When Chef Michael Tusk and his wife Lindsay opened Quince in 2003, critics and diners raved about the elegant atmosphere, the flawless service, and, most of all, Tusk’s beautifully executed French-Italian cuisine. While the couple could have stuck with their original concept and continued to attract crowds, they chose a path of evolution and innovation that has earned Quince three Michelin stars and the devotion of San Francisco restaurant-goers. Quince’s multi-course tasting menu is a showcase for seasonal ingredients from Northern California, including produce grown in collaboration with Marin County’s Fresh Run Farm.
