After receiving its third Michelin star in 2017, Coi got a new chef, Erik Anderson, and direction. The Daniel Patterson-owned restaurant is shifting toward modern French cuisine, and with it, the wine list is going heavier and getting more European. The result is a nightly tasting menu that’s both classic and exciting.
From the Sommelier: “I’m particularly exited about the pendulum swinging back towards classic service, even in restaurants without tablecloths. It’s not like the days of the tuxedo clad wine-waiter adorning a tastevin are fast returning, but I’m seeing an uptick in the amount of ‘traditional’ wine service at casual and Michelin starred restaurants alike. I’m also enthused to see the use of really high-end glassware like Zalto and Riedel, and service tools like port tongs and porrons being brought out for the general public to see.” —Thomas Smith, Coi
Dish We Loved: Geoduck with caramelized duck cream, clam jelly, green onion