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Quince - San Francisco, CA - Reviews page 1 - Judysbook

Quince

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470 Pacific Ave (at Montgomery Street)
San Francisco, CA 94133
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(415) 775-8500
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Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA
Quince - San Francisco, CA

Reviews

( 25 )
( 10 )
( 10 )
( 4 )
( 6 )

Best

Quince Wine List Review At VinoServant we talk about “Special Occasion Wines”, and Quince falls under...

Worst

When you dine at a restaurant of this supposed calabre you expect service. You won't get it here. The wait staff is horrible, they barely even speak to you. The somalier spoke ...

Lousy ! 6/3/2008

We finally were able to make the reservation for my husband's 41st birthday party. I made a huge mistake purchasing gift certificates from QUINCE. Unfortunately, I misplaced the gift card and the owners refused to re-issue the certificate! I feel robed! more


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Perfect Place for a Special Dinner 5/9/2006

Quince is the perfect place for a special occasion dinner. It feels very homey, but elegant at the same time, with low lighting and simple cream-colored decor. I had what was probably the best glass of champagne of my life to start, and the meal only got better from there. The food is excellent - all three courses were delicious, but I'll never forget the petrale sole with mandarin sauce and white carrots (so fresh...and so rich!) Dessert (which I almost skipped and am very glad I didn't) was also amazingly good. Service is very professional and attentive, right from the moment you step through the door. As a special touch (and a very nice surprise), they had printed a special menu for me that read "Happy Birthday Janet" at the top (they had asked if it was a special occasion at the time the reservation was made). At the end of the evening, they presented it to me rolled up and tied with a red ribbon. These little details really make a dinner extra special. Just as a tip as far as making reservations, we called a week ahead for a Saturday reservation and got one at 10 PM, but they offered to put us on a waiting list for an earlier one. We honestly didn't think there was any chance of that happening, so we were pleasantly surprised to get a call on the afternoon of our reservation with an offer of an earlier one at 7:30. The meal is rather pricey, especially if you indulge yourself with all four courses and a bottle of wine, but it's definitely worth it, even if it's not a special occasion! more

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Amazing sophisticated Italian 4/29/2006

An amazing birthday meal sitting next to the ex-Mayor? What isn't there to love. Yes, if you want to come here, be prepared. It's hard to get a reservation and it's a meal that will take hours of time and hundreds of dollars to be done properly. However, if this isn't an issue, read on. When I called two weeks ago to make a reservation for my wife's birthday, the best they could do for a Saturday night was 10pm - which isn't really a problem as we're night owls anyway. When they asked if it was for a special occasion, I mentioned it was my wife's birthday, and that was that. This afternoon, the restaurant called to ask if we wanted an earlier seating - which we jumped at. 10pm is fine, but 7:30 is better as we would be able to relax through the meal. The service was amazing. As soon as we arrived, we were greeted by name, coats were taken and we were seated. It was then that we were presented with special menus that simply said "Happy Birthday Janet" on the top. No big spectacle, just a nice touch showing that they remembered it was a special night. These small touches ran the whole night - our water and wine glasses never ran dry, and the service was transparent - never intrusive or invasive. When the dessert menu was presented, we were asked if we were having a celebratory dessert or just coffee - a small but genuine touch that finished with a single candle in my wife's gelato. The food was expertly prepared Alto Adige style cuisine. I started with two sea scallops with pureed sunchokes and black chanterelles, followed by a polpette with German bacon (speck), and finally a trio of pork preparations: belly, house made sausage and loin. Janet had a beet salad followed by a maccheroni with foie gras sauce and a perfect petrale sole. The unexpected highlights were the beverages. From the champagne we started with to a hidden find of a 1994 white Rioja to the Quince ESB - a beer that was more Belgian than bitter - made by one of the chefs. As we left, they presented my wife with one of her menus, rolled and tied with a bow. Walking past Willie Brown who had just been seated next to us, we were happy to have had the experience. A perfect place for a celebratory Italian meal. more

perfect but small 9/23/2005

Food is top-tier. I like my fello nman for the most part, but I think that some time too close is sjust too close. So I think that if the tables were not, well, too close, then that might be better in the long run for yuou and me and the people at tnhe table next to me whoa re so clse I can pracitaclly smell them. But he food is so so soso sosoooo Yumm! more

perfent but small 9/23/2005

Food is top-tier. more

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Exquisite new Californian cooking 4/25/2005

Otherworldly house made pasta, wonderful service, and a romantic room. Delicious" more
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Menu for Quince




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Editorial

  • While many of San Francisco’s ritzier establishments have re-priced their menus and de-formalized their atmospheres to accommodate more casual dining, Quince, in its new digs, is defiantly swanky and elite. Although bathed in the same rich creams and dark browns as the original location, the new digs are more spacious, with floor-to-ceiling windows and high ceilings hung with sumptuous Venetian chandeliers and feeling of restrained elegance throughout. A long bar, lounge, and small dining area at the back of the restaurant surround the main dining room, the main stage for Michael Tusk’s creative menu of homey yet sophisticated dishes such as the pappardelle with suckling pig, or the raviolo sautéed in rich brown butter, with a poached egg inside. To compliment Tuck's precious plates, New York transplant sommelier David Lynch (author of " Vino Italiano: The Regional Wines of Italy") maintains a list of close to 750 bottles, though the state-of-the art facility has the capacity for approximately 10,000. The much-admired William Werner, formerly of Navio at the Ritz Carlton Half Moon Bay, tempts with seasonal desserts like a warm butterscotch fondant with brown butter ice cream.

  • 12/2/2009 Provided by Citysearch

Additional information

  • Hours:

    Mon-Sat 5pm-10pm
  • Payments:

    Master Card, Visa, American Express
  • Neighborhoods:

    Central North, Lower Pacific Heights, Lower Pacific Heights (Fillmore), Financial District, Northeast

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