Top Chef winner and James Beard Award-winning chef Chris Cosentino, together with partner Oliver Wharton (known for his hospitality work in Las Vegas nightlife), will be opening his newest restaurant, Cockscomb, in the SoMa neighborhood of San Francisco this week. Cosentino will be offering unique, meat-centric delicacies with Spanish flair, like crispy pig’s ear, and wood oven-roasted pig’s head.
The uniqueness of the restaurant’s menu will match the distinctiveness of the setting. The restaurant is housed in a two-story former shoe factory with exposed concrete walls and high ceilings. The restaurant will also be decorated with artwork by local artists.
Restaurant customers can expect unusual food offerings on the menu that reflect Cosentino’s culinary heritage and interest in offal butchery (utilizing animal organs as meat). Menu items include Celery Victor; Tetrazzini (served with quail, mushrooms, fideos [Spanish noodles], and crème fraîche), Green Goddess Dressing (lettuce, crispy pig ear, and radishes), and a bone marrow mixed grill. Cockscomb’s beverage program will be beer and cider-focused, and will feature Negroni on tap.
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