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Quince

470 Pacific Ave.
San Francisco , CA , United States http://www.quincerestaurant.com/
(415) 775-8500

Back in 2003, it took clever maneuvering—partitions, flattering lighting, butter-yellow walls, a Murano-glass chandelier—to make this diminutive former Victorian apothecary look so inviting. The dishes on Michael Tusk’s haute-rustic, market-driven menu, though, needed no sprucing—and they’re still sublime. Tusk, an alum of Chez Panisse and Oliveto, puts a northern-California spin on Mediterranean flavors: his house-made chickpea ravioli comes in a pepper-spiced squid sauce, and his Roman-style oxtail stew is subtly seasoned with cloves and cinnamon. Keep hitting the “redial” button to land a reservation.

Tip: Of Quince’s 15 tables, the most desirable is the rustic farmhouse table downstairs, in the middle of the kitchen. It seats groups of 8 to 10, and you have to commit to spending at least $1,000 (including wine)—but that’s a mere $125 a head.

From the From the May 2008 Food & Wine Go List

In an old farmhouse on a 12-acre property dotted with pecan groves, Slow Food devotee Greg LaPrad has created a garden-to-table experience that highlights local foods. His comforting American dishes are accented with Italian touches; he makes his own pasta and charcuterie.

We loved: Poached egg in garlic broth with croutons and cheese; brick oven–roasted pork shoulder with fennel and gravy; apple-toffee cake with butternut squash ice cream.

Last updated 2012-02-22 01:38:00 UTC
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