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Incanto

Incanto

(Now Closed)
New American Restaurant, Italian Restaurant, and Restaurant$$$$
Noe Valley, San Francisco
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  • Stars
    Has a stamp of approval from Food Network and Epicurious
    • Food Network
    • Epicurious
Tips and Reviews icon63 Tips and reviews
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  • Travel Channel
    Travel ChannelNovember 12, 2012
    One of Incanto's more popular dishes is the bone marrow and beef tongue plate. You will not be disappointed with this order! As seen on Travel Channel’s Food Paradise: Manliest Restaurants 2.
  • squeasel
    squeaselJune 16, 2012
    Try the "Hot Mess": pig trotters, foie gras, strawberries. Amazingly delicious! (but try it before July 1/foiemageddon). The foie ice cream with pistachios and cherries was also amazing.
  • Paul L.heart icon on user image
    Paul LomaxSeptember 6, 2013
    Lamb heart with burnt onions and fried mint was AMAZING. Loved every dish except crispy trotters. Wasn't the filling - that was great - it was the crusty dry coating. Nothing ventured nothing gained!
  • Men's Health Mag
    Men's Health MagJuly 10, 2012
    Invite some friends to share the Leg of Beast dinner. You'll scoop marrow from the beef shank's bones, partake in the tendon, and gnaw on the bone-in beef of the shank itself.
  • Ben R.
    Ben RussoJune 7, 2013
    Leave your fear at the door. Be adventurous and eat whatever they've got on the odds n' ends board. Let the staff suggest wines. ENJOY! Read more
  • The Daily Meal
    The Daily MealFebruary 22, 2011
    The testicles are outstanding, the tuna heart got us swooning, and the bone marrow is aptly named "God's Butter." If you are (or would like) a large party, the whole pig is the way to go. Read more
  • Epicurious
    EpicuriousAugust 25, 2010
    You'll think you're back home in Italy with the comfy-casual decor and cooking that satisfies every craving. Pair your carbonara with a selection from the amazingly diverse selection of Italian wines.
  • Viola G.
    Viola GauciJune 16, 2013
    Amazing food!!! Just make sure the waiter doesn't trick you into ordering more than you should... Otherwise, order the tuna heart spaghettini
  • Michelin Travel & Lifestyle
    If you want to know what nose to tail philosophy and eating is all about, Chef Chris Cosentino serves up a master class every night. Bring 5 friends and enjoy the “Leg of Beast” feast. - Inspector
  • Travel Channel
    Travel ChannelNovember 30, 2010
    Chef Chris Cosentino is a high priest of guts. Once a year he sets aside two nights to do a special 5-course, all-gut menu. – Anthony Bourdain, No Reservations
  • Kris V.
    Kris Vera-PhillipsFebruary 21, 2013
    Been here 5+ times
    Try the Hoof & Mouth - #kvpinmybelly : "I love you" dinner @offalchris spot w/ pig trotter & tender #pork cheek. Totally put us in the mood for love!
  • Christen D.
    Christen DuongMarch 29, 2012
    If you haven't tried the offal dinner, your life has been an offal waste. Set yourself right! Seriously one of the best meal experiences I've had in a long time.
  • Travel Channel
    Travel ChannelMarch 11, 2011
    Chef Chris Cosentino is a genius, and one of America's foremost authorities on snout-to-tail dining. Head, brains, blood, guts--it's all edible bliss to Chris. --Andrew Zimmern, Bizarre Foods Read more
  • GourmetLive
    GourmetLiveAugust 26, 2011
    Incanto serves up classic cuts of meat alongside the animal's lesser used parts, known as offal (think tongues, necks, brains, tails, and feet).
  • Brian G.
    Brian GrossSeptember 5, 2013
    Order halves of some of their dishes to get the full experience. Incredible place.
  • Margaret B.
    Margaret BaronJuly 7, 2011
    Been here 10+ times
    The Incanto team is like family to me!! Great vibe, amazing food & an endless wine list!! Love it every time Xo
  • R T.
    R TOctober 29, 2012
    If bone marrow isn't on the menu, ask for it! Sometimes they can satisfy the request!
  • TV Food Maps
    TV Food MapsAugust 27, 2014
    Check out Incanto Restaurant and Wine Bar - CLOSED as seen on Best Thing I Ever Ate , No Reservations , Food Paradise Read more
  • Ellen L.
    Ellen LaiJuly 1, 2010
    Bone marrow was amazing! The actual "Leg of the Beast", is a braised beef shank you must order 7 days in advance. Honestly, wasn't wow'd by the LEG.
  • Kris V.
    Kris Vera-PhillipsFebruary 19, 2013
    Been here 5+ times
    Try the Pork Belly - #kvpinmybelly : 2nd #porkbelly serving in 24 hours. So fatty! Chewy skin and nice pairing with oranges.
  • Eater
    EaterDecember 1, 2010
    Chris Cosentino has revolutionized the way that American chefs treat offal with his work at Incanto, but the restaurant is so much more. [Eater 38 Member] Read more
  • Food Network
    Food NetworkJanuary 18, 2011
    Satisfy your inner carnivore with the Leg of Beast dining experience at chef Chris Cosentino's at Incanto Restaurant & Wine Bar in San Francisco, CA.
  • JoAnne K.
    JoAnne KaoFebruary 10, 2014
    Try the Pork Belly Close Up - The skin is to die for!
  • Shadi M.
    Shadi MehraeinJuly 23, 2009
    Adventurous dishes - tuna heart, pork shoulder, lamb neck... Everything was amazing and enjoyed one of the best pasta dishes I've had in the city (and it's not even Italian...)
  • S
    SNovember 22, 2011
    Tuna heart may sound scary but the buttery yet light pasta dish is a work of art.
  • Jason
    JasonOctober 13, 2012
    Their new strozzapreti pasta dish was to die for (morire per)!!!
  • Brian
    BrianJanuary 24, 2012
    7x7's Big Eat 2012 says the spaghettini with tuna heart is delicious. Yum!
  • C B.
    C BayugaDecember 24, 2011
    Still one of my favorites for food and service. Many times been, has yet to disappoint..
  • Portia D.
    Portia DOctober 25, 2011
    Reservation needed! Eat anything that comes from a pig. You won't be disappointed!
  • Kris V.
    Kris Vera-PhillipsMarch 27, 2012
    Been here 5+ times
    Try the Beef Tendon - #kvpinmybelly : So tender and meaty! Yum!
  • Leigh F.
    Leigh FonsecaAugust 15, 2010
    The tuna bones (roasted tuna spine) were incredible. Also loved the roasted pig face with pappardelle.
  • ZAGAT
    ZAGATApril 21, 2010
    Make a special occasion extra carnivorous with a three-course “Leg of Beast” dinner for 6–10 people ($49 per person).
  • JoAnne K.
    JoAnne KaoFebruary 10, 2014
    Try the Mortadella - Omg!
  • Christine N.
    Christine NgoNovember 23, 2010
    very sad with my experience here - 3/5 dishes were under-seasoned. however, the sweetbreads are excellent.
  • TV Food Maps
    TV Food MapsAugust 29, 2014
    Check out Incanto - CLOSED as seen on Food Paradise Read more
  • TV Food Maps
    TV Food MapsAugust 29, 2014
    Check out Incanto - CLOSED as seen on Food Paradise Read more
  • Bravo
    BravoJanuary 27, 2010
    Italian inspired, with the best and most uniquely prepared offals in the world. -Mike Isabella, Top Chef
  • Kayvon T.
    Kayvon TehranianJune 30, 2012
    The roasted carrot sformato was exceptional.
  • d 1.heart icon on user image
    d 1July 3, 2012
    Go for the whole pig!
  • Lori M.
    Lori MalmFebruary 15, 2012
    Beef heart tartare with caviar
  • Lisa M.heart icon on user image
    Lisa MoralesMarch 4, 2013
    Ask for Chad when you make your reservation.
  • Kelly .
    Kelly 🍰June 9, 2013
    Eek! Chris Consentino had to tell me where the bathroom was!
  • Chuck C.
    Chuck CraverNovember 5, 2011
    Best Panna Cotta in the city.
  • Showtime Network
    Showtime NetworkApril 1, 2011
    The “snout-to-tail” menu is not for the faint of heart! Are you as brave as a Borgia?
  • Michelle W.
    Michelle WhittakerDecember 4, 2012
    Amazing food, get everything.
  • JoAnne K.
    JoAnne KaoFebruary 10, 2014
    Try the Pork Belly - Sick
  • Beau H.
    Beau HaleNovember 9, 2012
    61. Spaghettini with tuna heart
  • Iain N.
    Iain NewtonAugust 4, 2009
    Been here 5+ times
    Best offal I've eaten in years. Seriously good Italian restaurant in Noe Valley.
  • Lisa M.heart icon on user image
    Lisa MoralesMarch 4, 2013
    Duck Liver Crustini
  • Abhishek G.heart icon on user image
    Abhishek GuptaMarch 1, 2013
    Kampachi head starter was great
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