Food, Beverage, Dining

Many guests have asked whether the food at Incanto represents the cuisine from a particular region of Italy. Our answer is, “Yes, the food we serve at Incanto represents a part of Italy that is called ‘California’.” Whenever we have guests at Incanto who are visiting from Italy, they immediately understand and appreciate this philosophy, for it is precisely what a skilled Italian cook would say if he were to move from Italy here to San Francisco.

Opened in November 2005 in Yountville, in the heart of the Napa Valley, Redd is the first venture from acclaimed Northern California chef Richard Reddington, formerly of Masa’s and Jardiniere in San Francisco, and Auberge du Soleil in Napa Valley. Reddington offers an updated interpretation of wine country cuisine with influences from Asia, Europe, and Mexico in a relaxed yet elegant environment.

Redd reflects the passions of a serious chef who, after spending 15 years in some of the best kitchens in the United States and Europe, has found the perfect balance of serious food and unpretentious environment. Chef Reddington says, ‘With Redd, I’ve created the type of restaurant that I like to spend time at — an inviting place that serves creative food and thoughtfully chosen wines in an elegant, contemporary space.’

(from http://www.reddnapavalley.com)

In the world of barbecue, champion pitmaster Mike Mills is affectionately known as "The Legend." He presides over the pits at his 17th Street Bar & Grill restaurants in Southern Illinois.

Antonio's Pizza is a family-owned and operated company that takes pride in its service and quality. We want to ensure that every pizza served in each of our locations is handmade exactly to our specifications so we can deliver on our promise of quality.

Chef Nancy Oakes is San Francisco's most beloved chef. Since its opening in 1993, Boulevard has been hailed as one of the best restaurants in San Francisco. Created in partnership with designer Pat Kuleto, the elegant, yet warm and welcoming interior of Boulevard is the essence of the Belle Epoque style.

It is a glorious setting for Chef Oakes hearty, flavorful, beautiful cuisine. American regional flavors, French influenced style, enthralling design, form the entire experience at Boulevard.

The creator of Fearing’s Restaurant and its “Elevated American Cuisine – Bold Flavors, No Borders,” chef/partner Dean Fearing has developed one of the hottest dining concepts in the country. Named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine in 2007 and No. 1 in Hotel Dining in the U.S. by Zagat in 2009, Fearing’s has received accolades from The New York Times, Newsweek, Food and Wine, Texas Monthly, and Modern Luxury, among others.

The appreciation that the Restaurant Eugene team has for history, the region and traditional foodways provides a certain heft and soul to what they offer. Allowing a local, house-made pantry to drive the menu, the approach is at once traditional and urbane. It is a 'sense of place' that one feels while reading the menu that begins the experience.

Named after the royal palace in Bangkok, Jitlada opened in the late ’70s and quickly earned an enthusiastic following among food lovers both Thai and otherwise.

In 2006, Sarintip “Jazz” Singsanong and her brother Suthiporn “Tui” Sungkamee, acquired Jitladala. They left the old menu more or less intact while upgrading the quality of the cooking and also added a sub-menu of about 40 home-style southern Thai specialties.

Founded in 2005, Gravitas offers a new and exciting culinary experience consisting of American Bistro Style cuisine.

Gravitas' decor is a combination of both modern and classic elements as a result of the restoration of one of Houstons' finest historic locations.

(from http://www.gravitasrestaurant.com)

Quinones at Bacchanalia is an elegant, intimate jewel box of a restaurant where diners enjoy a lavish prix- fixe multi-course culinary experience.