Tasting Menu At Quince in San Francisco

Posted on February 27, 2013 by LISA KUNIZAKI | 0 Comments

Quince is located in San Francisco's Jackson Square district in a historic 1907 brick and timber building, complete with rooftop garden.

Love the entrance...

Settled into a nice cozy corner and we ordered a round of cocktails.

I had the Corpse Reviver #2 (English Dry Gin, Lemon, Cointreau, Cocchi Americano and Absinthe) to start and

my friend had the Honey Bee (Tequila Blanco, House Farmed Rooftop Honey, Citrus, Creme de Violette).

I didn't catch the descriptions of some of these items so you'll just have to bear with me. I apologize in advance. I'm not used to drinking so much wine in one seating, but I feel like it just kept flowing and flowing and flowing...

I know this is a quail egg with some kind of gelée. All I remember was that it was delicious. 

This was so beautiful...

and delicate.

This itty bitty thing may not look like much, but in person its a splendid thing. 

Escargot and puff pastry filled with goat cheese (I think)...

Royal Osetra Caviar, Bay Scallop, Horseradish Ice and Granny Smith Apple

Delicious soup...

Buttery brioche...extra rich, flaky and decadent.

I love how they are attentive to every single detail. Not only was this butter rich and creamy, but they were each topped with these beautiful edible flowers from their rooftop garden.

They also keep bees on the roof.

New Year's Vegetables, Ash and Onion Consommé (poured table side)

Fresh Run Farm Beets Smoked and Roasted, Burrata Cheese, Blood Orange and Nasturtium

Maine Lobster, Buttermilk Poached, Green Garlic and Chickweed

closeup...

Nantucket Bay Scallop, Cauliflower, Bottarga and Prosecco

"Fantasia Di Mare Crudo E Cotto", Dungeness Crab, Kampachi, Geoduck and Sea Urchin

"Gnocchi Di Ricotta", Broccoli Di Ciccio and Black Truffle

This was so amazing!

Thanks to my friend Isabel, we had the honor of meeting Quince's executive chef and owner, Michael Tusk. In 2011, Michael was honored with the James Beard Award for "Best Chef Pacific". 

 "Fagotelli", Phil Paine's Squab, Red Cabbage and Sunchoke

"Tortellini Alla Modenese", Riverdog Poulet Rouge, Turnip and Cavolo Nero

"Acquerello Carnaroli Risotto Nero", Octopus, Tardivo Radicchio and Espelette Pepper

Rossotti Ranch Veal, Crayfish, Budding Kale and New Potato

Striped Bass, Fennel, Spadona Chicory and Winter Citrus

Sablefish, Yellowfoot Chanterelle, Smoked Eel and Sprouting Onion

And then the wonder cart came out in all it's beautiful splendor...

Artisanal Cheeses presented table side with accompanying breads and fruit (along with almonds, raisins and local honey)

We each got to choose four cheeses so between the five of us, we got a magnificant sampling.

I'm partial to sheep and goat milk cheeses (and any combination of the two)...

Chocolate Dariole, Spiced Cream, Brown Butter and Pumpkin Ice Cream

Guru Ram Das Hachiya Persimmon, Hazelnut Meringue and White Chocolate

Mandarin Creme Cake, Poppy Seed Crumble, Creme Fraiche and "Teased Caramel"

"Terrina Di Sorbetti", Huckleberry Compote and Sorbet with Asian Pear 

and then these super mini bites...

My favorite one was the key lime.

Oh...and this one too.

And these...so sweet.

I have to thank Isabel, for providing the amazing experience. I hope to one day visit her establishment in Pennsylvania. Isabel, Marzi and I were among the eight who graduated in January from the Specialty Tea Institute in San Francisco this year. We are all now Certified Tea Specialists.

It was a special way to end the evening. I loved everything about the experience. It was absolutely magical.

XO,

CdS

 

Quince

470 Pacific Avenue
(cross streets Sansome and Montgomery)
San Francisco, California 94133
t. 415.775.8500

 

 

 

 

 

 


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