I wouldn’t call myself a picky or difficult eater. I won’t turn my nose up at a box of mac ‘n cheese, and I’ve been known to tear into a bag of chips and consider that dinner. All this to say though, it’s not like I don’t know quality when it comes and slaps me in the face like Coi did with its all-dessert dinner menu. Some good friends and I went to check out this “dessiner”, if you will, a few days ago and, oh my silken-white-chocolate stars, it was GOOD!

So, when I say all-dessert dinner, I really mean ALL DESSERT. There were five courses and each of them was a dessert. You can check out a write-up on it from grubstreet here. The menu is a decent-for-San Francisco $45, but goes up to $65 with pairings, which I highly recommend. One thing that came up a few times during the conversation was how light we all felt, despite eating all dessert dishes for dinner. I think this is a testament to how well constructed the dishes were; these were not molten chocolate lava cakes and 14 scoops of ice cream. These were elegant, sophisticated, and innovative. I’ll do my best to briefly break it down:

Course 1: Frozen lime mashmallow – this was the favorite of the majority at the table. A perfectly toasted marshmallow on top of  a frozen lime meringue. I enjoyed the marshmallow a lot, which is saying something because I typically don’t like marshmallow. I was a little thrown by the room temperature marshmallow and the frozen lime meringue, but quickly got over it.

Course 2: Preserved lemon 7:13 – Tasty, but not as impressive as the marshmallow. Perhaps the more forgettable dish of the evening.

Course 3: Peaches & Coffee – this was among my favorites. I don’t see how you can go wrong with coffee and fruit, two of my favorite things. The coffee actually came in the form of a cream that had a subtle coffee flavor, which allowed the peaches to be more prominent.

Course 4: Grapefruit 2006 – again, fruit. The perfect dessert. This dish had some delightful rock sugar in it, which gave the grapefruit tang a nice pop. I really enjoyed it and thought it was refreshing. This dish also had some ginger in it, which I thought was a bold combination. After trying it though, I realized I should probably leave those decisions up to the professionals, because pastry chef Matt Tinder obviously has things under control. It is bold, but in a delightful way!

Course 5: Silken white chocolate – Let’s take a second here and just allow the name of the course to wash over us like…silken white chocolate. This was my favorite, albeit by a slim margin as peaches & coffee was not far behind. This dish included kiwis. Again, a combo I never would have put together on my own, but again, I’m no professional. This was AMAZING! I believe it was supposed to be a play on tofu and he nailed it. Allow me to allow you to be the proverbial fly on the wall when we all had our first bites of this dish.




K: OH!

That’s right! Chef Tinder got three MMMM’s and an OH out of us! That would translate into a perfect score. However, I should note that there was still talk of a tie between the silken white chocolate and the frozen lime marshmallow. For the record, my vote goes with the white silken chocolate.

You can check out the restaurant site here.