03 Coi, United States of America
San Francisco’s celebrated two Michelin-starred Coi has seen its menu shift from Chef Daniel Patterson’s foraged vegetable-centric menu to its current seafood feastfor- the-senses under the helm of Chef Matthew Kirkley. The common thread between both chefs and menus is the dedication to locally-sourced produce. Its current incarnation explores a USD225 nine-course showcase of the best of San Fran’s just-caught delights, including fresh sea urchin elevated by a grapefruit caramel, octopus with foie gras, red cabbage and almond, and black bass with an inspired pairing of honeydew and lime. coirestaurant.com
