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Ahhh, Incanto!

Morton the Mousse Aug 19, 2006 03:53 AM

I've been wanting to try Incanto for a while, and a birthday with visiting family was the perfect excuse. What can I say? We ooohd and aaahd and gushed over every bite. It was the perfect meal.

I started with the much acclaimed antipasto platter which deserves all the praise it gets and more. Pate, thinly sliced mortadella, coppa, salami, pickled vegetables and a sweet and spicy house made mustard. Everything was...indescribable. My little brother, who has had little exposure to fine charcut, was in heaven. As far as I'm concerned, this sets the standard for an antipasto platter.

Next came the gnocchi with sweet corn and wild mushrooms. I am always dumbfounded by a good gnocchi. How do they make so light yet so rich? Like a cloud with substance. I mopped up every last bite of the refreshing corn broth.

At this point in the meal, our table was overjoyed, yet the kitchen continued to top itself. My braised pork shoulder was perfect. Fork tender and still solid, with a flavor that can only be described as good pig. The reduction was not at all overdone, it was simple and complimentary. And the squash and unopened squash blossoms, oh! Perfect doneness, their flavor and texture held up to the rich pork.

After the more than generous entrees we were all stuffed, but dessert beckoned. Although all the desserts were good, the craime fraiche panna cotta was transcendent. I am constantly in search of a good panna cotta and this may be the best I have ever had. I liked that the texture was a little less firm than normal; as if on the point of melting while retaining a substantial mouthfeel. And the flavor was creamy and tart with just a little sweetness. I would BART into San Francisco just for this panna cotta.

After reading several negative comments on the service, I was amazed by how exemplary it was. Our server recited the pedigrees of peppers with passion, and translated Italian terms with ease. He was not condescending in the slightest bit. The pacing of courses was spot on. He was always available when needed. In short was the perfect balance between professional, family and psychic that one only expects from the best in the industry.

What most struck me about Incanto was the generosity. From the free reverse osmosis water, to the bimming bread basket with delicious breadsticks, to the enormous antipasto platter, to the generous entree sizes. They don't even shirk on dessesrt portions either. The quality of the ingredients is stellar; they feature the finest, freshest produce and meat available in the area. Yet my mother (who is not known for splurges) commented on how reasonable the prices were three times! That never happens. My stepfather said that his whole roasted petrole sole would have cost twice the price at a seafood house in LA. I don't know how they made any money off us, but as long as they're doing well I'm not going to question it.

Incanto is the rare restaurant that combines delicious food, amazing service and reasonable prices. If I lived in the neighborhood I would eat there three times a month. I will be back again and again and again. I cannot recommend it highly enough.

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  1. Porthos RE: Morton the Mousse Aug 19, 2006 05:19 AM

    I totally agree about Incanto. I was there 1 month ago and I'm already itching to go back. My gnocchi was served simply with tomatoes and basil. The pork shoulder was out of control good. I loved the perfect squash blossoms also. Try the hankerchief pasta with pork ragu next time.

    It's gotta be my new favorite Italian in the city.

    1 Reply
    1. re: Porthos
      l
      Lord Griffin RE: Porthos Aug 31, 2006 12:49 AM

      i feel the same way about Incanto. however, while i liked the pork ragu a lot, ive gotta say the one i had at Da Flora recently was better. probably the best ive ever had.

    2. Carb Lover RE: Morton the Mousse Aug 19, 2006 05:22 AM

      Hey, I've been wondering how your birthday dinner went...Glad you had such a great experience and that the antipasto platter lived up to your expectations. Gnocchi w/ corn and mushrooms also sounds amazing!

      I too felt like the prices were very reasonable given the quality and portion sizes. Their portions are perfect for sharing (if you are willing), so if I lived in the neighborhood, I could see husband and I eating there fairly regularly.

      I remember you were concerned about the noise level for your father. Was it ok?

      1 Reply
      1. re: Carb Lover
        Morton the Mousse RE: Carb Lover Aug 19, 2006 06:34 AM

        It was fine. A touch loud for him but he enjoyed the food so much he didn't seem to mind. They were really accomodating by giving us a corner table so we weren't sorrounded by other tables which kept the noise level down.

      2. t
        Treece RE: Morton the Mousse Aug 30, 2006 08:10 PM

        What a great report. We selected Incanto for my husband's birthday party and we're really looking forward to it, especially after a glowing recommendation like this.

        Did you have any wines? If so, any you'd recommend in particular?

        3 Replies
        1. re: Treece
          Morton the Mousse RE: Treece Aug 30, 2006 09:41 PM

          I'm not much of a wine drinker but most reports indicate that Incanto's wine program is excellent, with many good wines available by the glass and good prices by the bottle. I'm sure that their wine steward will steer you towards something you enjoy.
          It's worth noting here that our waiter showed no dismay or irritation over the fact that none of our party ordered anything to drink besides water. That's very rare in restaurants these days and it show real class.

          1. re: Treece
            Robert Lauriston RE: Treece Aug 31, 2006 12:39 AM

            They always have 25 or so wines by the taste, glass, or half-liter carafe. I suggest you get some tastes and order more of what you like.

            1. re: Robert Lauriston
              n
              NoeMan RE: Robert Lauriston Aug 31, 2006 09:15 PM

              They also have wine flights, 3 or 4 from a particular region of Italy, and also mystery flights where you try and guess the wine (very fun to do, especially on a birthday).

          2. l
            laurenb RE: Morton the Mousse Aug 31, 2006 04:38 AM

            Has anyone read Heat the new book by Bill Buford about Mario Batali? I am a young Foodie in training, are the foods he is describing like the food at places like Incanto, Quince, Delfina etc? It's funny, I love italian food, but I love Americanized italian food. The foods I've read about in this book scare me (as I think they do others too). But I am wondering how far off cuisine like this is from me in SF.

            Thanks!!

            1 Reply
            1. re: laurenb
              Robert Lauriston RE: laurenb Aug 31, 2006 04:56 PM

              A16's the most hardcore about doing things just like they do in Italy. La Ciccia's pretty hardcore, too--but the chef's Italian.

              Incanto, Oliveto, Pizzaiolo, and Dopo are more about using Italian philosophy and techniques in a California context, as if California were the 21st region of Italia. The feel is very much like eating in Italy even if no single dish is quite like anything you'd ever be served there.

              Delfina's in that same vein but goes more American-style in its entrees. Actually Oliveto's been heading in that direction too, a bit.

            2. Lori SF RE: Morton the Mousse Apr 18, 2007 11:28 PM

              Cosentino the chef at Incanto will be on Iron Chef.. not sure if this was the right place to post.

              http://www.foodnetwork.com/food/show_...

              2 Replies
              1. re: Lori SF
                Robert Lauriston RE: Lori SF Apr 19, 2007 09:39 AM

                And the restaurant will be closed this Sunday so the staff can watch. Discussion in the Food Media & News topic (don't read it if you want the secret ingredient to be a surprise):

                http://www.chowhound.com/topics/369068

                1. re: Robert Lauriston
                  DezzerSF RE: Robert Lauriston Apr 19, 2007 10:08 AM

                  Food Network doesn't really keep the secret ingredient "secret" any longer. I caught it on a commercial last night.

              2. Robert Lauriston RE: Morton the Mousse Apr 19, 2007 09:40 AM

                Upcoming special dinners:

                Marco Pierre White Book Dinner. Tuesday May 8, 2007
                Mother's Day Afternoon Supper. Sunday May 13, 2007
                4th Annual Head-to-Tail Dinner. Monday May 21, 2007
                Sicilian Mattanza Dinner. Monday June 11, 2007

                http://incanto.biz/special_dinners.html

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