Incanto

Incanto Review

Everything is thoughtfully executed at Incanto, starting with your table water: filtered, chilled, and carbonated. That thoughtfulness extends to the seasonal, sustainably grown, and harvested ingredients produced by local farmers, and even to the portion sizes—pastas come in two sizes, depending upon your appetite. Chef Chris Cosentino's adventurous, daily-changing menu highlights invariably tasty and offal-loaded dishes not found at many other SF restaurants. Italian dishes with Californian influences and ingredients include sweetbreads and pickled citron salsa; spaghettini with Sardinian cured tuna heart, egg yolk, and parsley; shaved tripe salad with Meyer lemon, chili, and parsley; veal breast with baby radish, turnip, and blackstrap molasses; and lemon verbena panna cotta and candied bergamot. Large groups should look into ordering a Leg of Beast or whole pig dinner. The interior is casual and comfortable, with wood tables and chairs and large photographs on the walls, while the wine list of obscure Italian labels has many available by the glass.