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