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11/30/0912:14 pm

The State of Pastry

(event)
$12-$20

Be part of the dessert "in crowd" for a night and get versed on the state of the pastry just in time for the holidays. Mark your calendars for the Commonwealth Club's INFORUM event, where the Bay Area's premier pastry pros will satisfy your sweet tooth and offer a few tips while they're at it.

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11/20/092:56 pm

First Bite: Quince is Set to Align With The Stars

(blog)

Before you even enter Quince you get a visual of what’s for dinner: A massive window facing the street beckons diners to gaze from the darkness outside into a kitchen glowing with stainless fixtures and copper pots, and outfitted with a centerpiece of a three-ton royal-blue Bonnet stove the size of a studio apartment.

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09/29/0910:56 am

David Lynch on the New Quince and the SF V. New York Food Scene

(blog)
Brown-bagging it. Quince's David Lynch has been introduced to tacos and surprisingly good California Chard

Quince Restaurant­­—slated to open in its new Jackson Square location on Oct. 1—landed a big fish when it lured sommelier David Lynch from New York. Lynch was the wine director and GM at Mario Batali’s Babbo, as well as the Spotted Pig, but also wrote, with Joe Bastianich, Vino Italiano (Crown)—the best book about Italian wine in decades. Shortly after landing in SF, he sat down to talk about the big move.

How does the New York restaurant scene regard ours here?

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09/22/091:58 pm

Check Out The New Quince

(event)

Quince will be making its hotly anticipated debut in the new location in the FiDi on October 1st. They’re accepting reservations now—be among the first to check out the luxe new space and the wine program by New York transplant David Lynch.

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02/10/096:12 pm

Cut It Up: Knife Skills Seminar

(event)
$40-$50

Want to wield a knife like a pro? Chef Morgan Maki (formerly of Quince) will be teaching a knife skills class at 18 Reasons. Learn about knife safety, cutting techniques and basics in the first class, then return to learn how to mince, brunoise, dice and julienne with the best of them.

Note: The two-session class commences on February 17 and then continues the following Tuesday, February 24 at the same time.

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02/06/0910:13 am

The Eater Wrap: The Bloody Shutter Tally, Inside Heaven's Dog and an Unfortunate Top Chef Episode

(blog)
The bar at Heaven's Dog
Photo by Jennifer Yin

Welcome to our exciting new partnership with Eater. For this weekly Friday column, Eater editor Paolo Lucchesi gives his opinionated report on all the restaurant news that's fit to print, including chef gossip, a bit of PlumpJackin', hot openings, sad closings, and even some Top Chef updates.

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11/10/087:56 pm

How Are Restaurant Prices Decided? Quince Chef Breaks It Down

(article)

With SF's restaurants being forced to up their prices, diners are being asked to put their money where their ideals are. In pursuit of the real bottom line, Quince chef Michael Tusk takes us on a journey from farmers market to final bill.

by Jessica Battilana
posted November 10, 2008 7:56PM

With SF's restaurants being forced to up their prices, diners are being asked to put their money where their ideals are. In pursuit of the real bottom line, Quince chef Michael Tusk takes us on a journey from farmers market to final bill.

Driving across the Bay Bridge one bright Friday morning with Michael Tusk, chef-owner of Quince restaurant, I find myself looking at the dashboard of his beat-up car, ablaze with warning lights, and thinking how unfortunate it would be if we were to break down right here, right now. For one thing, it’s starting to rain.

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06/19/0712:33 pm

The Kind Herb

(article)

Chefs inspire new ways to green your plate.

by Sara Deseran
posted June 19, 2007 12:33PM
Chefs inspire new ways to green your plate.There’s more to life than basil. Consider za’tar, a Moroccan marjoram that chef Mourad Lahlou of Aziza can’t live without. There’s also ricola, an Italian mint; nepitella, which tastes like a mint and oregano hybrid; and stridoli, which has a mild, spinach-like flavor (Quince chef Michael Tusk serves it as a side dish).
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08/23/06 9:00 pm

Quince

(restaurant)
Restaurant Website: http://www.quincerestaurant.comGoogle Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=470+Pacific+Ave.,+San+Francisco&sll=37.0625,-95.677068&sspn=39.86519,74.355469&ie=UTF8&hq=&hnear=470+Pacific+Ave,+San+Francisco,+California+94133&z=16

Anyone that equated Quince with its original spot in a quaint Pacific Heights Victorian will be surprised to see that the new Quince is all grown up. Located in Myth's former Jackson Square space, it's much changed. A sophisticated wine room sits amid the space's exposed brick walls, a sparkling chandelier is the centerpiece of the hushed formal dining room, and the kitchen—which you can view like a voyeur from the street outside—boasts a massive Bonnet stove.

Eats:What's on your menu.: <p>Chef-owner Michael Tusk is known for his time at Chez Panisse and Oliveto, and his commitment to the best ingredients shows. Although he's known for his exquisite ways with pasta, the menu is hardly rustic Italian. Instead it's aimed at patrons concerned with Michelin stars: It's rich and sumptuous, peppered with luxury ingredients such as spiny lobster and truffles. Ask for the tasting menu with wines paired by sommelier David Lynch, and lean back to enjoy a French Laundry-style show.</p>
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