Cockscomb

SAN FRANCISCO, CA

by GCIA Culinary Connection   |   Date of Visit: Feb 17, 2016

TYPE OF RESTAURANT

CHEF

Chris Consentino

Best Menu Items

  • Little Gem- buttermilk dressing, radish, crispy pig ears
  • Country Pate with pistachios, Chicken Liver Mousse, Bacon Wrapped Pork Terrine
  • Tombo Crudo- Vietnamese herbs, chilies, rice cracker
  • Grilled Ribeye- baby turnips, picked pear, mint, peppercorns
  • "Ham" burger- grilled onions, gruyere cheese, Dijon
  • Zampini- bacon wrapped pork & fennel sausage with aioli
  • Pork Belly Sandwich
  • Wood Roasted Mushrooms- garlic breadcrumbs, horseradish
  • Duck Fat Cauliflower- chili, garlic, mint
  • Citrus Jelly Roll

CONTACT INFO

Website
564 4th Street
San Francisco, CA 94107
(415) 974-0700


  • Top Chef Master winner and Chef Owner Chris Cosentino has created a winning concept that balances oysters with his famous offal cookery and butchery. This restaurant is the benchmark of “On-Trend” and could be duplicated in any culinary destination city in the nation.  The GCIA Culinary Connection paid a visit here to try a variety of dishes off the menu and speak with the Executive Chef about the dishes presented.  Among the group favorites were the pate board, Tombo Crudo presentation, and the Sando Board which featured the "Ham" burger, Zampini, and Pork Belly Sandwiches.

     

    Speak Your Mind