Coi Reviews

Sommelier who didn't know his wine. Sparkling water with no sparkle. Over the top dishes that just didn't work. They are trying too hard to be different. Weak wine menu. Less then stellar atmosphere. We were exhausted by the end of the meal. We also found that the "salt and citrus" theme didn't work. Also felt that the staff lacked passion. We have dined at other places like the French Laundry, Alinea and Cellar Can Roca . What can I say other then that Coi just doesn't make it.

We booked this meal in November for our February trip, based on its presence on the San Pellegrino list. I will start with this: the service was good, and the food very nice. At first we were put at the front of the restaurant, which is rather bare, with no tablecloths and views out onto the (not nicest) street. We asked to be moved to the interior, more cozy, and more formal space, which better fit the occasion and expense! Service was attentive, although I found it strange that the servers rotated and each course was brought by someone different. The food was tasty, although the flavour combinations did not blow me away by any means. I would say that two or three of the eleven courses really stopped me in my tracks and made me say "wow". It was a helpful touch to be given the menu and wine pairings to take home. I think that for the $700 bill, I expected to be blown away, and I just wasn't. I won't be clamoring to come back here on my next trip.

My fiance and I went to Coi in April as part of a Michelin tour of California. Having dined at more than 15 Michelin starred restaurants across Europe and the US we were expecting a great evening from the 2 starred Coi. Coi is interesting in that is only serves one set tasting menu which I beleive it updates 4 times a year. With only serving a set number of dishes we were somewhat surprised the menu rarely changed. The food borderlined on unedible combining some of the strangest concoctions and oddest tastes ever served. A wheat grass, cracker, and sour cream like dish was disgusting, gooeyduck clam was overpowered by some sort of vinegar, and most other dishes were so unmemorable they've been erased from my mind. This was also the first time I've ever had an 8 course menu and literally left not satisfied. I will admit the service was impeccable and our waiter deserves a great deal of credit for making an unappetizing meal a generally good experience.

I came to COI on a wet, slow Tuesday evening in San Fran together with my son. We left three hours later having shared an exciting food experience together. The tasting menu served us consisted of five entre's, seven main's and five dessert's. Two different types of bread throughout the meal. We drank only sparkling water and finished the evening with respectively coffee and tea. The ingredients used in some servings had been on their way preparation wise for more than eight months before arriving on our plates. The service was superb and very cheerful without being intrusive, we enjoyed very much the two fine people looking after us throughout the evening. The ambiance was special and informal, I felt home and good at COI. The total cost came to USD 424,00 incl. tipping. It was a lovely evening which I will remember for the rest of my life. The food tastes challenged at times our perception of what's eatable - exactly one reason to why we came. The preparation of the food was spotless and the presentation impressive and often inspiring too. The walk home from COI to our hotel at Union Square through the dusty rain through the rather empty streets of San Fran I remember being wonderful - greatly due to an inspiring night out at COI. Thank you.

There wasn't a single thing to dislike at Coi. In fact, I can't think of anything that didn't totally impress me. Everything was fantastic: the room, the service and most of all the food. I think the chef is a total genius. The menu was mind-blowingly original, yet not one flavor was out of place and every single bite was brilliant. I'm not exaggerating when I say that the meal brought tears to my eyes and I've been dreaming about it ever since. We got the full tasting menu with the wine pairing, which was also an amazing success.

After the exploration of this wonderful city we decided to spend the last evening in San Francisco in the Coi Restaurant. It is possible to reserve a table via the internet, so you can make your reservation from all around the world! We ordered the 11 courses menue with the fitting winepairing. Our waiter was very friendly so we had the whole evening a quite fun time with him! As the first course did arrive our taste bulbs where exploding, it was simply delicious! Course after course and wine after wine was a pure delight! We had a wunderful evening and hope to go there once again!

This was one of the best places I have ever been to eat. Great to bring your friends to and have a good time. Good food and I had fun.

Currently number 58 on the list of the world's best restaurants (as rated by S. Pellegrino), Coi offers a truly unique experience. More of an experience than mere food, Coi excels in all areas. The service was the best I have ever received at a restaurant and the food was simply exquisite. Foodwise, the only places that really can compete - that I have personally been to - is Matbaren in Stockholm or Glass Hostaria in Rome. Coi is such a grand and excessive experience that it is best reserved for those special occations - otherwise it is simply too much.

Silly us - we arrived at Coi not realizing it was a degustation, and with only 70 mins free until our next appointment. During that time, we were served eight official courses, and four more 'extra' ones including time for coffee and amazing chocolate ice cream treats. I've eaten at Benu and Michael Mina, Gary Danko , but would rate Coi above them all for service , and only just behind Benu for food innovation. The food was outstanding. The salmon was incredibly smooth , the beef must have gone through a Sous Vide , because the texture was incredible. Exceptional meal, exceptional service.

My husband and I dined at Coi on September 19 and left feeling robbed and disgusted. On entering the restaurant, the first thing we noticed was the oppressive brown decor and the fact that there were only about 10 patrons. It was a bit like dining in a funeral parlor. We had the tasting menu with wine pairings, expecting great things from a Michelin 3 star establishment. The amuse bouches were bland, but the foil gras tart was marginally edible. The salad of two grape tomatoes and a few undercooked white beans was OK, but the wine pairing was beer. Seriously? The sommelier couldn’t find a good wine to pair with a simple salad? Everything that followed was inedible although the kitchen seemed unconcerned that every single dish that came out to our table was sent back uneaten. The squab was still somewhat alive which was quite a feat considering the poor thing was at least a week old. The lamb was gruesome. The several deserts were marginally edible, but by no means enjoyable. My husband, who is quite happy to lay out princely sums for really good food said he felt robbed. His take was that we had stumbled into amateur hour. This was truly the worst meal we have ever had in a Michelin starred restaurant. Fortunately, we dined the next evening at Gary Danko which offered a lively dining room and excellent food.

Felt comfortable despite being solo while at a business meeting. As usual for a tasting menu, the portions were small, but the ingredients and combinations were delicious and the wine pairing was complementary. Attentive service, answered questions on food preparation and selection of paired wine. Small dining room with partial view of the kitchen. Expensive, but that was expected.

My husband and I returned to Coi only after seeing a few months ago that the new chef had earned its 3rd Michelin star--as we had been underwhelmed with the menu when we last dined here 3 years ago when it was only 2*. Since booking, that same chef departed to join an American team competing in a French culinary competition of the world's best. Sigh... We needn't have worried! While the menu wasn't his, it was a super line up of the previous chef (still the owner) and his menu, overseen by the new chef, as well. As it turned out, the menu was MUCH nicer, much more exciting and adventurous than what we remembered from 3 years ago. The food was absolutely outstanding, in a few cases mind blowing, and absolutely worthy of 3*. Truly sublime! The wine pairings also were truly spectacular and really helped to elevate the dishes. The "grand" wine pairing that I chose was definitely a bit nicer and elevated a bit more, but the regular wine pairing that my husband chose for about $300 less was definitely almost as good and the better value by far. Service was as amazing as we remember from our last dinner. It was just quite nice to have that paired with food as outstanding. I don't know what the future holds for Coi, but this experience has definitely made us want more. We look forward to seeing what the new chef has in store with the new menu that debuts in January!

I don't give many five star reviews, but this is clearly one of the very best restaurants in SF and one of the best presentations of food I've experienced anywhere in the world 10 courses in all and except for a little foie gras chartreuse, all seafood (not dessert). each dish was literally more amazing than the proceeding one. some were works of art. the radish tartelette was about the size of a quarter with dozens of slides of radishes arranged to look like flower petals. I can't even imagine how it was created. like miniature painted food. every dish had us oohing and aahing. it's a tasting menu and the servings seem tiny, but so much flavor in every bite. by the end, it was definitely enough food. I think all four of us liked the Dungeness crab plate the most. I'll upload pictures because I can't do justice to the platings with words. the service was perfect. the whole staff was friendly and were able to describe the dishes and answer questions. it's so nice to see staff who are clearly happy in their job and love to talk about it. so refreshing, especially when staff at other 2- and 3-star Michelin restaurants put on haughty airs and do not treat the customers with respect. the space is beautiful. elegant, clean and understated. very few tables, maybe 15(?) in the main dining room. there's a window where you can peek into the kitchen and see the magic being created. wine is exorbitantly priced. I think they might do this because they don't want people drinking too much so they can concentrate on the food. for example, a half bottle of Billecart-Salmon rose, which retails for about $37 is $125. I'm not even sure if they have a liquor license, maybe just wine. corkage is $40 for the first bottle and $80 (!) for the second. wine pairing adds $180 to the price per person, but to be honest, I think I would pay for that next time. the wines in the pairing were all excellent and trying to find one or two bottles that would pair well with the meal would be difficult (well, except champagne, which would have gone well with every course last night). they also offer a tea pairing for $70 which one person in our party had and it was a very interesting way to taste different teas during the meal. all the teas were from a shop in SF and sourced from Taiwan and China. it's almost too much tea for one person, but I would bet they'd split it, especially if you were buying wine too :) overall, a wonderful experience. very expensive, but worth every penny

At the last minute I had to cancel my reservation. We called the restaurant and they were very gratotious. I hate to do that to restaurants but we had a family emergency. I hope I can visit them soon.

No words to describe the experience of COI. All the plates were simply amazing - i have never been a super fan of novelle cuisine, but this is the first time i eat it and i don't leave the restaurant being hungry. Service is wonderful, too. i guess it comes with the price, but it's not always that way. thank you guys for making my dinner so special!

The experience at coi is certainly a mixed bag. The design is beautiful and very cosy, one feels right at home when entering the restaurant, however the atmosphere doesn't make up for the at times inept service. Our waiter forgot requests more then once and was quite slow overall. The food, especially the some vegetarian parts of the menu were exceptional and made up for the sometimes very uninspired meat dishes. All in all I believe that the 600 dollar for two could have been spend more spectacularly culinary wise.

This is not an every day place to eat - the tasting menu is $160 and the flight of wines cost $105 - but for that we received 11 courses. Each course comprised about 3 mouthfuls, except for the lamb which was a whole chop. The waiters were efficient, friendly and knowledgeable and described each dish fully and perhaps a little too much. The accompanying wines were well chosen, unusual and did indeed compliment each dish. So why wasn't it perfect? There are two dining areas, a lobby area with five or six tables, and the main dining room. When asked if we had a preference when we reconfirmed the table 48 hours beforehand, I said I didn't mind. I wish I had said the dining room - the lobby area was rather quiet and I felt like I was missing out! Also for me, the chairs were slightly too low. Small complaints after a lovely meal.

Great food, with a unique take on Californian ingredients. The chef came out and talked to which was a nice touch.. Service was perfect. Will be back.

We have followed Erik from Nashville, where he opened Catbird Seat, to a visiting chef stint in Chicago at Next, and now to Coi. Wow! Every course was delicious and unique. The bread with the butter/epoisses cheese spread had even the carb averse of us inhaling each new round! Of course, we had the "wine" pairings and the majority were spot on, but none of us were too impressed with the attempt at pairing a beer with the asparagus course. We understand the difficulty of pairing asparagus, but let's stick to S. blanc or similar. Service was what took this meal over the top to 3 star, from the perfectly timed and rapid clearing of plates, to friendly bantering, to different shapes of wine glasses for each one, so we could keep them straight. The bill was eye and wallet popping, but we're from "flyover" country, so I guess it's accepted on the Left Coast. But really, do you have to charge extra for coffee?

I was absolutely floor with my first experience of dining at this level. The atmosphere is very nice. They have ample staff who are friendly but very professional. The design of the restaurant is simple and 'cool'. I dined as part of a group of 4. The seating was quite comfortable and well spaced. We were able to socialize easily without imposition on or from other parties. The 10 course tasting menu was very very creative. Popped quinoa salad was my favourite. I highly recommend the wine pairing. The sommelier engaged our table and provided great tasting notes. Since this restaurant, I've dined at 6 of the S. Pellegrino's Top100 restaurants. This place is worthy of Michelin 3 star. You will not be disappointed.

On a last minute whim, I flew to San Francisco for a weekend with my wife(sans kids) to celebrate my 40th birthday. We managed to get into Coi for that night. I didn't know what to expect but was blown away. I like to try everything and the 14 or 15 courses we had were all amazing. The server was great and explained the dishes to us as many were works of art. I did the wine pairing with the meal and it was an interesting and perfect compliment to the whole experience. We left in awe and with a new appreciation for what food could be. I have eaten at many great restaurants all over North America and Europe and I'd come back to San Fran just to visit Coi again.

A Great Second Visit We’ve been traveling to San Francisco at least once per month, for the last 15 years, but that is winding down, as my wife’s corporate offices have moved to Chicago. This was likely to be one of our last visits, to the great city, with its great dining options. Over those years, we have managed to dine at every Michelin 3-star restaurant in the State of California, all 2-star restaurants, as well as most, with 1-star, in San Francisco - though a few have gone up, or down, since we last dined at them. It had been right at three years, since we had dined at Coi, at 373 Broadway, in the North Beach Neighborhood, adjacent to the Financial District. It was very good, but several little things kept it from being excellent. However, it had been good enough to be included in our “swan song,” and as there had been some changes in the kitchen, I was interested to dine there again, and was glad to get reservations. In August, we had an early reservation, and arrived to be seated promptly. We were in what I would typify as their main dining room, and perhaps 3 tables from where we had previously been seated, three years earlier. I looked around, trying to determine what might have changed, but really nothing stood out to me. It appeared to be about the same Coi, as before. The lighting was subdued, but each table did have task lighting above it, to illuminate the food nicely - something, which I always appreciate. We had our server at hand, to explain everything, and he also reiterated my wife’s bi-valve allergy. We were ready to start. Our Seasonal Tasting Menu w/ 2 different Wine Pairings began: Amuse Bouche Tomato - olive oil sorbet, basil, tomato ice, warm cherry tomatoes in strawberry juice w/ Billecart-Salmon Reserve Brut Champagne NV - this was a great first course, and the acid in the tomatoes paired nicely with the Billecart-Salmon and the Laherte Frères Les Beaudiers Rosé de Saignée (Vieilles de Pinot Meunier) Extra-Brut Champagne NV. This dish was lovely, and both Champagnes went very well with it. Cucumber and Melon w/ lime, chile and nasturtium paired with Weingut Robert Weil Kiedrich Grafenber Riesling Trocken Grosses Gewachs, Rheingau ‘16 and Rudi Pichler Achleithen Riesling Smaragd, Wachau - though not a big cucumber fan, this dish was very tasty, and the Rieslings did a great job at pairing - as did the two Champagnes. Fluke Cured in Konbu w/ squash, condiments, herbs and flowers - wonderful fish, and all of the wines, so far, were doing a nice job! Besides the tastes, the presentation/plating was outstanding. Chilled Eggplant Soup w/ sweet and hot peppers, pole beans and flowering cilantro, paired with Site Stolpman Vineyards Santa Barbara Roussanne ‘12, and Jean-Marc Brocard Les Clos 1er Cru Chablis ‘15 - again, eggplant is not a favorite of mine (my wife, however, loves it), but this soup was very good, and both wines complimented it very well. The pouring of the broth around the ingredients, was well-done. Popcorn Grits - we know grits, but this was a first for both of us - nice Tofu & Seaweed w/ grilled tofu, butter lettuce, seaweed salsa verde, yuba-sea lettuce ravioli and brown butter, along with Pierre-Yves Colin-Morey Les Champs Gains Chassagne Montrachet 1er Cru ‘15 (one of our favorite white Burgundy producers), and Ceritas, Peter Martin Ray Vineyard Santa Cruz Mountains Chardonnay ‘16 - wow, what a dish, and what wines. Both Chards were excellent accompaniments to the tofu. New Potato & Celtuce w/ comte, tarragon and black truffle - bring on the Pinot Noirs! Grilled Branzino (maybe my wife’s favorite fish?) w/ endive and beet-red wine sauce, with the Hirsch West Ridge Sonoma Coast Pinot Noir ‘15 (I was introduced to this wine by another San Francisco Sommelier many years ago, and love it), and Domaine Michel Gros Cos des Reas Vosne-Romanée Monopole 1er Cru ‘16 - just a wonderful fish dish, and both Pinot Noirs went very well with it. I am glad that I am not the only person, who usually reaches for a Pinot Noir, with the Fish Course. Lamb w/ chard and garum - a very good dish, and those Pinot Noirs were still working well. Yuzu w/ lemon and poppyseed , paired with a Château Rayne-Vigneau 1er Cru Sauternes ‘88, and Andrea Mullineux Straw White Chenin Blanc, Swartland SA ‘17 - everything goes better with a 1er Cru Sauternes, and especially this Yuzu. The Chenin Blanc was not bad either. Blackberry w/ fromage blanc, matcha and lemon balm - delightful! Mignardises - went well with both the Chenin Blanc and the Sauternes The service was excellent, without the little hiccups from our first visit. The pacing was perfect, and maintained an excellent flow, for the entire meal - no pauses, nothing rushed. Each plating was attractive, and each plate/dish/bowl unique. I was glad for the lighting at our table. The wine service was great, and the Sommelier took time to talk about each pairing. The stemware was very good, and varietally specific to the wines. Though the restaurant filled, during our 2.5 hr meal, the noise level was only up to moderate - an issues that I had three years before, as I found Coi to be quite loud, but it was obviously the diners that night. I am so glad that we did return to Coi. My wife had hesitated, but I talked her into it, and she was pleased, that I won out.

Coi is a two star Michelin restaurant that deserves the accolades. There is only an eleven course tasting menu, but substitutions are available if the restaurant is notified in advance. The courses are small but contain exceptional and sometimes very rare ingredients and the presentations are delightful. Interesting wine pairings are available. The service is also exceptional, friendly but not snooty. There are four or five servers (all very well-dressed) and one is always standing at the end of the room ready to remedy any situation that might need it. The ambiance is subdued and refined. Street parking might be difficult and the restaurant is hard to spot after dark. I advise taking a cab.

All eleven courses on the set menu were excellent! This is a great dining experience. We went with the wine pairing and were delighted we did. The entire meal was well spaced out and the wait staff were friendly and knowledgeable. Highly recommend for a special occasion but all focus will be on the food.

This has got to be one of San Francisco's best restaurants. Every oysters was amazing . They literally melted in my mouth and the presentation of the dishes was just nice. The Sake really hits the spot and complimented the oysters real well. I would HIGHLY reccomend this place to ANYONE visiting the city OR that lives in teh city. I am blessed to say I have lived here my whole life.

The solicitous—but not over-the-top--service begins at the front door of the quiet, elegant venue and carries throughout the long feast of delicious, gorgeously presented food. While each of the many small courses is explained as they arrive at the table, the menu is presented at the end of the meal, once the meal has been appreciated. Our 2 good friends and we enjoyed approx. 12 small courses of fish, seafood, with some beef and lamb toward the end, followed by sweets. Recommended for special occasions where a 3-hour dinner fits your schedule.

We really loved the interesting menu, and the quality of each course was superb. The staff were knowledgable and friendly, taking time to discuss the food and wine however we didn't feel that they were neglecting their duties to other guests. We've eaten at Noma and other top restaurants globally. We loved Coi's innovation, use of local produce, dedication to quality and attention to detail in both food and its service. COI deserves to be in the top 50 restaurants in the world.

Be willing to try new ingredients and combinations, and you will be delighted. The many small courses were unique. Service was excellent and friendly. Very nice atmosphere.

Coi was an eclectic dining experience. It is a set menu beginning with brown rice crisps with guacamole and an extra treat of frozen plum shavings. Next came cucumber, ice plant, young radish, followed by roasted beets brown butter, blackberry, arugula we then had chilled egg plant soup pole and shelling beans, okra, cilantro, then a bowl of a half dozen peeled warm cherry tomatoes. The highlight for me was roasted squid juices, basil, seaweed crisps on a small (maybe 2-3 ounces) trout leek, potato, and mustard. For the next course they did make a delicious vegetarian exception but my wife still had the beef stuffed squash blossom, oxtail jus, padron, thyme, for dessert whipped coconut ice cream with olive oil, hogan melon, field rhubarb, then the servers brought a small piece of cake with gooseberry sauce shiso, mascarpone, and beeswax. The server brought glazed field strawberries & later frozen genache treats. Each course was a unique taste experience. There is no real other way to put it, the tastes were things that one would never imagine tasting so good but they did (olive oil & ice cream for dessert for instance). Each course is rather small yet at the end of the evening we were completely satisfied. The service was good, the servers were young attractive hip and attentive. It is a smaller venue and the décor was simple, contemporary and comfortable. The food was skillfully and carefully crafted and of unique quality. My wife enjoyed the mainly white wine pairings though she did not care for the sake or the pinot noir from Burgundy. They were uncommon dishes yet very nice. However I would say a lofty Two Star Michelin rating might be over reaching a bit. Not that the food wasn’t spectacular it was but small attention to detail items one would expect from a top tiered restaurant were missing. For instance the exterior windows were absolutely filthy. Moreover & I hesitated mentioning this because an accident can always happen but their was a thick black hair in my soup. I didn’t make a big deal out of it and It was taken & I was promptly given another but for $500 for a dinner for two (& I didn’t indulge in the wine pairing) and a Michelin Two Star restaurant perhaps I expected more. Having dined at Gary Danko (to date our best San Francisco dining experience) I was somewhat surprised Coi was rated higher on the Michelin standard

Thought this was pretty amazing dining experience. From the incredibly understated ambiance, to the nearly flawless service, to the multi-course tasting menu (no choice here), to the surprise in the bathroom, there is a clear message that the chef is truly an artist and creative genius. If you have the bucks it's worth the money but is pricey. It's not my fave (Cyrus rocks) but I'm feeling fortunate to have been there.

We went out for a couple's night to the City. Having eaten at Dinner at Heston's and Muguritz we were looking forward to eating to Coi. Unfortunately the food was not even close to matching any of the previous Michelin star restaurants mentioned and the only saving grace was the service which was very good. Starting with a very pretentious wine list to really average tasting food we were terribly disappointed with the food. The food was also way over priced for what they were serving. I wold recommend this place for people who don't know or care much about what they are eating and have $1000 burning a hole in their pocket.

I was lucky enough to book at Coi on my trip to San Fran earlier this year. ( I have only recently thought about sharing my experiences on trip advisor ). It's safe to say that the Michelin stars never let me down. The service was impeccably choreographed, some would say hoity toity, however I found it to be friendly and pleasant. 11-course tasting menu ($155) : our favorite was the Popcorn Grits. The waiter described the process in making the grits in great detail (popped corn that's mashed and the residue that is strained seven times over to reach grits consistency). I enjoyed the complexity of each of the artfully designed dishes but was left hungry after the meal :( Next time I am in San Fran, I will look forward to visiting again

This is a small plate 9 course eating adventure. We're no stranger to this type of dining. We have had more satisfying experiences. What we have never had was to be surprised with an extraordinary bill the likes of which is reserved for the super rich. I'm not even going to tell you what it cost us because it's embarrassing. What I will tell you is the plating was fantastic while the flavor were a bit lacking. The wait staff walked like they were on a fashion show runway- entertaining. And the drive to get there took you into a part of the city that had you wondering if your gps was playing games. Bottom line-it was good but not great and certainly not worth the cost.

Considering that we are in SF, this place is overrated! For a 9-course menu with wine pairing for 2 that costs $858, we are expecting a little more. Compare Coi to other notable restaurants like Benu, Gary Danko, Boulevard, Kokkari, and Michael Minna in our great city, I would skip it. Some courses in the menu is interesting but the protein dish is disappointing. They feature beef as their protein dish and offer to substitute with other protein. However, they replace it with a grilled chicken breast. Grilled chicken just seems lazy for this restaurant. What is the most irritating part is the table has legs that makes it impossible not to hit your knee against it for the person who sits close for the wall. The rest of the furniture is too worn out. For fine dining, the ambiance is not up to par. The bathroom is unisex so ladies be prepare for surprise. We would not recommend.

This is the kind of place Foodies love! If you like Quince and French Laundry put Coi on your list. The menu courses and set although they were happy to alter my meal to vegetarian and dairy free. The service was very good, but note: gratuity is included in the bill regardless of party size. The menu changes I believe daily to expect to be surprised. Loved it!

Actually happy for the "bad" reviews of Coi, because they brought my expectations back down to earth. What a pleasure to have these lowered expectations blown away by the FANTASTIC service and food experience last night at Coi. Sorry, but I can't think of a thing that the messed up. And while all of the courses were super, at least 3 were taste experiences I didn't think we're possible. Well worth the money, well worth the time. Don't miss out on this taste experience while you have the opportunity. @tmgardiner for course pics and details

Five years ago, we visited Coi from NYC, taking a chance on one of SF’s notable restaurants. This was before the Michellin stars. And we were blown away. Molecular gastronomy touches that were so innovative. In the interim years, we've had the pleasure of dining at some of the best restaurants in the world. But, in the back of our minds, we constantly used Coi as the measuring stick. "Better than Coi?" was a common refrain. So you can imagine how excited we were to revisit Coi. We've been waiting for this night for a long time. And it was the chef’s final weeks, his greatest hits... From the moment we arrived, we walked in without a greeting. Strange. It wasn't until we were halfway through the front room that we met the host. That would be a theme throughout the night. Patrons walking in, feeling a bit lost. We were immediately seated in the front room, not realizing that the inside room where we ate last time had open tables (a couple who arrived after, was moved inside). Or that it even mattered. It did..as the front door sometimes remained open, chilling the front room patrons. At one point, a fellow diner got up and closed the door, like one would at a corner bodega. Now the food. Three charming amuse bouches, each fun. The egg with caviar was subtle and brillant. Ok. So far so good... Then...an inverted tart that had unusual tastes, but not tasty. Then a decent crab soup. Grits made of popcorn, I guess that's good...but it was a lot fancy tricks with no real resulting flavor beauty...Everything was trying really hard to be interesting and in that, everything missed connecting. Just too sophisticated for it’s own good. Everything felt like an effort that left us meh. By the time we got to the chocolate desert, we ate it solely because we paid so much. As my parents would say, "If you paid for it, you finish it." Oddly, the service was very slow. between our sixth and seventh courses, we waited 20 minutes...the night took us 3.5 hours! Our last savory course, lamb, just sat there eaten, just bones and sadness. Now, we're all about pacing, but spending more time doesn't equate to a better experience. Even when we asked for the bill, we had to ask twice after waiting another 20 minutes... Note that 20% gratuity is included, something restaurants of this caliber often do. No surprise. What was surprising was the fee wasn't initially explained or could even be recognized had we not asked for our itemized bill. Look, I get that fine dining critiques can seem petty. "they didn't pick up my plate in time." Or "the food was not mind-blowing." But when you spend enough to take trip across the country, you expect sublime. A two Michellin stars performance. Rarified air. Maybe we're New Yorkers who are asking too much. That when you charge this much, greatness should be delivered every night. Or maybe Coi, like so many establishments, is just one of those restaurants that was brilliant once. Had its time. A shining star that has over time, been surpassed, never to be again.

If you're ever in San Francisco and have a few hours to eat, make a reservation at Coi. I ate there last week, just before Hurricane Sandy. It was as good as my other best dining experience some four years ago. That was also at Coi. The chef is Daniel Patterson, who is one of the most creative chefs on the planet. Each course looks like a work of art which I'd rather not disturb! The meal was many courses of small dishes, all delicious and a visual delight. This time around what really blew me away was his Kolrabi, baked in cocoon of tobacco leaf and clay! How did he dream this one up? Not to mention frozen beet slivers assembled into a frozen flower, petal by petal! I could go on, but I think you get the picture.

For a more affordable experience, try the bar seating. You will still get excellent service but to top you will have access to the full menu served at the restaurant plus some bar specials. Really worth the wait, the trouble of making a reservation, and the price.

Very Interesting setting, excellent service with excellent & pricey wine list..... We were glad to bring out own wine... Menus are creative as the team seem to enjoy exploring variety of international ingredients. However, It seems to me the culinary team try too hard to use exotic ingredients. Perhaps a difference in philosophy? the team seem to forgotten or not realize that a culinary artist need to master the character of fresh seasonal food, prepare and presented properly so it reaches its fullest potential. As a caviar lover, I really did not like the caviar with Yuzu at COI . The caviar by itself nutty n creamy with a lingering sweetness at its finish. Yuzu is a seasonal Japanese citrus , very fragrant and acidic. This two ingredients do not compliment each other . Like a bad marriage, it brings out the worst in both. The nutty caviar turn fishy after one experience the refreshing fragrant of the Yuzu, The creaminess of the caviar was wipe out with the strong acidity of the yuzu. ..... very disappointing for a big caviar lover . There were several items on the menu that suffer as well...... I think the culinary team are too eager to please other to stay at the forefront of culinary innovation... , instead , perhaps it time to relax and enjoy the ingredient from basic ..... after all,dedication to excellence is admirable but without the internal balance and harmony.... the result may e disappointing.

Coi is an extraordinary once in a lifetime experience. Or for those that are especially fortunate, one can enjoy it over and over again. I do like that a few days prior to one's reservation, Coi will call to make certain that you're not allergic to anything and allows you to avoid dishes that are not your favorites. We visit SF once or twice a year and our visit isn't complete without dining at Coi.

This experience is one to write a novel about. From entering the restaurant to service team going above and beyond to each plate perfectly timed place placement to the crescendo of dessert. It was like watching a master conductor in a symphony paying ode to culinary masterpiece. This is pre-planned tasting menu and changes frequently. They take note of any dietary restrictions or taste concerns. My advice is to just let the chef work his magic and enjoy the perfectly paired wine accompanied by the sommelier. Each dish has a story of the craftsmanship and thought behind it. We we're luck enough to enjoy Chef Patterson's signature abalone. I think if I ever had to request a last meal, his abalone is on the list. If you are a foodie , place this at the top of your lists of must visit restaurants. Thank you COI for an amazing night and memory!

This restaurant has a strong ingredient focused menu, with an emphasis on good produce and highlighting it at its peak flavour. The dishes were visually pleasing with bold flavors. Daniel Patterson was still here at this point, so can't say how it's performing since his departure.

This place is amazing. Just be ready to spend a little $$$$. It is a set menu, and we received a 10 course meal with wine pairing for 6 of the courses. It is expensive, but worth it for the experience.

We ate at Coi several years ago and had a spectacular meal. I think this past visit was even more wonderful. The food was fabulous, the wine pairing was excellent, and the service was impeccable. We will be back the next time we are in San Francisco!

The food was very good and if you dont eat alot of meat this is your place since they cater to vegetarians and even the standard menu only has meat in 3 of 12 dishes. For the price its not on the same level as comparables the Daniel, Per Se, or the French Laundry but its still worth a visit

I was prompted to dine at Coi after chef Daniel. Patterson was a guest at Melbourne Wine and Food festival in 2013. I read about Daniel and liked his philosophy of food form paddock to table and wanted to try his cooking in his home town. We dined on a cold and wet winters evening, and as soon as we entered the restaurant felt enveloped in understated style. With its wood panelling and minimalistic decor with beautiful artisan pottery., and zen restrooms., We opted for 5 wines to accompany the set course menu. Food delivery and presentation was floorless. The dishes are presented on original pottery which highlight the dishes, and the wine matches were perfect... We were highly impressed by the wait staff,who rotated like a Swiss timepiece. The standouts were the dungeness crab and beef tendon soup,and steamed black trumpet sun -choke dumpling.. Coi is a fabulous and memorable experience.

The eight course tasting menu with wine pairing was excellent. Service was impeccable and every server was well versed in the details of each course. We "collect" Michelin star restaurants and this rates very high among our favorites. Very creative flavors, textures and visual presentations.

The food here was very good as expected from a Micheline 2 starred restaurant. That being said, I have had equivalent meals at half the price. The wine pairing was however excellent and would definitely recommend if back.

The location is great, and the staff were friendly on arrival. Our table was just in from the entrance, and we felt left out, like we had the cheap seats - and all the good ones were in the main area. There were all couples in our area, and perhaps it would have been more lively if they sat bigger groups here. The food was fine, there were some courses that we enjoyed more than others and none that we disliked. But each course wasn't magic, and it wasn't that we were being taken on a journey. It felt very much like a set piece and we were going through the motions. It was nice that Chef Patterson actually served a couple of the courses himself, although we only realised this later, which was a pity. It would have made a big difference if he had introduced himself to us. In the end the meal ended abruptly and the bill arrived. No offer of tea or coffee, which we would have liked. The matching wines were solid but not outstanding. The service was lacklustre and not particularly engaging. That unfortunately was the general tone of the evening, and it was topped off when we noticed that others received a dish that we didn't. This was confirmed by our printed menu, and when we questioned it - we were told that we had been given the wrong menu. I suspect that they forgot to serve us a course, which if they had apologised for, we wouldn't have minded. However we left the restaurant with a dissatisfied feeling and we won't be back.

I dined at Coi last night with my family, there were 6 of us. We were served in a quiet and lovely wood paneled room. The food was innovative, beautifully presented and served flawlessly. The wine pairings were the highlight of the meal, perfectly matched to our food. Expensive, yes, but worth every dollar spent !!!!

My husband and I dined here last week after reading mixed reviews we though of making our own opinion, this is a very expensive restaurant with very small portions as to which we have become use to, the service was elegant and attentive, the food was of high quality and prepared with great detail, the dining experience is long so consider this your entertainment for the evening, Many dishes included the bounty of seafood from the west coast, paired with unique flavor profiles, many of which we hadn't experienced before, the wine pairing worked well with every dish, I have decided Riesling is now my drink of choice The only worry I have is the high prices may prevent many people dining here as the restaurant was not full the night we dined.

I love to fine dine but hate stuffy, snobby places with high priced food that leaves you hungry and makes you reserve 2+ months in advance (read Chez Panisse). COI is NOT that place. We had a delightful birthday celebration here the other evening! I emailed the restaurant in advance knowing of their popularity but my son really wanted to dine there. I received an immediate reply from Justine asking how she could help with our reservations. I requested a certain evening and time and no problem – Justine took care of it for me. Met her BTW at the restaurant and she is delightful. We arrived early and were taking Birthday pictures out front when the Host came out and offered to take pictures for us. He knew who we were and seated us immediately – what a nice warm welcome! Andrew (our waiter) came over immediately, introduced himself, and took drink orders. The room was cozy, the booth back was comfortable with pillows – I felt like I was dining in a good friends home. We had 14 courses – I counted. Each one - Delicious! Unique! Surprising! Fresh! I especially enjoyed the chilled early girl tomato-pepper soup! Oh my gosh! I wanted to lick the bowl but restrained myself ☺ The pace was perfect. Portions left you wanting more - but not full - so you could continue to enjoy what was still to come. Service is attentive but not intrusive which I love. We had such an enjoyable experience – we left full and happy. Chef Patterson delivers delicious, beautiful, fresh food in a warm and welcoming atmosphere! Thank you COI we hope to return soon.

We came here for their dessert tasting menu. Great service and great dessert. Of the dessert that we had today, my favorite was their white chocolate panna cotta with kiwi. Their desserts play with mainly the taste of sourness, sweetness and salt, while adding other interesting aroma like smokiness, citrus and varies of herbs. The pastry chef is very playful when it comes to flavor combination. The only thing that kept it from 5 star for me is the chocolate that they served at the end tasted like it had been in freezer for a long time. Freezer burnt chocolate is not exactly the way I imagine myself ending an experience in a Michelin 2-star restaurant. Still, I would come back again and I would recommend friends to go.

This was my first visit to Coi. After going to the website and reviewing the menu I was not confident this would be the best place for treating my son in anticipation of his upcoming wedding. I then looked at the reviews on TA and continued to have some doubts, although reviews on other sites seemed more flattering. The experience turned out to be remarkable. From the time we arrived to leaving we were treated very well with magnificent service. However we were there for the food and wine. Again, it was well prepared with excellent wine pairings. We had one of the most delightful dining experiences ever. The servers and sommelier were thorough in their explanation of the dishes,why the wine was selected for each pairing. We never felt rushed although we asked a lot of questions and took advantage of the knowledge of the sommelier to get details on the wine. I will return!

This place describes its cuisine as plant based, which is partially true because they also serve lamb, sea food and red meat. The salon is well decorated and the space is clean and relaxing. The selection of wines is good, not extraordinary though, and the advice from the sommelier is almost always accurate. However, based on my experience having good meals in different restaurants all over the world, I can say there are better places in San Francisco for half the price you pay at Coi. Why is that? Well, it is because when going to a restaurant awarded with two, or any, Michelin Stars you would expect to be astonished with every plate. This, unfortunately, is not the case. When trying the “entire menu” – eleven dishes for $105 – you will taste some good dishes, some very good combination of textures and flavors, but never anything mind-blowing. I wouldn’t say this place is not worth it, but it is simple OK, no more no less.

The food is nothing spectacular for the $. I'd take Quince or Sons & Daughters over this place any day. In a word: overrated.

This chef will hold the 3 Michelin stars for sure. Impecable service, impecable wine list and impecable tasting menu. Great mix of creativity and autenticity.

Behind an unassuming entrance lies a small dining room , delicately furnished with organic materials. Staff were polite, courses well-paced. A central theme with the menu seemed to be the use of microherbs and edible flowers, providing the only decorative element on the plate. While the plates were simple, the flavors were not kidding around. Get ready for some mouthfuls of Ka-pow with every bite! One of my favorite elements of Coi was that the amuse bouche and palate cleansers were extremely well thought out. Even simple fruit granitas were amped up a few notches , always full of flavor and so perfectly balanced. The cherry sno-cone with fennel salt was a fantastic welcome, as were the black sesame mochi pancake. Our favorites were the poached and smoked egg with creme fraiche and caviar, melt in your mouth texture of the egg yolk was divine. Perhaps one of the standouts were the english pea soup. Rich moss green color of the soup makes your heart smile, before the taste hits you like a giant slap from a bag of snow peas. Such joy!. We also loved the tenderness of the aged charcoal-grilled duck, probably one of the best duck dishes I've had. Skip the tea tasting, not worth the extra $75 for mediocre tasting tea at best. Definitely worth a revisit next season.

While we very much enjoyed our evening at Coi, we didn’t find it quite as polished as other 2-star Michelin restaurants. The ambience reflects a calm, organic décor, featuring textured wall panels and materials evoking the natural world. The presentation of each dish was lovely – a gaze deep into a rough-hewn ceramic bowl was rewarded with a visually gorgeous composition of peeled cherry tomatoes with tiny flowers and herbs, for example. The wine pairing was definitely different from some we’ve enjoyed. We applaud the diversity of the selections – touching California, Spain, France and more – though we could have done without the sake or the beer. But that just reflects personal preference. Several of the wines were outstanding. A higher-end wine pairing is also offered, but at a price point approaching the cost of one tasting menu and nearly double regular pairing price, it seemed unconscionable to consider ordering it (of course at this price point it’s kind of silly to get hung up over another $100+). The service was overall very good – friendly, knowledgeable – but not without surprising hiccups. The team missed one allergy issue (we caught it in time) and periodically placed the wrong glasses or tried to deliver dishes meant for another table. Not all of our questions about the wine were knowledgeably answered (e.g. whether a 14-year-old sauvignon blanc was aged in the tank or in the bottle). All was handled smoothly and with humor and grace, but the missteps stood out for a restaurant at this level.

I really liked this bold place. Stuck in between some rather more dubious night life spots coy it certainly was not, even painted battleship grey to blend-in it stands out as a rather clever ploy. The tasting menu is set and the pairing wine more European than I had expected but paired brilliantly. The nine courses, including two desserts (which I skipped) were most excellent with an more than a hint of Asian flair and why not China Town is round the corner. Star of the show: Turbot, root vegetables and buerre cancalaise or maybe the Maine Lobster, foie gras, red cabbage and nori, can't decide.

I took my husband to Coi this past Friday night for a culinary weekend (followed with dinner Saturday night at Saison). Having eaten at so many top Michelin and world-ranked restaurants in the recent past, we both enjoyed our meal but still were left a bit underwhelmed with the menu offerings--and agree that it is therefore overpriced in that regard. I was a bit disappointed since there were 3 courses that I don't typically like, anyway--including oysters, beets, and mushrooms. My husband loves all three, and still found them good but not as spectacular as you'd expect for this price. Overall, the food was good but just didn't wow us. The beef course was just fine to us both, and we both are quite the beef aficianados. Wine pairings were very good, however, and we both enjoyed the service and casually elegant ambience of the restaurant. Overall, we would not return to Coi, and won't recommend it to friends. We dined at Saison the next evening, and we were completely impressed for about the same prices. It wasn't that Coi was expensive; it was that there are so many other top restaurants that deliver more spectacular and inventive food than Coi for about the same prices or even less. Simply put, the food at Coi disappointed us.

It is hard to believe that Coi was the first of the multi-course prix fixe 2 and 3 star restaurants in San Francisco that now dominate high end eating in the city. Eight to 12 courses are not unusual in these palaces of fine cuisine and the all carry there figure tariffs--in most several three figures. That being said, Coi delivers, others don't. Another attractive feature of Coi is the superb sommelier running the wine program. He is very thoughtful and I strongly recommend you buy the wine pairing. You may be surprised when some courses are accompanied by an ale! He knows best!

The service staff at Coi was extremely polite and accommodative and we felt very welcomed. We had the tasting menu and my favorites were the beets, the fried egg dish, which was prepared to have a custard-like consistency, and the grilled duck. I didn’t care for a number of the flavors - the mandarin sour, the abalone, or the chilled duck, to name a few), but the food was presented very nicely and our waiter provided helpful commentary about each dish. Atmosphere in the dining room is intimate and on the darker side but comfortable. Meeting Chef Daniel Patterson was a treat. Interested in visiting other top restaurants in SF before returning.

Our dining experience at Coi was extremely enjoyable and I highly recommend it for a romantic night out. The room is intimate, dark, and austere; from the start, food is obviously the main focus. But I’d also make note that the staff serving us was one of the most exceptionally friendly and warm groups of people we have had the pleasure of interacting with. They were such a class act, you’d love having them as your friends. The food was creative, delicious and beautiful from start to finish. They had a phenomenal wine list with many uncommon offerings, red and white, and the prices came at fair mark-up. The glassware, by the way, is shazam-tastic! Having eaten at over 30 Michelin 3-star establishments, Coi hit the mark.

I cant believe this place has gone unnoticed for so long. I love the atmosphere and the dishes are always the perfect size and tempture.

It is a reservation system wherein you buy a ticket for a tasting menu. We also got the wine pairing. While each course was well prepared and creative, it wasn't up to the Michelin star status. I always expect at least a couple of "wow" dishes, but nothing really stood out - at least for the price. The wine pairing was excellent, however, and was very interesting and well suited to the dishes. Service and staff were excellent. One problem, although not the restaurant's fault, was a woman seated near us chose to bath in an obnoxious perfume before dining. It really reeked. Who wears a heavy scent to fine dining restaurant? Overall, I'd say it's worth a try if money is no object, but it just didn't hit a homerun with me.

Coi has become one of our favorite places for fine cuisine in San Francisco. Located in a not-so-good area, inside it is an oasis of calm, tranquility and excellence in food and wines. In general, we go with the wine pairing along with the multicourse tasting menu. THis last time, everything was perfect, except for the dusck breast that was surprisingly chewy and short on taste. Although we didn't complain, the waitstaff noticed immediately and we were comped on our bill. When we accept wine pairing, We mostly enjoy the sommelier's selection, although sometimes we don't. At COI, we are usually and pleasantly suprised by the appropriate selection of wines for the amazing dishes they serve.

Eating at Coi was like being part of a Marcel Duchamp performance piece. I gave two stars for the atmosphere, which was quite intimate. I don't even know what to say about the food; it was so unbelievably pretentious and yet so poor. They make the folks at French Laundry humble by comparison. We had the displeasure of eating some type of cornbread where, it was announced, that the butter in the recipe had been replaced with foie gras. The result was a greasy, dense, and ungodly confection that was unapologetically bad. Another dish was served with a dab of essential oil that we were told we should wear on our person before consuming the foamy food to enhance the experience. Truly, a Portlandia moment in time. Another dish was served with nettles that the chef only collects in his own yard. This experience really came together for me after a recent article I read on the chef, Daniel Patterson, in a local magazine. It was the portrait of a tortured artist afflicted with a palate so sensitive that he orders seasoning adjustments (of large bowls of puree) in GRAINS of salt. The article goes on and on and cites numerous examples of Patterson's eccentricities. My experience at his restaurant made complete sense to me after the article; my dining companion and I were culinary interlopers in his... surreal food performance. We left hungry -- mind, stomach, and spirit.

We live in the Bay Area and for special occasions have been sampling restaurants that are listed both with Michelin Stars and are in the San Francisco Chronicle Top 100. Having been to the two restaurants in the region with three stars (The French Laundry and Meadowood), I think that Coi deserves three stars. I liked it better than Meadowood (At Meadowood, the layout dishes on the plates is more artistic with each tiny flower arranged with tweezers, but the taste of the Coi dishes was better and the overall meal was more satisfying.) The tasting menu had 8 listed courses and 5 off menu extras, plus excellent bread for those who wanted something to use to make sure that none of the superb sauces was left on the dishes. The Mount Lassen Trout and the Prather Ranch Beef were spectacular. Those two courses alone were worth a journey! The portions were excellently sized -- satisfying, but not too large. My husband and I do order the wine pairings to keep the alcohol consumption down to driving limits. Usually, we get different wines by the glass. Coi encouraged us to taste the wines by the glass before choosing. We were surprised that we did not pick the wines that we originally were going to order and that we both decided that we liked the same two wines best. When I finished the Mouvedre rose before it was time to move on to a red wine, I was given a little extra splash of rose to accompany the last course before it was time for a red. My husband was similarly treated to a little extra Merlot at the end. As a chocoholic, I noticed that the menu did not include a chocolate dessert. The two listed desserts -- especially the whipped coconut, were great, but I was happy to have the frozen chocolate ganache as the finale. The service was friendly and attentive and not at all stuffy. We had seen a review suggesting that we request the main dining room. We ate in the main dining room, which is very comfortable. The valet parking is convenient. The side streets are very steep, so unless you are good at parallel parking on a steep hill, it is easier to use the valet parking than to back into a space with the other cars and pedestrians doing unexpected things on a San Francisco hill.

My second time at this rather amazing restaurant which runs a very close second to Saison. The service was exceptional and the food was interesting, well done, and with the wine pairings--memorable. It is a quiet setting where the servers are always close at hand to take care of your needs and they go to great lengths to explain all of the items they present to you. I highly recommend this venue.

I want to say this was a mind blowing dining experience especially given the price. Sadly though it lacks a lot. I confess to have dinned in find amazing restaurants but am not a dedicated " foodie" as such and perhaps that's why this place missed the mark for me. The atmosphere is like church hushed tones and overly obsequious service. It was so bad it was almost faulty tower esq you would laugh if it wasn't all so serious. The food was great with the exception of a couple of misses but when viewed as journey worked well and was very enjoyable. Amazingly no cocktails available and no real coffee to round off the meal. Overall good but needs to loosen up in price abc service

For our party of 3, we needed to e-mail for table availability. It took them forever to reply, & a lot of mess-up. Booked for a table at 18:30, but received confirmation for 20:30. Food was good but not great, as compared to restaurants of similar class or price point. Wine pairing was expensive considering the wine they served. When we paid, they again messed up our bill, trying to charge us the walk-in price, which was @US$210 instead of @US$195. Overall, not recommended considering there're many good restaurants in San Francisco Bay Area.

Restaurant Review COI, 353 Broadway, San Francisco, CA 393-9000 By Carol Peterson * * * * As Telegraph Hill/North Beach people, we are used to the casual and raucous dining environments that characterize favorite eateries as diverse as Tommaso’s and Moose’s. It comes as something of a surprise, then, that an elegant and upscale-- if unpretentious-- restaurant has slipped in under our noses. The lower Broadway establishment is named COI , French for tranquil. The chef and owner, Daniel Patterson comes to this new venture after the much lamented demise of his former restaurant, Elizabeth-David which had been one of my personal favorites. Still an under-the-radar gem, COI, lives up to its name from the moment you walk through the door. The walls are painted milk chocolate and papered with earthy grass cloth, almost emitting an aroma of its own. The subtle art work, flowers, upholstered chairs, dropped faux ceiling of hand-made paper all flow together exquisitely. The menu is prefixed, with a $75 Dinner and a $105 Tasting Choice. If you think the meal pricey, consider the cost of a good seat at a major theatre for three hours of entertainment. On both our visits to COI, the presentation and meal took three hours, and the experience was as dramatic as a fine play. The courses come quickly and time flies by. You are never bored. I wondered about the 18% gratuity, shared by the entire wait staff, but the friendly crew seamlessly glided from table to table, taking orders, explaining the menu, replacing silver and tending to every detail it takes to make a great meal ebb and flow. The nine course Tasting Menu at first seemed intimidating, but the portions are very small, focusing on original combinations of foods, oils, herbs and other ingredients. The California Osetra Caviar portion was no bigger than two fifty-cent pieces but the flavor was a million dollars. Imagine sautéed bone marrow, topped with a dollop of caviar and beet gelee. I looked around to see if anyone was looking, as I wanted to run my finger across the plate for the last taste of beet. Unbelievable! Then the Sea Scallop Sashimi arrived, with minutely shaved avocado, radishes, and baby nasturtiums topping it. The scallop melted on my tongue and when I started to chew, a tiny piece of sea salt exploded in my mouth. Sitting back, I let the flavors meld before I took another bite. The first spoonful of the Chilled English Pea Soup, which was poured around a cluster of raw, fresh peas with ricotta yogurt, led me to close my eyes in sensual appreciation. The fresh mint in the puree transported me back to my childhood in my mother’s garden. Each of the following dishes was a joy to look at and more of a pleasure to eat. The deserts are seasonal, with a few favorites left on the menu. There is a great variety for everyone’s taste from creations of fresh fruit, with sweet and tart flavors, to creamy chocolate that tastes like velvet on your tongue. On my first visit to COI, I sampled the lemon, three layered, pie in a tall tubular shape. It was beyond outstanding. I felt like crying when it wasn’t offered on the second visit. For those disinclined to rob Fort Knox or take out a second mortgage on their home, there is another way to visit COI. One can enjoy the lounge menu without confronting the dining room prices. I have yet to have this experience, but some say the food is even better. Chefs of San Francisco, stand at attention. Daniel Patterson has a winner here, and in my opinion, it is the best restaurant in San Francisco. And it is right here in our neighborhood!

I have a very long miles in Fine dining restaurants. Let me just say that if you going to San Fransisco this is the first restaurant to book. The food is faultlessl, original an delicious and beautifully presented. All the compliments to the chef and his team. Not to forget Paul our excellent very knowledgable and charming waiter who was taking very good care of us. Thank you all for a remarkable experience!

We began a 3 month long celebration of our 45th wedding anniversary by starting (early) at the Inn at Little Washington, for a week of dining joy. We crafted two business meetings in San Francisco into more culinary delight, ending with a week at the Lodge at Meadowood, for more dining, and threw in the French Laundry for good measure. Coi fell in the first San Francisco trip, and was in between visits to Benu, Atelier Crenn, Campton Place, Saison, and several other fine-dining restaurants. We had never dined at Coi, but I had been researching it, since we are in San Francisco at least once a month, and love fine-dining. Even with a change in chefs, I felt they would fit into our plans perfectly. I was unfortunately, a bit mistaken on that front. The building is unassuming, and once inside offers a bit of a Japanese “country inn” feeling. Our hostess seemed totally preoccupied, and a bit aloof, but then she was dealing with two couples, who had arrived before us, plus some folk trying to get a table as walk-ins. We were not exactly ignored, but left waiting, even after all of the others had been seated. Not the greatest start, but certainly not a deal-breaker. When we were seated, only about 10 mins. beyond our reservation time, I noticed that the “main dining room” wasn’t full, and attributed that to our early seating. It never really did fill up, but next came the second issue. My wife cannot sit comfortably on banquette seating, due to having two hip replacements, so was seated in the chair, while I was against the wall of our large two-top. The walkway behind her was quite wide, and the tables adequately spaced, but it seemed that all servers and also patrons managed to run into the back of her chair. I am not sure if this was happening to others seated along the wall, or those on at the opposite wall, but it became a real aggravation, as the night wore on. Again, minor, but not what we expected from so vaunted a restaurant. We opted for the Tasting Menu, and the Wine Pairings, as we normally do, and I was please to find that the kitchen had made note of my wife’s allergy to bi-valves (Oysters, Clams, Mussels, Scallops). As I had indicated that we would likely order the Tasting Menu, a few arrangements had already been made, in case we made that decision. A plus, as sometimes a bit of discussion with the kitchen is required - not with Coi, as they had been pre-emptive. The service started well, and continued well, and it seemed that when servicing our table, no one banged the chair - it was only when servicing other tables, that it happened, or when diners were led to tables past us. The pacing was very good, and I am a slow diner, especially where wine pairings are involved. Unlike the hostess, each server was quite warm, and eager to explain each dish to us, plus discuss the thinking behind each wine. As for our Tasting Menus, all courses were good, but none really had a “wow factor.” They were lovely to behold (though total lighting is a bit dim, and I would have preferred a little bit more “task lighting” over the table - I do not believe that would have spoiled the “mood). Perhaps I am grading Coi a bit harshly, just because of the other restaurants that we visited to celebrate that anniversary, but do not think so, as some of the “heavy-hitters” were yet to come. In all, good food, in adequate portions, a friendly and attentive staff (except when serving others and hitting my poor wife’s chair), but not up to my high expectations.

A delightful dinner, if you could call it that.. We had serving after serving of bold flavours and different textures that made our experience memorable. Geoduck paired with a verdicchio.. Chilled English pea soup with arrowhead slope from Sonoma.. To name a few. Each course was different and exciting.. I will definitely do this again.

having enjoyed dinner some years ago at l2o in chicago we were eager to go to coi with its new chef who was in chicago back then. the food was exceptional and the service very good and knowledgable. highly recommended.

This restaurant is gorgeous and the service wants to please although a little too something. When we made the reservation through Open Table, I didn't read the fine print and knew nothing about the restaurant. It is a prix fixe meal with a heavy tab. There were a few outstanding dishes and every one of them was beautiful. Just seemed like it was more about fancy technique than good taste. The wine pairings were fantastic and very generous.

10 course tasting menu with wine pairing. VERY good waitstaff! Food was super! Very cool décor and vibe inside!

Had been so looking forward to this based on its world rankings but can only assume things have changed with a new chef earlier in the year. It is expensive but I knew that before arriving, no shocks there, but there was little to appreciate. Lots of little courses with no cohesion or reason, just a few grey suits arriving at the table saying "here's food" I went to the kitchen and asked the chef his philosophy but all i got was "seeking the best produce every day" - first reaction is that should be a given. I held the comments back until the end of the trip as I was having a "foodie" trip and visiting America's top restaurants having been to 11 Madison Park, Blue Hill at Stones Corner, Le Bernadin etc.; difficult to put this in the same discussion. Went to Gary Danko the night before and this is really an example of what a good meal should be - great atmosphere, professional service and wonderful food that doesn't leave you wondering hat it was about.

On four previous occasions we would have rated Coi the top restaurant in SF proper and equal to the French Laundry and Cyrus. However, on this latest visit there were numerous misfires: The pig's head course was just awful--two slices of soggy, almost pure animal fat. The wine list has narrowed its American chardonnay choices down to only crisp-type offerings--eliminating other full-bodied and more oaky choices. The chassagne montrachet offered by the glass (for $22) was quite ordinary and lacking in character. As is the annoying trend in SF restaurants these days, no bottled spring water is offered--just aa very bland purified tap water. Service while punctual was impersonal. Dish descriptions were often rushed or mumbled. the lady who queried us for menu questions at the outset gave misleading info on the pig's head dish (call it come form of charcutie) and wine (termed the Stony Hill as full bodied and oaky when it is known to be rather austere/astringent) Many of the courses retained the chef's creative flair especially the popped sogham cauliflower and lamb, but at $165/person plus an automatic 18% (upon which they egregiously pile on sales tax) we certainly won't be back for some time.

Our visit coincided with the debut of a new menu & chef. Found it to be terrific food, and definitely recommend going with the suggested wine pairings (no other way to calibrate for a 11 dish meal). Found the atmosphere a bit too subdued, but things started to pick up once the evening progressed (and other diners began to drink more). Only real complaint is the pricing which really makes this a "once a year" type of splurge. (be prepared to pay more than your plane ticket to San Fran...)

I am not sure where to go with this, yet. I will write down the courses and wine pairings, but I realized why I wasn't excited to write a review, and why it was going to take a bit to work up the energy.... and that simple reason is because I came out of the experience, *immediately* with passive ambivalence. After a meal like that, and a check like that, there should be nothing but active raving. But it's almost that I wanted it behind me.... it was fantastic, beautiful, and delicious... The product here is so unbelievable in the Bay Area, the execution matters so much more.... all the product is the best in the world, in this area, so plating is vital. All the chefs go to the same markets, they are using the same products from the same farmers... so unless you grow stuff yourself (which so many chefs are doing), there is no real way to differentiate yourself beyond the plating and execution..... therefore we find more insecurity, and too much flourish, capping the SF food scene - people jockeying for position with little daring maneuvers and attempts. Coi was taking simple, beautiful, accessible products and making them uppity with no real depth, or too inaccessible, favoring art over function. It was not disappointing, but I should be raving. This one sentence sort of explains it.... I just wrote it to a chef friend: "Daniel is epic, and art is fun, but when the form goes so far over function, that the beauty on the front end is tempered by the fact you are just eating fancy veggies, the bill gives you a sticker shock that makes you forget about the plating." That is as simple as I could put it. When getting into multi-coursed stuff, maybe I want something a bit more traditional, or maybe I like artistic food to match it's visibly distinguished exterior, but in the end it just felt like fresh veggies that were played with for a bit too long. It was delicious, and the product was solid - but making such obviously simple stuff into expressively pretentious plates fell far shorter to my mind than the final bill did. I am waffling on making this a 2... so I leave it 3 hoping the review speaks for itself, and I don't have to court negative energy with that yellow looking star rating. =)

This is a very good restaurant, they have a set menu mainly seafood, the presentation of each dish is incredible nice but the flavor is by far better. The service is very good and they have a tip police of 18% that they will split into the whole team (very fair in my opinion). Try to make a timely reservation so you can enjoy this great place. Este es un muy buen restaurante, tienen un menú fijo básicamente de mariscos, su presentación en cada platillo es simplemente increíble pero el sabor es mucho mejor. El staff es muy buen y tiene su política del 18% de propina o servicio que se dividen entre todos los miembros del restaurante. Dense la oportunidad de visitar este gran restaurante

We were seated in the outside corridor with bare wooden tables which was surprising for restaurant of this caliber. It was an 11 course set menu. The service and atmosphere is very quiet and understated. The beets with mints had a great taste. Broccoli in olive oil was excellent with a tangy citrusy taste to it. In fact the citrusy flavor was felt in almost all the items of the dinner. The abalone seemed a little tough and difficult to cut and chew. Veal was excellent. The butter mild ginger sorbet was tough to swallow as I am not a fan of ginger and I just left it. The date cake was better without the spice/sesame. Finally the frozen chocolate. Someone else also mentioned it that they were surprised to find frozen chocolate at a place of this caliber. The price does give you a sticker shock for the quality of food served and other restaurants of equal caliber. Over $450 for two and with no wine.

Coi has a stellar reputation. But on my visit, I couldn't understand why. I must say that the wait staff is amazing and the space is cozy and pleasant. But the food was very, VERY hit and miss. The California Bowl was adequate, but nothing special. But the blood orange sno-cone, which we were told was a palate cleanser was an unpleasant, overpowering assault of tang and salt. However, the next dish (California sturgeon caviar) seemed to bring the meal back on track. The flavors married perfectly and deliciously and set our expectations high again. Sadly, none of the rest of the dishes lived up to the caviar. The lamb loin and the dumpling were bland and puntarelle was overpoweringly tart. The burnt grapefruit was actually very good - a lovely marriage of the fruit and a superb olive oil (although still not as good as the caviar), and the coffee cake was adequate. But when a restaurant charges $300 per person, adequate isn't adequate. If Coi was charging $150 / person, I'd say they had an off night but made some bold moves. At the prices they charge, they were just out-and-out disappointing.

Included in the top 100 restaurants in the world in the san pelligrino rankings, Coi deserves it. The ambience is understated zen with dark wood There's only the 11 course menu and you can also have the 6 or 11 wine pairing. I had the 6 and my friend had the 11. Before that, we started with the sparkling sake which was good During the course, we had a geoduck, beets, abalone, chilled squash soup, egg yolk dish and they were all excellent in taste and plating. The main was lamb which i thought tasted too gamey. Then came the the desserts. The coconut dessert was excellent. We were celebrating our birthdays and they gave a nice salted caramel cake The wines in general were ok, and mainly white, probably due to the menu. The standout was the cheatauneuf du pape with the lamb. The sweet red at the end was not as good as the dessert i thought Overall, this is a great restaurant and deserve a higher rank here

We came because friends of ours love it and have been here often. We enjoyed the meal tremendously, but it's a one-time experience for us. The meal cost roughly $650, and that was with our bringing a bottle and paying the $40 corkage. For that price one should expect perfection, and there was a lot to praise. The abalone was shaved, so not tough. The egg yolk, caviar and cream was excellent. Our favorite was the Dungeness crab and bouillon course. The lamb was excellent as well. Service was superb. We were comped a glass of champagne as we waited for our table in the main dining room, then finished with a lovely Tokai with dessert. Is it worth it? Only you can decide.

It was a comfortable place for a business meeting. The portions were medium; however, the ingredients and combinations were good and the wine was fine. Service was attentive, and they answered questions regarding food preparation and wine selection. The dining room was on the smallish side and we could partially view the kitchen. Prices were on the expensive side, but that was what we were expecting. Overall, I would rate this restaurant 4 stars!

Ok, we didn't eat here but starting with the reservation we were put of. We wanted to eat with 5 people but then we got a form to fill in for the private dining room and we had to spend at least $1000,-. But we just want to have dinner with 5 , not in a different room. So we canceled the whole thing. We have dined all over the world and we never had such a strange seating problem!! They will never get to the top 10 if they are keep it up like this! Good luck.

What can I say, this place was basically below average. We were concerned when we heard that the chef left. We decided that we would try it anyway. I wish we hadn’t. Every course but one was below par. Our favorite was the sturgeon with egg yolk. There was not one course that stood out as being over the top. We so desperately wanted to love this place but it wasn’t meant to be. The one highlight was our wine director, Courtney. Her wine selections were creative and went well with our food. In summary at this outrageous price point, one expects “wow” for every course. This was a true disappointment.

Utter disappointment last week! At times outrage mixed with a sense of the absurd. It couldn’t possibly be so: 2 michelin stars, great ratings, the stratospheric price of $750 for two with only one wine flight shared. What can we expect from such a grandiose intro as well as a price that matches the greatest restaurants in the world. Of course, perfect food, incredible service and décor, and that something hard to name that transforms food at this caliber into art. The diners need to be swimming in constant Wows. For that price at other great restaurants, Per Se, Arzak, 11 Madison-I’d like to feel, “I don’t want to eat this, I want to hang it on my wall”. I think I know food. But here not a single wow, a few “interesting’s, like the sno-cone plum ice amuse bouche, the egg yolk prep. That was it, and that was before the meal really started. This is very uptight, too highly manicured food with no sense at all of culinary inspiration, but yes incredible organizational inspiration. I’d like to have the chef come and arrange my desk and shelves, but not cook for me. We ended up with the feeling that the chef actually didn’t really like food. He loves the idea of food, the beautiful presentation, the nice dishes, the wallpaper. But loving food, no, not at all. For instance the salmon wrapped in YUBA-gorgeous, but I couldn’t find the taste that told me anything about salmon or the yuba combo. His message in every dish was lost on my table. We ended up spending much of the meal trying to figure out what was wrong with the chef, was he afraid of big taste, afraid of what a fish might smell like, or a meat could ooze, what song a great vegetable wanted to sing. Here there was no lush. The service was exactly like the food, highly rehearsed, no feeling. We thought if we interrupted the servers, they would have to start at the beginning of their rap. And the wine flight at $135 was interesting and mediocre. This was a decent $75 meal at best-at that price COI should be allowed to stay open. San Francisco get a grip.

A true destination restaurant and truly brilliant food. Coi's menu is obviously local and seasonal with an abundance of springtime ingredients on offer with an emphasis on seafood and vegetables. The beauty of Coi is that you can only have a tasting menu so you get to go on a journey from the moment you arrive until the moment you leave. Particular highlights were the stunning Asparagus/Oyster/Wheatgrass, Montery Bay Abalone, Beets with bergamot, mint and wildflowers and the brilliant frozen lime marshmallow. Food was delivered to the table by front of house and kitchen staff. Several dishes were delivered by Daniel Patterson which was a particular highlight. The servers were very friendly (classic American service) and they went out of their way to make sure we had a good time. We took advantage of their no-corkage policy (when buying wine from the restaurant list) too which was very special having been to Sonoma the day before (a policy unheard of in European Michelin-starred restaurants!) Overall a lovely experience in a lovely city

We expected a great moment but we were disappointed by the somewhat distand welcome and the ambience of the room a little cold, the dishes followed one another so that we really could take full advantage of it. general atmosphere was heavy, too bad

Easily the finest meal I have ever had and I'm not a seafood first guy. Professional friendly service that wasn't too stuffy, great wine recommendation. Amazing playfulness and precision in the dishes. Left feeling full and satisfied.

Michael Bauer, the SF Chronicle Food Critic must have gotten out of the wrong side of the bed when he deleted Coi from his tip 100 Bay area restaurants. Erick Anderson, who recently became the chef de cuisine is more than holding his own. The prix fixe menu was very good to excellent. In order to get 5 stars from me a few more dishes needed to move from very good to truly outstanding. Especially noteworthy and excellent are the geoduck in a carmelized duck cream, the chilled asparagus, the pigeon with ramps and the star from the pastry chef, a chocolate mille-feuille. Also very good were the sturgeon and tourte of duck, foie gras and sweetbread. The only dish that seemed rather ordinary was the foie gras tarte, the dough was a bit tough although the tart was tasty if not original. The wine list is not large but covers a nice range of styles and price. The service was excellent and the somellier's advice was spot on. I will definitely return. If one wants a vegetarian meal one would have to call in advance and to possibly arrange.

Going to Coi was a splurge for us, and we did it to celebrate two special occasions. I had read numerous reviews before we went, and many were mixed. We understood that the restaurant now had a new chef. This was our first time at a Michelin starred restaurant so we have nothing with which to compare it. I will address the three important aspects of the restaurant separately: food, service, and price. The food was excellent and consisted of nine small plates. Each dish presented a complexity of ingredients. For instance, the mussels were served with a daylily and cucumber. This complexity presents a burst of flavor that is not simply a mussel or a cucumber but rather an entirely different taste. Just moving from one plate to another was an adventure. We choose the wine pairings and found them to be a delightful accompaniment to the various courses. The service was excellent. We had three waiters and a wine steward at all times. Plates were magically whisked away and replaced with new ones. There was no hovering or over doing it, and we appreciated that. At the end of the meal, the main waiter walked us to the door. We knew the price of the tasting menu when we made the reservations, still it was a bit of a shock when the bill for three people amounted to $1500 (18% tip included). That included three tastings and two pairings with wine. For me, it is a bit of a stretch to say it was worth it when I consider that an expensive meal out for two is more in the $200-300 range. Actually, I haven't recovered yet.

Still good enough for those looking for special places. Can't figure out how to use all the 100 characters required for review...

I found that some of the dishes really stuck out more than the others. but overall I enjoyed the meal greatly. The servers were very attentive and friendly. I found that most of the dishes were well thought out. Plum Sno-Cone with lime - to clean the palate is my guess Smoked Egg Yolk with Cavier - my most favourite dish of the night! The yolk is smoked so it was not runny, but it was not hard either. The smokiness was wonderful and paired well with the cavier and creme fraiche Seared Prawn in Watermelon - nice flavours, it was nice Peeled Cherry Tomatoes with zucchini puree - flavours went well together Eggplant Soup - very delicious and flavourful! the flavours went so well together, the eggplant, with the red pepper jelly, and the charred okra Wild King Salmon - cooked perfectly! Shiitake-Potato Dumpling - The dumplings were tasty but the mushroom soup that it was in stole the show, very flavourful! Lamb - when it came, it looked raw, but after one bite, I realized that it was cooked, just raw, and not bloody It was good. Mochi Bun - I like the crunchy whatever-it-was inside Melon Balls with Basil Sorbet - paired very well, I thought the basil sorbet was going to have a strong basil taste but it didn't, it was delicate and went very well together with the melon Blueberries on Vanilla - tasty, but wished it was a little sweeter (I have a sweet tooth) but still tasty (I ate mine and half of my friend's) Frozen Dark Chocolate and Marshmellow - I'm not a dark chocolate fan, but it had a dob of cherry inside, like those chocolate marshmellow cookies, but just no cookie bottom. There have been some mixed reviews about this place, but I enjoyed my dinner experience. I did find that the tables were a little bit too close to each other (as I could hear the people next to me as clear as day) but I found the food to be mostly well thought out (if every single one of the dishes were totally awesome, I would have given a 5) and the service impeccable. I found that when we engaged the server by asking questions, he answered with a big smile and was happy to answer them, which added to our experience. Some people are into these type of places, others aren't, so it depends on what you like.

The dining room was less than half full on a June Friday evening, so the word must be out. The food is too precious. You'll have spent $70 on two overpriced glasses of non vintage champagne or sparkling wine before you start. One of our fish dishes included a tiny wrap made of extruded over processed fish stiffened with starch. The courses were tasteless but beautifully presented. The portions are truly elf sized and are lost on the white plate. The geoduck clam portion included about a half inch of clam in a tiny cup. The wine pairing is good, the service is excellent. But really - if we had added a 2nd wine pairing, our bill would have been over $1000 for two.

This two-star Michelin spot truly lives up to its reputation. The eleven-course tasting menu showcases rare and beautifully presented ingredients, each plate small but memorable. Wine pairings are thoughtful and add to the experience. Service is impeccable—attentive without pretension, with staff always nearby to help while keeping things discreet. The setting is calm and elegant, perfect for focusing on the food. It can be tricky to find after dark and parking isn’t easy, so arriving by cab is the smartest option. A polished and unforgettable evening.

Great menu, great flavours, great presentation. It might sound strange, but I guess I was expecting more. Try to eat at San Pelligrino Top 50 in preference to Michelin 3 star as it usually suggests innovation or something unique. Coi is amazing food, but somewhat typical of a degustation. There were no bad courses and no food negatives, but on the other hand, nothing I would rush back for. I was a little put off by the sommelier. I work in just off the wine industry and have significant knowledge, but also insatiable interest. I wanted to discuss the wine choices and not be told I will just sort it for you. Happy to take advice and recommendations, but want to know the reasons. We usually spend more on wine than food and at that price level I want to pick wines I know my party would enjoy. Having said that the wine list is spectacular and great choices were found after some disinterested interaction. I was very happy with the meal but will tick it off the list and find somewhere else next time in SF

The place is damn pricey, but the dinner was worth every dollar. The best menu I've ever had in my life, and I travelled places. The dishes are small, super well balanced and harmonic, fresh, creative, unusal, light while bold enough, visually beautiful and extremly tasty. Made by smart brain and wise heart. Incredibly, I've also seen my wife for the very first time to clean plates thru all 9 courses. The wine pairing works more than well and the staff is kind, fast, funny and very knowledgeable. I would recommend it to everyone who's not afraid to put time to time some money into a great gourmet experience.

Visited as a group in November 2013. This was the best meal we had in San Francisco this trip in the contemporary high end dining category. The menu is written out as some twelve courses, but portion are pretty light, so this probably is not the shop to go to after running a marathon... but if you are interested in a shop that represents the cutting edge of modern cuisine and cooking methodology, in SF I am quite confident Coi is the epitome. I am not certain if this is normal for Coi's menu, but our menu definitely had a penchant for playing with the effect of sourness on the palate. There seemed to be a repeating Southeast Asian theme to the flavors - by no means a bad thing given successful execution, but it is something to note. Among the 12 courses serve, 5 stood out as excellent and memorable. First off, the caviar--presented really like a sunny side up egg. The yolk was an actual egg yolk, slow cooked to an almost rubbery (texture, not flavor) consistency, and very evenly and mildly flavored, capturing just the best of the egg. A pool of creme fraiche represented the 'egg white', balancing the density of the yolk, and fresh caviar sailed with chives above. On our table, two people whom I've never seen eat egg yolk in my life gorged this dish. This was probably the best opener we saw in SF. The presentation was simultaneously cute, sophisticated, and clever. Modern cooking techniques employed in a way that is not only curious but actually enhances the flavors and textures of a dish - to me the best of modernist cuisine. Next dish of note was a beat and goat cheese salad. I'm not sure how they prepared the goat cheese--it was presented in a cream consistency--but somehow, they were able to reduce and balance much of the gamey flavor that comes with goat cheese without compromising the richness and smoothness--again someone on our table who doesn't eat goat cheese just downed it...fascinating to watch. The sweetness of the beets and the cracker on top complimented the richness and it was another great appetizer. But the real star of the night was to come--the steamed trout. Steaming fish to perfection is no easy task-and this was done at the highest level. The dish was overall just excellent-a fresh, light preparation of fish, complimented by richness from the brown butter, balanced by the mushrooms. In memory, I can only recall a mountain trout dish from a well known shop in Prague that could could compare. Last but not least, I have to mention the coconut dessert. This was, hands-down, the best dessert we'd had on the entire trip. It was a ring of whipped coconut filled with olive oil surrounded by a gooseberry puree on the outside. This dessert was all about balance - controlled sweetness from the coconut, controlled sourness from the gooseberry, and and olive oil offered aroma and body. Other than the above, the rack of lamb was also cooked perfectly and the chocolate themed dessert was also well done. The lower points were probably the tomato-pepper soup, which didn't taste bad, but was a bit mundanely reminiscent to what you can get on the streets of Bangkok, and the tofu mousseline, which was very mildly flavored and unnotable in the midst of the other courses. Coi's service is relatively passive compared to some other high end shops. Dishes were served quickly and objectively. Servers were not very engaging and generally just stood around in between courses... pros and cons to this--for an intimate date, perfect. But for folks who are in for some fun, maybe not so great. But the servers were well informed and able to answer questions regarding preparation--an indicator of passionate staff. The restaurant itself is fairly small and tables are positioned a bit too close for my preferences, but house decor is cozy. There was a bit of a basement smell initially as well but it was cleaned after serving began. You can peak into the kitchen from the seats via a small window (but it is not open). Overall, Coi is a restaurant that just puts SF on the map of global cuisine. It delivers a true showcase of modernist cuisine, well-thought combinations of taste and smells, and is just a unique experience for the senses--highly recommended.

Speechless !, Delicious Perfection Wonderful creative talent will not disappoint at this special occasion San Francisco locals delight!. Been coming here x years and always offers a new spin on the culinary arts. Always look forward to new surprises for all my senses. Don't go in a hurry, go to enjoy FOOD and the ART OF FOOD!. The service is great as is the ambiance!

This is a small restaurant that carries style and comfort the moment you set foot in the door. The food is degustation which I love as there are no decisions to be made. They accommodate those who have food issues without any fuss. All their produce is grown either by the chef or is local. The freshness you can definitely taste. Wine list had an excellent selection and we were guided by the sommelier to wines we were unfamiliar with. This was a great restaurant, palate totally satisfied and wine definitely went down well. Would highly recommend this restaurant as an overall experience of food, wine and service as excellent.

We dined here after they had implemented their "ticket" reservations system. In this system you buy a ticket and pay in full in advance for your meal when you make your reservation. Regarding the new system the good news is you know exactly what it will cost before you go. The bad news is unlike paying when you have just had dinner, you have not had seven glasses of wine yet to soften the blow that your check is over $800 for dinner for two! Once you get over saying I can't believe I just did that and you move into the acceptance phase you remember why you wanted to go here in the first place. I have already been to Quince and Benu and wanted to try this one because it had two stars and was nominated for James Beard Awards- a good combo in my book. The decor really was a bit shabby however compared to the other two and I was disappointed in that respect. This can also be attributed to the fact that we were seated at a table that gave a view of the door and an unfavorable view into the kitchen so I somewhat had to put on blinders in that regard. The service was that two star friendly seamless level though and we had no complaints in that area. It is all tasting menu and it moves right along with no lags though. They make everything good so no worries if something isn't your favorite. Was it really really good? Yes. Did I want to try it? Yes Have I checked that box? Yes. Do I need to go back and pay $800 again? No probably not- but it was an interesting try

Had high expectations (due to Michelin recommendation), but the experience was mediocre. The menu was exactly the same as posted online the week before (as if the chef does not bother scouring the markets regularly for prime ingredients). Many of the flavors were pretentiously combined and some were just plain odd. Small portions, but thankfully we were full by the end. The worst was the icy sommelier, who brought by a bottle based on the preferences we expressed to our server. It seemed peculiar that he didn't even speak to us directly about the list before recommending a wine, and then he sort of bullied us by saying "If you don't like it, I'll drink it myself." We both tasted it and were less than overwhelmed (it was a $200 bottle), but hoped it would eventually open up and prove satisfying. Not the case. Can think of many better places in SF for a $600 meal for two.

Without a doubt, Coi is the most creative restaurant we've been to in years!! Every course was a work of art, both in blend of flavors, taste, and presentation. Reminded me of my first visit to Charlie Trotter's in Chicago area. Service was elegant, friendly & efficient. Dark, classy, minimalist decor. Definitely a place to go for a special occasion or a quiet, intimate meal. Can't say enough good things about Coi. If you go, you will have a truly fine dining experience!

I was disappointed in my experience at Coi last night. I first went to there about 3 years ago, and found it one of the most inventive, creative places I've ever been to ... it was a dining "experience" that was unique in the world. Part of what separated Coi from the crowd was that each dish looked radically different than it tasted. The foods were reduced to their essence, then re-presented in a way that was surprising and inventive. The taste was so contrary to it's appearance, that it forced one to think carefully about preconceived ideas and really focus on flavor. Last night, however, was radically different. Each dish looked exactly like what it was. Cute, with a couple flowers tossed on top. What was different was the highly unusual and inventive combination of ingredients ... things that I would never have thought would go together, were put together in a way that each flavor was perfectly balanced and complemented the other. Nonetheless, the visual left much to be desired. There was nothing interesting, unique or unusual about it. What really disappointed most was the service -- the sommolier might has well taken the night off, he was so non-responsive to our requests. I was dinning with someone who himself was a sommolier, and he said that had he performed as badly, he would have been let go from the restaurant where he worked. Twice he described in detail what he wanted, going through the wine list and asking questions to be sure he narrowed down his choice, and both times got something very off from what he requested. And the third time, not wanting to take the sommolier's suggestion again, he asked to view the wine list, Instead, after taking his time, the sommolier eventually just brought a bottle of something over that he recommended. A nice gesture, but clearly not what was requested. Fine, even the best have a bad night once and a while, so we were willing to overlook it. What we could not get away from, however, was the horrible music blaring above us. It was both way too loud, and a terrible choice of music, completely inappropriate for fine dining. In a place that looks very Zen, yet charges about $200 per person, I would hope for something better than Stevie Wonder and other pop junk played way too loud. It was pathetic. Plus it thoroughly detracted from the dinner. While my first experience at Coi was a true dining experience, last night was unusual food, but with mediocre service and bad, loud music. At the prices they charge, I'm sad to say that unless I read of a radical change, I would not come back to Coi again, nor recommend it.

Despite the restaurant is not luxurious decorated, we had a very good dining experience. A pre-fixed menu with caviar, abalone, pigeon, lamb, and much more. Service was friendly but professional. The taste of each dish was balance and well displayed. The food was cooked with good timing and temperature, especially the pigeon and lamb (both used soud vide). Although I have to say the ingredients are not the finest, and the dinner is pricy, USD$275 per person, it was a good dinner. The wine pairing was fantastic. It includes Japanese beer, champagne, white and red wine. The selection was avant garde and really matched the food. There is no valet parking service but not too hard to find parking space.

I was really excited to dine at Coi... but unfortunately the 2-star Michelin restaurant did not deliver. The service and atmosphere were definitely top-notch - but the food was underwhelming for the most part. They seem to change their menu very often according to what's in season, so maybe we were just unlucky with the selection they had that night. But regardless... for the price they charge, I felt quite robbed... especially compared to other excellent restaurants in the Bay area, star-less but much more interesting (and cheaper!). There were some unusual flavors in some cases, which had a lot of potential, but somehow it always failed to impress, because there was always something off (texture, or presentation, or one flavor taking over the whole dish). Again, maybe we just hit an odd night, but since part of the Michelin rating speaks to consistency... what a disappointment. By the way, "Coi" is pronounced "qwa", for the French word that means "tranquil" but also "stupefied"... I guess it's your choice to decide which best describes the experience.

This is a restaurant for those who are looking for the experience of fine dining at its best. For those looking for a more conventional dining experience, I can see one being somewhat disappointed. We had a wonderful meal with the chef tantalizing our taste buds with an extremely creative menu. The servers were very professional and the wine list complimented the food well. The price is significant and I will go back but only for a special occasion

Man. For a base price of 175/person without the wine pairing, I honestly expected more FOOD with the tasting menu. Just wasn't that much quantity. I was satisfied by the end of the meal, but I just didn't feel like I got my money's worth. The food itself was pretty good, with some dishes that were definitely stellar (steak was great, and there was a whipped coconut dessert that was awesome). But having been to a bunch of "top-tier" restaurants in between NYC, SF, Tokyo, HK, etc., I feel like restaurants like Coi are pretty much a dime a dozen and this didn't stand out in any way. Basically, if you want to blow 200/person on dinner, there are definitely yummier ways of doing that, even if you stick to just SF. Service was absolutely fantastic.

As I have stated in my other reviews, over the last few weeks I have eaten at Michelin star restaurants Bouchon, Madera, La Toque, Restaurant at Meadowood, French Laundry, State Bird Provisions and Saison. I can tell you other than Bouchon, this is the worst restaurant among the lot. Firstly, to be fair, it is a great restaurant compared to most other restaurants…for sure the food is worthy of 1 star Michelin, maybe 2. Service is pretty ordinary. Definitely not close to 2 star Michelin and not even close to Top 50 or even Top 100 in the world. They suffer from French Laudryitis…..resting on its laurels and reputation and thinking they are really good. I can only compare to Saison and State Bird Provisions, which we tried on previous nights and say the experience is not even close. I would definitely recommend those restaurants and definitely not recommend this restaurant. For the price, there are many other choices in San Fran comparable and much better. Let me go through my night at Coi: 1. When we arrived, weird greeting. I actually thought the valet person was great…opened the door, told us someone would be with us shortly. When we got inside, we just sat on a couch and waited for someone to greet us like a doctors office. We were early but very weird. 2. We were seated into outside entrance area, not the main dining room. If you are going to seat us in this area, to be fair, you shouldn't charge us the same price. Coi is supposed to mean serenity but the music was jazzy and we were right beside the kitchen and heard something than sounded like a dishwasher go off all night…not "Coi" at all. 3. Unlike State Bird Provisions and Saison, no initial greeting. At the other 2 restaurants, they asked us where we were from, was it our first time at the restaurant and then explained the concept At Coi, they just brought us the first amuse bouche without any explanation. No wine list…no menus….nothing. 4. We were really spoiled at Saison..every time we drank water, our glasses were filled, everytime table needed cleaning, it was cleaned, everytime I needed a wine glass removed, it was removed. Felt like 2 to 1 ratio for service staff to customers. At State Bird Provisions, service was more casual but still friendly, attentive and appropriate. At Coi, almost felt like they knew we were not enjoying the night so they kinda ignored us. Similar to French Laundry..they suck up to those who suck up to them and try to ignore when things are not going as planned. 5. At both Saison and State Bird Provisions, they almost asked us for feedback after every dish. Obviously with a 15 course dinner, not every course is going to be your favourite but they accepted feedback, good or bad graciously. At Saison, they only asked us twice for our feedback. My wife doesn't eat lamb so they substituted chicken. When the server asked us how was the chicken, my wife said it was OK and I commented it is hard to make chicken special. The server replied..so it was OK? Same thing when they asked about the wine pairing for dessert. I said it was OK….since when is OK acceptable for a 2 star Michelin, top 50 restaurant? 6. Didn't realize speaking French was a pre-requisite for a Top 50 restaurant. There was another table where a guest spoke French. The waiter also spoke French so they went on and on in French. Another example of French Laudryitis. At Coi and Saison, they made certain people feel special. At Saison and State Bird Provisions, they made EVERYONE feel special. We got great treatment at Saison and State Bird Provisions but the tables beside us got the same special treatment. At State Bird, each chef at the counter spoke to the guests right in front of them. At Saison, one table had a minor complaint and they did something extra for him. At the table beside us, they got a special dessert to celebrate an occasion. The point is that we also felt just a special while at Coi, we kinda felt like we were 2nd class citizens since we didn't speak French and we weren't the "beautiful people" 7. At Saison, everything is first class and high end. We commented on this and they said they only want to use the best. For wine glasses, they use Zalto glasses which are the top end glasses….Coi uses Spiengelau but industrial level wine glasses. For chopsticks, Saison uses Christofle. All the cutlery is much higher end at Saison, even down the porcelain dishes, which are from a very good region in China. This type of detail will be lost on most but it matters. 8. Wine pairings: we asked both Saison and Coi to pair wine. Granted Saison's pairing was $295/person for 9 wines and Coi is $95/person for 5 wines but quality of wines again, is night and day. As an example, Saison served us a Northern Rhone wine from St. Joseph from the bottle. Coi served us a Southern Rhone from Cote du Rhone…..in a decanter….young Cote du Rhone in a decanter….just my personal opinion but pretentious and not necessary. 9 Saison and State Bird Provisions: variety of taste and textures. Coi: after about the 3rd course, very similar taste and textures. There "add on" were actually their best dishes. 10. At Coi, they had a photographer from a local paper taking pictures of the "beautiful people" After the photographer had finished, they asked our table if we minded that we might be in the background. We didn't mind but totally unprofessional to have someone photographing in a high end restaurant without prior consent. I think if they have a photographer in the house, they should have advised all guests at the beginning of the evening to seek approval and say you might be in a picture….again, not singling out the "beautiful people" and telling them that they would be the focus of the picture, leaving us to feel like 2nd class citizens. 11. At the end of the night, at each restaurant, we needed a taxi. At Saison and State Bird Provisions, they called us a taxi and advised us when the taxi had arrived…pretty standard, right. At Coi, the taxi arrived, and we noticed it through the window. Saison: when leaving no less than 4 people said good night to us. State Bird Provisions: probably 3 people including the sous chef who cooked for us that night. Coi: the nice valet man and a waiter running out of the restaurant as we are getting into our cab….you can imagine the level of attentiveness if we can slip out of 2 star, Top 50 restaurant in the world with the valet as the only person saying good night to us. if you are visiting San Fran, don't waste your time at Coi…it is going to lose a star and drop out of the Top 50 shortly. Bank on Saison and State Bird Provisions….these are rising restaurants.

NOMA in Copenhagen, Biko in MexicoCity, Steirereck in Vienna, make room for the new kid in the block, COI will definitely take a place in the world's top 10 restaurants anytime soon. The staff and owners (all artisans and in love with food) really went all the way to make this possible. For me, this is the best restaurant in the world and I saw no flaw there. I still dream of the smoked quail egg served with caviar and the most perfect blini ever.

Immaculate service and surroundings, very polished delivery. Food delivered on flavour and presentation. Would be a regular haunt if I was in San Francisco more often.

My son and myself went on february of this year to San Francisco Ca, and Napa Valley to have a culinary experience from 1 to 3 star michelin restaurants. COI was not an exception of their 2 michelin star they have won with a lot of work in every detail. We were very welcome from the captain of the dining room very well dressed. The inside decoration is sober and peaceful. The separation of the tables gave us privacity and a quiet and relax environment to enjoy a tasting menu that was very well created by the Chef. Each saucer was very well executed, including presentation, contrast, consistence,and flavors. The wine also, was very well selected to be a good companion of the food. We had an extraordinary experience, it was expensive but it worth it. I recommend Coi for people that likes to pay high price in a exchange for a wonderful culinary experience. Marco F. Tijuana, Mexico

One of the most terrible eating experiences I've ever had. Each course was just a mix of uncomplimentary flavors. The best course was the bread and butter. You would think that for $200 a person the food would be amazing, guess what, wrong. First and last time for this diner. The sour marshmallow dessert really capped off the whole experience.

I had booked COI on 12 May for 2 and reservations was taken by Dan. Within 10 mins, I called again and changed to the next day for 4 persons. Reservations was taken by a lady and she did mention that it will be on the waitlist. I said I'm fine to be on the waitlist and appreciate if they can email me if we get the seats. The lady taking the reservations asked if I would still like to keep my reservations for 2 on 12 May and I told her no, it does not serve any purpose for us to visit the restaurant twice . I asked if there's any charges for the holding for the seats since I have shifted my reservations to the next day and she said no ! In the evening, I called again to check if our reservations was confirmed and the guy (I think it's Brian, I may be wrong), told me we are still on waitlist but it's the first waitlist on the list. On 13 May morning , around 11:30am, I called to cancel our waitlist as we have found another restaurant. Call was taken by Dan and he was not happy and even said that I was still holding to last night reservations and did not cancel it! I told him exactly what I have told the other lady who picked up the call and he said he's besides her and he did not hear anything . I was wondering if you can hear what's our conversation as in my reply from the other end of the line ? I asked him to check track the conversation with the recordings because this is not the first time we had fine dining ! We had done reservations for fine food around the world and we honor each reservation by attempting to follow up even if we can't visit the restaurant. My say for this restaurant, COI, if you want to be a good fine dining , not only u need to do well on food, please do something on your services . We patrons are pampered . We don't mind to pay to eat but we do mind to get slacken and disrespectful services from you. So NO , until your services ratings improve, we will feel wasted to spend even a dime at COI.

COI serves an eleven course prix-fixe menu (US$165), but personally I think they lacked the wow factor. The dishes were well executed and prepared but I find that the dishes lacked complexity in the taste. Seemed like 'salt' or 'citrus' were the theme of the dinner. There was a small part of the kitchen which was visible through a glass panel from the dining area so that we could see the chefs at work inside. However despite not being fully filled that day, we didn't see any of the chefs coming out to greet or interact with guests. The serving pace was pretty efficient and the service staff were polite, courteous and professional but I just couldn’t feel their passion. I've visited other World's Best Restaurants which definitely provided better dining experience than COI in all aspects...I didn't really feel welcomed...nor did they impress me with the food... For more details & photo see: http://yummydelight.wordpress.com/2012/02/01/michelin-starred-restaurant-coi-san-francisco/

You want to pay a huge amount of money and then look for the closest burger joint, then go here.....granted this visit was sometime back, but I don't need to be told how to eat tweezer food........

I have never been a fan of vegetables, but chef Patterson creates real culinary masterpieces using beets (yes, beets), greens and many other I have never met before. Wine pairing is extremely well thought, with strange wines that are perfectly suited for the food

We first heard about Coi from Chef Bottura at Osteria Francescana when we were in Modena so we were very excited to finally get to try the restaurant. I must say everything was beyond my expectation and imagination! Each course was very well thought out, impeccably executed, and visually stunning with new exciting taste combinations in every way. The wine pairing was so unique – we were very happy to try wines that we would not have known otherwise, like that amazing sparkling sake. The highlight of the evening was when Chef Patterson came out and explained the dish for one of the courses. He was soft spoken and humble - we were in awe of him! It was such an inspiring and stimulating evening, which we will never forget. We cannot wait to go back for more!

On Saturday 30th of July we had dinner at Coi. We had a great time and everything looked and was very nice until we left the restaurant. On our way back home -while still driving to Redwood city- two of the three of us started having severe stomach-pains. Right when we arrived home, the same people had also the symptom of diarrhea along with stomach pain and this situation kept going until 4am. None of them has any kind of allergy or ever had same symptoms like these. We were very sorry to realize, that obviously something on the food may wasn't as pure as mentioned. Many times we've chosen to have dinner from various cuisines in exceptional restaurants with or without official reviews not only in the States but also in Europe and never happened such a thing. We consider it unacceptable when visiting a restaurant with two MICHELIN and pay $ 1,060 to have a night followed by these symptoms.... After that I sent many emails to the restaurant and no one replied to them!

Coi is one sweet place! The Crew is wonderful, the food will make your eyes roll back into your head and the space and vibe is comfortable but still very special and classy without being too distracting. Some Restaurants are all about the Chef but this Restaurant is all about food. I'd say the smoking, low temperature cooking, foraging and dreaming translates better than you can ever imagine and I'd come back for sure since the value and experience is phenomenal. What sets Coi apart from other aspirational high dollar establishments is they are not just assembling plates at Dinnertime and the Staff is nice and really enthusiastic while still maintaining the Library quiet and not distracting from the masterpiece in front of you. Great wine, Sake etc. and nice bullet point descriptions of the food and drink without keeping you from the business at hand. Bonus points for the Chef --and Staff-- who answered ANY detailed questions about how they made a certain dish or verify an ingredient. Loved Coi!

We had arrived at the restaurant 20 minutes early. We were seating immediately. Only tasting menu is offered. We had notified them at time of reservation our allergy restrictions. the first three courses were great but the portion was very small, even for a tasting menu. Bread did not come until the fourth course and only one piece with a nice ribbon butter. Bread was never offered again. Because I am allergic to alcohol, the fish dish (smoke trout) which was soaked in Chatreuse over night, therefore, I could not eat. They substituted it with CARROTS over coffee. I paid $20 per course for 50 cents worth of coffee carrots. That is NOT a fair substitution. We also to take a picture with the Chef since I collect Chef pictures. We were denied.. to busy. Very disappointed. I have never been denied a picture with the Chef's from #1, #2, #5 and #10 on the World's list. Furthermore, we ran into Jose Andreas at a Farmer's Market and he was happy to obliged take a photo. Not sure who they wrote their check to since they are ranked #75. Manresa is way better in food and service. Take your money else where. Not worth $240

Three of us had dinner at Coi and thought the food was spectacular. Creative, incredible flavors and theater too. Really enjoyed everything we ate (and drank). Unlike a lot of 2 and 3 star restaurants, the food was incredibly light and we didn't leave feeling stuffed to the brim. Incredibly delicate flavors permeated the food and everything was beautifully presented. Only negative was the atmosphere due to three factors: 1) music selection was very depressing (e.g. Dido); 2) weird acoustics due to bubble-like ceilings above each table isolating you from the sound of the rest of the restaurant; 3) overly-serious staff who meet humor with a blank face. That said, the lack of atmosphere was more than offset by the incredibly cuisine.

This is supposed to be foodie paradise, but radical presentations and micro portions was lost on me. More expensive than a French Laundry, but not nearly as great. Limited atmosphere to distract you from food in front if you. Wines selected for wine pairings were ordinary. My low opinion might be a function of age and experience, as my daughter and husband and customers of there age group are giddy about the place. Go to Gary Danko and with your savings get a great bottle of wine.

I had huge expectations of going to Coi and was largely disappointed having eaten at Quince the night before which was much better value, nicer staff and great tasting food. The pick of the dishes was the crisp crackers to start with an avocado dip and the beautifully cooked trout

I had booked Coi several months before travelling to San Fransisco. Amazing degustation menu and wine pairings. The food really captured California and embodied exceptional produce and seafood. Fantastic service, the maître’ d was really engaging and his knoweledge of the menu was top shelf. I will definitely return when in San Fransisco next.

Being vegetarian is always a challenge for chefs, even in California. My wife and I had dinner here and this was one of the best dining experiences ever -- each item on the tasting menu was a visual treat not to mention the delicate tastes and explosion of flavours. Full marks for service, attention to detail, can do attitude, presentation, innovation and quality of food. Right from reserving a table down to the valet parking, it was a superlative experience. Only minor niggle was that the background music was a bit too loud and that drowned out the explanations about the food that the staff were giving us as they served each course. Having had the privilege of eating in some of the finest restaurants in the world I'd easily rate Coi in my Top 3.

I consider myself a foodie….but this Michelin Star restaurant does not deserve it. Pretentious and extremely expensive food. The special of the day was bla bla bla corn…..which happened to be….popcorn….yes….I paid 500 usd for popcorn. Hated it

We had read the SF Chronicle review just prior to visiting, and our experience with the service was slightly better than they portrayed. We ate in the backroom, so it was quite a performance. The food is art, but the wine pairings were ordinary. All told, it was an experience to remember. And a bill to go with it.

Highly recommended. Local, seasonal, delicate, simple, delicious vision. Not big taste contrasts like Manresa. More simple and lovely rather than complex and emotional. But there were some heavy hitters like the mushroom dashi "land and sea" and duck breast with redwood. Every course was a winner. Plus the service was impeccable. As a lucky finale, Daniel Peterson was standing in the hallway as I was leaving so I could thank him for a wonderful experience. I have been to lots of great restaurants and I was worried that COI would underwhelm, but it was so good. I always wonder how anyone can make food like this for the price. Would definitely return.

Not from California so we wanted to try some California cuisine. Loved the interiors of this place which has a respect for mother nature, with wooden tables, a creative floral arrangement and hand crafted pottery. Loved the fresh oysters with well complimented garnishes. The black trumpet sunchoke dumplings with braised lettuce really hit the spot. Save room for dessert. Loved the Chocolate Bab with Mezcal, Citron and Mint. My husband went for the vegetarian option which he loved.

When you spend $700 for two people including one half bottle of wine, tax and tip, you expect more than a tasting menu. That is what this is - a tasting menu restaurant only which was not clear from what I had read about it. Though it has a Michelin star, I'm not sure what goes into giving such stars. It is dark, though "billed" as romantic - it is not. The service is excellent in all respects and I would imagine that many of those who work here must take a course in how to pronounce and memorize unusual ingredients all combined together into each of the 9 dishes that they present - at each presentation, they announce what it is and the mixture of ingredients, all memorized which is a job in and of itself. Other than the lobster (which was excellent), the other courses were unusual and not things I would otherwise eat. Having been here, it is not a place I would return to - it is WAAAAAY overpriced - one expects far more for $350 per person. I would recommend another restaurant over this one. And, it is not in the best of areas so plan to arrive by car, taxi, etc.

The courses varied from excellent (trout) to acceptable (pigeon) to poor. If this is pushing the boundaries of creativity, I missed it, since some of the flavors seemed to be fighting each other rather than being in harmony. Likewise, the portions went from acceptable to barely there. Although most of the service staff was OK, the sommelier did not discuss possibilities when we told the server what we would like. He brought out a bottle and pretty much said that, if we didn't like it, he would drink it - not cool.

The chef definitely wants to wow you (and he does) with the use of unusual ingredients and creative presentations. However, he missed the point that what is important is the food. I felt that I was dancing with a beautiful woman that would not look me in the eye. Prepare your wallet for about a 250 pp charge.

Having been to at least 20 Michelin starred restaurants, this was certainly our least favorite. The food preparation is quite light. Even after having several courses of average food and wine pairings, we both were hungry in 2 hours and went for a late night meal. The service was nothing special either. I was celebrating my hubby's b'day. We just put a candle on the normal dessert course. Not something you would expect from a meal over $600 for two people. I would rather spend my money at French Laundry where they pamper and spoil you like a baby.

I've eaten at Coi 3 times in the last year, now twice with the current Chef, Eric Anderson. All meals have been excellent. The meal is a prix fixe tasting menu with nice variation and well proportioned servings. Within certain sections of the menu one can make choices and with advance notice they can make a vegetarian meal and/or exclude certain items as needed. Highlights of the meal were a foie gras tarte with salted strawberries, sungold tomato with parmesan, Abalone and caviar, roasted squab, filet of lamb and a series of desserts including a concoction of chocolate, hazzelnut and raspberries. One can order wine pairings or from fine selection of bottles or wines by the glass. They offer two sets of pairings, one very high end (and commensurately priced) and one less extravagant but excellent as well. The setting is low key and understated. The staff was cordial, offering advice as needed, prompt but not obtrusive. This is definitely a good choice for a lovely meal or special occasion.

I unfortunately didn't read the fine print and didn't realise it was degustation until I was seated. Beautiful setting and furnishings but very pricey for what we received.

I have the Coi cookbook and hope to go back to Coi some day, what a delicious, haute cuisine experience. Superb.

First of all, you can't just come and have a dinner at this place. You need a reservation. This is the place of haute cousine and you will be impressed with micro portions of food elegantly designed. The quality of the food is awesome, and the cheque is crazy. Be prepared to pay for the dinner for 2 persons with a couple glasses of champaigne and service fee $700. But inspite this is so impressive place you unlikely come back here soon. This is the place to visit only 1 time for special occasion and then to show off to your friends. The design of the place is quite laconis, but it's too dark for my taste.

If you are not a fan of modernist cuisine, and aren't up to paying Michelin 2-3 star prices--$500 per for food AND wine-- stay away. But I found the 8 prix fixe plates plus 5 added plates--palate cleansers and amuse bouche--to be sublime. For example, oysters with Meyer lemon jelly, radishes and horseradish could easily have been a mish-mosh flavor bomb. Instead, each flavor component exploded in the mouth while the flaor of the oysters stood up and saluted on there own. It was remarkable. Best of all was was the wine pairings that made the food sing. And in the case of the oysters, they glorified the Muscadette. The sunchoke soup was glorious in its own right, but the Jura wine with it was a tour de force. I think the last time I had a Jura wine offered in a restaurant was in France in 1972! WHAT A TREAT.

After reading the negative reviews on this site I was dubious, but Coi more than delivered. This was my first Michelin rated experience, so maybe I'm a bit too easy to please, but I loved it. The food was unique, the wine pairings unexpectedly perfect and the pace, atmosphere and service top-notch. The music selection, like the wine pairings, was eclectic and fitted the meal surprisingly well. My husband and I were celebrating our one year anniversary and we couldn't have asked for a better night. We had the best seat in the restaurant and received a complimentary glass of sparking wine. The only two minor flaws was that our meal ended up about $50 more expensive than what we had thought, but maybe they raised their prices (?). And we both wished there had been one more meat course. These are pretty minor details, and overall I don't think I could have asked for a better place to pop my Michelin star cherry.

what makes Coi so good is the quality (not the quantity) of the food. Don't go if you're hungry but do go if you want a palpable experience. In America, we're not used to experiencing quality. This hidden gem is definitely a treat!

The only downside was the smell in the restaurant, but otherwise some amazing wines (we had 8 different wines recommened by the excellent somelier)

Exceptional food, friendly and wonderful service that put us at ease. We greatly enjoyed the friendliness of the staff equaled only to the modesty of the chef who made a superb and extremely memorable meal.

Had a 14 course pre-fixed dinner at Coi on Saturday, and it was easily one of the best meals that I've had since eating in France. The service was superb, ambiance nice and modern. Presentation and the quality of each dish was divine! It is no surprise that this restaurant holds 2 Michelin stars, is on the World's Top 50 best restaurants list, and Chef Daniel Patterson won the James Beard Award for Best Chef in the West! Would highly recommend this restaurant to anyone who visits SF.

First of all, we arrive on time. But it takes around 15mins to get to the table. Overall setting looks dark and old especially carpet is dark color seems not so clean. We have ordered tasting menu with tea pairing. As a Chinese visitor, we expected tea pairing should be with flavored flower tea. However, they served dark tea mostly, it seems chef don’t know dark tea is not healthy with food together. It should be drink separately. Food taste fresh with design. Some of the taste is too much and unnecessary. Desert is American style chocolate cake but not French style. Overall, from decor, food concept, tasting and services training need to improve. Uncertain why 3 Star Michelin crowned to this restaurant.

Over $1500 for three people for tasting menu and wine pairing. Eat before you arrive if you plan to partake of the wine pairing. There is too little food for the all the wine, you will definitely leave tipsy so hire a cab/Uber - do not drive. I am a pescatarian (fish, no meat) and they were nice enough to slightly alter my dishes. They explain each dish and wine as they are served. Service is impeccable. I would not consider it a romantic place if the wait staff are at your table every 10 minutes with another dish. My brother-in-law likes to try Michelin star restaurants so I've been to a few. I'm not in a hurry to return here.

No that abbreviation does not(in this case) mean Univ Maryland Baltimore Cty,It means I wasted $87.00....My girlfriend & I were staying in town for just one night because we were heading out to Napa first thing in the morning.We are from Manhattan and dine out quite regularly at the best NYC restaurants.I read some of the reviews and decided to give Coi a try.Extremely disappointed.I can handle some degree of frou-frou but this place was totally ridiculous.We made to the the second dish, something supposedly an oyster but was some gelatinous orb of transparency.The first app was some kinda shaved/finely minced radish?(jus guessing) over finely shaved ice?I wouldn't have stayed this long but the bottle of sake eased my pain....after the ersatz oyster (or whatever it was) I took one look and my girlfriend and we both said "get me outta here now"....we asked for the check, they prorated the bill and we were out of there.I will never ever figure how or what the big deal is about a place like that....what because they charge $165 head and wine pairings $110 /head , they think that its all that?!Plus I can't stand the fact that we were right on top of people sitting to our left and right.IWe cud hear their whole convo and us theres...The local couple to our left were sympathetic to our plight and even recommended other resturants in the area....this is my first restaurant review ever, but i felt compelled to do this when I returnned back home.Service was fine...they got us the check quickly....Do not go here!

Our experience here was very nice. The food was good, the ambiance was nice, the service was exellent but the price was super high considering the location of this place. If I have a choice between Coi and the French Laundry I would definitely choose the French Laundry. Now, if the prices were lower than that would be a whole different story. I don't remember the exact price but I think it was $700 for the two of us including the wine pairing. If I had to rate it only based on the food perhaps I would give it a 4 star.

This chef thinks to be God but there you will fell in hell So arrogants, the very weak tasting menu only with vegetables and so expensive. Will the chef think your restaurant is the same lavel than French Laundry?...he is dreaming...I ate in at least 30 stared restaurants but Coi was the worst.

If you consider yourself a foodie then you cannot leave San Francisco without dining at this oasis of heavenly prepared and sumptuous food presented by Daniel and team. Some of the dishes brought tears to my eyes encapsulating memories of dining experiences across the world. A refreshing and unique display of originality in food preparation, texture and taste, supported by exemplary service by Zion and highly knowledgeable wait staff. Coi is high on my best world travelled dining experiences and a must return experience. Not cheap but value for money, particularly the outstanding wine selections.

This meal was interesting, but not that tasty or worth the price tag. I really wanted to like each course, but only 2 or 3 were delicious. The best part of the meal was the wine pairing (AMAZING!!), the bread and house churned butter. The service was fabulous, as to be expected. My Fiance and I enjoy fine dining, haute cuisine and molecular gastronomy, but this meal was not that enjoyable. We had high expectations but were disappointed. Plus the $600+ price tag didn't help.

Although I have not eaten at Coi, yet, I couldn't help but pass along this story about their customer service. In brief, I had made a reservation for Coi for a business trip I am taking next month. Once I had secured the reservation, my company purchased a gift certificate for me to use there. Coi recently called to inform that that they mistakenly accepted my reservation for a night they were actually going to be closed. After hearing of my situation, they immediately volunteered to refund the gift card, make me a reservation at another restaurant (one that the chef himself thought to be a suitable replacement) and offered to pay for our entire meal at the other restaurant. Amazing!!! This is the kind of experience that will absolutely ensure that I will be dining at Coi next time I am in town! I can't wait!

It's a mad place if u compare price and quality!!! Low quality and crazy prices!!! I will never come again Of courser wines selection is ridiculous if u compare with the price list...!

From customer service, to the food, to the experience, this was one of the more memorable dinners I've had.

It was its 3 Michelin Star status that brought us here despite of some of the negative comments I’ve read prior to dining here. There are seven 3 Michelin starred restaurants in the Bay Area and Coi is the newest member on its list. Kudos to Coi and well-deserved one! Been to all six and next month, the last one is French Laundry- saving the best for last (will find out!)? Of all six we’ve been to, Quince and Coi are our favorite (see my reviews here). I love our experience at Coi. Delicious food with impeccable service. Everything was wonderful. The dining room as you come is simple, a bit old fashion and it needs new furnishing. It didn’t really matter bec we came for the food. While we dined there, ‘80’s music was playing which didn’t help to create the romantic ambiance, nevertheless it was nice. We opted to order the caviar and it was worth it. Bill, our waiter, was wonderful. He offered to take a pix of us with the Pyramid building on the side of the restaurant so don’t miss that part. If you’re into 3 Michelin starred restaurants like I am, Coi is NOT to be missed!

The dishes at Coi are well though out resulting in sublime taste and presentation. Served in understated surroundings by a excellant staff. The variety of small bite dishes was varied but connected. Most of the food was prepared raw or very limited cooking with amazing accents of Myers jelly, finger limes, smoked oil, and bone marrow. Although I opted for a half bottle of vintage champagne, I tasted my partners premium pairing of fine Europeon wines. After two hours of beautiful food and drink I was perfectly satisfied. One faux paux of the evening: I forgot to inform my partner that 18% gratuity was included. He added an additional 15% to our tab! Oops! Can't wait for my next opportunity to return to Coi.

This is one of the best restaurants I have ever been. The food is beautifully set and tastes Devine. Every little detail is well thought, even the way the waitresses walk in the restaurant. The dishes are small and plenty, every one of them is a piece of art... This place is a destination for gourmet lovers.

Dear michael and team We visited the other night and had such a great experience, from the moment we walked in to the moment we left the service was exemplary, food started with a bang nice oysters , foie gras tart supliment course of Xavier was fantastic etc. Only course we wernt amazed at was the abalone. All in all a great well rounded menu paired with nice wines served in a fantastic atmosphere. A must do for any foodie traveling to San fran