It’s hard to believe that Quince in San Francisco could get any better but Michael and Lindsay Tusk’s cherished, two-Michelin starred restaurant in Jackson Square did just that. After a two-month closure for renovations wonderfully done by noted local designer Douglas Durkin, Quince recently re-opened to reveal a more intimate and comfortable space. The Tusks responded to the nostalgia their guests felt for Quince’s original location on Octavia Street but managed to still embrace the architecture of the historic 1907 building at Pacific Avenue and Montgomery they moved into five years ago.
We’re sure you’ll enjoy Chef Michael Tusk’s nine-course tasting menu, featuring exceptional Italian and French-inspired, locally-sourced Northern California cuisine, even more in this haute new space. Here’s why we’ve fallen in love with Quince all over again.
Where the entry once consisted of a non-descript entrance from the street, you can now progress through a glass and metal porte-cochere sheltered from Pacific Avenue that welcomes you into the new lounge and bar space with a rich, living room feel.
Quince responded to the increased requests for private dining and added two new private dining rooms where there was once a 10-seat bar. Each of the secluded areas seats up to 12 guests and supplements the larger existing private dining room with seating for 18. Only the art was changed in the more spacious room, which features glass doors and curtains. You can still sit facing exposed brick with windows that reveal the wine room and relax on the 14-foot couch. A dedicated chef and team exclusively services Quince’s private dining program.
Durkin took an organic approach to the renovation and looked to the existing architecture to speak to the design of the space. Additional brick walls were exposed, and the colors of burnt orange and browns echo through the color scheme, adding warmth and texture to the room. Arched openings throughout soften the lines of the architecture and curved seating with lush banquettes enhances the comfort of each intimate dining space.
Thank the bar regulars who enjoy coming into the restaurant mid-week for being the inspiration of a new champagne bar and lounge, an elegant new space, filled with elements of patinated metal and a large, central Candida Hofer library photograph. In addition to an extensive champagne program and tableside cocktail preparations, you can enjoy Chef Michael Tusk’s offerings á la carte, from the nine-course Garden and Quince tasting menus being served in the dining room that evening. A menu of hors d’oeuvres, starting at $25, changes daily, along with caviar service featuring traditional and innovative presentations and accoutrements.
The new champagne bar focuses on farmer-owned wineries and forward-thinking growers, showcasing bottles that are being imported to the United States for the first time, such as this David Coutelas that has Quince Wine Director Jai Wilson excited. This dedicated champagne program offers a myriad of presentations, from mini-verticals to large-format bottles.
Lastly, there’s also now a Chef’s Counter. With the kitchen renovation, two coveted Chef’s Counter seats have been added for those looking to access a front-row seat in a fine dining kitchen. The experience will begin with a glass of Champagne and kitchen tour, followed by direct interaction with Chef Tusk as he crafts a custom menu and cooks explicitly for the guests of his kitchen.