Submitted by editor on Wed, 07/20/2011 - 21:30
San Francisco’s Incanto restaurant offers daring diners an adventure in food. Chris Consentino, the restaurant’s chef and co-owner, is a master of Italian cuisine and offal foods. When cooking meat, he believes strongly that every part of an animal should be used. “It’s about not being afraid of your food,” Consentino told Wired.
And he practices what he preaches. Dishes include such things as blood sausage, pig trotter stock, sweetbreads, beef tendons, calf brain and beef bone marrow. Diners can also enjoy special group meals billed as Incanto “events.” These include Head-to-Tail Dinners, Whole Pig Dining, Leg of Beast Dining, Feast of the Seven Fishes and other special events.