At the forefront of the nose-to-tail trend, Incanto’s chef Chris Cosentino and owner Mark Pastore also carry the torch for sustainable dining and restaurant practices, like not serving bottled water and sourcing local and organic food for the daily changing Italian menu. — Valaer Murray, 2/18/11
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- tdmstaff "Slow cooked for six hours, this beef shank is fall off the bone tender and juicy not to mention paired with marrow bones, making it a carnivore's delight "
Eek! Chris Consentino had to tell me where the bathroom was!
One of Incanto's more popular dishes is the bone marrow and beef tongue plate. You will not be disappointed with this order! As seen on Travel Channel’s Food Paradise: Manliest Restaurants 2.
61. Spaghettini with tuna heart
Eat it all. That is all.
Invite some friends to share the Leg of Beast dinner. You'll scoop marrow from the beef shank's bones, partake in the tendon, and gnaw on the bone-in beef of the shank itself.
If you haven't tried the offal dinner, your life has been an offal waste. Set yourself right! Seriously one of the best meal experiences I've had in a long time.
7x7's Big Eat 2012 says the spaghettini with tuna heart is delicious. Yum!
If you want to know what nose to tail philosophy and eating is all about, Chef Chris Cosentino serves up a master class every night. Bring 5 friends and enjoy the “Leg of Beast” feast. - Inspector
The “snout-to-tail” menu is not for the faint of heart! Are you as brave as a Borgia?
Chef Chris Cosentino is a genius, and one of America's foremost authorities on snout-to-tail dining. Head, brains, blood, guts--it's all edible bliss to Chris. --Andrew Zimmern, Bizarre Foods
Satisfy your inner carnivore with the Leg of Beast dining experience at chef Chris Cosentino's at Incanto Restaurant & Wine Bar in San Francisco, CA.
Try the brain risotto and spot it on Foodspotting!
Chris Cosentino has revolutionized the way that American chefs treat offal with his work at Incanto, but the restaurant is so much more. [Eater 38 Member]
Chef Chris Cosentino is a high priest of guts. Once a year he sets aside two nights to do a special 5-course, all-gut menu. – Anthony Bourdain, No Reservations
You'll think you're back home in Italy with the comfy-casual decor and cooking that satisfies every craving. Pair your carbonara with a selection from the amazingly diverse selection of Italian wines.
Make a special occasion extra carnivorous with a three-course “Leg of Beast” dinner for 6–10 people ($49 per person).
Be daring and try the pig parts...they're #66 on 7x7's Big Eat SF 2010.
Italian inspired, with the best and most uniquely prepared offals in the world. -Mike Isabella, Top Chef
Reserve at least a week ahead for the "Quinto Quarto" 5th Quarter offal tasting menu.
Adventurous dishes - tuna heart, pork shoulder, lamb neck... Everything was amazing and enjoyed one of the best pasta dishes I've had in the city (and it's not even Italian...)