Quince - Reviews

My experience at Quince was nothing short of exceptional. From the moment we arrived, every detail reflected precision, grace, and care. The atmosphere was calm, elegant, and inviting, perfectly matching the restaurant's three-Michelin-star reputation. The seasonal tasting menu was outstanding. Each course felt purposeful and beautifully executed, with ingredients that clearly spoke to California’s best farms and producers. The presentation, flavor balance, and pacing were all flawless. What impressed me most, though, was the team’s genuine hospitality. The staff went out of their way to make sure we were completely comfortable, even taking the time to store our electric scooters safely during dinner. That small gesture says a lot about their awareness and willingness to accommodate guests beyond expectation. Quince delivers everything a fine-dining experience should be: precise, personal, and memorable. It’s a restaurant that truly earns its three stars and leaves you feeling valued from start to finish.

My experience at this restaurant was truly exceptional, offering some of the best service, pairing, and food I've ever encountered. The wine pairing was great, introducing me to a variety of new wines that perfectly complemented the meal. The meal itself was fantastic from start to finish. The staff was knowledgeable and friendly, enhancing the overall dining experience. I appreciate not knowing too much beforehand, allowing the chef's creativity to shine, especially when I'm just looking for protein. The mushroom dish was probably the best I've ever had, and while not an everyday choice, it's exactly why I visit places like this. It was a fun experience that made me want to go home and try to replicate it. I would highly recommend this restaurant to anyone who enjoys places like Addison, FLaundry, Alinea, Le B. , and Disfrutar; it's in your world and absolutely worth it. You will not be disappointed.

My experience at Quince was wonderful. The decor was elegant, understated, and relaxing, yet interesting with all the different textures and tones in the room. I really enjoyed how inviting the atmosphere was, and felt that the decor reflected, yet firmly placed the focus on, the food. The service was attentive, formal, and friendly at the same time, with details paid to what one responds to. When I commented on the beautiful dinnerware, a book on a Kyoto artisan from whom Quince gets some of their dinnerware was brought over, which I found to be sweet and appreciative of the different elements that make Quince what it is. What I loved about the food was its focus on ingredients, yet with layers of flavor that felt just right for the season, in addition to the perfect techniques. Every dish seemed to flow from one to the other, while being unique. It was creative, different, yet harmonious. This was definitely one for the books, and I hope I’ll get to return in the future.

My experience at Quince began the moment I stepped in and was greeted by Eric, the bartender. He immediately made me feel welcome, sparking an easy conversation. I asked him to create his version of a Negroni, and his passion for his craft was evident as he explained the use of their farm-sourced gin and his intention to balance the bitterness with rum. Tasting the gin on its own was a revelation – strong yet elegant with lingering botanicals. The Negroni itself was sublime, offering a familiar yet entirely new depth, a quieter, more poetic side of the classic. Though I hadn't planned to eat, the beautifully plated dishes passing by stirred a quiet hunger. Eric, noticing this, went above and beyond by bringing me a small plate of house-made condiments: perfectly balanced olives, deeply flavorful curried walnuts, fresh breadsticks, and my unexpected favorite, crisp house-made potato chips seasoned simply to let the potato's essence shine. For my second drink, Eric crafted his version of an Old Fashioned, sharing the historical context of a brandy-based original. He guided me through a ritual of observing and smelling the drink before tasting, allowing for a fully sensory experience. The first sip was a slow revelation, with flavors unfolding in delicate layers. This drink was not just consumed but experienced, a testament to Eric's ability to weave a story into each cocktail. What made the evening truly memorable was not just the craftsmanship of the cocktails but Eric's theatrical approach, turning service into an engaging performance and a drink into a lasting memory. He continues to impress by having me taste new versions of their farm-produced gin, each infused with seasonal citrus, showcasing an ever-evolving spirit.

My experience at Quince was truly extraordinary. I first visited in 2006 when I lived in San Francisco and returned last month for a birthday weekend. The service remains exceptional, matching the superb cuisine. Every course of the 3-hour tasting menu was creative, well-presented, and bursting with distinctive flavor. The attention to detail was inspiring, and I was even treated to enjoying a course inside the kitchen, witnessing the immaculate environment and the precision of a 3 Michelin star restaurant. I will definitely return soon and won't wait another 19 years.

My experience at Quince was one of utter perfection. As a solo diner, I was seated at the 4-seat bar, and the service was extraordinary. Every dish and glass of wine was meticulously explained. The food itself was tremendous, from the small pre-meal tastings to the post-meal dessert tastings. Everything was delicious and perfectly prepared. The tasting menu featured caviar, fish, pasta, lamb, and figs, all complemented by perfectly chosen wine pairings. It was a wonderful lunch.

My birthday lunch experience was memorable, starting with a prompt greeting and welcome champagne. The customized menus were a very nice touch. The ambiance was elegant yet tranquil, with earth tones creating a beautiful atmosphere. Of the four amuse bouches, three were delicate and scrumptious, showcasing the team's skills. While the shrimp tempura was just okay – not crispy and lacking extraordinary flavor – the rest of the menu was delicious. The bread was outstanding, especially the milkbread and the Shiitake mushroom-shaped breads paired with the sturgeon and caviar. The wine pairings were excellent, and the sommelier was a charming and knowledgeable gentleman. Dessert was a showstopper, beginning with a cart of about 10 cheeses and followed by a cart of mignardises. I must deduct half a star for a minor service mishap: after requesting sparkling water, we received still water for refills. For a restaurant of this caliber, we expect perfection. Another half star is deducted for the shrimp tempura not meeting expectations.

My experience at this Michelin star restaurant was truly exceptional. As one of the pricier options, it certainly lived up to its 3 stars. All the dishes were delicious, though the squid was my least favorite. The appetizers, spiral jetty pasta, and desserts were particularly outstanding. I highly recommend this restaurant.

My experience at this restaurant was a culinary journey with highs and lows. The small bites and desserts were both super strong, leaving a fantastic impression. However, the lamb dish was a disappointment, and I wish there was an option to skip or replace the main course for better customization. The atmosphere and service were both rated a perfect 5, indicating an excellent overall dining environment and staff attentiveness. The food quality received a strong 4, reflecting the general high standard, despite the specific issue with the lamb.

What a fantastic experience! While the bread was nothing special, the rest of the meal was truly exceptional. The steak, in particular, was cooked to perfection and simply melted in my mouth.