Incanto Restaurant & Wine Bar
discussons in the past 3 months.
- HOURS:
- Closed Tuesdays 5:30 to 10:00 p.m. Wednesday-Saturday evenings 5:30 to 9:30 p.m. Sunday & Monday evenings
- PRICE RANGE: $$$
- CREDIT CARDS: Yes
- ALCOHOL: Beer/Wine Only
- OTHER FEATURES:
- Reservations Accepted
- TAGS:
- Upscale, $$$= Pricy
good to know
The menu features sustainably grown and harvested produce, meats and seafood.
Chef Chris Cosentino dishes utilizing variety meats and offal are a specialty. Other recommended dishes include handkerchief pasta with pork ragout; antipasto platter with house-cured meats; any house-made pasta; braised meats.
They large wine list is comprised almost entirely of Italian wines. In addition to wines by the bottle, 20 to 25 wines by the glass, half-glass, half-liter, as well as themed flights are available.
Special dinners and tasting menu available by advance order:
whole beast (whole pig, lamb, or goat)
Quinto Quarto (offal)
Chef Chris Cosentino’s blog
Event Facilities: The Dante Room seats a maximum of 20 people at two adjacent tables or up to 17 persons at one long table.
quick reviews (1 Review)
Incanto was amazing. I called to let them know we were running about 10 minutes late, and they were very gracious. We didn't all arrive at the same time, but they sat us as we arrived. The Dante room was a great setting. I thought we went a little overboard with our starters, but I was wrong because they were all completely consumed. We had the house marinated olives, foie gras with tatsoi (one...+READ Incanto was amazing. I called to let them know we were running about 10 minutes late, and they were very gracious. We didn't all arrive at the same time, but they sat us as we arrived. The Dante room was a great setting. I thought we went a little overboard with our starters, but I was wrong because they were all completely consumed. We had the house marinated olives, foie gras with tatsoi (one of the best foie gras preparations I've had), antipasto platter (the salumi was my personal favorite), cod milt (surprisingly flavorful) and marrow ravioli (to make sure everyone got their marrow fix), the handkerchief pasta & pork ragu - which was inhaled. Service by Richard was pitch-perfect, which for me is a rarity. We never felt rushed and ended up spending over 3 hours there, but he was always there before we could turn around and request something we needed. The Leg of Beast was falling off the bone tender, and we appreciated the shave-it-yourself horseradish. Who would have known that nervetti and cannellini beans could taste so good? We each got a portion of bone marrow and toast, so there were no fights. Since there were 7 of us, and 7 desserts on the menu, we ordered one of each and shared. It was a great way to try everything. My favorite of them all was the chocolate-blood panna cotta, a close second was the ginger cake with butterscotch sauce and vanilla ice cream. A highlight of the night was getting to meet the chef, who came out of the kitchen as we left. Chris Cosentino is awesome. It was our wedding anniversary and I couldn't have asked for a better experience. Our 5 guests were pleased as punch, so I don't know how I'm going to top this next year...-COLLAPSE / REPLY (10 Replies)
