With its warm, neutral tones and sleek banquettes, Coi is the very picture of sedate sophistication, drawing an international clientele who come here to sample the edible wares of Chef Daniel Patterson.
Refined, with a clear originality, Chef Patterson's cuisine elevates even the most basic of ingredients and allows them to shine. One such example of his haute-humble ethos is the summertime-perfect cherry tomatoes pooled in strawberry juice with fennel pollen. Simple, seasonal flavors just seem to pop here, with the menu balancing such throwback favorites as popcorn grits and poached, then grilled lamb. However, newer items like the fluke cured in kombu is certainly a dazzler thanks to a touch of fermented black bean sauce. Then smoked black cod wrapped in scallop mousse takes a beautifully cooked piece of fish and dresses it up with a purée of herbs that not only delivers vibrant flavor, but also adds a splash of color. Find that same sense of ingenuity and decadence in ribbons of celtuce and buttery new potatoes layered with creamy comté and black truffle.
The frozen lime marshmallow with coal-toasted meringue atop zesty lime ice is sealing testimony of what this kitchen can truly do.