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.

Red wine foie gras mixed with osmanthus champagne pear, is a dish that tastes good last year, foie gras is wrapped in red mousse made of red wine, the taste of red wine suppresses the fishy atmosphere of foie gras, and then paired with greasy and sweet osmanthus sand pear, making the whole plate very interesting.

Top 19 Fine Dining 

It is said that we eat green food from the countryside, and we also eat a peace of mind. No wonder this restaurant has a lot of people. Raviolo di ricotta Although the taste is not too heavy, I still like to be lighter.

Very delicious Chinese restaurant. Although I am not particularly spicy, this Sichuan restaurant is quite delicious. The chef is still very good. In San Francisco, it is a restaurant. The name of this store is very big.

The price is reasonable, the service is good, the food is delicious, I really like this place.

And the burdock is also delicious! The oysters are very large, fried and fragrant, and the meat is many and fresh! Be sure to eat while hot, the entrance will burst full of gravy! Especially the lamb chops are particularly fragrant, not at all.

Cost-effective choice, not too expensive, or award-winning restaurant

Top 17 Local Restaurants

这家餐厅在当地也是属于比较牛的一家餐厅了，Nine Grain Cake Caramelized in Sorghum 和Pastured Beef Encrusted in Seaweed Powder 我们品尝后还是很满意的呢。

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.

米其林二星$250/人加酒水和tips最後每人的$360美金蕾金山辔曲追遏的米其林遥差家就全吃遍了，平心而输道是我吃错最差的一家，真心不推篇。菜罩舍根時饰燮化，需提前预约。店面-店裸装修普通，而且非常黑，餐具业不精敏，其中個菜就是分子料理，真的虚有其表。给3星是因为菜拍照片出来很好看和服矜很好。菜品-好吃的有生，籍角和蛾。其他不是太淡就是太甜。不再来。

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.

摆盘很精致 不过就是不太容易吃饱哈哈哈哈哈要多点

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

旧金山周日为数不多开门的两星餐厅，新创意菜，海鲜为主，味道和摆盘都让人欣喜，就餐时我就迫不及待的推荐给了朋友们。首先一进门问你要香槟还是白酒，完胜那些气泡水还是无泡水的餐厅，有时候喝酒是种态度，这个小小的细节就让我爱上了这里。说说印象深刻的几道菜吧：图三的cannoli造型非常独特，估计也成了Coi的标志菜之一图四loup de mer海鲈鱼搭配蜜瓜和鱼籽，这套搭配第一次吃，没想到几种味蕾碰撞异常和谐，很喜欢；图五蟹肉搭配grapefruit和香槟，味道很清爽图六 前菜结束后上了面包和黄油，黄油造型非常巧妙，也算是我吃过这么多fine dining里面黄油造型让人记忆深刻的；图七stuffed shells、bone marrow、romaine、rosemary整套最喜欢这道菜，汤汁鲜到眉毛里，恨不得喝的一滴不剩；图八的turbot比目鱼配根茎类蔬菜那道，汤汁里的配料非常丰富，搭配鱼肉是一道非常有特色的主菜；图九是black bass 和spot prawn也鲜嫩好吃；图十图十一两道甜点，一个是清爽的冰沙，一道是相对甜一些的巧克力图十二还附送了甜点盒，说吃不完可以打包带走。总的来说Coi作为新式创新菜，把创意、摆盘、食材和味道结合的相当不错。整个菜单以海鲜为主，配菜多是清爽的蔬菜和水果，整个菜单的整体口感比较鲜、比较清爽，不过味道并不单薄，几乎每道菜的口感都是多层次的。吃的时候自然想到了同是主打海鲜的纽约三星le bernardin，le bernardin更老派简洁一点，coi更创新复杂一点。总体来讲这家餐厅我还会再来的。推荐。

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&#39;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&#39;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&#39;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.

旧金山米其林二星COI，主打海鲜且只做海鲜，一套tasting menu吃下来除了前菜里那几片薄如纸的培根以及后面&ldquo;鱼丸&rdquo;用到骨髓汤外是吃不到一口肉的（所以一顿饭吃不到肉会死星人请谨慎尝试）冷盘比热菜做的好，印象深的有mussel打成泥 搭配parsley 培根 芝士薄片（一口下去发现这浓缩的微型cannoli根本就是蕴含了法式经典煮mussel的所有原料啊）；以及生鱼 鱼子酱with蜜瓜果冻 清新 非常夏天的味道。热菜中图七清甜的牡丹虾搭配微微苦涩的黑橄榄酱 入口略复杂 咀嚼之后这些苦酸甜互相中和 非常美妙。甜点中第一次吃到了herb口味的雪葩上洒满桂花，太阳系摆盘太有创意 好像在吃行星 。总体来说摆盘之美甚于食物之美。

San Francisco Michelin two-star COI, which focuses on seafood and only makes seafood, a set of tasting menu can&#39;t eat a bite of meat except for the paper-thin bacon in the antecedent and the &quot;fish balls&quot; in the back to the bone marrow soup (so if you can&#39;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.

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