Coin & Candor, a California Brasserie, is an expression of Chef José Fernandez’s integrated approach to culinary experiences. Combining thoughtfully sourced local ingredients with wood-fired cooking techniques, Coin & Candor features forward-thinking, rustic dishes brought to life by the region’s very best farmers and purveyors.
- 6:30 am – 11:00 am
- All-Day Dining
- 11:00 am – 11:00 pm
- Avocado Toast
- Chicken in Waffles
- House-made Red Rife Sourdough Bread
- Wood-fired Cabbage
- Baja California Snapper
- Reserve Avalon For Your Next Event
A contemporary space for private parties, celebrations and business meetings, our Avalon private dining room can accommodate 12 to 25 guests, with six different menus to choose from.
Jose FernandezExecutive Chef
Hailing from Barcelona, Spain, Chef José Fernandez spent his formative years working in Michelin-starred restaurants throughout his native country. It was these early experiences, along with memories from his family’s kitchen, which inspired his culinary point of view - to use fresh and seasonal ingredients, with an emphasis on local, organic and sustainable whole foods. To further Chef's commitment to local and sustainable ingredients, he has overseen the creation of several new fruit, vegetable and herb gardens around the premises. Utilizing heirloom and organic seeds, Chef José capitalizes on the local climate, fertile soil and landscape to grow ingredients incorporated in his menu.
Patrick FahyExecutive Pastry Chef
Chef Patrick hails from the critically acclaimed Thomas Keller destination restaurant The French Laundry, which most recently earned the Michelin Guide San Francisco highest rating of three stars for the sixth year in a row. At The French Laundry, Chef Patrick was the Head Pastry Chef responsible for the dessert and mignardises program, and regularly collaborated with Keller’s other restaurants including Per Se, Bouchon, Bouchon Bakery, Ad Hoc and Ad Lib.