Cockscomb
564 4th St, 94107-1621 - San Francisco
Recommandé par Sluurpy:
2021
#462 sur 4449 restaurants à San Francisco
Mis à jour le
€
American
Indice de Qualité Sluurpy
PROPRIETARY
Popularité
100/100
Qualité
81/100
Complétude
67/100
Plat Verifie
Ajouter Plat Manquant
🚚
Livraison
🍺
Alcool
🍹
Cocktails
🍷
Vin
📅
Réservations
♿
Accessible
Informations de Contact
📞
Téléphone:
+1 415-974-0700
🌐 Website:
http://cockscombsf.com/
📍
Adresse:
564 4th St, San Francisco
📷 Photos (11+)
+3
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Photo 1 / 11
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Avis Google
889
avis Google
Enjoyed a great dinner on a Saturday night. Started off with a few happy hour drinks. Tried the negroni and it was a bit sweeter than I thought it would be. Also tried the crispy pig ears and a dozen oysters. They were delicious. I really liked the vinaigrette.
For the mains, tried the sea urchin pasta and the cauliflower. Both were very tasty. The pasta could have been a bit more Al dente. I think that would have improved the texture. The cauliflower was good but spicy.
For dessert, tried the very fruity and refreshing bowl of fruit with lemon curd and croutons. Very different from any other dessert. 👍
Service was excellent. Would come back again!
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This spot never disappoints! Ideal for groups, I was skeptical dining alone. But they were able to put together a dish of my favorite items, a la carte. Amazing food, and equally amazing service!
Google
They had a prefix menu for the dinner on a Sunday and it was amazing. The meal came with a salad your choice of cut on the prime rib 2 sides and dessert for $50. If you were brave enough to tackle the king cut it was another $5 more.
From the drinks to the salad to the food everything was amazing. I would definitely recommend it
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Always worth a visit when coming to San Francisco.
Warming feeling from start to finish. Best service in town.
Can enjoy your meal here on any type of budget. Good vibe, great food, always stellar service. It is amazing to see the rest of the city chopping service staff, while at Cockscomb they are focusing on making their staff better and more efficient. True professionals all around.
We had the bacon chop and fresh clams. Absolutely delicious.
Wine and cocktail list aren't overwhelming, but ample choices.
Will see team again next SF trip.
Keep up the good work while the rest of the town is obviously cutting service standards.
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A fellow foodie has had Cockscomb on his list for some time, and for good reason. The food was good, especially their version of an elote and the pineapple dessert. The sourdough with lard was amazing and sublimely decadent. The shareable pork and lobster dish was ambitious, but lacking in flavor, which was likely not helped by the large serving of haricot verts covering the pork. I will definitely look forward to try more from the kitchen in the future.
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Great 1$ oyster happy hour Mon-Sat 5-6pm and Wed-Fri also at 10-1045pm. The taleggio and honey grilled cheese is worth the calories too.
Google
Happening place on a Friday night. Best to make a reservation and it's super busy. Theres a bar area on second floor. Everything we ordered was delicious and fresh!
Google
Third time here, great service and awesome food. Steak was cooked exactky as I asked. The service could be a little faster, but probably because they are always busy. Conveniently located as well. They accommodate big groups and bookings on Yelp or the website.
Google
Came here for lunch in the middle of the week, recommend getting a reservation this place gets packed for lunch. In the afternoons it takes down a bit but still recommend a reservation.
The first time I came was for the impossible burger. Delicious in a nice toasted ciabatta bun with some fresh greens.
The second time having the impossible burger it was on a burger bun which was a bit disappointing. The bun was cold and the burger was like warm with way too much horseradish mustard.
The staff was extremely attentive and service was A+. Even with a less than stellar food experience the ambiance and service made up for it.
Below: second impossible burger with greens. House potatoes. Jam and gin cocktail and IPA.
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Big fan of Chris Cosentino. He's known for ofal or using as much of the animal as possible. Our favorite item from both Cockscomb and his Portland restaurant, Jackrabbit, are the crispy pigs ears. I wish we could buy those off the shelves. Everything we've tried has been delicious and the service is top notch. Not sure how often they offer it, but we took advantage of Prime Rib Sunday Supper that they offered on Christmas Eve Eve (12/23) and New Year's Eve Eve (12/30).
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