Daniel Patterson’s restaurant, helmed by Executive Chef Erik Anderson, continues to have one of the best tasting menus in the country. It’s added a weeknight five-course menu, plus drink cart and caviar service in the lounge. While the wine list still leans Old World, Sommelier Eric Fox says he’s excited by growth in the California wine scene.
From The Sommelier: “I’m most excited about the push towards making better wine here in California. There’s tons of potential for vineyard optimization that we are just starting to dig into. Looking primarily at the diversification in AVAs, with West Sonoma coast AVA and the big push by the West Sonoma Coast Vintners Association to delineate their terroir from others is really cool. Imagine what the AVA scene will look like in another 50 years. More soil analysis and climate mapping equals better wine.” —Eric Fox, Coi
Dish We Loved: Dungeness crab with Asian pear, black sesame, citrus leaf