Matt Potter 3:30 p.m., Dec. 12
I think I mentioned this at the end of a review, but Blanca got a new chef, Gavin Schmitt, to replace the fled New York hotshot who got away. The new one's a hotshot too, great credentials. I'll quote directly from the publicity materials the restaurant sent, and tell you that the list of SF restaurants he's cooked out is a knockout:
"Gavin then headed to San Francisco to work as > a Sous Chef, in such top of the line restaurants as, Aqua, Elizabeth Daniel and the Fifth Floor. Gavin eventually found himself as Executive Chef of the Mobile 4 Star Campton Place Hotel where he oversaw one of the cityâs top fine dining restaurants. Then, Schmidt was off to reunite with Chef Daniel Patterson (Elizabeth Daniel owner and Exec Chef) as Chef de cuisine of Coi restaurant. Coi would soon receive two stars from the Michelin guide as well as four Stars from the San Francisco Chronicle.,,, "
I can't wait to eat there again, as soon as my somewhat squeezed expense budget allows! And if money is the issue, prices there have plummeted since the recession began, to what I'd describe as "expensive-normal" rather than "deluxe." That is, entrees are mainly around $25.
Members of my posse are still raving over the food revelations from our last visit there with the New York dude at the stove, who made even the most common foodstuffs special. This guy should be equally special, as Coi is not a shy restaurant with new flavors and original preparations.