MICHELIN Guide California


  • 470 Pacific Ave., San Francisco, 94133, United States
  • 195 - 298 USD • Contemporary, Californian
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MICHELIN Guide California


  • 470 Pacific Ave., San Francisco, 94133, United States
  • 195 - 298 USD • Contemporary, Californian
MICHELIN Guide’s Point Of View

Nestled within a historic structure, an air of refinement infuses this dining room—note the massive Murano chandelier, stylish guests and everything in between. No wonder this is where affluent tourists and locals come to celebrate their special occasions. From the moment that champagne cart arrives at your table to the last bite of the guéridon’s mignardises, service is perfectly timed and attentive. Following suit, the stunning room is as inviting as ever, allowing more space for private parties.

There was a time when Quince was home to traditional cooking, but Chef Michael Tusk’s menu is increasingly contemporary. To wit, a beautiful glass vessel with golden osetra caviar is set atop a delicate oyster panna cotta for a deliciously high-brow starter. This may be tailed by a special plate of tortellini, which when filled with pork, parmesan and tossed in beurre blanc, forms the very picture of delicacy. Venison coated with vegetable crumbs and enriched by potato purée, quince and chestnut makes for a particularly delightful entrée.

Of course, that mignardise cart is a sight to behold with such dazzling treats as the kouign amann filled with huckleberry jam, macarons and chocolates.

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  • o Three MICHELIN Stars: Exceptional cuisine, worth a special journey!
  • MICHELIN Green Star: Gastronomy and sustainability
  • õ Extremely comfortable restaurant; one of our most delightful places
The chef's commitment
Exclusive relationship with 25-acre farm located an hour away that is one of the oldest certified organic farms in the region. Instead of drawing creek water for irrigation, winter storm storage is captured into a pond for summer usage leaving an optimal habitat for trout and salmon.
— Michael Tusk
  • Freshly Dug Potatoes with oysters, kale, and vermouth butter sauce
  • Squab with black truffle, foie gras and red currant
  • Caramel apple with rosemary, celery seed, pine nut and rum raisin

Facilities & Services

  • T Air conditioning
  • Booking essential
  • Credit card / Debit card accepted
  • E Non-smoking restaurant
  • N Particularly interesting wine list
  • { Private dining room
  • K Valet parking
  • a Wheelchair access


+1 415-775-8500
Opening hours
Closed: Monday, lunch: Tuesday-Saturday, Sunday

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