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Could This Burger Change The World?

The cooks at Coi, Daniel Patterson’s tiny, two-Michelin-star restaurant in San Francisco, are used to producing dishes of supreme delicacy and surpassing refinement. Morels stuffed with ricotta and fava greens. Wild king salmon wrapped in yuba with charred cabbage and dried-scallop ginger sauce. The kind of food, in short, that has earned Coi a reputation as the best restaurant in one of America’s finest food cities and a perennial spot on San Pellegrino’s list of the top 100 restaurants in the world.



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