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Quince

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  • Kristan5
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470 Pacific San Francisco CA 94133

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  • Italian
    Sun 5pm-9pm, Mon-Sat 5pm-10pm
    $$$$ $$$, $$$$
    MasterCard, Visa, American Express
  • Business casual.
    Private Party, Wheelchair Accessible
    Dinner
    Full bar
  • Accepted, Required for Large Parties
    Street, Valet
Description








Back to TopSF Weekly Critic News & Reviews | Write a Review
  • Town Cutler\'s Galen Garretson Keeps S.F. Chefs and Foodies Sharp

    Town Cutler's Galen Garretson Keeps S.F. Chefs and Foodies Sharp

    Galen Garretson wasn't always your neighborhood knife sharpener. Before he opened Town Cutler on Bush, where he offers a sharp edge for your most important set of kitchen tools, he was just another Ba... More »

  • Quince\'s Rum and Cheese Pairing Is Good for the Rum

    Quince's Rum and Cheese Pairing Is Good for the Rum

    Quince restaurant continues its series of cheese and spirit pairings this week with rum and artisan cheese ($36, available only in the bar and lounge). While Quince's first effort, Scotch and cheese, ... More »

  • Scotch and Cheese? Try It at Quince

    Scotch and Cheese? Try It at Quince

    We've had a lot of cheese and a lot of Scotch, but we've never thought to try them together. That's because we lack the imagination of Quince general manager Katrina Parlato, who is running a bar spec... More »

  • Cotogna Ripens, Creperie Saint Germain Finds Shelter

    Cotogna Ripens, Creperie Saint Germain Finds Shelter

    ?The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene. We'd seriously consider cashing out our 401(K) to be able to pay for dinner at Quince, except, w... More »

  • Cotogna Ripens, Prospect Stays Closed, CC Kisses the Marina Hello

    Cotogna Ripens, Prospect Stays Closed, CC Kisses the Marina Hello

    The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene.Grub Street SF has compiled a mother of a calendar: a timeline of all the high-profile restaurant o... More »

  • Loading More Critics Reviews
  • 2010 | Best-Looking Pasta Dish

    Michael Tusk makes pasta with the same skill and focus as a 16th-century Venetian weaver or an Ottoman calligrapher. The man seems to spin his gossamer sheets and shapes out of a floury mist instead of kneading and rolling them. The skins of his agnolotti and fagotelli are almost translucent, his tagliolini drape and fold like silk. And while pasta often looks more humble than it tastes, this spring, Tusk created a spectacle: a ring of 3-inch-high tubes he titled a timballo di... More »

  • 2005 | Best Pasta

    You eat very well indeed at Quince, a charming, small, Italianate neighborhood restaurant of high ambitions. But the pastas reign supreme. They change frequently, but if tajarin is on the menu, don't miss it. It doesn't look like much on the plate: a tiny, tangled haystack of the thinnest, most fragile tagliatelle imaginable, shining with butter and topped with a bit of fresh sage. But it's the apotheosis of flour, egg, and water. The simplest dishes are the most difficult to make, and this... More »

  • 2004 | Best New Restaurant

    The main attraction of this small, creamy-walled, urbane dining room is the seasonal Italian-inspired cooking of chef/owner Michael Tusk (late of Chez Panisse and Oliveto; his partner and wife, Lindsay, worked at Oliveto and Boulevard). The menu changes daily, but you'll always find impeccably fresh, inventive salads (cardoons and Jerusalem artichokes have appeared among the ingredients), possibly paired with chicken-liver crostini or pork belly, among the starters. House-made pasta is... More »

Back to TopUser Reviews & Comments | Write a Review
  • Kristan5
           (0)    (0) Flag

    | San Francisco, CA | 86 Reviews

    A friend took me here for dinner a while ago and I remember it being really good. I drove past it the other day and am not sure if it is still open, but it was early in the day so I may be wrong...

Back to Top Community

People Who Like Quince

Main Menu
First Course
four course menu $95
 
Fresh Run Farm Beets
artichoke, endive and smoked eel
 
Fantasia Di Mare Crudo E Cotto
octopus, kampachi and sea urchin
 
Nantucket Bay Scallop
chanterelle mushroom, parsley and meyer lemon
 
Maine Lobster
(supplement $15 per person) butternut squash, brussels sprout and star anise
Second Course
four course menu $95
 
“triangoli”
burrata cheese and burgundy truffle
 
“tortellini Alla Modenese”
riverdog poulet rouge, turnip and fennel
 
“carnaroli Risotto”
four story hill veal sweetbread, chestnut and castellated cheese (supplement $15 per person - specifically prepared for the entire table)
 
“pici Toscani”
paine farm squab, chestnut and cavolo nero
Third Course
four course menu $95
 
Dover Sole
(supplement $20 per person) pine mushroom, rutabaga and nasturtium
 
Tai Snapper
candy cap mushroom, bloomsdale spinach and jerusalem artichoke
 
Guinea Hen In Diverse Preparations
pumpkin, chanterelle mushroom and cabbage
 
Liberty Duck
(supplement $15 per person) radicchio, cranberry, salsify and wildflower honey
 
Il St. Canut Suckling Pig
endive, quince and broccoli di ciccio
Four Course
four course menu $95
 
Selections From The Cheese Cart
supplement $16 per person
 
Red Wine Anjou Pear
pain perdu, candied walnut and pear sorbet
 
Chestnut Crêpe “winter Wonderland”
chocolate financier, satsuma mandarin and milk sherbet
 
Chocolate Dariòle
spiced cream, brown butter and pumpkin ice cream
 
Guru Ram Das Hachiya Persimmon
hazelnut meringue and white chocolate crème
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