Quince is a renowned fine-dining restaurant in the heart of San Francisco, helmed by celebrated chefMichael Tusk. Known for its blend of Italian and French cuisine, Quince offers a dining experience that embraces elegance and innovation. The restaurant has become a standard bearer for the San Francisco culinary scene, attracting global gourmands eager to experience the creative dishes and exceptional service that define the restaurant.

The heart of Quince

Quince is housed in an historic early 20th-century brick and timber building in San Francisco's Jackson Square. The restaurant’s interior design strikes a balance between classic and contemporary, with a luxurious, intimate atmosphere. The main dining room features high ceilings, soft lighting, and plush seating. Rich wood tones and subtle gold accents add to the sophisticated ambiance, while the open kitchen allows diners to watch the chefs at work.

Quince also offers a Chef’s Table experience, where guests can enjoy a personalized multi-course tasting menu in a private dining room adjacent to the kitchen. The service is attentive, knowledgeable, and unobtrusive.

Tusk is the creative force behind Quince, bringing a wealth of experience and a deep passion for culinary excellence to the restaurant. His approach to cooking is heavily influenced by his time spent in Europe, where he honed his skills in some of France and Italy’s most prestigious kitchens. His culinary style is marked by a dedication to seasonal, locally-sourced ingredients, and a meticulous attention to detail that shines through in every dish. A protégé of Alice Waters and the farm-to-table movement, Tusk’s dedication to sustainability and his network of local producers is at the heart of the offering at Quince.

At Quince, Tusk’s menu changes regularly to reflect the freshest ingredients available, often sourced from Fresh Run Farm, which he co-owns. His dishes reflect his love for Italian and French cuisines, combining traditional techniques with modern creativity.

Quince has been recognized with numerous accolades and awards over the years, cementing its status as one of the top fine-dining destinations in the US. The restaurant has been awarded three Michelin stars for its exceptional quality and consistency.

In addition to its Michelin stars, Quince has also been honored with awards from various culinary institutions and publications. The restaurant has been featured on the World’s 50 Best Discovery list and has received the Wine Spectator Grand Award for its outstanding wine list.

The James Beard Foundation has also recognized Tusk for his work at Quince, awarding him the title of Best Chef: Pacific in 2011. Under his leadership, Quince continues to set the standard for fine dining in San Francisco and beyond.

The Chef

One of the US’s most revered and celebrated chefs, Tusk is known for his sophisticated approach to Italian and French cuisine, deeply rooted in the farm-to-table movement. Tusk discovered his love for cooking when he worked in a restaurant kitchen while studying Art History at Tulane University. He loved it so much that he decided to pursue it as a career and enrolled at the Culinary Institute of America. When he graduated he moved to Europe and worked at acclaimed restaurants in France and Italy. He found a particular passion for northern Italian cuisine in Italy’s Barbaresco region, Piedmont which would significantly influence his cooking.

Upon returning to the US, Tusk joined seminal fine-dining restaurant Stars, in San Francisco, under Jeremiah Tower, before leaving a year later to join Chez Panisse. His four-year stay at the trailblazing restaurant under Alice Waters and then Paul Bertolli profoundly influenced his career and particularly his dedication to the farm-to-table movement. When Bertolli opened his restaurant Oliveto in Oakland, Tusk joined him in the kitchen and spent six years creating refined Italian cuisine that would become his hallmark.

Eventually, in 2003, Tusk gathered all his experience and opened Quince in San Francisco’s Pacific Heights neighborhood. The restaurant was quickly heralded as one of the finest in the Bay Area and in 2009 Tusk moved Quince to a new location in San Francisco's Jackson Square, where he opened a sister restaurant Cotogna. Quince has held three Michelin Stars since then and obtained a green star in 2020, while Tusk himself was recognised by the James Beard Foundation, winning the Best Chef: Pacific award in 2011.

Restaurants

Quince is located in the historic Jackson Square neighborhood of San Francisco and occupies a 1907 brick and timber building, which also houses Quince’s sister restaurant Cotogna. Quince is renowned for its refined dining experience, offering a seasonal tasting menu that showcases the finest, locally produced ingredients with Tusk’s farm-to-table ethos evident throughout. The restaurant exudes sophistication, with a warm and inviting atmosphere complemented by a modern yet classic décor. The dining room is adorned with contemporary art, with plush seating, creating a relaxed, comfortable, but upscale experience for San Francisco's discerning diners. Quince has earned numerous accolades, including three Michelin stars, and a Michelin green star for its commitment to sustainability.

Next door to Quince, Cotogna offers a more casual, rustic dining experience, focusing on wood-fired Italian dishes like pizza, pasta, and roasted meats. The ambiance is lively and welcoming, with an open kitchen, wood-beamed ceilings, and communal tables that foster a convivial atmosphere. Despite its laid-back vibe, Cotogna is also a restaurant that showcases Tusk’s dedication to quality and seasonality. Both restaurants provide distinct yet complementary experiences, reflecting Tusk's culinary philosophy and range—celebrating the quality of California's produce through Italian-inspired dishes.

Recipes and dishes

Tusk’s cuisine is always about sophisticated, ingredient-driven dishes that blend Italian and French culinary traditions with a deep commitment to seasonality. His tortelli di Parmigiano is renowned, with the pasta filled with a creamy blend of Parmigiano-Reggiano and ricotta, finished with aged balsamic vinegar and brown butter. Simple yet executed to perfection it exemplifies Tusk’s culinary philosophy with a perfect balance between richness and acidity. Another signature dish is his raviolo di uovo, a large raviolo filled with ricotta and a whole egg yolk, served with seasonal vegetables and a sage-infused brown butter sauce. Tusk is also known for his Liberty Farms duck, often served with seasonal accompaniments like stone fruit, chanterelles, or chestnuts.

At Cotogna, the pappardelle with wild boar ragu is a crowdpleaser, featuring rich, slow-cooked wild boar ragu, served over handmade pappardelle—an Italian rustic classic.

Tusk’s culinary flair, dedication to excellence, and commitment to sustainability and the farm-to-table philosophy combine for a unique cuisine that is both classic and surprising, making him one of the US’s most acclaimed and best-loved chefs.

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