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An intimate beacon of refinement on bawdy Broadway, Coi (pronounced “kwa,” an Old French word meaning tranquil) offers one of the city’s top iterations of haute cuisine with molecular gastronomy influence. A tiny spot divided into two wood-on-wood dining rooms (it feels somewhere between a luxury double-wide and a modern cabin—in a good way), Coi was founded by self-taught two-Michelin-star–ranked chef Daniel Patterson; new chef Matthew Kirkley continues Patterson’s minimalist yet perfectionistic approach. Each evening Coi offers only one tasting menu with 8 to 11 courses based on what is fresh and available. Selections might include abalone with Bartlett pear, sea lettuce, and celery; skate wing with sweetbreads, green apple, and chive; black bass with spot prawn Finocchiona and cucumber; or a stunning sculptural praline with crémeux and mandarin orange.