What I Ate: June 5, 2010 (Il Cane Rosso, Coi)

Today's meals were devoted to Chef Daniel Patterson.

For lunch we ate at Il Cane Rosso (1 Ferry Building # 41, San Francisco, CA‎ - (415) 391-7599‎), a quick serve rotisserie and sandwich restaurant created by Daniel Patterson and Lauren Kiino. Their chef, Douglas Borkowski is doing an excellent job at providing delicious "quick food".

Roasted Beets & Farro kale, feta, olive oil. Delicious if you like beets, but mostly farro (which tastes great with the beet juice, olive oil, and mild feta) with just a few pieces of beets.

Garlic-Roasted Potatoes. My favorite thing here - the roasted potatoes are good, the roasted whole garlic cloves are excellent, and eaten together, this simple dish is unbelievable.


Marin Sunfarms Beef Brisket Sandwich lemon aioli, spicy pickled red onions. Incredibly tender and strongly flavored beef brisket with excellently pickled onions on a crusty bread. My favorite of the two sandwiches we had.

Warm Egg Salad Sandwich anchovy-garlic butter, provolone. An excellent open-faced egg salad sandwich. It's the best egg salad I've ever had.

For dinner, Dave and Rachel joined us at Coi (373 Broadway, San Francisco, CA‎ - (415) 393-9000). Our previous experience at Coi (over a year ago) was phenomenal, so we were looking forward to going back. Overall the meal was excellent and delicious, but none of the dishes truly blew us away tonight. After discussing it over the last day, we decided that Coi has to move down a place in our personal list of favorite restaurants allowing Uchi to claim the top spot. In the end, even though all the dishes were well executed, the meal as a whole was not as well constructed as our first visit. Too many mild and light dishes without anything truly hearty that brought rich and bold flavors to the palate. Many of the dishes were lightly sweet and lightly salty, but not many utilized acidity or spiciness as a flavor component. Uchi handles mild flavors and bold flavors equally well, balancing them within the dishes as well as throughout the course of the dinner.

White grapefruit and wild mint soda

Milk and Tea Sheep's Milk Ricotta, Wild Chamomile, Lemon

Geoduck Clam Cucumber, Almond, Cilantro

Earth and Sea #5 New Harvest Potatoes, Fresh Seaweeds, McEvoy Olive Oil

Spring Chilled English Pea Soup, Our Buttermilk, Nasturtium

Butter-Roasted Morels Favas, Angelica Root, Tarragon

Young Carrots Roasted in Hay Sprouts, Radish Powder, Shaved Pecorino

Yuba Dashi with porcini and shiitake, steamed tofu mousseline

Slow-Cooked Farm Egg Brown Butter, Buckwheat, Shiitake

Cook It Raw Prather Ranch Beef Tartare, Douglas Fir

Tomme Dou Soum (Caves Fromageres Bearnises) Spring Greens

White Chocolate Pudding Blueberries, Lemon Verbena

Cake and Ice Cream Caramelized Chocolate Cake, Raw Milk Ice Cream