Turbot at Coi New Coi chef Matthew Kirkley is taking the restaurant into a more French-rooted direction, with a strong focus on seafood. One of the most beautiful and memorable dishes on the tasting menu is the turbot, which comes with a rainbow-hued layering of vegetables like leek, carrot, and purple-top turnip, all presented to look like fish scales, nestled in a pool of beurre Cancalaise—beurre blanc with root vegetables, trumpet mushrooms, herbs, lime, and apple.