Cockscomb

$$$Seafood, Full Bar, Modern, American, Open Late, Takes ReservationsSOMA
Medium 89784f2e 9977 4327 bd34 5a2faa9e3e6d
Mon 11:30 am - 2:00 pm, 5:00 pm - 11:00 pm
Tue 11:30 am - 2:00 pm, 5:00 pm - 11:00 pm
Wed 11:30 am - 2:00 pm, 5:00 pm - 11:00 pm
Thu 11:30 am - 2:00 pm, 5:00 pm - 11:00 pm
Fri 11:30 am - 2:00 pm, 5:00 pm - 11:00 pm
Sat 5:00 pm - 11:00 pm
Sun closed
564 4th St
San Francisco, CA94107
Call: 415.974.0700
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Dishes

Reviews & Posts

Chef Freedom Rains reviews Seafood salad at
"It's a great way to begin your meal without going the oyster route. Chef showcases his East Coast talent through the seafood he uses and the way he prepares it. Marinated calamari, raw chunks of albacore, and halibut ceviche topped with radishes and jalapeño and served with a Negroni on top—says San Francisco to me."
Chef Larry Finn reviews Bacon chop at
"Not much more to say other than this is the perfect pork chop! Plus anything else chef Cosentino and the team put together that day, such as foie gras, beef heart, bone marrow or the vegetables. It is all delicious."
Chef Tim Luym reviews Pig Skin Spaghetti with Clams at
"What a brilliant take on a classic, vongole! The texture and functionality of the skin, mixed in with the clams, making a tasty gelatinous, sticky, scrumptious sauce just hit the spot."
Chef Michael Voltaggio reviews Cow udder with morels special at
"Dish description: Cow udder with morels Me: chef what is this? Chef Cosentino: oh it's cow #udder with morels Me: of course it is! Go eat here, cause f%&k that’s #delicious"

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