Quince

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470 Pacific (at Montgomery) San Francisco, CA 94133

415-775-8500

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Best-Looking Pasta Dish
Award Winner 2010

Cuisine(s): Italian

Hours: Sun 5pm-9pm, Mon-Sat 5pm-10pm

Price: $$$, $$$$

Payment Types: MasterCard, Visa, American Express
Attire: Business casual.

Features: Private Party, Wheelchair Accessible

Serving: Dinner

Alcohol: Full bar
Reservations: Accepted, Required for Large Parties

Parking: Street, Valet

Description

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 »

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

By Ben Narasin | Fri, July 29, 2011

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

By W. Blake Gray | Mon, July 18, 2011

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

By John Birdsall, SFoodie Editor | Tue, October 26, 2010

?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

By Jonathan Kauffman | Tue, August 31, 2010

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 »
Don't Sound Like a Tool: How to Pronounce Pasta Shapes

By Jonathan Kauffman | Wed, July 14, 2010

Don't Sound Like a Tool is SFoodie's series of audio pronunciation guides to sort-of-common-but-not-obvious words we keep encountering on wine lists and menus. No more shame, no more pointing, no mor... More »
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Kristan5 | San Francisco, CA | 86 Reviews

| Mon, November 24, 2008

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...

Main Menu

Main
Four Course Menu $95

Zuckerman Farm Asparagus
parmigiano reggiano sformato with brown butter-moscato vinaigrette

Spring Garlic Vellutata
kusshi oyster, bacon, yellow ﬁ nn potato and horseradish

Fantasia Di Mare
rangpur lime and seaweed with charred onion consommé

Sonoma Foie Gras Terrine
(supplement $20 per person) full belly farm almond, beet and orange

Trofie Della Casa
shellﬁsh, wild nettle and pianogrillo particella 34 olive oil

Casoncelli Verdi
barinaga ranch baserri cheese and winter greens with olio verde

Tajarin
paine farm squab, fava bean and garlic chive

Carnaroli Risotto Alla Modenese
parmigiano reggiano, mortadella and aceto balsamico tradizionale (supplement 15 per person - speciﬁ cally prepared for the entire table)

Dover Sole Roasted On The Bone For Two
(supplement $20 per person) pantelleria caper, celery root and star route farm meyer lemon

Tai Snapper
razor clam, fennel, zucchini and saffron

St. Canut Farm Suckling Pig
spring onion soubise, english pea and licorice root

Marin Sun Farms “côte De Boeuf"
sunchoke, porcini mushroom and bone marrow

Selections From The Cheese Cart
(supplement $16 Per Person)

Mandarin Creamsicle
hazelnut streusel, vanilla bean semifreddo and toasted brioche coulis

Ice Cream Napoleon
lemon, ﬂ eur de sel and coffee

Toasted Marshmallow
warm chocolate, almond and caramel ice cream

Tainori Chocolate Tart
milk chocolate ganache, crispy caramel rice and praline ice cream

Looking for another city?

Quince

470 Pacific (at Montgomery) San Francisco, CA 94133

415-775-8500

Description

2010 | Best-Looking Pasta Dish

2005 | Best Pasta

2004 | Best New Restaurant

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

By Ben Narasin | Fri, July 29, 2011

Scotch and Cheese? Try It at Quince

By W. Blake Gray | Mon, July 18, 2011

Cotogna Ripens, Creperie Saint Germain Finds Shelter

By John Birdsall, SFoodie Editor | Tue, October 26, 2010

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

By Jonathan Kauffman | Tue, August 31, 2010

Don't Sound Like a Tool: How to Pronounce Pasta Shapes

By Jonathan Kauffman | Wed, July 14, 2010

Kristan5 | San Francisco, CA | 86 Reviews

People Who Like Quince