Coi 373 Broadway. (415) 393-9000.
Seats: 54.Cuisine: contemporary Californian.Specialties: pink grapefruit salad with tarragon, cognac and essential oils of ginger and black pepper; yuba “pappardelle” with fava beans, leaves and flowers, and blood-orange zest; bittersweet chocolate parfait with foie gras ice cream and five-spice caramel.Price: 11 courses for $115 or four courses for $85.Chef-owner:Daniel Patterson.Partner: Paul Einbund.
Perbacco Ristorante & Bar 230 California St. (415) 955-0663.
Seats: 200.Cuisine: Italian.Specialties: crudo; house-cured salumi; roasted octopus with ceci purée, fresh chickpeas and roasted Meyer lemon; sea bass with artichokes, fingerling potatoes and salsa verde.Main courses: $22-$23.Chef-owner: Staffan Terje.Partner: Umberto Gibin.
Piqueo’s 830 Cortland Ave. (415) 278-0480.
Seats: 48.Cuisine: Peruvian with a California twist.Specialties: yuca balls stuffed with queso blanco; breaded stuffed halibut with shrimp and mushrooms; steamed sweet-corn dough topped with shrimp curry sauce.Main courses: $16-$19.Chef-owner: Carlos Altamirano.Partner: Shutay Altamirano.
Pres a Vi Global Cuisine & Wine Bar One Letterman Drive in the Presidio. (415) 409-3000.
Seats: 200.Cuisine: global.Specialties: Dungeness crab cakes Benedict; “duck buns” filled with Peking duck confit and served with hoisin and watercress; Monterey Bay sardines with oven-roasted tomato ragoût and preserved lemon-caper butter.Main courses: $11-$19.Chef-owner: Kelly Degala.Partners: Dale Raaen, Stan Raaen and John Walz.
Umami 2909 Webster St. (415) 346-3431.
Seats: 120.Cuisine: Japanese izakaya.Specialties: wok-tossed “shaking beef” filet with roasted red onions, arugula and toasted garlic; kaffir lime-scented coconut curry khao soi soup with cherry tomatoes, mussels and glass noodles; okonomiyaki hot cakes made from mung bean batter with duck confit and sautéed seasonal vegetables.Main courses: $14-$21.Chef: Sam Josi.Owner: Sustainable Restaurants.
FOOD & BEVERAGE DIGEST Chefs honored with 2007 James Beard Awards NEW YORK —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. The award, given to chefs aged 30 or under, usually from a fine-dining restaurant, can be a career-maker. Previous recipients have included Boston-based celebrity chef Todd English and Marcus Samuelsson of Aquavit in New York. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. L’Atelier de Joël Robuchon in New York was named best new restaurant. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. Other big winners were Michel Richard of Michel Richard Citronelle in Washington, D.C., who was named Outstanding Chef; Frontera Grill in Chicago, which was named Outstanding Restaurant; celebrity chef Thomas Keller, who won the Outstanding Restaurateur Award; and Michael Laiskonis of Le Bernardin in New York, who took the honor of Outstanding Pastry Chef. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. Michel Richard Citronelle took the award for Outstanding Wine Service. Tru in Chicago won the award for Outstanding Service. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. Paul Draper of Ridge Vineyards in Cupertino, Calif., won for Outstanding Wine and Spirits Professional. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. Design firm Lewis Tsurumaki Lewis Architects won the Outstanding Restaurant Design award for Xing Restaurant in New York. Baron and Baron was given the Outstanding Restaurant Graphics award for Buddakan, also in New York. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. Two new regional chef awards were given this year as the former Midwest was split into two regions, the Midwest and the Great Lakes, and the former Southeast was divided into the Southeast and the South. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. In addition, Hawaii and Alaska were placed in the Pacific region with California instead of the Northwest where they were previously grouped. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. Traci Des Jardins of Jardinière in San Francisco won in the Pacific. John Sundstrom of Lark in Seattle won for the Northwest. Nobuo Fukuda of Sea Saw in Scottsdale, Ariz., won in the Southwest. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. Celina Tio of The American Restaurant in Kansas City won for the Midwest, and Grant Achatz of Alinea in Chicago won for the Great Lakes region. Donald Link of Herbsaint in New Orleans won in the South and Scott Peacock of Watershed in Decatur, Ga., won in the Southeast. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. The Mid-Atlantic award went to R.J. Cooper of Vidalia in Washington, D.C. Frank McClelland of L’Espalier in Boston won in the Northeast. The award for best chef in New York City went to David Waltuck of Chanterelle. —David Chang, chef of casual restaurants Momofuku Noodle Bar and Momofuku Ssäm Bar here, was named Rising Star Chef by the James Beard Foundation at its recent annual awards presentation. Sign up for NRN-Online’s new Culinary Currents® e-newsletter at