Coi

Coi's chef (and F&W Best New Chef 1997) Daniel Patterson combines his passions for local ingredients and avant-garde experimentation. With these seemingly opposite directions, Patterson is part mad scientist, part home cook. He plays both parts well in the refined dining room as well as the more casual lounge. In the former, expect imaginative concoctions like bone marrow with beet gelée; in the latter, elbows-on-the-table fare such as chilled tomato soup and pork rillettes ringed with cornichon.