Cockscomb’s chef Chris Cosentino’s tastiest Bay Area finds.
From the local artists’ work displayed on its walls to the liquor list packed with regionally produced gins and a menu highlighting Bay Area classics such as Celery Victor, Chris Cosentino’s Cockscomb in SoMa is a celebration of all things San Francisco. Here, the “Top Chef Masters” winner shares a few of his favorite things. GO‑TO INGREDIENT Right now it’s rapini, which has the perfect balance of bitterness and is simply delicious. CURRENTLY READING Relae: A Book of Ideas by Christian F. Puglisi, as well as a bunch of great books about S.F. history and its food culture. GO-TO COCKTAIL SPOT The Alembic on Haight. I always order a negroni there. FAVORITE SPRING PRODUCE Fava beans. When they become larger, I grill the pods. I like to let my guests shell the beans themselves, and I serve them with aioli. 564 Fourth St., S.F., 415‑974-0700; cockscombsf.com.
Written and edited by Lesley McKenzie.
PHOTO: Blake Smith.