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Incanto's food is based on the bedrock principles of Italian cooking: emphasis on the freshest and highest-quality local ingredients, respectful treatment of food, and presentation that is neither overwrought or fussy. The menu changes daily depending on availability of ingredients.
Chef Chris Cosentino’s passion for Italian food began while growing up in an Italian-American community in Rhode Island. Chris is a 1992 graduate of Johnson & Wales University and veteran of top-notch restaurant kitchens including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, & Redwood Park in the San Francisco Bay Area. Prior to joining Incanto in 2002, Chef Cosentino served as a consulting chef for the Aqua Restaurant Group in San Francisco and Las Vegas and the Kimpton Group in San Francisco and Aspen.
Chris has developed close relationships with local farmers through his dedicated involvement with the San Francisco Ferry Plaza Farmers’ Market and other Bay Area farmer’s markets.