Coi Restaurant

2006 was a big year in Bay Area dining - we're honored to make the list!

Planning ahead? Reservations are now open through December 23rd!

Beryx, sea lettuce, zucchini, black truffle.

We're so honored that Chef Matt is a part of the The ment'or BKB Foundation.

Can't wait to see what the chefs make for this event. Looks to be amazing.

Thanks StarChefs for sharing the story of how the turbot gets its scales.

Thanks BlackboardEats for sharing our Turbot with more people!

We're excited to share that chef Matthew Kirkley is part of the 2017 Ment'or Team USA!

We're honored to have been included in Wine Enthusiast's list of America’s Best 100 Wine Restaurants!

Radish Tartelette, Maitre D' Hotel Butter, fleur de sel #CoiSF #ChefMatthewKirkley

The Inside Scoop SF slideshow of our menu does a beautiful job of capturing chef Matt Kirkley's detailed plates.

Chef Matt Kirkley gets four stars for his menu!

We're honored to be included on another list of amazing restaurants.