Meat, meat and more meat. Top Chef Masters Champion Chris Cosentino makes a bold statement with Cockscomb and his “head to tail” style of cooking. Chef
Cosentino is redefining San Francisco food trends, which tend to highlight the variety of fresh produce available in Northern California. Cosentino, on the other
hand, sticks to his reputation as an offal chef, utilizing every part of the
Everything is fair “game” at Cockscomb – from beef heart, to chicken skin, liver and pig’s head. Looking for a healthy option? Think again. Even the vegetables, or
“daily requirements” as the menu declares, are cooked with duck fat, crème fraiche and a heavy dose of butter.
INSIDER TIP Fernet has been a cult favorite in the Bay Area, with Fernet Branca monopolizing the taste buds of San Franciscans. Expand your horizons and try the many varieties of Fernet and Amaro that Cockscomb has to offer.
564 4th Street
San Francisco, CA