Quince's Culinary Comeback, SF Gem Reopens with a Fresh Farm-to-Fork Flair and Revamped Menus

Quince's Culinary Comeback, SF Gem Reopens with a Fresh Farm-to-Fork Flair and Revamped MenusSource: Google Street View
Nina Singh-Hudson
Published on November 28, 2023

After nearly a year-long hiatus and makeover, the illustrious Quince restaurant makes a triumphant return to San Francisco's elite dining scene today, flaunting a reimagined space and a menu that flexes its versatility. As reported by SF Eater, the Michelin-starred locale, headed by culinary luminaries Michael and Lindsay Tusk, flung open the doors with reinvented tasting menus, including a succinct four-course affair priced at $270 and a more elaborate 8–10 course gastronomic journey priced at $360, dishing out choice and flexibility to its esteemed patrons.

In a heartfelt note on Quince's official website, the Tusks reflected on the profound transformation, emphasizing their dual aspirations: to infuse their menu with the essence of Fresh Run Farm and to sculpt a domain where high-caliber gastronomy is accessible rather than daunting, "We want the new Quince to embody the flavors and sensations of Fresh Run Farm, our partner farm in Bolinas and a place that has a profound influence on our cuisine;" and in a grand gesture of hospitality, strived to "create an environment where world-class cooking can be inviting rather than imposing." Quince, a culinary heavyweight, has consistently dazzled with its farm-to-table philosophy, and now with the freshly incorporated elements from the lush environs of West Marin and the skillfully farmed produce of Fresh Run Farm, it seeks to tantalize the taste buds of diners anew.

While SF Eater highlighted the Tusks' acknowledgement of shifting dining trends which catalyzed the menu's bifurcation into two distinct experiences, other delightful tastes await savvy gastronomes; Quince's new menu teases an exquisite array featuring the richness of Tomales Bay Oysters, a spectacular earthy medley of mushrooms paired with preserved porcinis, and an intimate gastronomic journey christened "Bolinas and Back." This homage to the terroir brings root vegetables and robust greens to the forefront, with Michael Tusk musing, "It’s prime time for root vegetables and hearty greens, so he’s looking forward to shining a spotlight on cabbage — savoy and arrowhead, in particular — and romanesco, among other items."

The renaissance of Quince isn't limited to the plate; it also sweeps across the dining space. The Tusks, in their passionate pursuit of evolution, have brightened the ambiance to unleash more daylight and carve out picturesque views of the iconic Transamerica Pyramid, aiming to lure diners back for lunch service after the New Year. As chef Michael puts it, diners now have the liberty to savor Champagne at the bar, share a couple of plates in the lounge, or indulge in a full dinner, ensuring a tailored visit each time while emphasizing the necessity for choices in today's dynamic times; "I think you can't be as strident as you were years ago, times have changed," Michael says via SF Eater, "It was all about choices I wanted to give the guest."

Eager food enthusiasts and long-time Quince supporters can once again unite under the vaulted ceilings of the acclaimed restaurant at 470 Pacific Avenue for dinner service from Tuesday to Saturday, reserving their seats at the culinary theater between 5 and 9 p.m., as detailed by SF Eater. Reservations, an essential token for the Quince experience, are available online for all those itching to witness the new epoch of Quince's paradigm of fine dining.