Chef-owner Daniel Patterson wears his commitment to the environment on his sleeve at Coi, from the grass-cloth wallpaper to the irregularly shaped wood tables. The 4- and 11-course menus highlight local and organic ingredients in multilayered, creative dishes. An amuse-bouche of pink grapefruit mousse with ginger, tarragon, and pepper is presented with essential oil to rub on your wrist, and cod is delicately encrusted in green tea and pistachio. For dessert, the Coke and bourbon float with warm chocolate chip cookies is a heady twist on a soda fountain favorite.