Please contact Olga Katznelson of Postcard Communications with press inquiries at (415) 404-6412.
Il Quinto Quarto Tasting Menu
For adventurous diners who enjoy traditional old-world food, Incanto is pleased to offer a unique "Fifth Quarter" tasting menu, featuring some of Chef
Chris Cosentino's favorite dishes utilizing variety meats and offal. Please click here to learn more.
"Whole Beast" Dining
Many people have asked us, "Where can I bring a group of friends in San Francisco to dine on whole-roasted pig, lamb, or goat?" The answer: "Incanto, of course." For parties of 12-17 persons renting out Incanto's Dante Room, we
now offer a "whole beast" option. Please call us at 415-641-4500 for more information.
Incanto Honored with Santé Award Incanto has been recognized with a 2006 Santé
Culinary Hospitality Award in the Sustainable category, November 2006.
"Chris Cosentino orchestrates a highly seasonal menu."
Top 100 Bay Area Restaurants, San Francisco Chronicle, April 2, 2006
"At Incanto restaurant and wine bar, the all-Italian list features 170 bottles."
Spaghetti and vino -- that's amore, San Francisco Chronicle, March 9, 2006
"Rising Star Chef Chris Cosentino is a proponent of 'sustainable eating'."
Head to Tail, StarChefs, February 2006
"Restaurateur Mark Pastore wants diners to embrace their innard gourmet."
You Gotta Have Guts, Stanford Magazine, January 2006
"Just as vegetables are seasonal, so are fish."
Green Salmon Season, San Francisco Chronicle, December 14, 2005
"Incanto is on the cusp of transitioning from a favorite neighborhood joint to a Bay Area destination."
KQED Check Please, November 3, 2005
"Bay Area diners care deeply about how their food is raised. We are pleased to support this important set of standards for animal husbandry."
Incanto is First California Restaurant to be "Certified Humane" Humane Farm Animal
Care, October 20, 2005
"His mortadella is light as air, with a mild pork flavor that's a revelation."
Going Whole Hog, San Francisco Chronicle, September 21, 2005
"Chef Chris Cosentino, San Francisco Rising Star Chef"
StarChefs Rising Stars Revue, Starchefs.com, Monday October 17, 2005 at Teatro Zinzanni.
"Chris, a regular at the San Francisco Farmers' Market, understands his dependence on farmers who keep farming an art by choosing to grow diverse varieties that deliver flavor."
Delivering Flavor: The Farmer-Chef Connection, Seeds of Change
"There are over 10,000 restaurants by the bay, and a helluva lot of them very good. But these, to us, are the special ones, the ones that always make us go 'wow'."
The 50 Very Best Restaurants, San Francisco Magazine August 2005 [print only]
"Readers' Poll Best Italian Restaurant"
2005: Best of San Francisco San Francisco Weekly May 2005
"Some very good restaurants did not make the cut; with each passing year the bar gets higher."
Top 100 Bay Area Restaurants San Francisco Chronicle, April 3, 2005
"Whole-animal cooking reduces waste and breaks down the prejudices of what most people think of as an acceptable cut of meat."
Cooking the Whole Animal Beyond Organic Radio Show, March 16, 2005
"Creative, organic-driven, and committed to locally grown produce."
20 Fresh Places to Eat, Organic Style Magazine, October 2004
"Best Wine Pairing Menu: West Coast & Hawaii"
2004 Annual Santé Restaurant Awards, Santé Magazine, August 2004
"'The thing about figs is they're very versatile, and they lend themselves to both sweet and savory dishes,' says chef Chris Cosentino of Incanto"
Fantastic Figs San Jose Mercury News, September 1, 2004
"Luckily for us Chris Cosentino -- executive chef of Incanto -- the highly
regarded Italian trattoria, is also enamored of offal, aka variety meats, and features them on his menus."
Best of San Francisco 2004: Best Offal SF Weekly, May 19, 2004
"A brilliant concept, and so simple. Isn't it time more resturants adopted it?"
Free Water for All! Epicurious.com, April 30, 2004
"During the past year, Incanto has become a destination; one of the best Italian stops in the Bay Area."
Top 100 Bay Area Restaurants San Francisco Chronicle, April 4, 2004
"At Incanto, Chef Chris Cosentino tosses the shaved-to-order artichokes with arugula, ribbons of Parmesan, and a lemon-olive oil dressing."
The Artful Artichoke San Francisco Chronicle, March 24, 2004
"Still, some restaurants find a way to offer decent glassware without filing for Chapter 11. At Incanto, wine director Claudio Villani stocks four sizes of Riedel and Spiegelau stemware."
A Glass of Whine: One Diner's Plea for a Decent Wineglass San Francisco Magazine, March, 2004
"At Incanto in San Francisco, chef Chris Cosentino goes through 30 crabs a night when he puts Dungeness crab fregola, prepared risotto-style, on the menu."
Sardinia's Best-Kept Secret San Francisco Chronicle, January 14, 2004
"Scoopee Awards for 2003: No restaurants tickled our taste buds this year more than Cortez and Incanto."
The Inside Scoop: Year-End Restaurant Round-Up San Francisco Chronicle, December 31, 2003
"At Incanto in San Francisco, chef Chris Cosentino slowly poaches large chunks of well-seasoned albacore loin in extra-virgin olive oil."
Set a Sophisticated New Year's Table San Francisco Chronicle, December 24, 2003
"Start with reds from Southern Italy and then work your way north."
A Guide to Italian Wine San Francisco Chronicle, October 16, 2003
"From a spiritual & cooking standpoint it's been an unparalleled success."
Restaurants Grow Food for the Table and Do It Organically San Jose Mercury News, August 13, 2003
2003: Critics' Choice for Best Wine Director, Bay Area's Top 75 Restaurants & #65 in the list of 125 Best Things to Eat
San Francisco Magazine: Annual Food Issue August 2003 [print only]
"It's like a perfect note in music. It has clarity and purity."
"Lardo: more healthful than its name" San Jose Mercury News, July 16, 2003
"A new chef in the kitchen and brocade drapes have turned Incanto into one of the best, most charming neighborhood Italian restaurants in the city."
"Incanto Enchants in Noe Valley" San Francisco Chronicle, July 11, 2003
"Villani's [wine] list is guaranteed to take you in a direction you didn't expect."
"Incanto's List Long on Italian Charm" San Francisco Chronicle, June 26, 2003
"It was hard to leave the warmth of Incanto that night. It would be easy to return."
"Our Critic Falls in Love With a Local Guidebook" San Francisco Weekly, June 11, 2003
Winner, National Restaurant Association's "America's Best Wine List" Award in the category "Casual Dining: Wine List of 100-250 Selections."
America's Best Wine Lists Award, Monterey Wine Festival [website expired]
"At least one restaurant in San Francisco is offering an innovative water program: Incanto."
"Diners Succumb to Water Pressure" San Francisco Chronicle, April 2, 2003
"Incanto takes Dante as its inspiration."
"CityScene" Wine & Spirits Magazine, April 2003
"The most ambitious Italian wine list in the city compliments a menu of simple Italian dishes that emphasize pristine ingredients."
"San Francisco's Best New Restaurants" Food & Wine, April 2003 [print only]
"The cooking is as clean and bright as the decor."
"Simply the Best" Naming Incanto as one of San Francisco's top mid-range restaurants. San Francisco Examiner, January 8, 2003
"Understatement is the rule at Incanto. If only some of the more formal eateries in the city could strike this balance between attention to detail and a warm welcome."
DigitalCity.com, December 2002
"Radiating panache and earnestness at the same time, Incanto is forging a new
kind of restaurant culture and the excitement is infectious."
"Enchanting Incanto" San Francisco Examiner, August 9, 2002
"A cork dork's dream come true."
"Spellbound" SF Weekly September 4, 2002
"If you were to confine your eyes only to the wine list at Incanto, you'd think you were in one of the best restaurants in Italy."
"Incanto is a Fine Neighbor" San Francisco Chronicle, August 11, 2002
"Incanto is enchanted. It is a neighborhood restaurant with a vision. I sense the inspiration."
"Want to ciao down?" Contra Costa Times, July 19, 2002
"There's able, friendly service, an attractively mixed clientele, and best of all, serious attention to food and wine, without snobbery."
"The Sharper Image" San Francisco Bay Guardian, July 17, 2002
_____________________________________
Site design by www.will-harris.com
