Quince San Francisco

Awards

MICHELIN Guide

Three stars restaurant, 2026

All Michelin stars in San Francisco All Michelin stars in United States All 3 stars Michelin in San Francisco All 3 stars Michelin in United States

Green star, 2026

All Michelin Green star in in San Francisco All Michelin Green star in United States

OAD

North American Restaurants 2026, 49

All OAD North American in San Francisco All OAD North American in United States

Elite Collection

Elite Collection Top 100 2019, #95

All Elite Collection Top 100 in San Francisco All Elite Collection Top 100 in United States

La Liste

La Liste, #474

All La Liste in San Francisco All La Liste in United States

Restaurant Ranking

Restaurant Ranking 2024, #110, PRO #19.33, USER #17.00

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Chef

Michael Tusk

Cuisine

Contemporary, Californian, Italian

• 2026
• 2017
• 2016

Dinner at Quince

on 21 Aug 2026

by Michael Bauer

The best way to spend a Friday afternoon: being captivated by the tasting menu at Quince. The atmosphere is airy and the menu dials in the best of summer. It includes three small bites, two preparations of spot prawns, corn cappellacci poussin cooked in the hearth and many other preparations that illustrate why Michael Tusk earned three Michelin stars.

Dinner at Quince Restaurant San Francisco

on 28 Jun 2026

by Jon Cheng

The menu said “23 Years of Quince,” but the dish I kept thinking about wasn’t on it: four ravioli that looked like sunflowers weathered by a summer without rain, sitting in a shallow but potent pool of corn jus, with its foam gathered around them. Then the chef Michael Tusk lays a flattened husk over the pasta, christening it with one last charge of corn.

The ceremony of it all might have seemed a bit much if the ravioli hadn’t been so good.

But they were. Their flavors built steadily:... More

The menu said “23 Years of Quince,” but the dish I kept thinking about wasn’t on it: four ravioli that looked like sunflowers weathered by a summer without rain, sitting in a shallow but potent pool of corn jus, with its foam gathered around them. Then the chef Michael Tusk lays a flattened husk over the pasta, christening it with one last charge of corn.

The ceremony of it all might have seemed a bit much if the ravioli hadn’t been so good.

But they were. Their flavors built steadily: dark caramel first, then something toastier — likely the browned edge of a cob — before settling into the milky sweetness of raw kernels followed by aroma so relentlessly buttery it recalled the popcorn stand at a state fair.

I can count on one hand the corn dishes that have moved me as a food writer. The first cob I ate in Hokkaido, hot enough to melt the cold butter I kept pressing onto it; Cosme’s corn-husk meringue; Jean-Georges’s sweet-corn ravioli in basil fondue; and now these four, which evaded both the printed menu and my camera as I ate them quickly, without ceremony.

My dinner that began in their renovated dining room before it moved to the kitchen felt at times like a brisk overture of their greatest hits, including the (rightfully) vaunted beetroot spaghetti, stained red to its core and carrying a generous mound of caviar. It’s through this sequence that the prologues, a smoked almond custard brightened with slivered coins of kumquat and geoduck clam crowned over a mound of carosello melon — the cleanest and most precious of the dishes — stand in contrast with the later dishes, which more loudly trumpet Tusk’s style. Because as dinner progressed, so too did his rustic instincts, deepening into dishes like asparagus fished tableside from a cauldron of herbed bouillon (a revelation) and that hypnotically aromatic Watson Farm lamb, cooked at the hearth.

Yes, old signatures will always arrive with their reputations intact, but the better news is that Tusk does not seem especially interested in dining out on them.

Thank you @theandrewcheng for paving the way, @michaeltusk for the meal (to remember), and @davidefra86 for the hospitality.

📍@quince_sf
🍽️ June ‘26 Less

6 / 10

Accursio Craparo guest chef lunch

on 18 Nov 2017

by No No

7 / 10

Dinner at Quince

on 09 Dec 2016

by Gerhard Huber