express exactly what we want to express.

[MUSIC]

We try and create dishes that capture a very

specific moment in time,

very specific feeling, a very specific place.

We try and find great ingredients that

really excite us and have a lot of energy.

Serving a dish that revolves around new

olive oil is like capturing that moment.

Like, new olive oil is not shelf stable.

It'll basically go bad because there's

solids suspended in it, but it is so vibrant.

It's like artichoke, fresh cut grass.

It's also very traditional,

like in Italy they have festivals around it.

I mean people have been eating for 6,000 years,

you know, we didn't invent this.

You're eating something.

You want that first bite to be like a shock, like

wow, it's, it's something familiar and at the same

time it's something I've never had before.

[MUSIC]

My names Daniel Patterson and I'm a cook.

I have a restaurant called Coi,

where I'm the chef.

[MUSIC]

I think it's really about connecting to

the place where we live and, and the area.

San Francisco's a port town.

You know, it, it's a place where there's a lot

of different kinds of people.

I opened my first restaurant at 25.

I entered a sous chef job at

22 that I wasn't really qualified for.

And then I opened a restaurant and

I definitely wasn't qualified for that.

But then it was my restaurant, so

I just had to work my ass of, and

so that's what I did.

I opened a couple more restaurants and

then Claude's opened in 2006.

So we're almost eight years old.

Okay, so this dish is kind of fun,

this is kind of a, a dumpling.

I didn't know what else to call it, but it's it

has a mousseline and it goes into the steamer.

So I throw it in the general category.

Sunchoke, black trumpet mushrooms, so

this is mousseline of black

trumpet mushrooms and tofu.

We basically put this stuff on the outside.

And then we've got some sauteed mushrooms, and

we put them all over the outside.

While we're waiting for

our, our dumpling to steam,

just lettuce, a little bit of butter.

Not too much water.

So you get something that actually,

has good flavor, which seems funny,

talking about the flavor of lettuce.

But actually, there's, like a big difference.

You put too much water and it's just like gone.

What does it mean to be seasonal?

Every ingredient has kind of a bell curve that kind

of surges to this moment where there's more of it,

and also, it's like,

right at its kind of peak flavor.

And then it diminishes.

And this is a mixture of brown

butter and mushroom dashi.

We try and use everything at its,

at its peak flavor, which is,

I think, what gives the, the food a lot of energy.

[MUSIC]

You know the thing about cooking, like it's magic,

is all in the eating, it's experiential.

And even language fails.

I can't tell you about that exact transfer of

energy that happens when you take a bite of

something and it's just kind of like electric.

[MUSIC]

So last night we went out to a couple of

different places.

First I went with my wife Alexandra to Banu.

It's our favorite restaurant.

[MUSIC]

>> Yeah, we have two young children, and

sometimes we take them out with us,

which means we'll have a really quick meal.

They do really well.

One day soon they'll get to eat at,

at Papa's restaurant Coi.

We describe it in mythical proportions like

it's something to really work for.

Thank you for bringing me here.

[MUSIC]

>> Chef, how are you?

>> Great to see you.

>> Glad to see you, as always.

Welcome.

>> Corey Lee, the chef there is someone who I

have a tremendous amount of respect for.

He could have gone and

cooked in any city in the world, and you know he,

he came and he opened a restaurant here.

>> What do you guys wanna do?

How much, how much time do you have?

>> He's always changing his menu.

He's always doing different things.

>> Whatever it is.

>> Yeah, I think it's like.

>> We gotta go to what, three other places?

>> Yeah it's like, 30 minutes.

>> Did you see some of the episodes?

You guys should be like totally fucked-up by now.

[LAUGH].

>> One of the reasons that we go

there is because it's so seamless, top to bottom.

I mean, it's not just the food.

It's, like the whole experience.

>> Caramelized anchovy with the peanut butter.

>> If you're a writer,

it's important to read what other people write.

If you're a cook,

it's important to go and, I think,

see what other people do who you respect and

admire, just so you can meet it on its own terms.

>> This next course is a homemade tofu,

charred scallion and pickled burdock.

>> Just so you can say, wow,

this is something with a lot of personality, and

vibrancy and life that I love.

>> This next course is the xo

sausage with basil curd.

>> You walk in, you appreciate it there and

what you're left with is the, the inspiration that

comes from kind of seeing someone's imagination.

>> This is the beggar's purse with

treasures of the oak.

[INAUDIBLE].

>> How gorgeous.

[MUSIC]

>> [INAUDIBLE].

>> Thank you.

[MUSIC]

Being on camera with your wife is very strange.

I'm trying so hard to think about

something that doesn't involve our kids.

Because you realize there could be nothing more

boring than two married people talking.

So, you know, we did our best.

>> So I have this fantasy of approaching someone

who does food events, to do a chef event but

to do it in truffle' vignette.

>> This is the jellyfish wrapped

shrimp with caviar.

>> Thank you.

>> Well is there actually a Dracula's castle in

Transylvania, and

it turns out the answer is yes.

Sort of, and then I thought well, wouldn't it

be interesting if you did a chef's event or

something there.

In Dracula's Castle.

>> We'd all be fighting over who gets to

use the blood or?

>> What? >> The blood.

>> Well you wouldn't necessarily need to

have blood.

The whole idea would be.

>> What's the point of being in Dracula's Castle

if you're not gonna drink their blood?

>> [INAUDIBLE].

>> Yeah. I mean, not every course.

But I mean someone's gotta.

>> This next course is a terrine of pig

head with lentil horzon and bonji.

>> Thank you.

>> Mm.

>> I feel so lucky to have been able to have so

many experiences of food at, at a very high level.

So for me like Cory is that level.

And he's the one that I go to here in my hometown

at, at a very, very high level to learn but

also just, just to enjoy, just to appreciate.

This is the steamed sablefish, mountain yam

blanquette sauce, white cloud mushroom,

lily bulb, and aged tangerine peel.

>> Thank you.

>> Typically Marsant for you to enjoy.

So this is from eve queeron 2012.

And it's unique in that it's a Marseilles that's

made to be enjoyed in the tooth.

>> Smells great.

[SOUND] The pairing program is

really amazing.

>> Wow!

>> Very diverse selections,

always thoughtful, really nice for the food, so

I mean, definitely the service and

the wine are two of the highlights there.

Oh my god there's a wedding here,

did you tell him?

I just wanna cake like that on

my dining room table all the time.

>> A little plastic disc that they kept

turning over and over, I loved that.

>> Yeah, that's really clever.

>> It's kinda fun, it started with like,

you know, we have this small staff, one

person can only run like six canapes at a time.

>> It's win-win, right?

So it meets your kind of functional.

>> Yeah.

>> Like aspect, but then from a guest stand point

it's like mesmerizing.

>> [FOREIGN] Let's get on the court.

>> Yeah. For sure. >> 'Kay. >> [FOREIGN].

>> [FOREIGN].

>> Take care.

>> Shall we?

>> Okay.

>> So thank you everyone for us.

It's really nice of you.

[MUSIC]

But we're going to pick up Ryan and Jeff and.

>> Where are they? >> They're at Alta.

>> Oh, so we're just gonna go there.

>> Yeah.

>> And have a drink?

>> We'll go there.

I guess.

>> Why wouldn't you, it's Alta?

[MUSIC]

Hello, how are you.

>> [INAUDIBLE].

>> So we got to Alta.

We met two of my partners there.

One is named Ryan Sarver and the other is Jeff Ma.

>> How are you man?

>> He looks kind of behind.

>> Who him?

>> Yeah.

>> This is his first drink of the night.

[MUSIC]

>> Alta is a neighborhood restaurant that I

opened few months ago, it's brand new.

And it's very casual and very fun.

[MUSIC]

Our chef Yoni Levy, his father's a Rabbi,

and so you know, he kinda grew up with a lot of

Eastern European foods.

So he has this great pastrami recipe,

which is one of the signatures of the,

the restaurant.

So the restaurant itself is like European with

like some Eastern European slam to it.

Great chef.

And he's just cooking, like,

really straight forward but interesting food,

and very approachable, but really,

really interesting.

>> It's got all these meat pop rocks.

[LAUGH] >> Pop rocks?

>> [INAUDIBLE]. >> They are amazing.

So good.

>> Do you check in every time you

come here on Four Square?

>> Not every time.

If I checked in every time,