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, yuba, an array of fresh seaweeds and mushroom dashi. The earth-toned interior has a Japanese-like serenity. Coi also has a separate 20-seat lounge with a more straightforward menu.