Two weeks has passed since I started working at Coi restaurant. Since I staged many restaurants in my past, I think I have a good sense to understand quickly how each kitchen is operated and make me able to jump in the kitchen and work flexible. But to understand the true charactor & culinary vision of the restaurant, I would say take minimum one month. So I think it's little too early to talk about what Coi restaurant is like, but just as an introduction, I want to post here what is coi restaurant like. I'm sure I would say different one month from now though!
The restaurant Coi is opened on 2006 by chef Daniel Patterson. This year would be the 5th year annivarsary. Our current chef de cusine is chef Evan Rich(ex. Bouley, Sumile sushi and Quince) and Pastry chef is Deanie Hickox(ex.Manresa, Ubuntu and Rubicon) who also looking after chef Daniel's Plum restaurant in Oakland.
For about chef Daniel Patterson:
http://en.wikipedia.org/wiki/Daniel_Patterson_(chef)
If describing the cuisne of coi simple, it would be Northern Califronia cuisine. I've been working around the U.S. and I would say northern Califrnia and northwest have culinary scene more directly connected to local markets, compared with other U.S. regions. If we see the menu of Coi, it really showing the regions where the restaurant is located, the menu is channeling with breath & soil of northern California.
The cuisine at coi could be called slow food oriented market cuisine, If I choose one restaurant which is closest to Coi out of 110 restaurants I staged, I would choose Noma in Copenhagen. People may disagree, but that's something I thought at first stage in Coi. But I can at least say at both restaurant the cuisine is really reflecting where the restaurant is at. The cusine at Coi is inspired and started with best seasonal ingredients which is grown & harvested by local farmers. If you see the menu at Coi, you'll the list of ingredients with names of famers we use. The link below is showing some local farmers and purveyors we use at Coi >>
http://coirestaurant.com/friends/
The menu at dining room is 11 course degustaion only and we also have small casual a la carte menu only for the lounge. Since I just started, not so sure but menu changes weekly, couple per week. Since I started, they got new menus such as green garlic ravioli, spring allium soup, asparagus, duck, fromage blanc... This week we're planning to put a new clayfish dish and also working on new egg dish.
Last week I attended weekly menu meeting first time and it was very inspiring. The savory dishes is composed by chef Daniel, chef Evan and sous chef Nico who is traing me right now before he gone on April. One of the sous chef's primarly job is develping, testing and documenting new dishes. At this moment, I'm still studying the restaurant visions, style and philosphy, but hopefully in couple wks I can start putting my input into new dishes and post on this blog!
The kitchen at Coi is medium small and 6 cooks working in the kitchen. 2 on cold line, 2 on hot line and 2 on pastry. Chef expedite the service and Sous chef / pastry chef work as a tournant. Couple times a week we get stage in the kitchen as well. We're constantly do 30-50 covers(9 table in the dining room, lounge and PDR up to 8 people)It seems usually the weekend the restaurant is fully booked.
If you have any questions about restaurant coi, please feel free to post on comment. All I can say this is the restaurant where Passion, spirit and inspiration truely live!!
