Chef Chris Cosentino and partner Oliver Wharton introduce Cockscomb, a celebration of San Francisco's diverse culinary heritage and homage to the chef’s adopted city. The menu features selections from the restaurant's oyster bar and wood-fired oven, coupled with a dynamic beverage program composed of Cosentino’s favorite gins, cocktails, beers and ciders. Cockscomb pays tribute to the city’s fresh and native flavors, as well as Cosentino’s expert offal cookery and butchery.
Happy Hour Monday-Saturday, 5pm to 6pm and Wednesday-Friday, 10pm to 10:45pm
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