Quince

July 2026 Update: Returning to the Benchmark Five years after our foundational visit, we returned to Quince yesterday to see how the benchmark holds up in 2026. The short answer: it remains an undisputed titan of fine dining, elevated even further by its stunningly reimagined physical space. The Legend, Revisited: In my original review, I noted that I still dreamed about the caviar, panna cotta, and brioche canvas. To return yesterday and experience its evolution—an absolute masterpiece of geometric precision balancing intense, clean luxury—felt like a full-circle validation. It remains a flawless signature. Spaghetti & Caviar: While the classic canvas holds its legendary status, the absolute triumph of the lunch was the spaghetti cooked in beets and crowned with a mountain of caviar (thoughtfully comped by the chef). The deep, earthy sweetness of the beet-infused pasta playing against the intense, briny pop of the caviar was breathtakingly brilliant. Tableside with a Master: A truly memorable highlight of our lunch was when Chef Michael Tusk stopped by our table. Right on the heels of his well-deserved James Beard Foundation win for Best Chef, he took the time to speak intimately with us about the architectural design, philosophy, and evolving ethos of the restaurant. It highlighted the exact type of genuine, world-class hospitality that defines a true three-star house. A Reimagined Atmosphere: The physical evolution of the dining room since our last visit is striking. It trades none of its historic brick soul while embracing a brighter, more fluid architectural sophistication that beautifully mirrors the evolution of the menu. Everything about the lunch was fantastic. Quince has not only maintained its pristine standard; it has sharpened it. It remains firmly anchored as one of my absolute top fine dining destinations in San Francisco. Review: Quince – A Masterclass in Three-Star Hospitality Rating: ⭐⭐⭐⭐⭐ A Foundational Milestone in Our Michelin Journey Our visit to Quince in September 2021 remains a cornerstone of our culinary journey. As one of our first three-star experiences, Chef Michael Tusk and his team set an incredibly high bar for what world-class hospitality and technical brilliance should look like. It is a memory that persists even after visiting dozens of other starred establishments globally. The Standout Moment The absolute highlight was the Golden Ossetra Caviar with panna cotta and brioche. Nearly five years later, I still dream about this dish—it remains one of the single best things I have ever eaten. The salty pop of the caviar against the silky panna cotta and the warm, buttery brioche was a masterclass in balance and luxury. The Experience Impeccable Service: The service was a seamless demonstration of professional grace. Every detail was accounted for, making us feel welcomed and valued. Culinary Artistry: From the stunning flower-pressed pasta to the intricate snacks and the legendary bread service, the commitment to Northern California’s terroir is superlative. Sophisticated Atmosphere: The dining room balances opulence with a warm, focused energy that feels quintessentially San Francisco. Final Thoughts Quince delivers on the "Three-Star Contract" completely: excellence in food, atmosphere, and professional grace. For anyone seeking the absolute best in the Bay Area, this remains an essential destination.

Amazing food with a truly exceptional experience. Everything was beautifully crafted and every dish flavorful. The atmosphere was intimate and the staff were attentive and genuinely hospitable. It was nice meeting Chef Michael Tusk.

Quince was a wonderful culinary experience! The staff were amazing and kind and we got along so well with all of them. They even let us enjoy one of our courses in the middle of the kitchen! Such an amazing once in a lifetime experience! The food was incredible. Everything from the artful plating to the combination of flavors were impeccable. The non-alcoholic drink paring was well worth trying. It was so creative and delicious we enjoyed every second of it. We are so grateful to the Ernie team a Quince for such an unforgettable experience! Atmosphere: 5/5 Service: 5/5 Food: 5/5 Value: 5/5 Total: 5/5 Price: $$$$$ Rating Criteria: Based on comparisons to other establishments in the area 1/5: Terrible, would not recommend 2/5: Might be worth it depending on price and other factors. 3/5: Solid option. Average in this category for the area. 4/5: Above average and excels in this area. 5/5: Excellent, needs no improvement Pricing Criteria: Based on what we spent $: $0 - $50 per person $$: $50 - $100 per person $$$: $100 - $200 per person $$$$: $200 - $500 per person $$$$$: $500+ per person Please be mindful that reviews are based on personal experience which may differ from person to person based upon a multitude of factors (individual/specific workers, time of day, personal preferences, etc). Pricing may also differ and is reflected here based on what we paid for our meal. We typically enjoy multiple courses with our meals including appetizers, salads, entrees, desserts, and sometimes drinks or tasting menus when available. Please do your own research if concerned about potential pricing.

Booked a month in advance for a friend’s birthday. Since it’s a Michelin 3-star, my expectations were naturally high, but the experience was a bit underwhelming. There weren't any major red flags, but at this price point, you really expect a more flawless execution. The Autumn Tasting Menu was undeniably gorgeous. The plating and ingredients were basically works of art. However, the actual flavors didn’t quite live up to the visuals. There was a persistent issue with over-salting that started from the very first bites, which really masked the delicacy of the ingredients. Also, the baked oysters and grilled lobsters were noticeably overcooked. The only real standout for me was the pasta. It was creamy, flavorful, and actually seasoned correctly. The desserts were easily the best part of the menu. The creativity was next level and those intricate maple leaves were so delicate and cute! Service was thoughtful! They surprised us with a mini birthday cake and even packed some hot drinks for the road. However, the hot cocoa was borderline syrup... way too sweet even for a dessert lover like me.