The “No Guts, No Glory” Guy

Some chefs have fans, others—like Incanto's Chris Cosentino—have followers.

Some chefs have fans; others have followers. Chris Cosentino, 35, is cultivating the latter. He battled Mario Batali in a recent Iron Chef America competition and once considered doing a horsemeat dinner at Incanto (1550 Church St., 415- 641-4500), the Noe Valley restaurant where he’s worked for the past five years. But Cosentino is mostly known for his passion for offal and, more recently, charcuterie. Launching in the late summer or early fall, his new salumi venture will be called Boccalone. Italian slang for “big mouth,” it’s perfectly appropriate—Cosentino is not a man that holds back.

“I go to Yuet Lee for the deep-fried pig’s intestines. Ask for them super-crispy.” (1300 Stockton St., 415-982-6020)

I satisfy my sweet tooth with the killer grapefruit-jelly candies at Miette Confiserie. They taste exactly like grapefruit is supposed to taste.” (449 Octavia Blvd., 415-626-6221)

“The New May Wah supermarket has a great offal selection, with everything from pigs’ feet to uterus to tripe on offer. The meats are incredibly fresh, thanks to the quick rotation.”  (719 Clement St., 415-221-9826)

“El Metate serves the best chile verde, hands down. Francisco, the owner, is one of the nicest guys around, plus you can tell he puts his heart and soul into the operation. He’s the gem of the neighborhood.” (2406 Bryant St., 415-641-7209)

“Upper Playground has the best food-related, artist-driven T-shirts. It’s the closest thing to wearable food.” (220 Fillmore St., 415-861-1960)

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