Feast Blog

Anchor & Hope had been high on my must-try list and being a predominantly seafood-based establishment, it makes perfect sense that I had to arrange the trip with my buddy, Gabe, a professional fish-monger. I made reservations early and as I arrived first, saw the restaurant was filling up quickly. I was offered a table but the bar looked far more inviting and it was only the two of us. Wanting to taste as many courses as possible, we ordered mostly Appetizers and advised our server to send out anything he though we couldn’t leave with out tasting. Gabe is sweet in letting me order the wine and I took a chance on an unknown Viognier from France, Domaine de Triennes, 2007. It ended up being the perfect wine for our multiple fish courses (as Rhone whites usually are); rich, complex, layered, with hints of lemon zest, dark integrated stone fruit, and an oily texture on the tongue.

First Course: “Fries With Eyes” – Smelts with Remoulade Sauce. Light and crispy, the remoulade was a perfect combination of creamy and slightly spicy to accompany the fresh smelts.

Second Course: Oysters on the Half Shell. I’m sorry I don’t recall the exact varieties. We simply instructed them to bring us two of each that they had that day. Served with the standard Mignonette and cocktail sauce, I was happy with just a splash of lemon juice.

Third Course: “Angels on Horseback” – Smoked Bacon-Wrapped Oysters with Remoulade Sauce. Of all our dishes, this was my least favorite. And not because it was bad by any means; I’m just realizing that 90% of the time, I prefer my oysters raw versus cooked, I had already tasted the remoulade, and — not too surprisingly — the fresh, applewood-smoked bacon’s distinct and strong flavors overwhelms the oysters. Gabe loved these and I could see others who greatly enjoyed the dish, it is just too many strong, disparate flavors for me.

Fourth Course: Warm Endive and Beet Salad with Goat Cheese and Candied Walnuts. Okay, my bad… I had the delusion that we needed some form of a vegetable to counter all the fish we were about to eat. And it was not even that it was a bad salad or anything. It was a perfectly lovely beet and goat cheese salad and the twist of warming the greens and the lovely vinaigrette was a nice palate cleanser and all that, but the bottom line is that it took up valuable stomach space which is better suited to the great fish we were experiencing.

Fifth Course: Lobster “Pot Pie”. There was some debate on whether or not we were going to order anything off the entrée list but our server insisted that going through a self-made tasting menu would not be complete without trying this over-the-top dish. Presented like a soufflé, the server breaks open the top of the beautifully browned puff pastry to pour in a decadently rich brandy-lobster roe reduction. Once we broke through the crust, the interior was chock full of giant chunks of lobster, buttercup squash, and celery root. At $32, this is not an inexpensive dish, but is worth every damned penny.

Sixth Course: Braised Fresh Bacon and Seared Prawn with Creamy Grits and Red Wine Sauce. If you glance through the pictures, you will have seen a LOT of fish courses with dark, rich sauces. This tends to be a dichotomy as many fishes can’t hold up to the dark sauces. In this particular case, it is not an overstatement to say that the hunk of giant bacon could have easily been its very own course, sans prawn. But the sweetness of the GIANT prawn, coupled with the subtle, creamy grits and perfectly sautéed greens, brought the whole dish together in a very surprising fashion for me. Like the Angels on Horseback, I tend to think that the flavor of bacon is just plain too strong a flavor to pair with fish. In this case, I was way wrong.

Seventh Course: Warm Sea Urchin in the Shell. Well, we were so overwhelmed with the complex and redolently rich pot pie that we were going to quit. But our server wasn’t finished and the jewel of the crown arrived; a giant, whole, hollowed-out sea urchin. The interior provided one of the most amazing and memorable dishes I have ever tasted; the sea urchin coupled with potato purée, Dungeness crab, and a lemon beurre blanc. Truly astounding.

Overall, the restaurant is a little on the crowded side with bright lights and close tables. Acoustically, it can get on the loud side but we had no problem, being at the bar. There are so many other dishes I would love to order and hope to be able to make it back soon.

The return from India of my beloved friend, Lisa, was not only a reason to celebrate, but also very timely as she is one of the few friends who is more culinarily adventurous than I am.  She had actually sent me an e-mail from India that Chef Cosentino would be recreating his Iron Chef meal at Incanto. I’ve been chatting with Lisa about eating at Incanto for over a year so this special offering was more than timely! The special menu is only being offered on specific days for a short time through December.

When we arrived at the restaurant, we were brought back to the famous Dante Room. As it only holds a little more than a dozen people, I made the assumption that everyone in the room that evening would be dining on the special menu and was surprised to later that Lisa and I were the only ones that evening eating the special offering! I brought along a Château Duhart-Milon-Rothschild, 1975 Bordeaux for the meal. We had a fabulous sommelier who had to muscle through a cork which was not easily extracted. Per his recommendation, the bottle was decanted, he cleaned out the original bottle with some house wine, and poured the decanted wine back into original bottle so that it would not open up too quickly. I offered tastes all around and it was agreed that it was a stunning bottle; redolent with molasses up front with subtle integrated spice. It was elegant and complex and we were not prepared for how stunning a pairing it would be for our meal.

First Course – Lamb Heart Tartare. Hands-down, this was the winning dish with the wine; with a bit of capers and herbs, one of the richest, most satisfying tartares I have ever had. What a fabulous start.

Second Course – Financziera Piedmontese – Cockscombs, Duck Bits, and Riso. Neither of us had ever eaten a cockscomb before and this was one of the ingredients we were both looking forward to. It was gelatinous and chewy without being tough. The duck bits included some testicles which were tender. The sauce was light and studded with lemon zest and thinly sliced garlic.

Third Course – “Turf & Surf”; Tripe and Clam. For this course, the sommelier recommended a glass of white and we were served a 2007 Anthìlia Donnafugata. My knowledge of Italian wine is extremely limited but we found this offering clean and enticing without being strident. There was a richness in well-integrated fruit that complemented the dish; a delightful combination of long strips of tender tripe and bits of clams. I’m not sure if it was crudo or not, but it was served crudo style with an elegant, light dressing.

Fourth Course – Country Fair Gut Fry. With a bit of whismy and wit, we were served a paper cone filled with deep-fried sweetbreads, chitterlins, and fresh chanterelles with two sides, a spicy red sauce that was too spicy for me, and a creamy aïoli with herbs which was my preference. Not sure which bits we liked the best; my first taste was of a chitterlin but following it up with a fresh chanterelle was thrilling. Then to savor a crisp sweetbread and I was in fried bits heaven.

Fifth Course – Pig’s Trotter with Bacon and Tarragon. We were getting really full and worried with the realization that the two of us could easily have shared a single order of the bounty of food we were being offered. Then the pig’s trotter arrived and we were floored. The trotter was mounted over a poached apple which sat atop some bread cubes, bacon, and fresh tarragon. The apple was an inspiration to add a crisp tonality to the intensely rich sauce-stoked bread. A truly stunning dish that was my stand-out of the evening.

Sixth Course – Calves’ Liver and Kidneys. We were definitely on the other side of being way too full at this point as our to-go packages were piling up. But a few bites were had as the two were offered with separate accompaniments; the calves’ liver was served on a compote of spicy, shredded beets and the kidneys on yellow lentils. The two were a bit too disparate for my tastes and surprisingly, both meats were tougher than anticipated. It was my first calf kidney so I am unsure how “toothy” they can be, but I was surprised that the well-prepared liver was as hearty as it was.

Dessert – Yuzu Sorbet. Finally, to cleanse our palate, a tangy, bright sorbet and an after-meal visit by the Chef to see how we liked the evening’s menu. He was incredibly gracious and I expressed my surprise that Lisa and I were the only two eating the sumptious meal that evening. Throughout the evening, I had the bird’s eye view in to the kitchen and was able to watch his attentiveness and determination. It was an amazing meal and is completely inspiring to me to gather a bunch of friends to order Fifth Quarter meals in the future. There is nothing more exciting than to revel in the genius of Chef Cosentino and we San Franciscans should be very proud of his endeavors.

Lastly, apologies for the low-light iPhone photos. I didn’t want to disturb the others in the Dante room with flashes.