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Whole branzino, beet gelato, etc. at Incanto


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Whole branzino, beet gelato, etc. at Incanto

Robert Lauriston | Apr 13, 2006 03:50 PM

Had one of the best main courses so far at Incanto last night: a whole branzino baked in parchment with wild fennel. Fabulous. Paired very well with a 2000 Brunello.

Also amazing was the beet gelato that came with a chocolate tart sort of thing. Sounds strange but it was delicious.

Other standouts were a surprisingly earthy chickpea soup and spaghettini with bottarga.

By the way I think there are still reservations available for Sunday's special Easter supper (3 to 7pm, $40 for three courses).



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