|Candied cockscomb with rice pudding and cherries at Incanto|
Morimoto: While some update their summer menus with, ya know, gazpacho and peach crostada, Masaharu Morimoto has freshened up his new bar bites menu with, among other things, chicken-fried duck tongues which is served with soba waffles and kuromitsu butter (610 Main St, Napa).
Locanda: Anthony Strong's quinto quarto section is a rotating slate of Roman-style offal such as sweetbreads, tripe and oxtail (557 Valencia St).
Nojo: Beef tendon salad, along with skewered duck neck and chicken gizzards, are just a few of the odds and ends offered at Greg Dunmore's Hayes Valley izakaya (231 Franklin St).
Alembic: Ted Fleury serves jerk-spiced duck hearts with pickled pineapple and thyme salt on his Haight St bar menu (1725 Haight St).
Incanto: Pig trotters, duck testicles and candied cockscomb (pictured above) have all been known to grace the menu, interspersed with tamer pastas, at Chris Cosentino's Noe Valley Italian (1550 Church St).