Quince
470 Pacific Ave.
San Francisco, CA 94133
(415) 775-8500
Official Site
A restaurant’s ascent to the pinnacle of the gastronomic world often takes years, if not decades. Only on rare occasions does a restaurant achieve such acclaim within a short period of time. San Francisco fine dining institution Quince took more than two decades to reach its current stature. Opened in 2003 by chef Michael Tusk and his wife Lindsay in Lower Pacific Heights, the restaurant earned its first Michelin star in 2006 before relocating six years later to its current home in Jackson Square in 2009. A second Michelin star followed in 2013, with the coveted third star arriving in 2016.
Originally from New Jersey, chef Michael Tusk trained in several Michelin-starred kitchens in France and Italy. It was in San Francisco, however, where he established his reputation, working under Jeremiah Tower at Stars and later at Chez Panisse with Alice Waters. Tusk is a James Beard Award winner, while Quince has consistently ranked among the finest restaurants in San Francisco and the Bay Area. The restaurant has received a four-star review from the San Francisco Chronicle and is also a member of the Relais & Châteaux group. In addition to Quince, chef Tusk also operates Cotogna directly next door, as well as wine bar Verjus.
Quince’s space is expansive and divided into three distinct areas: a central bar, a serene lounge where guests can enjoy a shorter tasting menu, and the main dining room, which contains only ten tables. The design is modern and understated, featuring earthy tones that still convey a sense of luxury. Tall storefront windows stretching from floor to ceiling flood the room with natural light. Uncovered wooden tables, green padded chairs, and plush sofas contribute to the restaurant’s warm yet refined atmosphere.
For this visit, the Gastronomy menu priced at $390 was the obvious choice. Other tasting menu options are available at a slightly lower price point and can also be enjoyed in the lounge, while lunch service is offered on select days. The Gastronomy menu consisted of eight to ten courses.
Dinner began with an amuse-bouche of onion tartlet with caviar. The paper-thin crispy tart shell served as the perfect vessel for sweet onion cream paired with the luxurious salinity of the caviar. Nettles with pistachio and razor clams followed, delivering nutty flavors alongside the razor clam’s delicate briny oceanic character. It was an excellent start to the meal.
Gastronomy Menu:
The first official course featured Copper River salmon with cucumber and green almond. Thin slices of flavorful salmon were served in a refreshing dill and cucumber broth, while pickled cucumber and green almond added brightness and acidity. Next came the Green asparagus in spring mustard broth, morel mushroom & crawfish. The asparagus tasted remarkably fresh, the mushroom cream added earthy richness, and the crawfish provided sweetness and depth. House-made bread and butter followed shortly after, served warm from the oven.
The Santa Barbara spot prawns & lemon verbena showcased beautifully meaty prawns in a deeply flavorful consommé that highlighted the natural sweetness of the shellfish while carrying subtle citrus notes. This was followed by Paccheri Maine Lobster romanesco and preserve gooseberry. The perfectly al dente tubular pasta was stuffed with a rich lobster filling, while citrus elements and a sauce made from tomatoes and lobster shells tied the dish together elegantly.
The White asparagus tortelloni & fermented white asparagus sauce highlighted the ingredients at the peak of its season. White asparagus appeared in several forms throughout the dish: whole, puréed into sauce, and incorporated into the pasta filling itself. Its flavor carried a tangier, more delicate character compared to green asparagus.
The red meat courses marked the centerpiece of the tasting menu. First came Paine Farm squab, Pine Gulch Creek wild nettle, spring onions & Extra Vecchio Balsamico. The squab was exceptionally tender, while the béchamel enriched with squab heart added depth and minerality. Squab jus combined with beet and onion purée created a creamy, savory accompaniment. The breast remained juicy while the legs were cooked crisp.
The second main course featured Don Watson spring lamb cooked in fireplace, fava bean, fennel & bagna cauda. The lamb saddle was tender and succulent, while a piece of lamb sausage contributed a pleasant salinity. Particularly memorable was the lamb heart, roasted for six hours until intensely flavored and deeply concentrated. A salad of fava beans and porcini mushrooms added freshness to balance the richness of the dish.
As the meal transitioned into dessert, Chilled mulberry, rose geranium & pinenut arrived as a palate cleanser. Refreshing and lightly sweet, it carried vibrant berry flavors while the chilled pine nuts added texture and nuttiness. Then came the Warm rhubarb, strawberry & Bonte pistachio tart. Served warm, the tart balanced tangy fruit flavors with rich nuttiness, while English cream added another layer of sweetness and richness. Afterwards, a small cherry blossom gelato was served on a cone, offering delicate floral notes with subtle sweetness.
Mignardises were then presented from a cart. I asked the server for recommendations, which he gladly provided. Selections included hazelnut, blueberry bon bon, yuzu coated in black sesame sugar, raspberry black tea, and chocolate mille-feuille. It was a fitting conclusion to the evening.
Dinner at Quince was exceptional. The cooking was composed, precise, and remarkably consistent throughout the progression of the menu. While rooted in Californian cuisine with Italian and French influences, the restaurant avoids excessive theatrics or gimmicks, instead focusing on clarity of flavor and ingredient quality. Sustainability plays a major role in Quince’s philosophy, with much of the produce sourced directly from the restaurant’s own farm. The use of hyper-seasonal ingredients ensures that every component is showcased at its absolute peak. The quality of the ingredients was evident in every course.
I requested three different wines to accompany the meal, and the sommelier’s selections were impeccable. He opted entirely for natural wines: a French white for the opening savory courses, an Italian red for the middle portion of the meal, and Pinot Noir for the lamb and squab. Each pairing complemented the dishes beautifully.
Though I was seated at the bar as a solo diner, the service never faltered. The staff working the bar area were personable and genuinely warm. Conversations between courses felt natural while still allowing enough space to focus on the meal itself. By the end of dinner, it felt as though I had known the staff for quite some time.
Quince is undeniably an expensive undertaking, though the same can be said for many of San Francisco’s top dining destinations. After taxes, service charges, and several glasses of wine, the final bill rivaled what I have spent feeding two people at other three-Michelin-starred restaurants around the world. It was likely the most I have ever spent in a single sitting.
While San Francisco offers no shortage of outstanding dining options, Quince’s longevity and continued evolution separate it from many of its peers. For more than two decades, the restaurant has survived economic downturns, shifting political climates, and the many challenges that have reshaped the hospitality industry both locally and nationally. Yet throughout it all, Quince has continued to thrive while remaining consistently ranked among the finest dining establishments in the country.