The cuisine at San Francisco’s Quince restaurant is as true to Chef Michael Tusk’s unique culinary vision as it is to the classic techniques and ingredients of the Italian kitchen.

Whether its the rubicund Beet Risotto pictured above, a multi-tiered lasagna featuring Four Story Hill Farm sweetbreads and thinly shaved white truffles, or a bounteous dessert tray of house-made confections, dishes here are always composed with impeccable decadence and sumptuous finesse.

The service here also ranks among the best on the west coast and the restaurant maintains a world-class wine program designed to complement a diverse menu crafted from local produce sourced from Fresh Run Farm, located near Bolinas plus a combination of both local and imported farmhouse meats, condiments, and cheeses.

Perhaps the most consistent measure of fine cuisine is consistency itself. Quince has remained at the very top of its game since the day it first opened back in 2003.

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