(You can read more about Kirkley and his plans for Coi in the post-Patterson Age here.)
Kirkley, a Chicago transplant and former chef at the Windy City’s now-closed L2O, is known for his seafood preparations. With nine of the twelve dishes on the the multi-course menu including some sort of seafood component, his debut menu for this evening’s grand reopening (Friday, January 15) is a showcase of the ocean’s bounty.
The price for Kirkley’s multi-course tasting menu is $225/person (plus 20% service charge). Also of note, the North Beach restaurant is now closed on Tuesday and Wednesday with dinner service Thursday-Monday.
Here is Kirley’s opening menu:
Pommes Souffles, Salt Cod, Bergamot, Coffee
Geoduck Clam, Lardo, Bibb Lettuce, Buckwheat
Galinette, Etrog, Oscetra Caviar
Ocean Trout, Citrus Confit, Chartreuse, Fine Herbs (pictured above)
Diver Scallop, Castelfranco Radicchio, Black Truffle
Fish Ribbons, Lobster Roe, Lobster Broth
Maine Lobster, Tortellini, Black and Royal Trumpets, Sauce Maltaise
Turbot, Winter Vegetables, Beurre Cancalaise
Abalone, Bone Marrow, Black Truffle
Grapefruit, Pastis, Black Pepper
Coconut Custard, Green Apple, Ginger
Almond Cake, Preserved Lemon, Amaretto Caramel
Coi, 373 Broadway, San Francisco. (415) 393-9000. coirestaurant.com