Reason:Established by renowned American chef Michael Tusk | Long-established California Cuisine
Currently closed|Open tomorrow at 11:30
+1-415-7758500
470 Pacific Ave, San Francisco, CA 94133
What travelers say:
Red wine goose liver mixed with osmanthus champagne pear is a dish that tasted quite good last year. The goose liver is wrapped in red mousse made of red wine. The taste of red wine suppresses the fishy smell of the goose liver, and it is paired with the osmanthus pear, which is refreshing and sweet, making the whole dish very interesting.
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Reviews of Quince
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Red wine goose liver mixed with osmanthus champagne pear is a dish that tasted quite good last year. The goose liver is wrapped in red mousse made of red wine. The taste of red wine suppresses the fishy smell of the goose liver, and it is paired with the osmanthus pear, which is refreshing and sweet, making the whole dish very interesting.
A five-star recommended western restaurant with a very good environment. Although the price is a little expensive, it is really not. The dishes are very carefully prepared, the presentation is like a work of art, and the western service is really good.
A formal, delicate and stunning restaurant. A menu elaborated by one of the best, a massive chart of wines to choose from and one of a kind attending. 3 star Michelin with plenty to serve.
I was not interested in Italian food at first, no matter it was a street restaurant or a Michelin three-star restaurant, cheese was always piled up. However, QUINCE, the leader of Italian food in San Francisco, overturned my three views. Totelli is not only not greasy but also has delicious gravy. The cream content in the sauce is moderate and refreshing. Vegetables picked from their own farmland are used throughout. The white asparagus soaked in herbs juice absorbs the soup. The sweetness of asparagus and the taste of layers of herbs collide in the mouth. It is a rare experience in the search for white asparagus dishes in the past few years. The wine pairing is very special. The sommelier is very attentive and professional, not to mention the perfect service. Before leaving, a cup of cinnamon hot chocolate is served to relieve the inexplicable chill in San Francisco in July.
In addition to the delicious food, I have to give special praise to their service, which is really considerate: helping to collect clothes and bags, actively pulling chairs, and actively explaining the tableware to me when I was interested in it. Everything feels like a star-studded feeling. The food tastes good too, the menu here changes every season, and you can also choose to upgrade the ingredients.
The prices are reasonable, the service is good, the food is delicious, I really like this place.