The concrete building that was formerly home to Zuppa has been given a fresh look at the hands of Celano Design Studio, and features artwork and custom wallpaper by local artists like Jeremy Fish and Sam Flores. And as Cosentino promised earlier this year when he announced the project, the menu is a mix of things that he loves and a departure from the offal-heavy Italian stuff he made his name with at the now shuttered Incanto. (Sidebar, Incanto's casual replacement concept, Porcellino, also closed its doors last week after just six months.)
Cosentino will be on hand nightly in the open kitchen, and though you may not find things too similar to Incanto, you will still find his passion for whole-animal cooking, including a wood-oven-roasted pig's head ($50), grilled sweetbreads with salsa verde ($18), and a Green Goddess salad with crispy pig's ear ($9). And, for a light dinner, you could stop in for an oyster omelet and glass of wine deal ($19).
The space is split onto two floors, with bars upstairs and down, and seating for over 100. And yes, there's a full bar, with some city-inspired cocktails like the Bullitt (Old Potrero rye, Cynar, grapefruit bitters), and Big Trouble In Little China (dark rum, coconut milk, pineapple, mint).
You can see the full menu below, and Eater has some fine photos of the space here.
Cockscomb - 564 4th Street between Bryant and Brannan - 415-974-0700 - Open Monday through Saturday 5 p.m. to midnight. Reservations here.