Quince is housed in an historic early 20th-century brick and timber building in San Francisco's Jackson Square. The restaurant’s interior design strikes a balance between classic and contemporary, with a luxurious, intimate atmosphere. The main dining room features high ceilings, soft lighting, and plush seating. Rich wood tones and subtle gold accents add to the sophisticated ambiance, while the open kitchen allows diners to watch the chefs at work.
Quince also offers a Chef’s Table experience, where guests can enjoy a personalized multi-course tasting menu in a private dining room adjacent to the kitchen. The service is attentive, knowledgeable, and unobtrusive.
Tusk is the creative force behind Quince, bringing a wealth of experience and a deep passion for culinary excellence to the restaurant. His approach to cooking is heavily influenced by his time spent in Europe, where he honed his skills in some of France and Italy’s most prestigious kitchens. His culinary style is marked by a dedication to seasonal, locally-sourced ingredients, and a meticulous attention to detail that shines through in every dish. A protégé of Alice Waters and the farm-to-table movement, Tusk’s dedication to sustainability and his network of local producers is at the heart of the offering at Quince.
At Quince, Tusk’s menu changes regularly to reflect the freshest ingredients available, often sourced from Fresh Run Farm, which he co-owns. His dishes reflect his love for Italian and French cuisines, combining traditional techniques with modern creativity.
Quince has been recognized with numerous accolades and awards over the years, cementing its status as one of the top fine-dining destinations in the US. The restaurant has been awarded three Michelin stars for its exceptional quality and consistency.
In addition to its Michelin stars, Quince has also been honored with awards from various culinary institutions and publications. The restaurant has been featured on the World’s 50 Best Discovery list and has received the Wine Spectator Grand Award for its outstanding wine list.
The James Beard Foundation has also recognized Tusk for his work at Quince, awarding him the title of Best Chef: Pacific in 2011. Under his leadership, Quince continues to set the standard for fine dining in San Francisco and beyond.
