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Coi
373 Broadway
San Francisco
415.393.9000

Coi is as unique a dining experience as one can find in the San Francisco area. The dining room features an 11-couse meal that changes daily, with dishes animated by flavors and textures both familiar and strange. At Coi, the process of finding the ingredients and turning them into a meal are not separate events, but one continuous process. As is to be expected from a restaurant in a region with bountiful spoils of nature, Chef Daniel Patterson’s cuisine is made using only the best ingredients: cultivated plants grown from heirloom seeds; wild-harvested leaves, flowers, barks, and roots; local fish, seaweed, and coastal grasses; and pastured meat, poultry, and eggs from local farmers. Michelin Guide appreciates Patterson’s efforts, and has awarded Coi with two stars, saying that the restaurant is “carefully calculated toward reaching foodie nirvana.” New York Times’ restarurant critic Frank Bruni was equally impressed, and wrote that “Coi (pronounced kwa), turns dining into art, into religion.”

Cyrus
707.433.3311

The name is a nod to Cyrus Alexander, who is credited with discovering Sonoma Valley’s picturesque Alexander Valley, so is fitting then that the menu is laden with local cuisine. With just one tasting menu available each evening, Cyrus restaurant is able to offer its patrons only the very best. The joint venture of acclaimed chef Douglas Keane (2005 Esquire “chef of the year;” 2006 Food & Wine magazine “best new chef”) and legendary maître d’ Nick Peyton, Cyrus has been heralded as one of Gourmet magazine’s “Top 50 Restaurants in America,” and has received two stars from both the San Francisco Chronicle and the prestigious Michelin guide. The chef describes his culinary style as “contemporary luxury,” and the menu showcases a foundation of classic French influences with modern global accents and an emphasis on seasonality.