By far one of my favorite dining experiences I've ever had. I've been to a few Michelin starred establishments but this takes the cake for my favorite lunch experience. We made the decision to come here pretty last minute (literally the night before) and luckily there was a bar table available for lunch! It was fate. I caught a glimpse of the main dining area and it looked extremely upscale; the bar area was a bit more casual and comfortable which I really enjoyed, especially for lunch. Unfortunately I didn't catch our server's name, but he was absolutely amazing and we had so much fun talking to him. As someone who really values human interactions, the conversations were probably my favorite part of the meal, which is saying a lot! All of the courses were absolutely amazing and extremely memorable, but two dishes stood out: the poached green asparagus and the hearth-cooked squab. I'm normally not a huge fan of asparagus, but it was one of the best vegetable dishes I've ever had at a Michelin starred restaurant. The squab was the star of the show and was served whole with the head, heart, breast, thigh, leg, and tenderloin. The meat was so juicy and not overly gamey at all, and was one of my favorite dishes I've ever eaten. This meal was also my first time eating white asparagus which was a pleasant and memorable experience! The dessert was also on another level. The granita and the parfait were both mind-blowing and flavorful without being overly sweet. We also were able to choose from a selection of petit fours, which I really liked because you were able to choose as little or as many as you wanted! And there were so many appetizing choices. I was also recommended the Abbott's Prayer cocktail which was fresh and tasted like the embodiment of spring, just as our server described. This dining experience as a whole was a 10/10 and I definitely want to come back in the future. From the service to the food to the overall atmosphere, this was an unforgettable experience. We even got menus as keepsakes with our occasion printed on the front cover! read more

See all

visited for my birthday lunch to finally cross off all 3 michelin stars in the sf bay area. interior is gorgeous - warm wood, cream tones, softened angles. service is also fantastic though they do tack on a hefty 28% (service + sf mandate). the course is veggie heavy with an emphasis on seasonal produce - we had three courses involving asparagus. upon entering we were greeted with glasses of champagne and seated. starting bites were fun, standout was the classic beet chip caviar. blanched peas were light and sweet with peppery notes from the nasturtium. bread and butter were pretty good though i just had freshly baked milk bread at 7 adams yesterday. wish their bread was at least warm. green asparagus, fished out of a vat of broth tableside (interesting choice), was served with a delightful morel beurre blanc. the white asparagus tortelloni with fermented asparagus sauce was essentially pouches of tanginess. it was my favorite savory course, caviar offered salinity though at this point i was beginning to question the presence of this much caviar. don't love that this was a $300pp meal and the signature dish still lays behind a paywall. though at this point what's another $95? 来都来了. beetroot pasta is sweet and earthy with good bite. caviar added briny, buttery notes and mixing in the cream created a vibrant magenta. they split one portion into two, each half was plenty. i'm glad i tried it though i would take most pastas at cotogna next door over this. at this point i ordered the bicycle punch cocktail, pretty strong nice acidity for the next courses. carbonara white asparagus had a fantastic carbonara sauce, would have liked to see this served with pasta and guanciale. juiciness of the white asparagus was a good vehicle for it though, at times the sauce was almost too salty. squab was fatty and smoky from the almond wood. the brain, served in half of the head, was creamy though otherwise unremarkable. had a small bite and remembered that i would rather not get prion disease. by now i was fighting for my life and had to get through three (jk four since it's my birthday and i did this to myself) rounds of dessert. almond granita was a very light, welcome change after the oiliness of the squab. there's almond (?) pudding and strawberries hiding underneath the ice. very well done. next, they brought the rhubarb ginger dessert and a coffee flavored entremet. the cake was so delicious, the coffee sponge goes so well with mousse. happy i got to take this home bc we simply could not eat anymore. the rhubarb dessert was sour and punchy though the birthday cake is so much tastier i barely registered this dish. after almost 3 hours of dining they rolled out the mignardise cart. particularly liked the hazelnut and chouquette. their pastry team is great, hoping some of their work bleeds over to cotogna's menu. they also saw us off with lemongrass rhubarb teas in to go cups. overall great michelin cooking though i wasn't too impressed with most dishes. come find me at cotogna during corn season. read more

See all

Quince was a wonderful culinary experience! The staff were amazing and kind and we got along so well with all of them. They even let us enjoy one of our courses in the middle of the kitchen! Such an amazing once in a lifetime experience! The food was incredible. Everything from the artful plating to the combination of flavors were impeccable. The non-alcoholic drink paring was well worth trying. It was so creative and delicious we enjoyed every second of it. We are so grateful to the Ernie team a Quince for such an unforgettable experience! Atmosphere: 5/5 Service: 5/5 Food: 5/5 Value: 5/5 Total: 5/5 Price: $$$$$ Rating Criteria: Based on comparisons to other establishments in the area 1/5: Terrible, would not recommend 2/5: Might be worth it depending on price and other factors. 3/5: Solid option. Average in this category for the area. 4/5: Above average and excels in this area. 5/5: Excellent, needs no improvement Pricing Criteria: Based on what we spent $: $0 - $50 per person $$: $50 - $100 per person $$$: $100 - $200 per person $$$$: $200 - $500 per person $$$$$: $500+ per person Please be mindful that reviews are based on personal experience which may differ from person to person based upon a multitude of factors (individual/specific workers, time of day, personal preferences, etc). Pricing may also differ and is reflected here based on what we paid for our meal. We typically enjoy multiple courses with our meals including appetizers, salads, entrees, desserts, and sometimes drinks or tasting menus when available. Please do your own research if concerned about potential pricing. read more

See all

Got to try Quince for Valentine's day dinner. For the Valentine's menu, it was seafood-forward and comprised of 5 courses. We're normally accustomed to 7+ courses from other 3-star Michelin restaurants, so we were uncertain on if it would fully satiate our appetites. Our server was great overall, but I did want to mention that he made a pretty overpromising statement about how with the current menu, we would be guaranteed to leave full as this was the chef's intention. We did add on the caviar service which included 3 different types of blinis, breads, and the usual caviar fixings. Thus, we wanted to play it by ear before ordering any more. Halfway into the courses, my husband and I agreed that we weren't going to be full and asked our server for his recommendation on a dish. I'm so glad we did because honestly he recommended the best dish of the night -- spaghetti alla Norcina which was a creamy spaghetti infused with anchovies, pork, and black truffle. Simple yet complex in flavors, it was absolutely phenomenal! Another unsuspecting highlight was actually the potato that paired with the chicken, as it tasted like an explosion of garlic -- not like anything I've ever tasted before and was delicious with the chicken and albufera sauce. Aside from those, everything else was good, but truthfully told, nothing staggering or out-of-the-box that you'd expect from a 3 Michelin starred establishment. Additionally, with one of the dishes, the bay scallops that were covered in red heart-shaped beets, the server (not my main one) needed to apply the caviar and some sort of red topping, in front of us. If you look at my photos, part 1 is my husband's which was the ideal presentation. With mine in part 2, the server butchered the applications and it ended up looking extremely sloppy.. even the caviar was off-center and almost fell off entirely. Yikes. They also messed up our water preference during one of the refill times. Again, for being a 3 Michelin star, definitely not expected and not idealized. Nonetheless, I still enjoyed Quince and thought it was good overall. Just not one of the best. I'd be more curious to come back and try more of their signature dishes. read more

See all

Came here for lunch and was pleasantly surprised with each dish brought out. I feared that we would walk out hungry but left bursting at the seams. Highlights of the meal: Lobster crudo was prepped perfectly into bite size pieces. Enjoyed the citrus sauce that brightened up the sweetness from the lobster. Fried shiso leaf with Hokkaido scallop- the scallop was buttery and worked well with the crisp shiso leaf Chocolate ganache with pistachio- the decadent chocolate filled the earthy pistachio was perfect. Not overly sweet. 1977 port- it's rare to find such an extensive alcohol menu, but when you do, you have to for something older than you. The sommelier was adept and really helped with explaining which would for our palate best. The 1977 port smelled pungent but had a delicate sweetness to it. Great experience and can't wait to go back. read more

See all

Was so excited to finally try Quince for a work event. Since it was a large-ish event, we had the entire restaurant to ourselves. Once I arrived, I was promptly greeted by the staff, who offered to check in my coat. We had a cocktail hour before our main meal, where we got to mingle in the bar area. Small bites were brought out - all of which were delicious. The meal itself was tasty but nothing was super memorable to me. Since this was a private event, I guess they scaled down the menu to 4 courses so I wasn't super full by the end of the meal. I was also surprised that no one explained any of the dishes to us. All in all, no complaints but I didn't leave being super impressed - although I'm sure the private event experience is a little different. read more

We celebrated Mr. Joy's birthday at Quince a while ago, and opted for the lunch menu, because it is significantly less expensive, $220 per person, than the gastronomy menu, which is currently $390 per person. Firstly, the dining room really is very beautiful, almost has some Japandi vibes with lots of wood paneling and natural light flowing in on a sunny day. A couple notable elements were the circular leather place mats and gold napkin rings, which Mr. Joy says looks like one of my hair accessories. Also, the personalized menus for the occasion were a nice touch. Since it was a special occasion, we were in the mood for a drink, and asked for recommendations since we hadn't gotten a look at the tasting menu yet. Naturally, we were recommended the most expensive champagne, $125 Emmanuel Brochet Le Mont Benoit L19 and rose, $60 Benoit Marguet Shaman 20. I'm glad we tried it, because the flavor was definitely pretty good, and refreshing for one of SF's warmer random fall days. $220 Lunch Menu (autumn menu), which they describe as a 'delicate midday offering,' a 5 course abbreviation of the dinner menu Before the set courses begin, we started with adorable dinner rolls and a decorated pat of butter, and a couple of complimentary starters. The first was caviar on a very thin crisp with ridges, topped with some creme fraiche, and served on cloth. Next was something that tasted like miniature sardines and cucumbers wrapped in a leaf and tied with cucumber tongs. Tomato "on the rocks," serpentine cucumber & opal basil: I love tomato season, and this is a simple, but looks meticulously constructed with what appear to be bunch of very sweet peeled tomatoes in very refreshing basil oil. Potato tortelli, smoked eel & sudachi: No surprise that the pasta was excellent Klingeman Farm loin, belly, cooked in the fireplace, chestnut, matsutake mushroom & celtuce: Of course there would be some sort of protein, but the pork loin was the least exciting course. It was also plated with each individual element existing separately from each other. The mushroom tart in a miniature pumpkin was adorable and a delightful idea. Chariot a tarte: Who doesn't love a dessert cart? We chose a chocolate tart, topped with a bit of gold leaf, and apple gateau slice which had beautiful presentation. They also gave us a citrus tart as a birthday treat. At this point, we were getting pretty full from desserts. On our way out, they gave us beverages to go, which are a good idea to help cleanse the palate. Everything was pretty good, and the complimentary items actually made the lunch menu feel like we got more value, especially with the caviar crisp. I'm not sure there was anything that really stood out with an oomph, so I doubt we'd return for the full dinner menu. read more

See all

- Cozy yet upscale ambiance like a private club but without the pretentiousness - Courteous,attentive and respectful service throughout the entire meal - Beautiful, whimsical and delicious food Thoroughly enjoyed dining here! read more

See all

The two things I splurge on are food and holiday/birthday gifts for close friends/family. As a natural penny-pincher with a lasting curiosity about artistic food even despite the occasional disappointments, I spent a full day waffling about whether I wanted to shell out for this restaurant, even as much as I wanted to try it. The point is, unless you're loaded, meals that cost this much need to be, if not life-changing, pretty dang memorable. With that in mind, here's my honest review. Drinks: - Apple, oolong, lemon: slightly sweet, tart, floral, a little herby? Notes of almond? - Rosemary, shinko pear, honey: herby, paired well with savory dishes - Oolong tea: went very, very well with the desserts - Hot chocolate (they give it to you to go): rich, lightly spiced, a great end to the meal Snacks: - Caviar, tarragon, golden beet: really lovely texture, a little creamy, flavors melded perfectly together, reminded me of a potato chip with salmon - Porchini mushroom with pesto: perfectly warm, great tecture; I never thought pesto and mushrooms would work so well - Scallop tartare, shisho tempura: creamy tartare, the shisho was fantastic - Seed cracker with artichoke: the edible flowers were a really nice touch; I'm usually not a fan of seed crackers but I loved the artichoke - Oyster, mascarpone, spinach: the sauce was really, really delightful Meal: - Squash tart: the filling is buttery, complemented with caviar; I have no idea how they managed to concentrate the flavor of the squash so much - Sunchoke: beautiful, with some nice crispy elements - Custard: perfect texture, really nice carmelized onions - Lobster: sweet, smoky, great texture; the truffle sauce (a mix of lobster jus, truffle, and a touch of pepper) was incredible; perfectly roasted broccoli and persimmon, which paired wonderfully with the lobster - Ravioli: reminded me of a celery dumpling, not a huge fan of the burnt brussel sprout (?) leaves on top but I'm sensitive to bitterness - Black truffle pasta: I typically prefer chewier/softer pasta but the sauce was great - Milk bread + cultured butter: really incredible bread, some of the best I've ever had, served hot - Dover sole: truly the most perfectly-textured piece of fish I've ever had in my life, really nice tangy sauce on the vegetables Dessert - Sorbet: lovely, refreshing, really nice mix of textures - Leaves: crunchy caramel leaves; rich ice cream; candied amaretto quince added a nice kick; centerpiece is a rich, warm chocolate cake Treats: - Passion fruit marshmallow: bright, tangy, woke me up a bit! - Hazelnut rocher: crunchy, nutty, very good - Pineapple mescal: rich, tart - Key lime pie: buttery graham cracker crust, vibrant lime filling, touch of coconut Service: Personally I generally don't care about the service at restaurants or anywhere else--I think it's weird that employees are generally expected to bow and scrape to customers and unless people are outright cruel the only important thing is the food. However, if you do care, it's exceptional. I sat by the bar and had a lovely time talking with the bartenders, who were kind enough to tell me about the food, the drinks they were making, share culinary stories, and chat about good TV shows. The overall vibe is warm, bright, and unstuffy, which I really appreciated. The people working at the restaurant seemed to really enjoy being there; they laughed and joked with each other like good friends. It was my first time at Quince but everyone was incredibly kind and I felt very comfortable dining on my own. Toward the end of the meal I was joined at the bar by someone who'd been going to Quince for two decades! We had a great time talking about wine, food, and life in general, and this is a good reminder for me to get out more and chat with strangers, even if it's not a special occasion and I'm eating out. Our conversation touched on social media/technology and the way it has flattened, degraded, and eaten into real and meaningful experiences. This might be my last review on this site, and I'm happy to end this on a high note: Quince was fantastic, I highly recommend it, and if you really love food, it's worth saving up for. read more

See all

Fabulous dinner and fabulous interaction with staff. Exquisite presentation of all course: pre/main/desserts. We had the 3 course bar/salon menu and that setting was perfect - not noisy. read more

Ambiance was gorggggeous. Beautiful beautiful beautiful...a plus on the date night vibes and service for sure - 10! Sadly... I have to give this a 3 and I hate to cuz it's good food. But I'm comparing to other Michelins. What I have realized... is the more stars these places earn... the less the overall quality seems to be. It's ALOT of food... but it's rich. French laundry was like a 2 looking back at it. Nothing was really goood... fancy yes, intriguing yes, good? Meh. This was def better than FL when it comes to taste and flavor of all dishes. The other thing that brought the score down was the smell. Someone kept walking past our table and they smelled like doo doo. Eek. I dunno if they knew if if it was a crop dust. Second... the lobster. It smelled soooooo fishy in the kitchen the night I went. I brought two of my friends and we had a great time, but neither of them touched their fish so it seemed like a lot of money in the garb. But... u live and u learn. It was a one and done for me. It's not about the size of the plate... it's all about the flavor. The pasta was perfection The bread which I look forward to most was great... but Almost and I I mean alllmosttt on the dry side. Sorry. I a 3 isn't trying to be negative it's just a representation of the food...truly just NOT thatttt amazing for the price and the 3 stars. read more

See all

This fancy 3-Michelin-starred place, around since 2003, now offers a 4-course lunch on Fridays and Saturdays. While certainly not inexpensive ($195 +), it's a nice introduction to the restaurant, whose usual 10-course dinner menu is $390 +. Note their reservation system of choice is Tock and requires a hefty deposit, and the reservation can only be rescheduled, not cancelled or refunded. Chef-owner Michael Tusk also runs Cotogna restaurant next door, a more casual Italian spot. He apparently has a farm in Bolinas, north of San Francisco, which supplies some of the restaurant's ingredients. Although my reservation was for the bar, which you see upon entering and also occupies an adjacent room with tables, I was seated in the main dining room, a pleasant surprise. The room's tables are widely spaced (there are about 11) and the large windows allow much in much natural light during the day. Of course a stool is provided for your bag. Service, as expected, was impeccable; formal but friendly. The 4-course lunch menu allowed a choice of entree--salmon or duck on this day. There are additional optional offerings. Three different levels of wine pairings, a seasonal non-alcoholic progression, plus 3 caviar service choices and 2 fancy pastas. An adjacent table ordered the smoked salmon omelette and a chef came out and prepared it on a cooktop right in the dining room. You can also opt in for an additional cheese course, which I would have done had I not had dinner reservations at Gary Danko that same evening (they do a cheese course too). Lunch began with 4 amuse bouche bites--an onion crisp with caviar, a crab "taco", a "Danish doughnut" with chive cream, a tempura spot prawn--all delicious. The courses this day were: 1) abalone with nasturtium and tomato 2) spinach farfalle with nettle, porcini and burrata 3) wild Alaskan salmon with potato, carrot, peas and lemon verbena sauce, served with caramelized milk bread with cultured butter and bay leaf oil (the other option was duck) 4) strawberries multiple ways with yogurt and sorrel granita I opted for the non-alcoholic beverage pairing and received a melon-based drink, a porcini mushroom drink with lemon and ginger, a "wine" with blackberry, verjus and buckwheat, and a strawberry drink with chamomile, honey and lemon. After dessert, a mignardise cart is rolled out with 8 different treats; I had 7 of them. Upon exiting, you are presented with the day's menu and a cold herbal tea to takeaway. Overall an excellent, elegant, appropriately pricey lunch at a spot worthy of its accolades based on the quality of the food, ambiance and service. read more

See all

Good? I think? The food was good, and the service was nice and appeasing (especially for SF) falling right on the knife's edge between the hushed, librarian tones of Benu and the standoffish snobbery of a place like Saison. It was expensive, though, obviously. Again (despite the obvious), quite expensive. I also wish there was maybe one more course for what we paid (a 4 figure sum with 2 cocktails between us). Emblematically, we sure had a nice chuckle at what amounted to a $19 "non alcoholic blood orange splash" which we can judiciously define as orange juice. I mean, it was good, but still. Many dishes were excellent, though, and for once at a 3 starred Michelin spot, a really transcendent dessert! The reuse of ingredients and heavy lean into seasonality was also really fun, if not overly deliberate (and stated exhaustingly by the servers). Also, a tip for those who go -- noting the above expense, DO NOT BE AFRAID to ask for EVERY. SLICE. OF BREAD. You are not being uncouth or rude. Even more so for the mignardises. Get literally every one. As a last point, by rule I can't and won't give 5 stars to a place with service fees, but a memorable evening and a great meal overall. read more

It's rare you experience a failure across the spectrum from a three star Michelin restaurant but not unheard of. The dessert selections from Quince were interesting and diverse and enjoyable. That's about it that went well. From the start there was trouble ordering a cocktail and I was told I couldn't have an olive in my martini. The server didn't understand my request for potato vodka. After waiting a long time eventually someone else came up to the table to take our order again. This person was able to tell me what options I had and was able to provide an olive as well. The meal continued and to my disappointment everything was of a singular note or flavor of either asparagus or sweet pea and then salmon and squab neither very creative and certainly not original. Food was served when one of the guests at the table was absent. Servers barely spoke above a whisper describing dishes you couldn't hear, then they were gone. Repeatedly we asked for descriptions again. Cheese course we were asked for our orders multiple times while the person stood at the table, it was quite odd. A single espresso was served and no one else at the table was asked if they'd like another drink, that in itself was a singular course with the rest of the table waiting for something to happen. Huge lag times in the second half of the dinner. The offered beverage to go at the end of the meal was a nice touch but again the communication was off as the received beverage was not what was described. While the staff was certainly polite and kind, over all this was sorely lacking for a three star Michelin restaurant. I was in shock after my experience having heard good things about Quince for some time, it was very much a let down and depressing experience especially considering the cost. It didn't help the dining room is painted a sickly brown-green-yellow color mimicked by the serving staff uniform. read more

Came here for a celebratory dinner as we had only heard great things about Quince. It was easy to get to and while there was no valet parking, there is a lot for parking nearby. The service is friendly and welcoming. They call in advance to confirm reservations, any dietary restrictions or special requests. Nice touch! The restaurant itself is quiet large and spacious. You are not too close to any other table, though because it's large, sounds carry and it's less intimate. There was no particular vibe. There were people on dates, business people enjoying a meal, families celebrating all tucked away around the perimeter of the large dining area. We ordered the 8 course meal as we were celebrating, though the food was ok. While creative, there wasn't really any bites that blew us away. For the Michelin stars and price tag, it was underwhelming compared to other places we've been fortunate to dine at. read more

See all

We tried lunch at Quince for my husband's birthday, and it was exceptional! Every dish was beautiful and delicious. Attention to detail and the service were top-notch. The decor was elegant yet cozy. We truly enjoyed the experience and look forward to trying their dinner menu next! read more

See all

Highly consistent dishes across the entire meal. Had such an enjoyable time and loved making some small talk with our server. This is our 3rd 3* now and out of all of them I would definitely make a return trip back here. My favorite dish was the pasta with the 6 different fillings. What a wonderful and playful way to enjoy a selection of fresh vegetables. My favorite desert was the of course the quince which happened to be in season while we were visiting. I'm really looking forward to the next time I visit! read more

See all

Date of Visit: 3/4/2025 We visited one of the Michelin 3-star restaurant in San Francisco in March to celebrate our dating Anniversary! The most updated Michelin 3 stars according to Michelin Guide 2024, Quince is one of the three 3 stars restaurants in the city of San Francisco, the other two are Benu and Atelier Crenn. Quince finally reopened after COVID and after over yearlong remodeling project in late 2023. We visited the restaurant opened by the same chef couple, Michael Tusk and Lindsay in the year 2023, which is just next door, Cotogna, and we had some great memories! Quince is serving the Gastronomy Winter Menu by the time we visited in early March at the price of $390 per person. The 10 courses tasting menu sourced locally, and prepared the food with creativity and freshness. There were wine pairing and beverage pairing options, and we decided to order wine by the glass. 2022 Domaine des Ardoisieres "Schiste" Vin des Allobroges, Savoie $55 First glass of the wine we picked the White Blend from Southern France, which was made from 40% Jacquère, 30% Roussanne, 20% Pinot Gris, and 10% Mondeuse Blanche. We were welcomed by a splash of champagne and drinks for us to toast. The dining room was very elegant and cozy. There was menu on the table that we can keep track on the dishes of the night. The first Couse was a mix of finger bites, including caviar crackers, lamb spring rolls, beef tartar, cheese pie, etc. Heidi's grilled Tomales Bay oyster The oyster from Tomales Bay was grilled to be very juicy, and decorated with fresh garlic and Périgord truffle. Dungeness crab and Tsar Nicoulai caviar There were many fresh Dungeness crab mixed with vegetables and caviar. "Late winter at Fresh Run Farm" The salad is quite similar to the Michelin 3-star French restaurant in Tokyo, the L'Effervescence, which was a mixture of different vegetables and fruit from local farms. First of the season white asparagus This dish was amazing in presentation. Waiter brought a bucket with vegetables and asparagus, and use a clip to take out two white asparagus and put on our plate. Finished with sauce. Grilled Catalina spiny lobster, morel mushroom & broccoli di ciccio Two pieces of spiny lobster from Catalina, and on the side, it was the morel mushroom stuffed with vegetables and broccoli on the side. White asparagus tortelloni & fermented white asparagus sauce Both of us does not like this dish. Two creamy tortelloni stuffed with white asparagus and fermented white asparagus sauce. Very thick and creamy. 2018 Fabio Gea, "Notu Seguiva Le Gocce d'Acqua" Barbaresco, Piedmont $75 We ordered a glass of red wine to pair with the main course. Smoked suckling pig tagliolini verdi & black truffle This was one of our favorite dishes! Green tagliolini with pig sauce on top, and the waiter brought truffle in a glass cover, and let us experience the nice smell of the truffles! Then shaved the truffle on top of the tagliolini at table side. Oz family duck roasted in the hearth, salsafy, rainbow chard & Hakurai turnip The main course was the roasted duck. The skin was crispy and smells really good. It was paired with rainbow chard and Hakurai turnip. Fresh Run Farm meyer lemon, fennel & taggiasca olive The first dessert course was the meyer lemon with fennel and olive. The taste was very crisp and with a hint of sourness. Love the dessert. Kishu mandarin vacherin, yuzu & bearss lime The second dessert course was amazing too! With Yuzu and Lime, the mandarin vacherin was great too. In the middle there were a chocolate yuzu cake to celebrate our anniversary. I usually do not like chocolate, but it paired well with yuzu and we were able to finish the whole cake. Mignardise At the end there were a dessert cart that we can choose as many desserts and candies as we like. I love the chocolate and fruit jelly, and my husband loved the chocolate with alcohol. read more

See all

OMG! Quince is incredible. My dinner experience was amazing. The service, food, was just incredible. I was just blown away by everything. Parking is always challenging in SF, that is a given. We parked a block away and walked. The restaurant looked very nice, and the staff welcomed us. The staff was very attentive. The service was awesome. They accommodate me on a dish. I do not like lamb and won't eat it. They prepared something else for me. Each dish was very tasty, and unique. My favorite was the pasta dish. I think I would have been fine with a big dish of the pasta. This place is a must try. read more

Another 3-star down. If I had to sum it up, Quince is the most familiar and approachable, as compared to Benu or Singlethread. Ingredients used and flavor profiles are not the most outlandish or wacky, but solid execution and focus on bringing out flavors from ingredients used is their forte. We went for the White Asparagus menu. Quince does a special menu every season featuring something from the season. This menu is slightly more expensive than their normal tasting menu. We also went with a non-alcholic drink to start and opted in for the non-alcoholic beverage pairing ($100pp) as well. I would highly highly recommend their non-alocholic beverages. Everything is made from seasonal fruits and vegetables and while isn't the same pairing experience as would between wine and food, they are truly unique and extremely enjoyable. I thought the highlights of the meal were the canapés to start, the Dungeness crab and caviar (with white asparagus of course), the tortelloni (surprise extra course from the chef), and the rhubarb and cherry blossom dessert. I also enjoyed the white asparagus with morrel mushrooms course, the risotto, and the black cod course. I think the white asparagus encroute and the quail courses were the weakest, with the quail being the worse. I just thought the quail was *slightly* overcooked. The texture could have been more tender. Service was friendly and chatty. Ambiance wasn't stuffy at all. The dining room is very open and relaxing. read more

See all

Everything about our experience at Quince was wonderful. From the moment we stepped through the doors, to the team that greeted us, to the lovely, sophisticated and understated interior, to the extra steps they took to make sure my partner's birthday was an amazing experience. It's obviously a privilege to be able to dine here, and I just want to say how wonderful the experience is, it's worth every moment and every penny. Thank you to the entire team at Quince. read more

Our evening at Quince unfolded like a story we didn't want to end. From the moment we entered, every detail -- service, pacing, ambiance -- worked together to create something rare. The nightly-changing tasting menu was a journey in itself, built around the seasons and the team's close ties to local purveyors. Each course arrived as a quiet reveal, ingredients presented in combinations that felt both surprising and inevitable. Pastas lifted with truffle, proteins and vegetables cooked and paired superbly -- every flavor intentional, every presentation a work of art. We each chose a different pairing: the $325 wine progression and the $150 non-alcoholic pairing. Both stood tall. The wines traced a thoughtful arc across the menu, while the NA pairing felt inventive and engaging. Service was polished and warm. Chef/owner Michael Tusk took a moment to say hello, and General Manager Julie added personal touches that made the night feel truly special. The dining room itself mirrors the kitchen's attention to detail: elegant, welcoming ... just right. The first greeting, the final bite, and everything in between, the experience felt choreographed yet effortless. Quince isn't just a special-occasion restaurant -- it's a master class in how to make every guest feel exactly where they should be. Food: 5/5 Service: 5/5 Ambiance: 5/5 Value: Worth every penny for a milestone evening read more

See all

Quince is utter perfection. A beautiful restaurant. As a solo diner, I sat at the 4 seat bar. Service was extraordinary, every dish and glass of wine was explained. And the food is tremendous - from the small pre-meal tastings to the small post-meal dessert tastings, everything is delicious and perfectly prepared. The tasting menu included caviar, fish, pasta, lamb and figs. The wine pairings were just right. A wonderful lunch ever. read more

See all

4.5 stars. Deducting .5 stars for a minor mishap in service. At the beginning of our meal we requested sparkling water which we received the first glass of, but then refills ended up being still water. For a restaurant at this calibur, we expect perfection. Also deducting for one item that didn't "wow" us below. Came here for a birthday lunch and boy was it memorable. We were greeted by first promptly at the door and were offered champagne welcome drinks. When we were seated and presented our menus, they had customized the cover of the menu. Very nice touch! The ambiance was elegant but not stuffy. Earth tones with a tranquil and beautiful atmosphere. 3 of the 4 amuse bouches were delicate, scrumptious and greatly contrasted each other highlighting the team's skills! The shrimp tempura was ok, hard to pick up, not crispy even though it was battered (not sure if it was supposed to have some crunch to it?), flavor was nothing out of the ordinary. The rest of the menu was delicious through and through. The bread was outstanding--milkbread with our entrees and little breads shaped like tops of Shiitake mushrooms paired well with the sturgeon and caviar. We decided to accompany our meal with 2 wine pairings--Vin Agricole and Rare and Unique. The sommelier was a charming gentleman that was so gracious and knowledgeable with all the wines as we chatted him up! Dessert was a show stopper. First a cart of about 10 cheeses were wheeled out in a beautiful wooden glass casing ranging from France and Italy to Carmel Valley. When we decided to pass on the cheese course, our server offered us a sample of the cheese encrusted with toasted barley. Very tasty! Then, another matching glass cart came out with about 10 mignardise ranging from gummies, candies, chocolates to cake. read more

See all

This is now my favorite splurge place in the Bay Area not including French Laundry! I've been there for dinner and lunch and both were exceptional! I love the ambiance of casual elegance, love all the natural light during the day, the clean and modern decor, and flawless service. The food was all outstanding! Can't decide everything, but the standouts were the caviar, the circular pasta, the spot prawns, the desserts, omg everything. Treat yourself to a meal here and you will be so happy you did!! read more

See all

We came for the early 5pm seating last week. Let me start out by saying our dinner was an amazing experience. The cuisine was very good but the service was sophisticated, yet warm. Our host, our primary server, and all the runners, were friendly and efficient. We were the first table so we were fortunate to be served a delicate egg omelette with caviar. The canapés were bite-sized with varied tastes and textures. The Summer Menu began shortly thereafter. My faves were the stuffed Monterey Bay squid and Santa Barbara spot prawn trio. The desserts were excellent; the strawberry and sorrel granita was the standout. All in all, our visit was epic. read more

See all

WOW!! Amazing place- very attentive to needs. We had dietary restrictions and they modified the menu to work with the restrictions. Staff was absolutely amazing- friendly, passionate and not stuffy! Food was so beautiful and and delicious- it really made our anniversary lunch memorable! read more

San Francisco's finest restaurant, Three Michelin Stars, exceptional food, service, and experience! We arrived a little early and noticed the staff polishing the brass sign outside the restaurant, making sure that every detail was covered for the incoming patrons. Upon entry, we were greeted and guided to our seating, which felt intimate and comfortable. After learning that we were celebrating our 25th anniversary, the staff invited us to dine in the kitchen after the 4th course. This allowed us to witness the detail and precision, required to make sure that every dish met the exceptional quality. For every dish, they can share how it was sourced, and how they cooked and prepared everything for your enjoyment. read more

See all

Was lucky enough to attend a private dinner and wine pairing here (came as a friend's plus one). Chef Michael Tusk introduced his menu, a white truffle, and later did a kitchen tour that made it special. In terms of the food, it was very good. Started with a lobster carpaccio with yuzu glaze. Very good - so fresh. Mushroom risotto with fresh white truffle was good, did not feel overly rich. Main star was duck prepared two ways, perfectly cooked and so decadent / flavorful, especially with the red wine pairing. They also walked around with an assortment of bread to choose from. Dessert was a standout, beautiful dulcey cremeux leaves that tasted like caramel crisps with bright poached quince and brown butter gelato. The dessert wine was a beautiful touch. Mignardise - an assortment of three small sweets - to end. Decor was beautiful, with the dim lighting and furniture feeling modern but intimate. Wait staff and service were both stellar. On our way out we were treated to to go cups of cocoa - so rich! - and takeaway bags of pasta, olive oil, a chocolate bar and shortbread cookies. Wasn't expecting anything shabby considering the three Michelin stars, but was definitely impressed with the overall experience. read more

See all

I've been looking forward to trying Quince for quite some time now, and after my recent visit to Cotogna I knew I had to finally commit. I booked reservations for 4 about two months in advance with no issues despite it being the holidays. The dining area has a warm, minimalistic aesthetic that I absolutely loved. We were seated in the corner with a sofa and chairs that added intimacy to our meal. We started off with a few small bites before heading into the main set menu for the evening, and to my surprise, the small bites were some of my favorite dishes of the entire night. The two main pasta dishes honestly weren't my favorite and lacked a bit more flavor than I expected, but the squab and porcini mushrooms were very tasty and their sauces were to die for. As expected, the service was exceptional and the staff were incredibly friendly and knowledgeable about Quince's menu and beyond. While there were some very tasty dishes, nothing was memorable enough to compel me to return to Quince. While it was a great experience and worth trying once, in my opinion, there are better fine-dining/3 star restaurants in the city in a similar price range. read more

See all

Quince sets the standard for a five star dining experience in SF. First, a word on the salon. I had to giggle at the review below that dissed the height of the tables on the salon and called it "uncomfortable" - different strokes I guess because I actually ask to be seated in the salon most times. I love the vibe there, which feels like someone's extremely stylish living room. Also, at some tables you can be seated on the couch next to your partner instead of across from them, which amplifies the cozy living room feeling. Finally, in the salon you can get a 5-course instead of the full 9 or 10 course tasting, which to me, is still incredibly indulgent and filling. (I've done the full course in the dining room too and while it's amazing, it's a little too much food for me most days.) It's also fun to sit at the bar, even though there are only four seats - the bartenders are fabulous, make outstanding drinks, and are very fun to chat with. The food though is the main attraction here, and it's on par with French Laundry, Per Se, and all the other well-known three-star Michelin restaurants. I've put some pictures below and the menu changes every day. This last time I went I was especially obsessed with the cheese course which features a whiskey infused cheese that I could have eaten all day long. Special shout out for the Quince martini, which features some of the most delicious gin I've ever had and is chamomile infused. The staff here has also introduced me to some pretty epic and unusual wines including the one pictured below which has a whole YouTube channel on its non traditional processes. A beloved SF institution and a place I will go back again and again! read more

See all

Gorgeous restaurant. Went there for my anniversary and we were blown away by the ambiance. The food and service were excellent also.

Came to Quince to try their lunch service. The lunch is a four course set menu with a few additional bites at the beginning and petit fours to round out the meal. The food and service were excellent and surprisingly the pace of the meal was brisk. Was able to finish the entire meal in a little over an hour which is not typical for a fine dining spot where meals typically take 2 to 3 hours. There is the potential for add one to the set menu. However, for a normal appetite the set menu is enough. The menu was seafood focused. It started off with a caviar crisp, fried anchovy and apple walnut snacks. The first course was a halibut crudo with a quince green apple. Second course was bay scallops with mushrooms and caviar. The last main course was a lobster course. I enjoyed the scallop course the most followed by the lobster course. For dessert there is a selection of three different desserts. You can choose to try as many as you like so I opted for all three. The chocolate cake was the one I enjoyed the most. They do take walk ins at the bar but reservations are the way to go. They do require a deposit of the full meal plus a 20% gratuity. read more

See all

As soon as you come into the restaurant, you're greeted by a couple hosts who provide you with complimentary champagne. They lead you to your table, and when you sit down, you really can take in the homeliness of the decor. The service was impeccable, as they're providing the dishes, they're also talking about where the cutlery and dinnerware are from to show how each object was specifically picked to provide a big picture of their system of beauty. The food was amazing, I loved every dish. The flavors were extremely unique, and I was pleasantly surprised with each bite. The best part was when they take you into the kitchen to allow you to meet the chefs and watch them prepare the food. They even take a Polaroid picture for the memories! All in all, I would return for the food & the experience. Best Michelin restaurant I have been to thus far. read more

We came here for our anniversary dinner and had a delightful experience! The food was delicious, and the staff were incredibly courteous with high attention to detail. We had a 5pm reservation on Saturday 6/22/24. Upon reception we were offered to have our coats or extra items stored, and were also also offered a small sip of champagne to celebrate our special occassion. After that we were shown to our table. I'm obsessed with the decor and attention to detail in furniture, clean minimal wall decorations, and color scheme for the staffs' suits. Everything looked very elegant and well put together. Before coming in we were worried that the menu would be mostly vegetarian like what we saw in recent photos of menus, but it seems like the chef might have listened to the feedback and adjusted the courses. We ended up having plenty of seafood and meat without any add-ons. The standouts for me were white asparagus tortelloni with the super creamy sauce, and the squab. I thought the presentation for both meat dishes was very clever - the animal in pieces and presented in different ways. Special shoutout to bread service - my favorite in recent memory! You get a herb-heavy bread with your choice of oil or vegetable ash butter. Super aromatic, and portioned just right so you don't overeat. On this day there was an emergency that happened in the middle of dinner service, but the staff handled everything with grace and minimal disturbances. Kudos to the waitstaff for keeping the evening running so smoothly. Thank you Quince team for a memorable meal to celebrate our special occasion! read more

See all

Classic Elegance As a long time fan of Cotogna, I was thrilled to get a chance to dine at Quince, the 3 Michelin star restaurant of Chef Michael and Lindsey Tusk The restaurant is located in the quaint Jackson Square and we lucked out with parking just in front Outdoor diners were happily dining at next door Cotogna when we were invited inside to the holiday themed interior What followed was a trio of meticulously crafted appetizers followed by a nuanced and delicious tasting menu Service is warm and friendly and the overall pace and cuisine is healthier and less rich than somewhere like French Laundry Highlights included the spiny lobster, squab, the Binchotan smoked porcini mushrooms, and the supplemental beet root spaghetti with caviar (order it!) We really enjoyed our meal and I'm thrilled that Quince is back after a long absence and remodel Winter Menu ~ $390/person ~ Chilled Marin Miyagi Oyster, kohlrabi & finger lime / Warm Kumamoto Oyster, vermouth & wild fennel / Catalina spiny lobster, sea urchin, Tsar Nicholai caviar / Porcini mushrooms, white truffle fondata, crosne, young spinach / Spaghetti cooked in beet root juice, Tsar Nicholai caviar, yuzu vodka (supplemental) / smoked egg yolk tagliatelle/ Guinea hen bottoni / Paine farm squab cooked in hearth, field pumpkin & fuyu persimmon / Quince, bay laurel, & kishu mandarin / Chestnut coffee white truffle gelato / Mignardise Quince SF (San Francisco, CA) Seating is indoor only and reservations are highly recommended on their website a month in advance although walk-ins are allowed at the bar. All credit cards are accepted including AmEx read more

See all

Food Playful in spirit, artfully plated, and delicious--especially when experienced through curated wine progression. The California pairings were particularly illuminating, offering a fresh perspective on European classics such as Riesling, Chardonnay, Primitivo, Sauternes, and Muscat. Each pairing felt carefully studied and expressive. Two stood out in particular: the Arnot-Roberts old-vine Riesling with Golden Osetra caviar and sturgeon tart, and the Cruse sparkling Pinot Noir with Catalina spiny lobster. The Sky Napa Zinfandel was our personal favorite--structured, vibrant, and an inspired match for the guinea hen caramelle. Because we enjoyed the progression so much, I noted it below: * Arnot-Roberts Riesling -- Golden Osetra caviar & sturgeon tart * Chardonnay (Komorebi, West Sonoma Coast) -- porcini mushroom * Zinfandel (Sky Napa, ~20 years old) -- guinea hen caramelle * Cruse sparkling Pinot Noir -- Catalina spiny lobster, hakurei turnip & persimmon * Sauternes (Rancho de Oreo Puro, 2013 late-harvest Sauvignon Blanc/Semillon) -- selection of cheeses (French, Italian, Californian, Swiss) * Muscat (Robert Sinskey, 2023, Los Carneros) -- dessert Piemonte in the Fall Leaves Even the bread left an impression--an American touch of sweetness, beautifully composed. Ambiance Understated, elegant, and luxurious without ever feeling pretentious. A special note of appreciation for the Schott Zwiesel Tritan crystal stemware, whose lead-free, dishwasher-safe brilliance was both aesthetically delightful and unexpectedly informative. Service Warm, knowledgeable, attentive, and genuinely invested in creating a memorable experience. Overall Quince is now our #1 Michelin-starred restaurant in the SF Bay Area, surpassing even Benu and our fond memories of Manresa. I especially resonated with the way French and Italian techniques are woven with California ingredients--Catalina spiny lobster, Tsar Nicoulai caviar from the Sacramento Valley--creating cuisine that feels both inspired by Old Europe and grounded in modern California. We hold Paris, Barcelona, San Sebastián, Florence, Rome, and Venice in the highest culinary regard, yet if given the choice between those and dinner at Quince--well, we'll only head to the airport if lie-flat business class is available. A gentle thought At this level, it feels less appropriate to suggest "improvement" and more meaningful to reflect with nostalgia. The cheese course--presented (in an authentically French accent!)--did not quite transport us to our fondest memories of artisanal cheeses in France, Italy, or Switzerland. Similarly, comparing today's Tsar Nicoulai farmed white sturgeon caviar to the wild Caspian Osetra of 40 years ago may be unfair. The former is clean, creamy, refined, slightly softer, with gentle umami and mild nuttiness. The latter - as it lives in my memory - was nutty, briny, complex, and long-lasting. If it were still possible to taste again the legendary wild Osetra of those days... I might gladly choose that as my "last meal before I die" -- but thanks to import regulations, I'll apparently be living forever. Both are delicious. In conclusion Lunching at Quince feels like participating in a creative dialogue--between chef and guest, memory and imagination, California and the best of Europe. We are grateful to Michael Tusk and his remarkable team for an elegant, joyful, and memorable lunch. read more

See all