“ 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. ”

“ 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. ”

“ Easy 5-star rating for Saturday birthday dinner with 8 people. Upstairs seating was celebratory with a few other large tables. Good energy, but not too crowded or noisy. Interesting and cozy decor and top notch service: staff had masterful knowledge of the menu, attentive but not salesy, always kept the table clean and water full. Pigs head was a winner, although you mate want to split one for a large table, just to give everyone a taste. As a meal dish, the fattiness can become overbearing after eating through it. Scallops were perfectly cooked, in my guess a perfect sous vide with a high heat grill to finish it off. Cocktails executed well, and gnocchi were the best I’ve had in the last few years (which includes trips to Bologna and Rome). ”

“ 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 ”

“ 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! ”

“ Really fun and delicious menu! Great energy and decor. The highlights; The best grilled cheese of my life, with tallegio and a fried duck egg. Duck fat cauliflower, al dente and so savory. Dirty potatoes, like the best crispy and fluffy breakfast potatoes you've ever had. Brown butter and sage gnocchi, fried in the pan as the butter browns. Charcuterie, all perfectly seasoned. AND delicious not overly sweet desserts! SO good ”

“ 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! ”

“ 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). ”