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Quince San Francisco Reviews
4.5 stars. Deducting .5 stars for a minor mishap in
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.
The night begun badly when they seated 2 of the 4 of us
The night begun badly when they seated 2 of the 4 of us were forced to sit looking out a window of the street where people were seated eating pizza. Not a 3 Michelin star Resturant experience I ever had. I have been to many Michelin 3 starred restaurants. Next the food the first few courses were good. After that it was bad with one course so bad 3 of us couldn't take a second bite. The lamb was raw and cold in spots and I like rare lamb. Desert was underwhelming and the parting gift was a paper cup with a plastic lid that had infused water they called tea. The service was good. But in the end I felt ripped off and would not recommend or return.
I have been to many 3 Michelin starred Resturants I was
I have been to many 3 Michelin starred Resturants I was shocked at the view at our table for half our party 4 of us. 2 of us were facing a window that forced them to look outside at people eating pizza at outdoor seating. the Resturant it's self is beautiful. The food started good but became not edible for several courses. The lamb was raw actually cold in spots and I like rare lamb. Desert was underwhelming. The parting gift was a paper cup with a plastic lid They called tea which was infused water.it was very tacky and a huge miss. I felt ripped off and would say save your money and go somewhere else.
Our evening at Quince unfolded like a story we didn't want
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
This is now my favorite splurge place in the Bay Area not
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!!
Explosion of flavors!
4 hour dining experience and we honestly did not stop eating the whole time. I’ll let the photos speak for themselves. The wine selection had a nice range and they had very good champagnes. Highly recommend the cheese platter as well.
The service was excellent.
The food was excellent. The non-alcoholic drinks were excellent. The wine...not so much. We chose the "rare and unique" wine pairing, assuming that this would offer a better set of wines, but were seriously disappointed. Of the seven or so wines we tried, I found four to be most unpleasant. Three of these were harshly acidic. The fourth, an Italian red that had been aged ~60 years, was a brown and exhausted remnant of what may have once been wine. (To be fair, our first wine, a German Riesling, I believe, was good if unexceptional. The second, a French Chardonnay, was delightfully crisp; none of that unpleasant oiliness of most Californian Chardonnays. And our second to last wine, a red, was enjoyable.) In sum, we put down a considerable amount of money for a dining experience that left us sadly disappointed. This was especially hard to take given that our visit was meant as a special treat for the family to compensate for the lack of any major vacation destination this summer.
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.
Now offers lunch Friday and Saturday
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 bites. 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 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.
This fancy 3-Michelin-starred place, around since 2003, now
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.
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.
Came here for a celebratory dinner as we had only heard
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.
Far too expensive and overrated
As a highly regarded 3-Michelin Star restaurant, I had been looking forward to dining here but unfortunately I was rather disappointed. Some of the dishes like the edamame soup and pithivier dessert were rather bland and lacked creativity. The fried egg dish was nice, as was the pasta dish. But crucially, the portions were far too small and I left feeling rather hungry, which I don't normally get with Michelin starred restaurants. My lamb main dish was slightly cold, which I don't expect from restaurants of this level. Having paid such an insanely expensive price, I was expecting a lot better.
A Michelin 3-Star Restaurant Suited to American Tastes.
4 stars, The flavor was rich, with delicious fish roe and black truffle. The decor is very tasteful. The lighting was very dim, perhaps because I went in the evening.
Wonderful
I just love Quince. It's delicious, surprising, a welcoming place to be at. The menu is very tasty, service is friendly and knowledgeable and helpful. Quince just went through a re-launch after remodeling. The new look is lighter, larger windows. Do check it out. They have a full tasting menu, a shorter 4 course tasting and a lounge menu.
Quince is one of the top restaurantsin SF right now.
The service is impeccable. Presentation of food is above average but I wouldn't say IG focused. But the taste is outstanding. The prawn and caviar were one of the best bites of anything I've had all year. We did the rare wine pairing and no extra add ons besides that because how could you even eat anymore?
We came here for our anniversary dinner and had a
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!
Searched for a new place to try in SF and made a
Searched for a new place to try in SF and made a reservation. I then checked the fine print on their website discovered they have a staggeringly outrageous mandatory service fee!! Although the food and service is outstanding according to friends, I simply do not want to be strong armed into paying fees!! I'm a great tipper and if the restaurant wants their staff paid well, THEY need to pay them not pass the buck to customers.
Quince SF.
Elegant, beautiful, luxurious, approachable, impeccable yet not stuffy service. What a delight! If there is something that could be called perfect...Well let's just say I can't think of a better dining experience I've ever had in the United States.. Been to several Michelin starred restaurants is this the best? Let's just say I couldn't find one flaw. The serviceware and glassware and every single detail of the recently remodeled restaurant was remarkable. The food really felt like it was coming from the Chef's heart. Thank you to everyone at this amazing restaurant.
Exceptional service and meal from the entire team.
I had wanted to dine here for quite some time but ressies were hard to come by but my husband made it happen (as always). Beautifully presented dishes and generous portions coupled with precision and skill for each dish. My absolute favorite was the egg - lightly crispy and just decadent with the caviar yolk and hollandaise sauce. Loved the asparagus that they serve table side. Of course, his favorite dish was the lamb - served with 3 different cuts, it was hearty and creative. Since it was our anniversary, we were also spoiled with a little field trip to their kitchen where we were able to dine in the kitchen for one of our courses. Very cool! Truly a great experience and our tummies were super full and happy.
Our experience at Quince really made me reconsider ever
Our experience at Quince really made me reconsider ever spending money on a 3 Michelin star restaurant again. Long story short, a waiter dropped a caviar waffle on my friend and the restaurant gave us a half-hearted apology after-the-fact. They denied the waiter dropped anything on my friend even though he had to physically grab the waffle which landed between my friend 's back and her chair. It was weird because they profusely apologized when THERE WAS A LIVING, MOVING SLUG ON OUR DINING TABLE but we didn't care? Apparently if you do care about something, they are quick to deny any accountability but apologize over and over again for things that don't bother their guests. Well, I want to bring attention to the fact there was a crawling SLUG where we ate since the restaurant doesn't want to even take full responsibility for dropping fish eggs all over my friend. Avoid eating here. Go to Benu or Lazy Bear instead.
翻新过后的装潢精致又舒适，现代、简约的木
翻新过后的装潢精致又舒适，现代、简约的木系风格，从一众米其林餐厅中脱颖而出，值得为这样的用餐环境买单，也正因如此，食物的味道反而显得没那么重要 服务异常地殷勤，结账时才发现原来强制小费高达22%，主厨在常规套餐的基础上额外送了一道主食和一道甜品，侧面体现午市套餐其实是吃不饱的，非常适合控制体重但又嘴馋的食客 立夏已经过去两周，却依旧是春季菜单，餐厅给自己标榜了三个菜系定位：法式、意大利式、新美式，其中意大利面的出品令人失望，和一些厉害的意大利餐厅完全不是一个等级 【Royal Spritz】 Nebbiolo Vermouth 芳香化葡萄酒｜Alpine Amaro 苦艾利口酒｜Champagne 香槟 只提供几款简单的鸡尾酒，品质出乎意料！ 把冰球的一角削平，和吸管一同入杯，接着倒入搅拌均匀的味美思和阿马罗，最后用香槟填满，展现了漂亮的渐变分层。草药和香料的清新、突出却舒适的苦味，搭配干型香槟带来的丰富气泡，是一款口味均衡的开胃酒 Canapés 【三口开胃零嘴】 1. 薄底不错，够酥够脆、不粘牙，搭配小颗粒鱼子酱，鲜味浓郁、咸度合适，但质地略微绵软，缺少一些爆珠感 2. 黑松露豆泥馅吉事果，皮一般脆，馅一般绵密，整体普通，且没有记忆点 3. 两片风干海苔，用西西里开心果泥作为粘合剂，体验绵密和酥脆并存的复合口感；豌豆初亮相，小小一颗作为装饰，清淡、软脆，很喜欢！ Chilled garden peas, dungeness crab & Tsar Nicoulai caviar 【冷却豌豆｜珍宝蟹｜鱼子酱】 豌豆真好吃！！！刚刚断生的状态，能更好地体现食材清新自然的本味；蟹肉经过冰镇，鲜甜来得比想象中迟，肉质呈丝状，嫩、紧实、微微弹牙；堆叠着的食材中层还藏着些许冰沙，再次强调"这是一道冷盘"的概念。菜品上桌之后，再缓慢地倒入温热的汤，什么有讲究的8至10圈，纯属瞎扯淡呢... 【Château de Béru, "Montserre," Chablis, Burgundy 2020】 表现优异的低端霞多丽，厉害之处在于扩香持久，清新的果香很有冲击力；入口虽然风味单一，却也酸甜平衡，一丝微弱的酒精感作为收尾，干净利落，没有乱七八糟的苦涩，对于这个价位来说已经非常出色了 White asparagus tortelloni & fermented white asparagus sauce 【白芦笋馅意大利馄饨｜发酵白芦笋酱汁】 最吓人的一道菜 先大力赞扬白芦笋的质感！！！品质和火候都刚刚好，清新、鲜嫩、脆，完全没有根茎感。而奶酱却过于浓稠，糊嘴且齁嗓子，也并没有体现发酵的特色风味；每颗馄饨底部的硬芯逐渐浇灭了期待 Tagliatelle, first of the season porcini mushroom, green onion & spot prawn 【意大利扁面条｜牛肝菌｜葱｜斑点虾】 酱汁调味清淡，浓稠度恰到好处，奈何意大利面的质地实在不对劲：口感干硬，没有任何的弹性和嚼劲，完全无法挂上汁，白瞎了优秀的酱汁。斑点虾的品质差点意思，虽然有着些许紧致弹牙的口感，但是外圈的虾肉却稀烂。不过新鲜的牛肝菌非常好吃！！！香气浓郁，肉质肥美鲜嫩，伴随着微脆的咀嚼感 Don Watson spring lamb cooked in the fireplace, fava bean & wild ramp 【羊肉｜蚕豆沙拉｜野韭菜】 首先呈现的有里脊、后腰脊、肋排，里脊5分熟，软嫩紧实、易吞咽；后腰脊和肋排的肉质上乘，只保留鲜美，并无腥膻，但在口感方面只能说是无功无过，嫩度不够，还带着藕断丝连的撕扯感。配菜花纹粗管意面值得一提，处理方法很有意思，水煮之后再油炸，得到了焦脆的外壳 最后登场的6小时慢火熏烤全熟羊肩肉是今日份MVP！！！！！！！烟熏的风味浓郁且独特，恨不得跟在服务员身后一直闻；羊肩肉细腻、软嫩，羊肉自带的鲜味不断地飞扑进鼻腔，除了外皮稍微有点焦糊味之外，一切都是那么的完美，让我回味起了山鸡村Bestia的烤羊脖，却比其更为清爽 【酸种欧包配黄油】 极其普通，缺少香味；烘烤的火候和时间有问题，表皮过硬，内部组织也不均匀 Strawberry vacherin, basil, lemon & crème fraîche 【捅了草莓窝】 草莓的品质一般，闻着有清香，但吃起来过于平淡；蛋白霜外壳的口感挺脆，内里藏着绵软的冰激淋蛋糕和糖渍草莓 【烤樱桃｜樱桃挞｜香草冰激淋配樱桃果酱】 按照主厨的说法：因为农场的樱桃太好吃，所以做成了甜品。樱桃经过烤制，入口温温热热，果肉鲜甜多汁，完全没有酸涩感，确实好吃！ 但是挞底真的拉垮，酥皮缺少层次，而且整体过于软塌；香草冰激凌球好吃，绵密顺滑，清爽不甜腻，香草味高级且浓郁，和酸酸的樱桃果酱搭配还比较清爽 Blueberry Bonbon 【蓝莓酱夹心巧克力糖果】 咬开微脆的镜面淋，夹心瞬间爆浆，蓝莓的果香浓郁，酸大于甜，没有想象中的那般甜腻 Yuzu Pâte de Fruit 【柚子软糖】 柚子味清新自然，果冻般的质地绵软细腻，但整体偏甜 Hazelnut Ganache 【榛果巧克力甘纳许】 完美的磨砂质感外壳，一入口就能感受到浓郁的榛果香气，巧克力奶油夹心绵密醇香，以厚重甜腻结束今日份午餐
It's truly disheartening to see the restaurant I've
It's truly disheartening to see the restaurant I've cherished for so many years undergo such significant changes. The ambiance is off, the tableware is unappealing, the plates are unattractive, the ingredients are subpar (even if they are locally sourced and organic), the cuisine is pedestrian, there's a lack of innovation, and the only thing worse than over-salting the food is the chef's hasty exit from the kitchen, carrying the leftover meat directly to the plate, as if we had taken advantage of it. Really? What's the distinction between that and serving leftovers? Have we descended to dining in a low-brow establishment? I'm perplexed as to how it earned three stars. I made a reservation well in advance, but was still unable to secure a table for two, resorting to eating at the bar. It didn't compare favorably to other restaurants. The meal lasted for over four and a half hours, and it was an emotionally draining experience. The remainder of the experience was passable, and the servers were mostly amicable, which is why I provided them with an additional gratuity.
Truly truly a life changing experience.
It is a 3-hour story and we are forever grateful that we got a little bit of detour to have the Don Watson lamb course in the kitchen, seeing where all the action is. Every single dish was unique and fantastic in their own ways but most memorable was probably the spaghetti cooked in beetroot juice and yuzu vodka with caviar and then the green asparagus in spring mustard broth. The asparagus is probably the best we ever had and will have - it was so sweet snd tender, nothing like we ever tasted before. The ambiance, the service, everything was impeccable. It's also an extremely fun staff who made us feel comforted in such an established institution.
It's more like 2.
5 but Adi was great as usual and so I'm rounding up. We did the full menu, not the abbreviated one. The magic is gone. Food was just OK and the service lacked their special finesse that they had back in the day. I really miss the old Quince, including their old decor. The "revamp" just emphasized the subpar food not fitting of a 3 Michelin star restaurant. It feels like a badly staged home.
Best of the best
We were in town visiting family. We were taken to Quince to do a food and wine tasting to allow for the planning of a proper menu for a 50th birthday with old friends I was a lucky family member to be among those present for tasting potential courses. We had about ten courses to taste and 9 bottles of wine. There were four of us. This was the best night I've ever spent in a restaurant . Every thing on the menu was produced under the supervision of Chef Michael. Each dish was outstanding. Most were the best preparation I've ever had of the item. I understand why Michelin likes it so much. If you are able to have a meal here I highly recommend that you grab that opportunity.
Quince has always impressed, and this time was no
Quince has always impressed, and this time was no exception! Every time we have been there, they have never failed to wow us. The food, wine, service, and ambiance are always on point. The team there made the special moment of our most recent visit wonderful, and we are so grateful to them. We can't thank them enough!
I've never had a bad experience here.
.. Food always spectacular, wine selection-amazing, service-perfect, staff is attentive and knowledgeable. So quince has been my benchmark for fine dining. This place was my first Michelin experience, and now it's hard to eat elsewhere without trying to compare. Aside from having amazing meals... I've never left feeling hungry. I'm usually stuffed.. and if the meal isn't heavy enough .. that chocolate cart in the end will top you off. With hot chocolate to go as you leave.
Loved it! Great experience great service.
Less food than before but possibly much tastier! The chef came over and even talked to us and allowed me to get a picture with him. Kind of missed the bread option course they used to have as well as the dessert cart. I also enjoyed the sexier ambiance before the remodel. But overall everything was amazing!
Whether you're a seasoned foodie or simply someone who
Whether you're a seasoned foodie or simply someone who appreciates good food, a visit to Quince is an absolute must. I had the pleasure of visiting twice after the renovation, once in the main dining rm and another at the salon lounge. Prepare to be dazzled, delighted, and utterly satisfied! Nestled in the heart of San Francisco, Quince is an unparalleled gem in the culinary scene, a place where every bite transcends mere sustenance and becomes a symphony of flavors. From the moment you step through the doors, you are greeted with warm hospitality. The journey begins with the ambiance, a perfect blend of modern sophistication and timeless charm. With the renovation, the open space and natural elements are inviting and you feel like you're walking into someone's home. All the furnitures, fixtures, decore, dishes and glassware are very thoughtfully curated. It's the food that truly steals the show at Quince. Each dish is a masterpiece, meticulously crafted with the finest ingredients and a profound respect for culinary tradition. Every plate is a work of art, bursting with vibrant colors and bold flavors that dance across the palate. The menu, curated by acclaimed Chef Michael Tusk, is a testament to his passion for seasonal ingredients and innovative techniques. Whether you opt for the tasting menu or choose a la carte, each dish is a revelation, showcasing the best that California cuisine has to offer. And let's not forget the impeccable service, which is attentive, ensuring that every need is anticipated and every request is met with a smile. The staff's knowledge and passion for food shine through in every interaction, elevating the dining experience to new heights! I want to thank Chef Michael, Lindsey and all the staff that made the visit extra special. In a city known for its culinary excellence, Quince stands out as a true gastronomic destination, a place where every meal is an unforgettable experience. Quince isn't just a restaurant; it's an experience, and one that you'll want to savor again and again.
Exceptional, delightful, exquisite! These are just a few
Exceptional, delightful, exquisite! These are just a few words that could be used to describe my time at Quince. As with any three Michelin star restaurant, food and service were as close to perfect as possible. If you're coming here, you're shelling out a fair amount of money, and I can say it is absolutely worth it. The renovation they did in the dining space is beautiful and timeless, with the minimalist Californian style people rave about.
Better than ever.
We returned to the Salon for the first time since the remodel. From the first bite to the last, our minds were blown. Highlights were the canapés, sunchoke soup, beet pasta, veal (I don't even like veal, but I took a chance and it was well worth it), limoncello dessert, and chocolate truffles. Everything I ate was a highlight. The decor is beautiful and the service was top notch. It was an unforgettable evening, and we'll be looking for an excuse to go back soon.
We planned so many months in advance.
..got the family taken care of, booked the hotel, took the weekend off to finally come back to Quince. And we will not be back. The bottom line, this is no longer a destination restaurant worthy of such planning and preparations (and expense!). It's a nice restaurant in SF. The food was fine. Noteworthy were the delightful canapes (so beautiful and delicious) and chocolate desserts - divine. Plating of mains was sparse although the sauces were yummy and well balanced. While the staff was very friendly, the service was sub-par with courses served out of order, items left on the table, reaching across us to retrieve service-ware, and the water station being placed such that there was persistent traffic making it difficult to relax. None of the choreography remains. Heavy sigh. The new design has tables facing the service station so while it was entertaining to watch staff discuss and organize service, it was highly distracting...especially when the staff was not always in sync in their discussions... We are grateful to have experienced Quince in their peak and glad the new Quince is making it's way for some diners. Thanks for keeping the friendliness in place and best wishes for continued success.
Now that Quince is re-opened after an extensive remodel,
Now that Quince is re-opened after an extensive remodel, we've been very much anticipating a dinner here. The restaurant is beautiful with muted colors, a simplistic "California" aesthetic, and plenty of natural accents to envelop you in an atmosphere akin to being served dinner in a very nice and welcoming home. Service was flawless perfection. The late winter cocktail and wines by the glass menu was stellar. We all enjoyed something different at our table and each loved our choice of libation. My partner and I each had a Harvest Moon cocktail and a Before the Gold Rush cocktail, and our friends had the Quince Martini and a couple of glasses of wine. Exquisite. Every bite of food, from beginning to end was a simple yet intricate medley of the most beautiful and fresh ingredients, prepared and presented flawlessly. The range of the ingredients, throughout, also melded so beautifully to create a most memorable gastronomic experience. All 3 Michelin stars are very much deserved here!
Website says ala carte is available in the salon.
Yet when I tried to make a reservation for the salon, I was told that only the $270 4-course menu was available there and that I would have to precharge that amount on my card. This is misleading and upselling. Was also told on two separate visits that the salon was fully booked, despite my being first in line and the website saying that the salon was first come first served. I saw empty tables there during the time that I was sitting at the bar. So much for Quince's hospitality.
The impeccable kind service was the hallmark of my Quince
The impeccable kind service was the hallmark of my Quince experience. Each conversation with a bartender or host makes you feel like someone important. By the end of the dinner, I wanted to say to the bartender, "Oh darling, you're wonderful!!" Coming here makes you feel special and it's a nice spot for a date as well! Quiet and romantic in a respectable sweet way.
AMAZING! The service gifted us an absolutely wonderful
AMAZING! The service gifted us an absolutely wonderful experience. I cannot thank enough the staff who gave us so much attention. The food was outstanding. I also really liked the interior: simple and stylish.
Definitely has deteriorated.
We ate there 4 to 5 years ago, the service was friendly and impeccable and the food outstanding. A magical evening so with the pandemic over decided it was time to return. First we were seated by the entrance on a cold rainy night experiencing a draft every time the door opened. They were accommodating and moved us after we voiced our displeasure . The food as before was outstanding. The wine pairing was average but our main complaint was the head waiter/maitre'd. His actions can only be described as arrogant and condescending, very surprising. Felt like he was doing us a favor serving and actually made us uncomfortable. Also missed that they no longer do the blind wine tasting. There were 4 of us and I just don't feel it was worth the $2,500 +/- we spent.
So far in my top 3 best restaurants in the US! Everything
So far in my top 3 best restaurants in the US! Everything was fantastic, from amouse bouche to dessert! Really an unforgettable experience
I recently moved to San Francisco largely to explore the
I recently moved to San Francisco largely to explore the food scene here and Quince was on my restaurant list. My friend and I were thoroughly disappointed in the overall experience.People who do research will probably know that the kitchen is not visible from the dining area. We were never offered the opportunity to see or visit the kitchen. However, some tables were being taken back to the kitchen for a dish while others such a myself did not get this chance. My previous Michelin experiences (none of which were 3-star) felt more interactive. As dishes are served, the story unfolds. Quince certainly did not feel this way- we were given a quick blurb about the dish that was hardly informative, it felt rushed and at times it was difficult to understand. The staff seemed careless. Two mistakes stood out to me: They took our wine glasses when we had nearly half of our purchased bottle left, then offered us beverages to accompany our dessert. Although they recognized this error shortly after, it shouldn't have happened in the first place and there was no reconciliation to follow besides allowing us to cork it and take it home. Secondly, while still enjoying one of our final dishes (squab), a waiter came over and asked to take our plates. We were directed to eat the squab first, then dip the bread into the remaining sauce. Mind you, we hadn't even started our bread yet when they attempted to take our plates. Also, I ordered a cocktail requesting "mezcal, herbaceous, lightly sweet" and was given what tasted like a standard mezcal old fashioned which I could've been served at any basic bar.I recognize that Michelin restaurants are not exempt from mistakes, but these are careless ones that could and should have been avoided for a meal that costs nearly 600 dollars. The food was mediocre, but I am not well-versed enough in food to critique the dishes. The dishes were presented well. My disappointment lies in the service and experience.
Excellent on all Accounts
This Michelin three star restaurant is excellent and worthy of its three stars. We had what seemed like a 50 course meal (not really but it seemed that way). At the end we could not even eat the last course, the squab. Everything was excellent from all of the many dishes, including the two desserts. Service was also excellent. The wine paring was among the best parings with lots of interesting wines. We also had the white truffle pasta which was good, however not a standout. The bill for two was approximately $2,200 with tax and tip. A lot for sure, but it was a memorable meal.
This Michelin three star restaurant is excellent and worthy
This Michelin three star restaurant is excellent and worthy of its three stars. We had what seemed like a 50 course meal (not really but it seemed that way). At the end we could not even eat the last course, the squab. Everything was excellent from all of the many dishes, including the two desserts. Service was also excellent. The wine paring was among the best parings with lots of interesting wines. We also had the white truffle pasta which was good, however not a standout. The bill for two was approximately $2,200 with tax and tip. A lot for sure, but it was a memorable meal.
The single best dining experience I have ever had!! From
The single best dining experience I have ever had!! From when we first walked in to when we left, there was nothing this restaurant hadn't thought through. They had an NA beverage pairing ready for me and unlike other restaurants, these mocktails were complex and absolutely delicious. Each plate was better than the last.I left feeling unbelievably satisfied and cared for. This was unforgettable. Thanks quince team!
This was my second time coming to Quince and it was just as
This was my second time coming to Quince and it was just as good as I remembered! We began our meal at 5:30pm and ended 3 hours later - and everything was amazing from start to finish. The food was so delicious - our favorites were the scallops, oyster and squab. Don't let the appearance of small portions fool you - we were stuffed by the end of it! The service was impeccable - all of the waitstaff were so friendly, and knowledgeable - one of our waitstaff even so kindly explained where each plate came from! My husband and I have gone to most 3 Michelin starred restaurants in the bay and Quince is definitely towards the top of our list!
They addressed any inconsistencies in service and it was
They addressed any inconsistencies in service and it was appreciated. Perhaps the server was new, but was trying.
We celebrated my husbands birthday at Quince in October and
We celebrated my husbands birthday at Quince in October and it was absolutely phenomenal. Excellent food, outstanding service and lovely ambience. We will definitely go back.
Our most phenomenal dining experience we've had in our
Our most phenomenal dining experience we've had in our lives. I spent 30 minutes this morning describing our experience to a group of people. We had very high expectations coming into our dinner and they put us to shame in our expectations. It was a whole new level and we have been to other 3 Michelin Star rated restaurants and the experience and food they provided was top. We literally teared up we were so elated.
Connect with users posting reservations for Quince San Francisco
AppointmentTrader is a community-driven platform where users can exchange their reservations or leverage their personal relationships with Quince San Francisco. Buyers can make informed decisions using automated seller ratings, which reflect past transactions and reliability.
Each posting on AppointmentTrader shows you which user submitted it and along with that provides a trackrecord of that user which indicates how much experience
the user has and how many percent of their transactions resulted in them issuing a refund.
If there is no user posting that fits your schedule, you can bid on your preferred time.
Let's say Peter has a great morning and decides to take his three friends to Quince San Francisco at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Quince San Francisco page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
Peter can place a bid on AppointmentTrader, which serves as a reward for any community member who chooses to work on securing the reservation. AT then notifies experienced users who may be able to help.
Step-by-Step Process
1.) Setting a Reward (Bid)
* AppointmentTrader uses historical data to recommend a reasonable reward amount for securing a reservation - let's say $100.
* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
2.) A Community User Picks Up the Bid
* ImmortalStep65, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* ImmortalStep65 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to ImmortalStep65 for any questions Peter may have as ImmortalStep65 user fills the bid.
3.) Finding the Reservation
* ImmortalStep65 now uses their connections at Quince San Francisco to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If ImmortalStep65 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, ImmortalStep65 receives the $200 reward which is credited to ImmortalStep65's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Quince San Francisco!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
