Quince's Spring Menu: Our 10 Favorite DishesBy Virginia Miller | May 1, 2014 By Virginia Miller | May 1, 2014
Quince is one of the great fine-dining restaurants, not only of San Francisco but of the U.S. - akin to the Michelin-starred, fancy Italian restaurants of the world, like Osteria Francescana in Modena, Italy. Executive chef and co-owner Michael Tusk's pasta is brilliant, but that's just for starters. New chef de cuisine Jonathan Black brings an East-meets-West Coast sensibility - and experience in NYC at the likes of Per Se - to his collaboration with Tusk.
Quince just debuted its spring prix fixe menus: you can order six courses for $130, plus $95 for wine pairing, an eight-course tasting menu or a nine-course vegetarian "Garden" menu - both of which are $180, plus $120 for wine pairings. The tastings are full of treasures like Dungeness crab and Anson Mills grits decadently layered with sea urchin. And if there's any time to order vegetarian, it's spring, when chefs' produce palette is overflowing with new vegetables to play with. Based on a recent visit, here are the highlights of both new spring menus at Quince, complete with dessert and palate cleansers that are inspired by Valentino and Versace spring fashion lines. 470 Pacific Ave.; 415-775-8500