Receta Inside the Cockscomb Cosmos

Behold the signature bacon chop at Cockscomb is a place you come for outright Chef Chris Cosentino‘s South of Market restaurant in San Francisco is all excess, abandon and liberation. Well, with an invisible layer of deft control over it all because it is by a “Top Chef Masters” victor who is one of the most skilled and versatile chefs Inside the soaring two-story space, there’s a bit of a medieval lair feel to it. There are flames spewing from the grill where ginormous cuts of meat get seared, a bull’s head stuffed and mounted on the wall, and an eclectic assortment of items arranged on shelves such as a plastic pig sticking out of a vintage meat grinder. If Jon Snow walked in, it probably wouldn’t take him long…