Chef Changes at Coi and Dosa

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Photo by Maren Caruso.

This was some pretty crazy news: after landing three Michelin stars, it ends up chef Matthew Kirkley was no longer at ~COI~ and was training for Bocuse d’Or, which takes place in Lyon, France, in January 2019. Eater reveals chef de cuisine Justin Mauz was an interim chef, who has since left, and now Erik Anderson (formerly of Nashville’s lauded Catbird Seat) is the executive chef. Look for a new menu in January. But until then, Daniel Patterson is back in the kitchen through the end of the year—take a look at some of the Coi classics he’s bringing back, plus new dishes too.

~DOSA~ has a new executive chef, Arun Gupta, who was previously at New York’s Gramercy Tavern and Maysville. His background is Indian and Polish, and he has always had an affinity for gardens and market-fresh ingredients. He is enjoying the Bay Area bounty and has reportedly added a modern touch to many of Dosa’s signature items. He has also added dishes like spiced carrot soup (yogurt, orange, candied pistachio) and South Indian goat biryani (dough purdah, basmati rice, squash, kale, pomegranate raita). The pumpkin masala dosa with sweet onion chutney and toasted pumpkin seeds also sounds like a winner.