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	<title>COI Restaurant</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>BURRATA RAVIOLI</title>
		<link>http://coirestaurant.com/burrata-ravioli/</link>
		<comments>http://coirestaurant.com/burrata-ravioli/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 22:30:56 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Lounge Menu]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1367</guid>
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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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		<title>CHILLED EGGPLANT SOUP</title>
		<link>http://coirestaurant.com/chilled-eggplant-soup/</link>
		<comments>http://coirestaurant.com/chilled-eggplant-soup/#comments</comments>
		<pubDate>Tue, 10 Aug 2010 21:35:49 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Dinner Menu]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1330</guid>
		<description><![CDATA[]]></description>
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		<title>MILK CHOCOLATE ICE CREAM</title>
		<link>http://coirestaurant.com/its-almost-it/</link>
		<comments>http://coirestaurant.com/its-almost-it/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 00:26:10 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Lounge Menu]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1286</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>0</slash:comments>
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		<title>FOIE GRAS TORCHON</title>
		<link>http://coirestaurant.com/rabbit-terrine/</link>
		<comments>http://coirestaurant.com/rabbit-terrine/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 00:17:16 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Lounge Menu]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1277</guid>
		<description><![CDATA[]]></description>
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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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		<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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		<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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		<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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		<title>Straw Man</title>
		<link>http://coirestaurant.com/straw-man/</link>
		<comments>http://coirestaurant.com/straw-man/#comments</comments>
		<pubDate>Sat, 27 Feb 2010 04:24:35 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1133</guid>
		<description><![CDATA[
It’s difficult to think of a product more symbolic of agrarian life than hay. As someone who has spent a fair amount of time tromping around farms, I’ve seen quite a bit of it—in barns, bundled in fields, used in displays—but I’d never thought of hay as a culinary ingre dient. Until now.
Hay is one [...]]]></description>
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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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		<slash:comments>0</slash:comments>
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		<title>BUTTERMILK PANNA COTTA</title>
		<link>http://coirestaurant.com/goats-milk-ice-cream/</link>
		<comments>http://coirestaurant.com/goats-milk-ice-cream/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 00:26:47 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Lounge Menu]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1100</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>0</slash:comments>
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		<title>TOMATO AND RED FLAME GRAPE GAZPACHO</title>
		<link>http://coirestaurant.com/onion-soup/</link>
		<comments>http://coirestaurant.com/onion-soup/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 00:19:26 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Lounge Menu]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1090</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>0</slash:comments>
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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>
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		<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>
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		<title>Sriracha: Ingredient of the Year</title>
		<link>http://coirestaurant.com/sriracha-ingredient-of-the-year/</link>
		<comments>http://coirestaurant.com/sriracha-ingredient-of-the-year/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 03:24:42 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=1006</guid>
		<description><![CDATA[
Cooks are not complicated creatures. A steady stream of in-depth articles, books, and television shows have attempted to ferret out our secrets, which is a little like using quantum physics to understand a transistor radio. We like food, dive bars, and loud music, basically in that order. And we love sriracha.
Sriracha, an addictively spicy, garlicky [...]]]></description>
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		<title>Essential Oil</title>
		<link>http://coirestaurant.com/essential-oil/</link>
		<comments>http://coirestaurant.com/essential-oil/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 21:01:01 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=976</guid>
		<description><![CDATA[
There are times when Bay Area renditions of traditional European foods make me pine for the old country. Aioli is not made by whipping store-bought mayonnaise and garlic in a blender; properly cooked confit should not shred like carnitas; and watery mashed potatoes topped with melted cheese should never bear the moniker aligot. But sometimes [...]]]></description>
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		<slash:comments>0</slash:comments>
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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>
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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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		<title>Butter&#8217;s Dark Side</title>
		<link>http://coirestaurant.com/butters-dark-side/</link>
		<comments>http://coirestaurant.com/butters-dark-side/#comments</comments>
		<pubDate>Tue, 29 Sep 2009 05:28:34 +0000</pubDate>
		<dc:creator>coi</dc:creator>
				<category><![CDATA[Community]]></category>

		<guid isPermaLink="false">http://coirestaurant.com/?p=896</guid>
		<description><![CDATA[
These are confusing days in the world of food. Michael Pollan recently reported in the New York Times Magazine that Americans have all but abandoned their stoves, while Food &#38; Wine called 2009 “the year of the home cook.” Restaurants are increasingly turning to the kind of rustic fare usually made by someone’s grandmother, while some home [...]]]></description>
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