QUINCE
AMBIANCE
Elegant and subdued with unobtrusive service, Michael and Lindsay Tusk’s Quince caters to diners who expect the best. Widely spaced tables, lush carpeting and crisp tablecloths set a tranquil and glamorous vibe at this two-Michelin star haute spot.
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There’s a reason Relais & Chateaux Grand Chef Michael Tusk’s raviolo di ricotta has been a fixture on the Quince menu since day one. Featuring Tomatero Farm egg, nasturtiums and opal basil, the dish’s simplicity belies its artful craftsmanship. For extra special occasions, opt for the prix fixe menu to fully appreciate his talents.
SWEET TOOTH
The mignardise cart (translation: ‘little bites’) is whimsical and playful—and completely irresistible.
TOP TIPPLE
Experiment with the Alchemist, created with Rittenhouse Rye, Bual Madeira, Dolin Blanc Vermouth, angostura, orange bitters and gold dust.
470 PACIFIC AVE.
(415) 775-8500
ACQUERELLO
AMBIANCE
With simple, contemporary elegance, the two Michelin-starred Acquerello radiates the sort of understated sophistication that was once fine dining de rigueur. Gold-toned, modern art-covered walls accent the dark wood beamed ceiling of the space that was once a chapel and was recently renovated by designer John Wheatman.
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You’ll regret not ordering Chef Suzette Gresham’s ridged pasta with foie gras, black truffle and marsala. Also delish is the cuttlefish ‘tagliatelle’ with capers, chili flakes, lobster and agretti. Or go all out and partake in the seasonal tasting menu or the prix fixe with a la carte options.
SWEET TOOTH
Save room for the bourbon-caramel semifreddo with Amaretti crust, chocolate and caramel sauce.
TOP TIPPLE
The impressive 2,000-bottle cellar, 20+ wines by the glass and 75 by the half bottles are an oenophile’s dream.
1722 SACRAMENTO ST.
(415) 567-5432
KOKKARI ESTIATORIO
AMBIANCE
Kokkari, named after a small fishing village on the island of Samos in the Aegean Sea, oozes the old-world charm of a rustic Mediterranean country inn. The inviting fireplace, extensive woodwork, handmade pottery and freshly picked owers provide the warmth at this favorite of San Franciscans.
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When at Kokkari, eat as the Grecians do: whole grilled fish, lamb chops with Kokkari roasted potatoes and anything off the daily changing rotisserie menu will induce daydreams of Santorini and Mykonos.
SWEET TOOTH
Your meal is not complete until you try their Loukoumades – traditional Greek doughnuts with honey, cinnamon and walnuts.
TOP TIPPLE
Kokkari’s version of the 1930-originated Gypsy cocktail just might summon your inner tambourine-player. Made with vodka, St. Germain elderflower liqueur, fresh orange juice and fresh lime, the Gypsy is as pretty as it is powerful.
200 JACKSON ST.
(415) 981-0983
CAMPTON PLACE
AMBIANCE
A sophisticated atmosphere and superior service have helped earn Campton Place two Michelin stars for 2016. Intimate and serene, the dining room is an oasis from nearby Union Square.
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Executive Chef Srijith Gopinathan’s dishes combine Indian inspirations with local California ingredients. His spice route menu is a wonderful trip. Other palate pleasers include the slow-cooked lamb roulade with pine nut pilaf, raita and pineapple nage and the spice pot, where the ingredients change seasonally but the satisfaction meter never wavers.
SWEET TOOTH
Say “ooh la la” to the chocolate hazelnut cremeux, with caramalie crumble, cara-cara and roasted hazelnut ice cream.
TOP TIPPLE
The Fox Sour, made with Campton Place’s own barrel-aged whiskey, sour mix and brandied cherries, suits sly ones.
340 STOCKTON ST.
(415) 781-5555
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