Fresh off the heels of its pop-up dinner series and summer-long closure, Quince reopened this week with a complete remodel by local designer Douglas Durkin. Along with a renovated kitchen — now boasting a chef's counter — the revamped space includes two new private dining rooms, an intimate champagne bar and lounge, plus a warmer color scheme and romantic tone. In addition, chef Michael Tusk has launched several new menus, including two prix fixe dinners — the veggie-focused "Garden" and the "Quince" (both $190 with an optional $135 wine pairing) — as well a salon option that offers à la carte dishes priced between $14 and $38 for walk-in guests. There's also a separate caviar menu featuring dishes made with the delicacy, designed to pair with bubbly from small, farmer-owned producers. Here are photos of the new space and a few standout new dishes from our recent visit.
470 Pacific Ave.; 415-775-8500
Along with caviar service — featuring white, osetra and Siberian sturgeon varieties ($95-$225) — there are also roe-focused dishes ($24-100), like this artful plate of golden osetra caviar placed over eggs and frozen "panna cotta" ($80).
A favorite from the new menu: gorgeously fluffy ricotta gnudi with slivers of beets, Sicilian pistachio and horseradish ($24 on the salon menu; also part of the Garden tasting).
Silky black sea bass is accented by Manila clams, shelling beans and smoked tomatoes.
Enter the Dragon ($18 on the salon menu) shows off impeccably fresh sea urchin (uni) alongside radishes and kaffir lime.
For dessert, there's a Valhrona chocolate cremeaux ($14 on the salon menu), marked by hazelnuts and a bracing Sightglass Coffee ice cream.
The main dining room glows under custom lighting by Jonathan Browning with cozy half booths and well-spaced tables.
Each area of the restaurant is marked by Browning's one-of-a-kind light fixtures and warmed by Truax Design Group's emphasis on visual drama.
Two new intimate side dining rooms are graced with striking artwork.