Coi, San Francisco, 3/4/15

Coi exterior
Coi exterior

A return to Coi proved to be a good choice. They have improved their dining room to a warmer interior but their service is just as friendly and fun. They serve a tasting menu an offer pairings however we chose to order our own wines. They started everyone with puffed rice crackers and a totally creamy avocado spread. The egg yolk, served in smoked olive oil was a mild taste but all the ingredients blended very nicely.

entrance
entrance
table set up
table set up

The geoduck was a lovely presentation with a crisp, succulent texture. The next really yummy thing was the artichoke stuffed with fava beans and sitting on a bed of lardo. The fava beans added more texture and color than taste but the artichoke was perfect. Remembering that we’d been there before they brought us out a special course of their popcorn grits and popcorn – a throwback to when we’d been there before. Totally wonderful! Some great asparagus were served with the mild tasting oysters. The duck was cooked perfectly with not a bit of liver taste. Both breads they served were warm and tasty. Dessert started with a Japanese mochi bun – very gelatinous with tastes of strawberries, mint and kumquat – different and nice. Sweet ice cream blending well with tart rhubarb. The taffy was just okay, but at that point I was fine with that. After our meal I was trying to get some kitchen pictures as we left and one of the waiters had notice Frankie checking out our table and wanted to know her story. He asked if she liked kitchen tours and immediately put her on the counter and snapped her photo and then one of the kitchen people brought out a fish to visit with her! A fun way to end the visit!!!

menu
menu
table set up
table set up
California Bowl: puffed brown rice cracker, sprouts and avocado
California Bowl: puffed brown rice cracker, sprouts and avocado
Sno-cone of blood orange, saffron and ginger
Sno-cone of blood orange, saffron and ginger
As plated
As plated
California Sturgeon caviar, egg yolk, creme fraiche, chive
California Sturgeon caviar, egg yolk, creme fraiche, chive
As plated
As plated
wine
wine
as plated
as plated
Geoduck with cucumber, salad burnett and spring flowers
Geoduck with cucumber, salad burnett and spring flowers
Beet with preserved cherry blossoms from last year, bronze fennel
Beet with preserved cherry blossoms from last year, bronze fennel
as plated
as plated
roll
roll
butter and salt
butter and salt
Artichoke, stuffed and baked with fava leaf, allium, lardo
Artichoke, stuffed and baked with fava leaf, allium, lardo
popcorn grits
popcorn grits
as plated
as plated
little popcorn to go with
little popcorn to go with
Poached oysters with asparagus and wheatgrass
Poached oysters with asparagus and wheatgrass
as plated
as plated
wheat, rye and sunflower bread
wheat, rye and sunflower bread
wine
wine
Black trumpet-sunchoke dumpling, braised lettuce, brown butter-mushroom sauce
Black trumpet-sunchoke dumpling, braised lettuce, brown butter-mushroom sauce
as plated
as plated
Aged duck grilled over charcoal, spouted wheatberries, radish, redwood
Aged duck grilled over charcoal, spouted wheatberries, radish, redwood
Black sesme mochi strawberry, kumquat, shiso
Black sesme mochi strawberry, kumquat, shiso
Rhubarb and dried woodruff ice cream
Rhubarb and dried woodruff ice cream
as plated
as plated
coconut cake with dark chocolate, pandan
coconut cake with dark chocolate, pandan
inside
inside
looking through dining room window into the kitchen
looking through dining room window into the kitchen
Hand-pulled yuzu and vanilla taffies
Hand-pulled yuzu and vanilla taffies
Frankie checking out the taffy
Frankie checking out the taffy

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