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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com