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"Must orders" at Incanto

Heading to Incanto for the first time in the very near future. I know the menu changes often, but for those who have been recently, what do you consider the items that must not be missed?

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  1. The lambs neck is usually on the menu as an entree and it is just incredible. Melt in your mouth tender, very flavorful, don't miss the bone marrow. Also a huge portion - we usually share it as our only entree for two.

    Panna cotta is the must order dessert, always on the menu.

    When I was there on Saturday, highs were the calves brains w/brown butter and chestnuts, chicken liver ravioli (!), persimmon and walnut salad, and the neck. We also had this cured heritage turkey dish that sounded really great on the menu but in execution was basically just a really good turkey bologna - tasty, but not "wow!"

    5 Replies
    1. re: Morton the Mousse

      Regarding the lamb neck, your description sounds good, but I've never ate a neck before, how do you eat it? Is it like a whole roasted neck and you just pick the meat off? How do you know what's marrow and what's spinal cord, or is the spinal cord removed? This sounds like something I might want to try next time I go there if I had a little more info. Also, does anyone happen to have a picture of this dish from a previous visit?

      1. re: Ozumo

        Here's a photo that was posted on a notable local food blog hosted at bunrab.com.


        The full entry is available at http://www.bunrab.com/dailyfeed/2007J...

        1. re: grishnackh

          Nice, thanks! I hope it's on the menu next time I can make it out there!

        2. re: Ozumo

          It's a bit like a braised lamb shank. The meat is fall off the bone tender, so you can easily pick it off with a fork. It's a whole neck, so the center bone is spinal cord.

          I assume what I ate was marrow - it had the same appearance, texture, and flavor as marrow. The bone itself was hard and inedible, the marrow was soft and delicious. I dunno, a little spinal fluid aint gonna kill me, esp. after eating an entire brain as my app.

          1. re: Morton the Mousse

            Thanks, between your description and the picture the other poster posted, this looks like a must-order next time!

      2. The antipasto platter is one of my favorites. They cure their own meats and this platter is a great sampling of different flavors.

        I also really liked the handkerchief pasta with pork ragu. Very hearty and comforting dish.

        1. They always do interesting salads, and I enjoyed a lovely, delicate crudo there recently. I also agree that the lamb neck is definitely worth experiencing. It is huge - a challenge to savor!

            1. Spaghettini with cured tuna heart and egg yolk; head cheese; anything with cockscombs.

              1. Have to agree with Morton and Shane, lamb neck and anitpasto are always good. Seasonally, I've had good padrones, sardines, many great offal dishes (including a completely over the top fois gras with bacon and cracklins). But the thing about Incanto is their menu changes daily with what's in season and freshest. There are almost always incredible fish, meat and pasta dishes. I would argue against "must haves" and go for what sounds good at the moment. Also, ask the wait person for their opinion. They usually have tasted all the dishes and can be very helpful. They also have a good selection of wines and you can often get a very decent and inexpensive selection with their flights.

                1. Grubbjunkie thanks for such a nice dinner. I loved the hankerchief pasta pork rugu and your lamb neck was rediculous. Its a great place look forward to a few more happy returns.
                  Happy Birthday!

                  1 Reply
                  1. re: Lori SF

                    Why you're very welcome Lori SF, the pleasure was mine!

                    For those wondering, we were there last night. We started with Porchetta di Testa with watercress and separate salad of rapini greens. The porchetta was super rich but cut nicely with texture from rough salt and pepper. The rapini was perfectly dressed and had a nice bite of anchovy. Then we shared the hankerchief pasta with pork ragu, which was truly a definitive version of this kind of dish. The pasta was rolled very thin and was perfectly cooked, and the pork ragu had incredibly deep and unmuddled flavors. For mains Lori SF had the braised pork with pear and brussels sprouts. Very tender and moist, this dish had something of an Alsatian leaning and was very tasty. I went with the lamb neck and I have to say it was one of the most rewarding plates I've had in a long time, in part because of taste and technique and in part because it involved an ingredient I've not seen anywhere else. The meat had a nice crust on the outside but was incredibly tender beneath the surface. It easily pulled from the bones with a just a fork and was laden with copious amounts of delicious fat. I never got around to asking but given the texture it seemed prepared with some sort of confit technique, followed by a roasting for texture and color. Regardless, it was a bold and confident plate prepared with flawless technique. Fabulous and I thank those who recommended it!

                    (PS, we shared too many glasses and 1/2 glasses to describe and skipped desert in favor of an Armangac on the couch!)