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Chris Cosentino Drops More Cockscomb Menu Intel

It won't be Italian, or offal-centric, but it definitely will be eclectic.

Chris Cosentino's new flagship, Cockscomb, is drawing nearer to its SOMA debut, with an estimated November-December opening timeline. Though some details on the new spot got out without his approval back in August, the Incanto chef and Top Chef Masters winner personally talked for the first time about the project with Inside Scoop, confirming many of the already-known details: the space will have a raw bar inspired by Cosentino's New England upbringing, and will retain former occupant Zuppa's bi-level design (109 seats all-in), with the upstairs becoming a bar.

But while Cosentino's interests in all things Italian and offal will be part of the picture, expect the food at Cockscomb to be much more eclectic, incorporating ingredients from around the globe (shoutouts were given to gin, cider, and shellfish). He'll have a wood-fired oven, a grill, and a plancha on hand, and the overall vibe will be quite casual: "I really want this to be a place where you can have a family in for dinner, cooks feel comfortable here, suits feel comfortable here." Local artists like Jeremy Fish (who designed the restaurant's logo and custom plates) and Sam Flores will have custom work on display.

Cosentino also explained why he chose the somewhat controversial name: "If you really think about it, who runs the farm? The rooster. Who starts the day at the farm? The rooster. Who's in charge of everything? The rooster. "Cockscomb" is also my initials: C.C. And "capo cuoco" means head chef in Italian."

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