San Francisco,California
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Incanto vet Chris Cosentino, a chef known for celebrating unsung proteins, goes whole hog at Cockscomb, his showy SoMa project, where the kitchen stuffs its meat pies with snails and pork belly, and a roasted pig head turns up fit for sharing at your table and on Instagram. Diners disinclined toward Game of Thrones–style feasting can find lighter fare in platters of raw shellfish and pickled sardines with lively giardiniera. But there’s no mistaking the aesthetic of a menu that features beef heart tartare and a little gem salad flecked with crispy pig skins. A bison head looking out over the entrance alongside a skateboard with antlers mounted on it. It’s tail-to-snout eating, riding high as an urban trend.
Last Reviewed
218 2016
Address
564 Fourth St.
San Francisco,CA
