San Francisco may not be known for leisurely, elaborate lunches, but when the occasion calls for one, there’s Quince. The same is true of celebratory dinners: Quince has long been one of the city’s defining special-occasion restaurants.
Tucked into San Francisco’s Jackson Square, Quince is the flagship restaurant from chef Michael Tusk and his wife and business partner, Lindsay Tusk. The couple opened Quince in Lower Pacific Heights in 2003 before relocating it to its current home in 2009, laying the foundation for a restaurant group that now includes Cotogna and Verjus. Quince holds three Michelin stars, masterfully balancing seasonal Californian cuisine with Italian influences, Japanese touches, and occasional winks to places Tusk has recently favored, including Portugal.
Quince also holds a Michelin Green Star, recognizing the restaurant’s commitment to sustainability and local sourcing. Much of its produce comes from Fresh Run Farm in Bolinas, where third-generation farmer Peter Martinelli grows crops exclusively for the Tusks’ restaurants, including Quince and Cotogna.
Quince serves an eight- to 10-course Gastronomy Menu in the main dining room and a shorter four-course California Coast & Valleys Menu in the Bolinas Bar. Quince also serves a four-course lunch on Fridays and Saturdays in both spaces, making good use of the restaurant’s abundant natural light. Menus change frequently, but past dishes have included tagliolini with Monterey Bay squid, geoduck, and melon, alongside delicate seafood preparations, both raw and cooked, and purely vegetarian compositions showcasing the restaurant’s celebrated devotion to produce.
To match the cuisine, the wine cellar includes more than 1,400 labels, with deep holdings from Europe’s benchmark regions alongside wines from small California producers and rare bottles that frequently appear in the restaurant’s optional pairings.
When Quince reopened in November 2023 following a nearly yearlong renovation marking its 20th anniversary, it emerged with just 10 tables and a lighter, warmer design rendered in hushed jewel tones. The renovation sharpened the restaurant’s visual identity while catching the eye of newer audiences. In 2026, Tusk received the James Beard Award for Outstanding Chef, adding another major honor to Quince’s long list of accolades.
