[rating: 3.8]
Bird brain, pork tongue, and tuna heart, oh my!
If you haven’t already heard, Incanto’s Chef Cosentino is known for bringing attention to what most people think of as the “undesirable” parts of an animal by basically throwing them in the diner’s face. The menu is splattered with all sorts of offal, ranging from the tame (sweetbreads) to the extreme (slow-cooked duck head, split in half). Sure, since Cosentino is a proponent of using all parts of the animal there are still plenty of options for the not-so-daring diner: duck leg, sardines, pasta with pork ragu, etc… But, if you’re looking to throw caution to the wind and challenge your preconceived notions of what’s edible and appetizing, Incanto is your spot...