Celebrated chef Chris Cosentino, together with partner Oliver Wharton, opened Cockscomb restaurant in San Francisco’s South of Market neighborhood in late 2014. Honoring the diverse culinary heritage of the chef’s adopted city, the Cockscomb menu showcases Cosentino’s expert techniques in offal cooking and butchery as well as his passion for fresh, native flavors; menu highlights include the Tombo Crudo with Vietnamese herbs, chili, & rice cracker, Grilled Cheese with duck egg & honey, Wood Oven Roasted Pig’s Head with greens, shallots & capers, and the highly-coveted “Impossible” Burger with lettuce, Dijon, gruyere cheese, caramelized onions & bread and butter pickles. The food is accompanied by a dynamic beverage program, featuring a wide selection of ciders – and an innovative draft system featuring a Negroni on tap – as well as extensive spirits list highlighting – over 60 local gins produced in the Bay Area.
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