www.offalgood.com) place Incanto, in the Noe Valley neighborhood. The restaurant is on a quiet corner in a residential area, and is warm and inviting inside. We were really looking forward to our meal because of the strong porky aroma emanating from the kitchen.
There were two appetizer specials that night, so we ordered both of them -- trotter cake with foie gras, served with a red wine reduction; and testa (head cheese) ravioli with pig's blood in the pasta, in a sauce that had cinnamon, pumpkin seeds, pine nuts, dried fruit. The trotter cake was the best dish we had that night. You can't go wrong with a lobe of seared foie gras. The cake was a bit like scrapple with more meat - chunkier (I got a nice chunk of cartilage in one bite). I appreciated the use of grapes and wine - a nod to the local region. The ravioli, though, were a bit disappointing -- I didn't really get any offal-ness - no satisfying funk from the head cheese or blood. The waitress had described the sauce to us as "kind of like a mole" so that was disappointing as well. It had none of that concentrated richness of a mole - I mean, yes, it had cinnamon, and pumpkin seeds etc., but not ground in, reduced for hours, had it been a true mole. One thing the Top Chef judges have dunged people on was calling a dish something that it really wasn't. If they hadn't said "mole" I wouldn't have been disappointed that it wasn't one.
1550 Church Street
Noe Valley, SF