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Pig's ear amuse from the 2008 head to tail dinner.
So maybe we
wrote recently that the grand restaurant theme-fest might seem dated, all those diligent minings of enormous animal carcasses that find greatest expression, arguably, in Oliveto's Whole Hog events. The thing about
Incanto's annual head to tail dinners (the seventh installment drops next Monday and Wednesday) is the scale: They seem the logical, even modest, expression of the abattoir cooking Chris Cosentino already undertakes weekly (check his
Twitter page for a taste). Cosentino likes to focus on innards from various animals, which gives his offal fests variety. Anthony Bourdain
immortalized last year's head to tail on basic cable; this year's
menu includes venison "pluck" (heart, lungs, and liver), oxtail and beef lip terrine, and Sicilian-style cod "tripe" (i.e., cod bladder) and tongue. All the gory details after the jump.
Event details:
Seventh Annual Incanto Head to Tail Dinner
Dates: Mon., March 22, and Weds., March 24
Location: Incanto, 1550 Church (at Duncan)
Cost: Five-course menu $75 per person excluding beverages, service, and tax; optional wine pairings available by the glass or flight
Reservations: 641-4500
