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New dishes at Incanto

Robert Lauriston | Sep 28, 200410:49 PM

Signs of fall and lots of new-to-us dishes on the menu at Incanto the other night:

- parmesan brodo (thin broth made by simmering reggiano rinds) with white beans

- spicy Sicilian-style lamb tripe

- salad of shaved celery root and roasted grapes

- cockles in a briny broth with lemon vebena

- agnolotti filled with rutabaga and apple

Great meal as always. I highly recommend the Le Cupole de Trinoro '01.

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