New American
$ $ $ $
470 Pacific Ave (at Montgomery St)
San Francisco, CA 94133
(415) 775-8500
5:30pm - 10:00pm
5:30pm - 10:00pm
5:30pm - 10:00pm
5:30pm - 10:00pm
5:30pm - 10:00pm
5:30pm - 10:00pm

Like the fruit the restaurant is named for (kind of a cross between an apple and a pear), Quince’s menu is also a mixture, a refined blending of modern Italian and French-inspired fare. Located in a historic brick and timber building dating back to 1907 in San Francisco’s Jackson Square neighborhood, the recently redesigned, two-Michelin-starred restaurant is both charming and elegant (there’s a new entrance, private dining rooms, and a chef's counter). Chef and owner Michael Tusk, who won the 2011 James Beard Award for Best Chef in the Pacific, creates a dining experience rooted in his relationships with a tightly knit network of only the best Northern Californian food purveyors. Every night there are two tasting menus ($195 per person). The 9-course garden menu features vegetable-driven dishes highlighting the season’s produce (think “first of the season” peas or Monterey Bay abalone with fiddlehead ferns), among them some things grown on the restaurant’s roof-top garden. The Quince Menu (also 9 courses) is the chef’s expression of his innovation, which on a recent night meant dishes like La Belle Farm foie gras with green strawberry and pink peppercorn and golden ossetra caviar panna cotta with chive, egg yolk, and shallot. Those hoping to sample the food without splashing out on a tasting menu should visit the salon, where they can order à la carte.  

— Arthur Bovino, 101 Best Restaurants, April 1, 2015



  • Chef Michael Tusk's "house-made chickpea ravioli comes in a pepper-spiced squid sauce, and his Roman-style oxtail stew is subtly seasoned with cloves and cinnamon." -Travel + Leisure on TripExpert
  • Fact: Quince does not mean 15 in Italian (which, by the way, is a number larger than Joffre Borgias age at his wedding).
  • You'll never leave hungry - if you can leave at all! Executive Chef Michael Tusk is a culinary mastermind who discovered his passion at the CIA.
  • Chef Michael Tusk takes Bay Area signatures (wild nettles, Dungeness crab, Meyer lemon) and weaves them into light pastas, such as tagliatelle with morel mushroom and celeriac foam.
  • One of the last few fine dining spots in SF I still need to try. Wish their dining room was slightly bigger and it wasn't as painful to get a reservation.
  • Pastas are handmade, and just about everything else is culled from nearby farms.
  • Go with the garden tasting menu (instead of the Quince menu). It's an exciting take on seasonal CA cuisine that is gorgeous & delicious. (White truffle upgrade is def worth it if they're in season!)
  • Excellent food and invisible (in a good way) service that you'll match every other restaurant against.
  • Superior dining.
  • Order the mignardise plate. A towering dessert, it is itself worth the price of admission:
  • Note to NYC foodies: bathrooms are unisex...gross. Dress code means nothing here. Leave the jeans at home please. And if they get u a cab, expect to pay wait fees of ill mannered cabbies.
  • Make a casual dinner out of primis and pastas at the bar. If you're feeling fancy let the handsome bartenders do some wine pairings for you.
  • SF Weekly's Best of Winner 2010 - Editorial Pick - BEST-LOOKING PASTA DISH, THE TIMBALLO DI MACCHERONI
  • The Tusks took a chance on the old Myth space and simply put, hit a homerun. The new Quince has set the standard for all upcoming fine dining restaurants. [Eater 38 Member]
  • Awesome wine list, the food is stellar, definitely a must while in SF!
  • Husband and wife couple run this restaurant with precision and love, dishing out local, seasonal French and Italian dishes. Be sure to make a reservation, and try the handmade pasta.
  • Fettucine. Also, use the yummy lotion in the bathroom.
  • Go the cheese over dessert. The selection is mind blowing.
  • We've narrowed it to the agnolotti...it's #57 on 7x7's Big Eat SF 2010.
  • Beautiful place, great food, immense attention to detail -- was pleased to have a course in the kitchen. It's certainly a splurge, but also a great experience.

Nearby places

490 Pacific Ave (at Montgomery St)
56 Gold St (btw Montgomery & Sansome)
155 Columbus Ave (at Pacific Ave)