I received a note from chef Daniel Patterson last night that he has decided to limit dinner service at ~COI~ to four nights a week (serving Wed-Sat). He made the decision so he can be in the kitchen each night that the restaurant is open, while still balancing the need to spend time with his two young children. He mentions, “This new schedule will allow also us to devote one day a week to creativity, research, and technical refinement. Our cooks can spend the day on a farm or ranch; learn about an obscure ingredient; or research the history of a dish or a cooking process … The extra day will also be spent developing new ideas.” Considering the amazing dishes that come out of that kitchen already, I can only imagine what’s next.
COI dining room; photo from COI.
