Matthew Kirkley at Coi

Bio

Mathew Kirkley is the chef for Coi. Working at restaurants around the world, he gained recognition at L2O in 2008 when he earned the restaurant two Michelin stars for three consecutive years. Following Chef Daniel Patterson’s departure, he moved west to take the helm of COI in San Francisco, where he prepares seafood with the care and respect forged on those childhood docks.

Accolades

  • Two Stars
    Michelin Guide
  • Nominee for Rising Star Chef
    James Beard Foundation

My Restaurants

  • Coi
    373 Broadway
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Matthew Kirkley reviews  at post.venue.name
"Radish Tartlette, Maitre d'Hotel Butter"
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Robert's favorite
"A super simple pasta dish of penne, Italian sausage, butter and garlic—one of my most loved dishes in the city. Over the past 10 years, Pizano’s has been a constant haunt of mine. With a warm and almost quaint décor, this cozy, first floor row house space serves solid, red sauce Italian restaurant classics consistently. You will always find friendly service, and with a kitchen that stays open until 1am every night of the week, you’re bound to find many other restaurant folk such as myself there."
Chef Matthew Kirkley reviews  at post.venue.name
Key Lime Pie
"I like everything about this restaurant—the lively dining room atmosphere, the classy service, the fantastic seafood—but I always save room for the key lime pie. It's a must-have."
Chef Matthew Kirkley reviews  at post.venue.name
Tenderloin steak tartare
"A perfect example of this French classic, Maude's straightforward, no nonsense version is second to none. It's always finely seasoned and just one of the great dishes found there."
Chef Matthew Kirkley reviews  at post.venue.name
Brandade
"I’ve written about this restaurant’s tremendous influence before, and I will try to briefly synopsize. No restaurant has had a greater impact and influence on the city of Chicago than Avec. This restaurant’s importance is difficult to overinflate: a casual, yet slick space; small plates; fine dining cooking in a decidedly anti-fine dining environment; food that chefs like as menu ideology. It all started here. The brandade has been a staple dish since day one and it's always satisfying."

From My Menu

Chef Evan Rich reviews Beet rose at Coi
$$$$ | Modern, | American
Telegraph Hill, North Beach, Financial District
2 Reviews
"It seems so simple, but it takes a lot of skill and effort to make this dish. The flavors are on-point."
Chef Lucas Knox reviews Tasting menu at Coi
$$$$ | Modern, | American
Telegraph Hill, North Beach, Financial District
3 Reviews
"I love the delicate preparation of seasonal ingredients in the dishes served here—they're highlighted without being over-manipulated. The peeled cherry tomatoes dressed in a tomato water vinaigrette and served with a grilled zucchini and wheatgrass puree was a particular summertime favorite of mine. "
Chef Caitlin Freeman reviews Candied raspberries at Coi
$$$$ | Modern, | American
Telegraph Hill, North Beach, Financial District
1 Review
"After having a pretty mind-blowing meal at Coi, it's hard to imagine that little sparkly raspberries could be the thing that knocks you dead. They are apparently an all-day project for the chefs at Coi. Starting in the morning, egg whites are applied with a little paintbrush, the berry is rolled in sugar, and then it's set out to dry. This is repeated over and over and over again until dinner service starts."