Quince

Review Highlights

Quince is a three-Michelin-star restaurant in San Francisco's Jackson Square, opened in 2003 by Chef Michael Tusk and his wife Lindsay. The Italian-inspired fine dining destination sources organic produce from its own Fresh Run Farm and earned its third Michelin star in 2017, plus a Michelin Green Star in 2020. Alexander visits as part of a California 3-star series, selecting the rare wine pairing (€400) to accompany the tasting menu in the restaurant's 2023 redesign — a warm, earthy space by Paris architect Diego Delgado-Elias that highlights the connection between kitchen and farm.

• ·Tsar Nicoulai Reserve Caviar — with spring onion and almond waffle; a refined opening course with complex flavors.
• ·Green Asparagus — cooked in spring mustard broth with fried egg and caviar; 'the texture is so good, I couldn't get enough. It's soft with some firmness to it.'
• ·Spring Peas — lightly warmed, with Tomales Bay clam and guanciale; the cured pork cheek gives the dish a warm umami depth.
• ·Hokkaido Sea Urchin Risotto — with passion fruit, an à la carte add-on (€100 supplement); 'the presentation isn't in-line with the rest, but it makes up for it with rich, savory flavor.'
• ·White Asparagus Tortellini — in fermented white asparagus sauce, served at the chef's table; 'amazing dish and the sauce was exceptional.'
• ·West Marin Black Cod — wrapped in chanterelle mushrooms and fresh chard, topped with garlic scape and smothered in vin jaune; 'when the sauce was poured, it felt like something from the Rothschild collection. I think I saw an angel in there.'
• ·Don Watson Spring Lamb — cooked in the fireplace with fava, green garlic, and roasted wild spring onion; 'this was intense. Oh my god.'
• ·Warm Rhubarb, Strawberry and Bronte Pistachio Tart — tangy, sweet, and nutty, served in the more relaxed Quince Bar and Salon next door.

Alexander's total came to around €2,000 for two. He concludes that regardless of Chef Tusk's legal battle over the Quince name, the restaurant 'will continue to serve the best Italian-inspired California cuisine with high quality, locally grown, organic ingredients, where the service is elegant, refined and friendly, and the stunning interior creates an inviting atmosphere that will make you want to stay.' The rare wine pairing, chef's table experience, and a visit to the extraordinary 10,000-bottle wine cellar made for an unforgettable evening.

About

Quince is a three-Michelin-star Italian-inspired restaurant in San Francisco's historic Jackson Square, run by Chef-Owner Michael Tusk and his wife Lindsay since 2003. The restaurant offers a seasonal tasting menu built around organic produce from its own Fresh Run Farm, blending northern Italian technique with California's finest ingredients. With a 10,000-bottle wine cellar and a Michelin Green Star for sustainability, Quince is one of the Bay Area's most celebrated fine dining destinations.