One of the things I love about Incanto, besides the food obviously, is that they don't pressure you to leave. Of the several times we've dined here, our dinners have been long. I appreciate that the kitchen spreads out our courses so that we can enjoy our company, but at the same time once we decide what we want, our table is never void of food. As soon as our appetizers were finished, the table was cleared and our entrees came out shortly after. After our entrees, the dessert and coffee. The whole while our wine and water glasses were never empty. We had a great time catching up with our friends. Even after we finished all of our food, we sat and chatted for quite a while. During this time, the waiter continued to pour us water even though our table had been cleared and leftovers packed up. At other places you can practically feel the wait-staff's eyes willing you to leave so they can clear your table. I'm sure this will not be the last time that Nick and I go to Incanto.
|We demolished the fish head. The green salad was amazing.|
There was shaved fennel on top, which I really enjoyed. The
greens had a little bit of a bitter bite, but the fennel balanced
it out very well.
|Cured sardines. The sardines were nice and meaty with that|
wonderfully smokey flavor. The flesh was melt-in-your-mouth
soft and flavorful. I don't know much about curing, but I think
these were oil-cured.
|We got the medium "sow" sized salumi plate. I'll try to remember what everything|
is. From the front to left: pistachio mortadella, salumi, pork terrine, large-grain mustard
ham, panchetta. In the center there were grilled green onions, pickled celery,
and roasted garlic.
|Nick handed me this piece of celery and at first I wasn't|
sure why he was giving me one piece until I realized that it
was the shape of a heart. Sometimes he just tickles me.
|Our friend got a giant pork chop with Kabocha squash and apples. The pork |
chop was practically the size of her face. It was huge! She shared it with us all
and it was delicious. Wente Vineyard's restaurant is known for their pork
chops. I think this chop was more impressive both in taste, texture, and size.
|Nick and our other friend got the handcrafted pasta and pork ragu with an|
additional duck egg. HOLY MOLY this was good. I don't even think I can
put into words how well balanced and perfect the flavors of the sauce were.
This sauce is only what I wish I could make at home. I guess we will just have
to keep going back to try it again and again until I can get closer to this beautiful
|I got a veal breast over cannellini beans. By the time the food came out I was|
already so full that I couldn't finish this, but boy was it good. It was so tender
and well prepared.
Past posts about Incanto:
Leg of Beast