On four previous occasions we would have rated Coi the top restaurant in SF proper and equal to the French Laundry and Cyrus.
However, on this latest visit there were numerous misfires:
The pig's head course was just awful--two slices of soggy, almost pure animal fat.
The wine list has narrowed its American chardonnay choices down to only crisp-type offerings--eliminating other full-bodied and more oaky choices. The chassagne montrachet offered by the glass (for $22) was quite ordinary and lacking in character.
As is the annoying trend in SF restaurants these days, no bottled spring water is offered--just aa very bland purified tap water.
Service while punctual was impersonal. Dish descriptions were often rushed or mumbled.
the lady who queried us for menu questions at the outset gave misleading info on the pig's head dish (call it come form of charcutie) and wine (termed the Stony Hill as full bodied and oaky when it is known to be rather austere/astringent)
Many of the courses retained the chef's creative flair especially the popped sogham cauliflower and lamb, but at $165/person plus an automatic 18% (upon which they egregiously pile on sales tax) we certainly won't be back for some time.
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