Daniel Patterson has announced that his Michelin two-starred Coi restaurant in San Francisco is now only serving dinner four days a week: Wednesday through Saturday.
The day off, Patterson says, will be devoted to “creativity, research and technical refinement,” allowing the chefs more time to research new dishes, experiment with techniques, and refine recipes. On the more personal side, Patterson will be able to spend more time with his kids so that he may be in the kitchen on every night of service.
The restaurant opened not long ago to immediate critical acclaim in 2006. The concept is an innovative 11 course tasting menu that is inspired by the cuisines of France and California and is regularly adjusted to suit the quality and availability of locally grown produce. The change in schedule, along with Coi’s recent removal of the à la carte lounge and Patterson’s purchase of an Oakland food lab show that he is shooting for the next level—perhaps a third Michelin star to add to his current pair.
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