San Francisco Chef Chris Cosentino broke new ground when he opened this restaurant with Mark Pastore in 2002, bringing kidneys, tripe and other offal into the limelight in a rustic but elegant setting with top-shelf service. “Incanto is not merely riding the crest of the offal wave; it helped generate this wave,” wrote Jennifer Graue of the San Jose Mercury News in a recent review. Incanto also has introduced San Franciscans to lesser known vegetables, such as cardoons ...

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