I'm ashamed to say that Incanto is a restaurant that I rarely make it to, despite the fact that it's near my house. No matter that Chris Cosentino is one of the most recognized faces in the world of SF chefs. This restaurant flies a bit under the radar, which is a good thing for a last-minute pasta craving.
After eating there this week, I think that this might be because the interior, while conservatively pleasant, could use a bit dimmer lighting, more of an inviting mood. It's surprisingly incongruous with Consentino's hip spiky hair, black-framed glasses, and Tony Bourdain-ish attitude.
I first heard about cod sperm, and how it's an edible delicacy for the "jet set," back in December. Socialite wrangler Gilt City threw an upper crust mingle fest at Benu. Chef Corey Lee decided to serve a liquified version of cod sperm in shot glasses as a passed appetizer. The well-to-dos knocked it back and liked it with reckless abandon (even though most of them didn't know what they were sipping). And the Chronicle's Beth Spotswood wrote about the affair and her server's insistence that "it's like a thing. It's the male version of caviar."
I must admit it: I have a bit of a love affair with Fergus Henderson, the chef of London's St. John restaurant. I've never eaten at his restaurant--which is something of a canteen for the London art set--but I warmed immediately to his cheeky approach to food, as demonstrated in his terrific cookbooks and this series of funny videos on the St.
Restaurants continue to drop their price points making the prix-fixe the new tasting menu. Here are some we'll be hitting up in the coming weeks.
1. Stock your holiday pantry with a visit to Cheese Plus—they’ve got panettone, Stilton, mince pies and Nordic glögg aplenty, perfect for whatever wintry celebration you have planned. For more information, visit cheeseplus.com
2. On December 24 Incanto will be hosting the annual Feast of the Seven Fishes, a four-course all-seafood menu that is the traditional Italian meal served the night before Christmas. The price is $55, exclusive of tax, gratuity and beverage, call 415-641-4500 to book your spot. For more information, visit incanto.biz