Situated in San Francisco's historic Jackson Square, Lindsay and Michael Tusk's celebrated Quince features Californian contemporary cuisine with Italian influences. Quince serves nightly-changing tasting menus highlighting the restaurant's unique partnership with Fresh Run Farm where Michael and third-generation owner Peter Martinelli plan the plantings in the singular microclimate of Bolinas each season.
Details
| Location | San Francisco, CA, USA |
| Price range | *** |
| Cuisine (country/region) | Californian |
| Cuisine (type) | Contemporary |
| Sustainability | Recycling (at least 50%) Landfill Composting |
| Menu (options) | Cocktails menu Food/Drinks pairing menu Gluten free Organic Seasonal menu Tasting menu Vegan options Vegetarian options |
| Facilities/services | Bar area Chef's table Counter dining Deliveries Gift cards Private dining rooms Valet Parking |
| Access | Parking Public Transport |
| Atmosphere | Contemporary Dining Fine Dining |
| Capacity | 0 - 50 |
| Frequency of menu updates | Seasonally |
| Interior style | Contemporary Urban |
| Design | Art collection Floor-to-ceiling windows |
| Staffing | Bartender Barista Sommelier Mixologist |
| Menu (courses) | 6-10 |
| Source of produce (over 50%) | Own produce Local produce |
| Recycling | 50-99% Recycling |
| Recycling systems | Glass Plastic Paper/Card Food Metals |
| Food waste disposal (over 50%) | Local composting Mix of composting and landfill (<50% composted) |
