| Cuisine type | Contemporary American | |
| Price range | $50 and over | |
| Neighborhood | North Beach |
| Cuisines | Contemporary American |
| Dining style | Fine Dining |
| Phone number | +1 415 393 9000 |
| Website | www.coirestaurant.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Daniel Patterson |
| Location | 373 Broadway, San Francisco, CA 94133 |
| California Sturgeon Caviar, Egg Yolk Poached In Smoked Oil | ||
| Carrots Roasted In Coffee Beans, Mandarin, Roman Mint | ||
| Beet and Goat Cheese Tart (Broken, Inverted), Rye, Dill | ||
| Dungeness Crab - Beef Tendon Soup, Finger Lime, Asian Pear, Flowering Cilantro | ||
| New Olive Oil, Brassica, Charred Onion Broth | ||
| Grilled Abalone, Farro, White Miso, Seaweeds | ||
| Matsutake, Potato-Pine Needle Puree | ||
| Poached and Grilled Lamb, Chard Leaves and Stems, Garum, Rosemary | ||
| Frozen Lime Marshmallow, Charcoal Toasted Meringue | ||
| Silken White Chocolate, Kiwi, Coffee |
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