One dish that helped Chris Cosentino triumph over Kerry Heffernan in the finale of Top Chef Masters: Season 4 is now available at Cockscomb, his new restaurant in San Francisco’s SoMa neighborhood. Cockscomb is highly personal, with some of Cosentino’s favorite items populating the two-story space, including a buffalo head, cartoon-fronted skateboard, and stuffed chickens leading to the second floor dining room and lounge. His menu isn’t Italian, like the late, great Incanto, but considering he does produce salumi with Boccalone and has a profound passion for pork, of course interesting meat options remain.

A section of the menu titled Offal & Butchers Cuts includes daily “fall offs,” which your server will recite. Luckily, Cosentino’s Last Supper ($23) was available, featuring a single link of northern Italian style sanguinaccio, pocked with pork fat and well-spiced, served with four plump, low-brine Washington state oysters. The shelled oysters and rich, crumbly sausage come with a fried duck egg, parsley salad for brightness, and toasted Tartine country bread to soak up the stock at the bottom of the bowl. If Cosentino’s recipe from Top Chef is an indicator, that joyous brown liquid contains sausage runoff, trotter stock and butter. With this much flavor in a single dish, I can see why Cosentino would choose this combo for his last supper.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.