[REVIEW] Incanto San Francisco Restaurant Review

Posted in Restaurant Review on August 19, 2010 at 4:10 PM
[REVIEW] Incanto San Francisco Restaurant Review
1550 Church St
San Francisco
94131
(415) 641-4500
Food and Drink:
Service:
Ambience:
Value:
Cuisine:
Italian
Cost:
Open:
Dinner
San Francisco/ Napa: Part 3

 

The place was hopping when we arrived for our 7:30 reservation. A great place to take a first or second date, in my opinion because it isn’t intimating and its noisy enough that there will never be complete awkward silence. I actually didn't know that Chris Cosentino was the chef until I saw him at the bar talking to some of the other diners. We started with Boccalone lardo, plums & rose thyme, and Marinated local sardines, cherry tomatoes, sunflowers & capers, both were lovely, and served in generous portions. I loved the saltiness of the fish against the brightness of the tomatoes. Californian’s are spoiled by their tomatoes. For mains, we both did pasta, a bucatini with fresh tomatoes Tomato leaf bucatini, toy box tomatoes, garlic chives & chilli and for me, a Cavatelli, beef brasato & mint. The pasta on both were perfectly cooked. The bucatini had a flavourful and light (not oily) sauce with those same incredible tomatoes. The sauce on the cavatelli was rich with umami, with a little kick of heat that was cooled by the hint of mint. For dessert, we shared the plum cobbler with vanilla ice cream. This was a huge pie, big enough for four, yet somehow finished by the two of us. I would have preferred a bit more whole fruit in the pie, as it tasted more like plum sauce topped by pastry. I also would have wanted a bit more ice cream so that I wouldn’t have to ration it carefully with the pie. After the meal, Chef Cosentino visited for a photo, and we chatted about the restaurant and Susur (Toronto's "top chef"). A great experience for only $88 before tip! I would definitely return.

 
Boccalone lardo, plums and rose thyme

 

IMG_1435.JPG
 
Marinated local sardines, cherry tomatoes, sunflowers and capers


IMG_1436.JPG

 

Cavatelli, beef brasato and mint


IMG_1437.JPG


Tomato leaf bucatini, toy box tomatoes, garlic chives and chili


IMG_1438.JPG


Plum-tarragon cobbler and vanilla ice cream


IMG_1439.JPG


 

Chef Chris Cosentino and I
 


IMG_1440.JPG


 
 

 To be continued....

 

Abbey

Follow Abbey!

Subscribe to new posts!

Email:
You might also like...
blog comments powered by Disqus