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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.

        http://www.bunrab.com/dailyfeed/daily...

        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.