Listed below are links to reviews of Incanto from around the web.
[ more from 10best]
"Solid, rustic, comforting interiors impart an age-old quality to Incanto and work beautifully in tandem with a menu that honors traditional Italian fare and delights in offering what most restaurants don't. The kitchen cures its own meats; boasts a great,..."
[ more from ae.contracostatimes]
| "Magnifico, molto bene, just looking at this wonderful wine list transports me into an Italian piazza with a plate of pasta and a glass of chianti. I've always said, "When you do Italian food, do Italian wine; they're made for each other...." |
1 reviews
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[ more from becksposhnosh.blogspot]
"That last point about not being served charcuterie for one like another table: you raise a great point there. Every time I've been there, there have always been a few tables/barstools with regulars and they are treated with obvious favoritism...."
[ more from bunrab]
"Since this review was written, we have returned to Incanto and blogged about it. Check out our further visits on April 16, 2006 and June 21, 2007...."
[ more from dailycandy]
"Now you can reap the bounty of the hunt (without actually brandishing a weapon) with a whole beast dinner party at Incanto. With at least two weeks notice, the restaurant will cook up an entire animal of your choice — roast suckling pig, lamb, or go..."
[ more from dailycandy]
"Now you can reap the bounty of the hunt (without actually brandishing a weapon) with a whole beast dinner party at Incanto...."
[ more from eatdrinknbmerry.blogspot]
"When it comes to offals, the 'unused' parts, one might think of Mario Batali and just about every single Chinese chef in the San Gabriel Valley with their bbq zoo on display. and Chowhound, I learned about an Italian, Rhode Island-native named Chris Cosen..."
[ more from foodgps]
"The pork amazingly felt a little dry but perhaps because the milk solids bound the meat so well. The creamy polenta was perfection in cornmeal form while the bitter greens, similar to arugula or spinach, contrasted the rich milk-braised pork...."
[ more from foodmusings.typepad]
"The Stand outs The playful menu takes steakhouse favorites (salads, sides, steak and desserts) on a tour through major U. Denver inspired Zoole to think of cowboys around a campfire, eating beans from a can and brewing coffee over the flames...."
[ more from gayot]
| "Whisper chef Chris Cosentino's name to any gourmet worth their salt, and if a look of satisfaction doesn't come over their face, they've likely not yet been to Incanto. Fresh and simple Italian dishes reign with not a sign of the cheese-laden, red sauce-b..." |
1 reviews
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[ more from hedonia.seantimberlake]
"I had the mezze rigatoni with cardoons and pangrattata; I love cardoons and get them so seldom. Overall delicious, the pasta exactly al dente, it was slightly oversalted, but I can forgive that...."
[ more from insiderpages]
[ more from macleodfood.blogspot]
"They filter the local tap water (from Hetch Hetchy, which was according to John Muir as beautiful as Yosemite Valley before it was filled up in order to supply SF with water), carbonate it, and serve it. Richard used to make a joke about asking for "Hetch..."
[ more from sanfran]
| "Review: After you take a bite of pistachio-studded mortadella and snowy-white lardo, it’s clear that chef Chris Cosentino knows his way around a pig. Then a lemon-and-anchovy-dressed salad of cauliflower and its green cousin romanesco has you marvel..." |
1 reviews
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[ more from savorysanfrancisco]
""But perhaps most unusual is Cosentino's use of the cuts of meat that most other chefs ignore: everything from the pig's tail and ear to beef liver and heart...."
[ more from search.cityguide.aol]
| "The menu pulls off its self-description as "rustic" by showcasing simple ingredients and mostly traditional combinations. Try penne pasta with sausage, peas and green onions or spaghetti with the bright flavors of tomatoes, arugula, lemon and bread crumbs..." |
5 reviews
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[ more from sfbg]
"[TK]Malacca serves the foods of the Strait of Malacca region, and the sophisticated mix is unmistakably Singaporean, from Portuguese noodles (with basil, tomato, garlic, and ginger) to beef rendang. Wine is emphasized over beer, and the decor of undulatin..."
[ more from sfgate]
| "When we walked in and saw the chocolate torte ($5), olive oil cake ($5) and currant risotto tart ($5) on the nearby counter, we could hardly wait for dessert. The chocolate was gooey yet a tad dry, and the apricot sauce served underneath stripped it of it..." |
1 reviews
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[ more from sfist]
"As the feasting continued, he offered the Birthday Boy the entire pig's head. This effort caused loud sucking and eating noises, because the pig skin and ears were crackly and crunchy...."
[ more from sfweekly]
"Charming Noe Valley restaurant offers simple, often flawlessly executed Cal-Italian fare. Fine starters on the ever-changing menu may include yellow pepper and eggplant crostini with arugula salad, sardines with salsa verde, and white bean soup with yello..."
[ more from spicetart]
" Not great though, which surprised me, as Incanto has been compared to A16 (which I love) and Delfina. Don't get me wrong, it wasn't that we had a bad meal, I just didn't have one of those "Oh My God this is FANTASTIC" meals...."
[ more from tablehopper]
"To support the effort, Noe Valley resident and Four Seasons Hotel executive chef Jeremy Emmerson has created ~Chefs of Noe Valley: An Evening of Fine Dining to Benefit the Kim Family Fund~ a five-course dinner with wine pairings. "When Paula contacted m..."
[ more from tablehopper]
"Both chefs, Damiano Neris and Vanessa Musella, are from Sardegna, but they will definitely be highlighting Roma (Damiano most recently was cooking in Rome—S. ), with monthly specials that will rotate through all regions of Italy...."
[ more from travel.yahoo]
"We go because it's an easy walk down the street and the have a nice wine ...."
[ more from tripadvisor]
"Check out our San Francisco, California weekend itinerary for a weather forecast and hotel and attraction suggestions...."
[ more from virgoblue.wordpress]
"Lately, Chef Chris Costentino has been garnering attention as a contestant on the Food Network’s “The Next Iron Chef.” But let’s not forget how he got there: his food...."
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