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A Sneak Peek at Chris Cosentino's Cockscomb, Debuting Next Week

It's a fun, lively space, with all kinds of personal touches.

Fans of Chris Cosentino despaired when he closed down Incanto, the decade-old, offal-centric Italian restaurant where he made his name, back in March. (It's since become the more casual Porcellino.) But the Top Chef Masters winner and partner Oliver Wharton are getting back into the swing of traditional sit-down dining with the debut of Cockscomb, set to open next week in the former Zuppa space at 564 4th Street (at Brannan).

Cosentino is moving away from his Italian influences with Cockscomb's menu, which will instead offer his takes on dishes that are both classically San Francisco (like a Green Goddess salad with crispy pig ears, a tetrazzini with quail and mushrooms, and a sizable raw bar) and influenced by the city's cultural melting pot (like a tombo crudo with serrano chile and jicama or toasted oats with mushrooms, kale, and a poached egg). And of course, it wouldn't be Cosentino without plenty of meaty touches: we imagine the whole roasted pig's head is going to become an Instagram fixture in no time flat.

The fun space, designed in collaboration with Celano Design Studio, features accents inspired by Cosentino's favorite pastimes, like biking and skateboarding, as well as taxidermied roosters and artwork from locals like Jeremy Fish and Sam Flores. The space boasts two bars (upstairs and downstairs), with a gin-heavy liquor selection, wine and Negronis on tap, and a dozen draft brews.

Cockscomb is currently set to open on Monday, December 1, with soft-opening activity going down over the weekend. (That date may change; we'll update with the latest intel, or you can phone them at 415-974-0700.) Once it's in full swing, hours will be Monday-Saturday, 5 pm-12 am.