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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 yellow tomato. Entrées could run from simple pastas such as penne with arugula, cherry tomatoes, and pancetta to pork scaloppine with red corn and gypsy peppers. Extensive Italian wine list.
So anxious we were to get to the meat last night at Incanto that we initially overlooked a very special starter that's currently on the menu. Once described to us, though, we could think of little els... More »
The photo-sharing social network Instagram has just widened its addicting potential by making member profiles visible on the Internet instead of only via mobile apps. This means that we can enjoy wide... More »
San Francisco-based chef Chris Cosentino of Incanto restaurant is the newly-crowned winner of Top Chef Masters Season 4. We predicted as much before the first episode even aired, but Cosentino tells S... More »
Photograph by Lara HataSurf and turf's expense-account-shattering allure hinges on a fairly straightforward conceit: Meat is expensive, and so is seafood. Uniting them on one plate is really expensive, and therefore luxurious and appealing. For those unable to shell out for filet mignon and Maine lobster at Harris' Steakhouse, a few San Francisco restaurants traffic in affordable, exciting unions of hoof and fin (or shell).Incanto's vitello tonnato with marrow bones and tuna heart1550... More »
A plate of cured meats, served with bread and perhaps some olives ora relish made from fruit or marinated vegetables, is a fine way tostart a meal -- or serve as a meal in itself.Incanto1550 Church (at Duncan), 641-4500 www.incanto.bizYou might say Incanto chef Chris Cosentino and co-owner Mark Pastoreare trendsetters. Their side project, Boccalone, supplies nearly everyplace in San Francisco that serves artisanal salumi. At Incanto, theyserve an antipasto platter of assorted... More »
Featuring traditional dishes favoring the whole animal (head cheese, beef cheeks, lamb tail, etc), accented with fresh greens from the roof garden, Chris Cosintino's menu changes almost daily and offers everything from luscious and familiar meatballs to adventurous northern Italian delights.
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