Coi Gets a Makeover and Revamp

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The main dining room. Photo by Maren Caruso.

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The new seating. Photo by Maren Caruso.

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The private dining room. Photo by Maren Caruso.

After their customary 10-day break in January, ~COI~ has reopened, and unveiled a new look and some staffing changes. Chef-owner Daniel Patterson worked with designer Scott Kester to redo the interior with new lighting, banquettes, and decorative details. The intention of the new look is to create a warmer, more welcoming and comfortable environment, and to create a more cohesive design in the restaurant’s various spaces, from the entry to the private dining room to the restroom. Patterson’s love of nature is reflected throughout the space.

New custom chairs and banquettes offer more comfort, along with lots of throw pillows. They’ve installed a wooden block sculpture on the ceiling to keep the various rooms cohesive, and the lighting has been improved with pin lights to provide more specific, clear lighting. In the entry, they’ve added a woven branch sculpture to the ceiling, plus the name has been painted on the door at long last. There are also some new luxurious details, like handblown glass vases to hold flowers, custom raw linen napkins, and hand-thrown custom pottery for the tables.

Coi’s art pieces remain, including MRI photos of produce from artist Catherine Wagner, and a moss and twig sculpture from Loretta Gargan that still graces the entry. They’ve added a collection of midcentury pottery to the dining room’s center divider (it was collected by Patterson’s wife), as well. Eater got an exclusive first look at the newly redone space, along with some details on the thought behind some of the elements.

There have also been some staffing changes. Zion Curiel, who previously worked at the French Laundry, Bouchon Bistro, and The Restaurant at Meadowood, is now general manager. Mark Mendoza is now the wine director for the entire Daniel Patterson Group, and his wine list at Coi offers selections from Burgundy, Germany, Austria, the Rhône Valley, and Bordeaux, in addition to biodynamic and organic selections from California. As for back-of-house changes, Nick Muncy, who worked at Coi under Matt Tinder for almost three years, is now the executive pastry chef.