COI Review

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.

This restaurant is also a relatively cattle restaurant in the local area. Nine Grain Cake Caramelized in Sorghum and Pastured Beef Encrusted in Seaweed Powder We are still very satisfied after tasting.

Michelin two stars $250/person plus drinks and tips Last $360 per person Lei Jinshan Yuqu chased Michelin Yaojia all eaten, peace of mind and loss is my worst one to eat wrong, really do not push. The vegetable cover is decorated in the time of the root, and you need to make an appointment in advance. Store-The store is ordinary naked decoration, and very dark, the tableware industry is not sensitive, one of the dishes is molecular cuisine, really false. Give 3 stars because the photos of the dishes are very good-looking and the service is very good. Dishes-delicious raw, book corners and wontons. Others are either too light or too sweet. No more coming.

The plate is very delicate, but it is not easy to eat hahahahaha more

San Francisco is one of the few two-star restaurants that opens on Sundays. New creative dishes, seafood, taste and dishes are all delightful. I can't wait to recommend it to my friends when I eat. First of all, when you enter the door and ask if you want champagne or liquor, win those bubble water or no bubble water restaurant, sometimes drinking is an attitude, this small detail makes me fall in love with it. Talk about the impressive dishes: the cannoli shape in Figure 3 is very unique, it is estimated that it has become one of Coi's signature dishes, Figure 4 loup de mer sea bass with honey melon and fish seeds, this set of collocation for the first time, I did not expect several taste buds to collide abnormally harmonious, I like it very much; Figure 5 crab meat with grapplefruit and champagne, the taste is very refreshing Figure 6 After the end of the previous dish, there is bread and butter. The butter shape is very clever. It is also a fine dining that I have eaten so many. The butter shape is impressive; Figure 7 stuffed shells, bone marrow, romaine, rosemary the whole set of favorite this dish, the soup is fresh to the eyebrows, I can't wait to drink a drop; the turbot in figure 8 is more than a flounder with root and stem vegetables, the ingredients in the soup are very rich, with fish is a very special main dish; Figure 9 is black bass and spot prawn is also fresh and delicious; picture 10 picture 11 two desserts, one is refreshing smoothie, one is relatively sweet chocolate picture 12 also attached dessert box, said that you can not finish eating can be packed away. Overall, Coi is a new and innovative dish that combines creativity, presentation, ingredients and taste quite well. The whole menu is mainly seafood, and the side dishes are mostly refreshing vegetables and fruits. The overall taste of the whole menu is fresh and refreshing, but the taste is not thin, and almost every dish is multi-layered. When eating, I naturally thought of New York Samsung le bernardin, which is also the main seafood, le bernardin is more old-fashioned and simple, and the coi is more innovative and complicated. Generally speaking, I will come back to this restaurant. recommend.

San Francisco Michelin two-star COI, which focuses on seafood and only makes seafood, a set of tasting menu can't eat a bite of meat except for the paper-thin bacon in the antecedent and the "fish balls" in the back to the bone marrow soup (so if you can't eat meat for a meal, you will be cautious. Try it) Cold dishes are better than hot dishes, and the impressive mussel is made into mud with parsley bacon cheese slices (a bite to find that this concentrated miniature cannoli contains all the ingredients of the French classic mussel); And raw fish caviar with honey melon jelly fresh and very summery. The sweet peony shrimp in Figure 7 in the hot dish is paired with a slightly bitter black olive sauce. The entrance is slightly complicated. After chewing, these bittersweet and sweets are neutralized. It is wonderful. For the first time in dessert, a herb-flavored sled was sprinkled with sweet-scented osmanthus, and the solar system was too creative to seem to be eating planets. Overall, the beauty of the plate was more than the beauty of the food.

This is a very good restaurant and the environment is more elegant.

The restaurant environment is quite good, and the dishes are exquisite.