Long a staple of izakayas and taquerias in San Francisco, tongue meat has started to break ethnic barriers, slipping its way onto California-influenced menus of every stripe. Chefs adore its flavor and its texture. Diners fall into one or two camps: "Why not?" or just "Why?" Love it or hate it, menu sightings of animal tongue are becoming almost common at popular restaurants around town. Over the course of interviewing several chefs about it, descriptors like "melt in your mouth," "unctuous" and "delicate" were each dropped on several occasions. Naysayers, are you ready to be convinced? Take a look at what chefs are doing with it around town these days. Maybe it'll get you to watch your mouth.