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Restaurants & Bars San Francisco Bay Area

Incanto report

Robert Lauriston | | Dec 14, 2004 01:05 PM

Had another great meal at Incanto last night.


Bruschetta with garlic, sea salt, and olio nuovo ($7): really delicious, the smoky toast and coarse salt brought out the bite of the new oil.

Tuscan caramelized onion soup with olio nuovo ($7): great rich soup, sort of like a pureed version of French onion soup, minus the cheese.

Dish of olio nuovo ($5): overkill, there was plenty of extra oil in the bruschetta plate. But we ate it all anyway.


Couldn't decide so we ordered three, and then the chef brought out a fourth from the menu of the special amarone & Sfursat dinner in the back room.

Duck egg raviolo with ricotta and herbs in duck brodo ($10): brilliant. Each bite had a series of different flavors, like a great wine.

Fettuccine alla chitarra with fennel, currants, pine nuts, and anchovy ($10): yummy, nice balance of flavors and textures.

Chestnut pappardelle all'anatra (comp): great variation on a classic dish, adding chopped duck cracklings to the duck sugo was a nice touch.

Orechiette with rapini, garlic, chile flakes, and olio nuovo ($10): excellent rendition this simple classic dish.


Our waiter gave us a chance to back out of our entree orders but gluttony prevailed over common sense.

Calamari inziminio with lacinato kale and olio nuovo aioli (18): delicious soup/stew but I was too full to eat more than a few bites.

Braised fresh bacon with cannellini beans and garlicky erbette ($18): didn't even taste. I'll post an update if I get to the leftovers first.

Drank the last bottle of 2001 Zuc di Volpe refosco ($49) and three glasses of fancy red (~$15 each). Total bill before tip came to $205.

The owner stopped by and chatted for a while, said he and his wife are planning to move out of the upstairs apartment, maybe he'll use it to house visiting chefs.