05 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1959</guid>
		<description><![CDATA[&#8220;She&#8217;s my alter ego.&#8221;
Chef Daniel Patterson, 42, gestured to Lucy, his Great Dane who had  curled her 120 pounds into as tiny a ball as possible beneath the stairs  of his airy Oakland hills home. &#8220;She just wants to disappear.&#8221;
As anyone even vaguely aware of the culinary world knows, Patterson&#8217;s  chances of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Where the Wild Things Are</title>
		<link>http://coirestaurant.com/where-the-wild-things-are/</link>
		<comments>http://coirestaurant.com/where-the-wild-things-are/#comments</comments>
		<pubDate>Tue, 12 Apr 2011 18:52:52 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1795</guid>
		<description><![CDATA[Most food conferences take place on the impersonal stage of a large hall, with hundreds of onlookers removed from the participants. But one fledgling gathering is taking chefs into the wild, literally, to explore the culinary possibilities of places like Lapland, Finland, where one might imagine it would be hard for denizens of the foraging [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Stable-To-Table Dining</title>
		<link>http://coirestaurant.com/stable-to-table-dining/</link>
		<comments>http://coirestaurant.com/stable-to-table-dining/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 21:16:23 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1970</guid>
		<description><![CDATA[Vandaag Chef Phillip Kirschen-Clark doesn’t merely bake his own bread—he smokes  it with hay. And this is only one example of the various ways local  restaurants are deriving a distinctive fragrance from an ingredient that  most of us associate more with the petting zoo than with fine dining.  But cooking with [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>On Coi’s Upcoming Lounge Remodel and Daniel Patterson’s Food Lab</title>
		<link>http://coirestaurant.com/on-cois-upcoming-lounge-remode/</link>
		<comments>http://coirestaurant.com/on-cois-upcoming-lounge-remode/#comments</comments>
		<pubDate>Sat, 12 Mar 2011 01:00:02 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1767</guid>
		<description><![CDATA[This week’s print column of Scoop contains a few new tidbits, most notably some significant developments in the world of Daniel Patterson. The basics are spelled out in the news-paper, but here is the full batch of details.
First and foremost, in the continuing evolution of a four-star, Coi will be abandoning its a la carte [...]]]></description>
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