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On the heels of his latest book with Mandy Aftel, 'The Art of Flavor.'
ChefDaniel Patterson
San Francisco
About Daniel Patterson
Chef Daniel is a self-taught chef, restaurateur, and food writer. He is the co-founder of the Daniel Patterson Group, which opened several restaurants across the Bay Area. He has been labeled one of the most influential chefs in California.
Accolades
- World's 50 Best Restaurants (Coi)S. Pellegrino
- Two Stars (Coi)Michelin Guide
- Nominee for Best Chef: WestJames Beard Foundation
- Four Stars (Coi)San Francisco Chronicle
- Top 10 New Restaurants Outside NY (Coi)The New York Times
- AuthorCoi: Stories and Recipes
- ChefsFeed WinnerOne of the Best Things to Eat in SF
Where I Go Out
Classic cheeseburger
$$, Outdoor Seating, Burgers, Bbq, North Of The Panhandle
"4505 Meats makes the best burger in town. It's just the right size with well-raised, flavorful meat. They're at the Ferry Building Farmers' Market three times a week. Get a bag of their magically light chicharrónes to go with it."
CA state bird with provisions
$$$, Outdoor Seating, Reservations, Modern, Full Bar, New American, Asian, Dim Sum, Fillmore
"The restaurant is owned by two amazing chefs, Stuart Brioza (savory) and Nicole Krasinski (sweet), so it's hard to pick just one dish. I order the quail, a signature dish at their restaurant, and if it's on the menu, I also get the olive oil ice cream with rhubarb and salty streusel. And then I order everything else—it's all great."
Secret breakfast ice cream
$, Outdoor Seating, Desserts, Ice Cream, Embarcadero
"This flavor, by the inventive Jake Godby, is not much of a secret anymore. Made with an infusion of corn flakes and bourbon into cream, it has justifiably become one of the shop's most famous and requested flavors."
Green papaya salad
$$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, Vietnamese, Cocktail, Embarcadero
"I love everything at The Slanted Door, from the great cocktails and imaginative wine list to the balanced and tasty food. However, I always order the green papaya salad. It's like an old friend that never disappoints."
Thrice cooked bacon
$$$, Chinese, Reservations, Full Bar, Szechuan, Two Bridges
"Chef Danny Bowien's food is spicy, full-flavored, and delicious. The bacon in this dish is rich, satisfying, and always served with lively accompaniments like rice cakes, tofu skin, bitter melon, black beans, and chili oil. It's so good!"
Salumi misti
$$$, Happy Hour, Wine Bar, Full Bar, Italian, Financial
"To remind myself that the pig is, to quote Homer Simpson, 'some kind of magical animal,' I get chef Staffan Terje's spread of cured meats, from the lardo (which we use in our restaurant) to all manner of sausages and spreads that amaze both in quality and diversity."
At My Venues
Tasting menu
$$$$, Modern, American, Telegraph Hill
"For an incredible experience from start to finish, go to Coi. The service, platters, flavors… Everything is about balance and the quality of its ingredients."
Tasting menu
$$$$, Modern, American, Telegraph Hill
"Daniel Patterson is the OG of SF cuisine based on tasting menus with a personal voice, and I'm excited to see how his restaurant evolves."
Tasting menu
$$$$, Modern, American, Telegraph Hill
"I love the delicate preparation of seasonal ingredients in the dishes served here—they're highlighted without being over-manipulated. The peeled cherry tomatoes dressed in a tomato water vinaigrette and served with a grilled zucchini and wheatgrass puree was a particular summertime favorite of mine."
Candied raspberries
$$$$, Modern, American, Telegraph Hill
"After having a pretty mind-blowing meal at Coi, it's hard to imagine that little sparkly raspberries could be the thing that knocks you dead. They are apparently an all-day project for the chefs at Coi. Starting in the morning, egg whites are applied with a little paintbrush, the berry is rolled in sugar, and then it's set out to dry. This is repeated over and over and over again until dinner service starts."
Beet rose
$$$$, Modern, American, Telegraph Hill
"It seems so simple, but it takes a lot of skill and effort to make this dish. The flavors are on-point."
