1.78 seconds.
That’s exactly how long it takes to pour a Negroni on tap under a bunch of rooster heads at this place.
Exactly.
(Approximately.)
Then comes the beef heart tartare at Cockscomb, a two-level, pro-taxidermy outpost of offal and Negronis on tap, open now in SoMa.
This spot used to be a shoe factory. Then it became... other stuff. Now it’s a palace of exposed-beam ceilings and concrete walls lined with an open kitchen, taxidermy roosters and a bull’s head. This place was always destined to have a bull’s head. (Here’s the slideshow.)
Drop in with a date who isn’t shy about sweetbreads—or coworkers who appreciate cocktails with rye and grapefruit bitters (it’s called the Bullitt). Start at the upstairs bar overlooking the entire restaurant and watch as whole pig’s heads come in and out of the wood-fired oven. And what do you know—they’re from Chris Cosentino. You’d recognize his roasted pig’s heads anywhere. (Oh, and this is your menu.)
Eventually, you’ll probably find yourself at a table with enough surface area for all the platters of oysters and uni coming your way. And maybe that pig’s head. And that beef heart tartare.
The Negronis don’t take up much space.
That’s exactly how long it takes to pour a Negroni on tap under a bunch of rooster heads at this place.
Exactly.
(Approximately.)
Then comes the beef heart tartare at Cockscomb, a two-level, pro-taxidermy outpost of offal and Negronis on tap, open now in SoMa.
This spot used to be a shoe factory. Then it became... other stuff. Now it’s a palace of exposed-beam ceilings and concrete walls lined with an open kitchen, taxidermy roosters and a bull’s head. This place was always destined to have a bull’s head. (Here’s the slideshow.)
Drop in with a date who isn’t shy about sweetbreads—or coworkers who appreciate cocktails with rye and grapefruit bitters (it’s called the Bullitt). Start at the upstairs bar overlooking the entire restaurant and watch as whole pig’s heads come in and out of the wood-fired oven. And what do you know—they’re from Chris Cosentino. You’d recognize his roasted pig’s heads anywhere. (Oh, and this is your menu.)
Eventually, you’ll probably find yourself at a table with enough surface area for all the platters of oysters and uni coming your way. And maybe that pig’s head. And that beef heart tartare.
The Negronis don’t take up much space.
