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Coi

If on a winter's night ...

Swedish chef Magnus Nilsson and Coi's Daniel Patterson cook up a spectacular rustic feast

11.07.12 - 11:49 am | Virginia Miller |
(0)
Young turnips rest beneath a pile of decomposing leaves that must be dug through by hand
Kohlrabi root crusted in tobacco and vinegar, laced with dill, edible flowers, Thai basil, and mint, in a pool of pomegranate sa
A favorite: Monterey Bay abalone grilled in nettle dandelion salsa verde, crunchy with spiced breadcrumbs.
Powerhouse chef team of Daniel Patterson, left, and Magnus Nilsson
Pacific oysters nestled among striking, wonderfully aromatic redwood needles and pine cones
Tofu made with Farallon Islands ocean water, pasteurized and pressed to a ricotta-like texture, with cherry tomatoes and seaweed
Passion fruit and white chocolate baba cake topped with honeycomb, in shiso sauce

virginia@bayguardian.comRead more »

  • Restaurant Review
  • Volume 47, Issue 06
  • Appetite
  • Coi
  • Fäviken Magasinet
  • Food and Drink

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