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✔️Lunch ✔️Dinner ✔️Dine in
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Celebrated, upscale destination delivering seasonal, locally sourced cuisine & wines.
Hours
| Thursday | 5–9 PM |
| Friday | 11:30 AM–1 PM, 5–9 PM |
| Saturday | 11:30 AM–1 PM, 5–9 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
Address and Contact Information
Address: 470 Pacific Ave, San Francisco, CA 94133
Phone: (415) 775-8500
Website: http://www.quincerestaurant.com/
Menu Photos
Order and Reservations
Reservations: quincerestaurant.comtripleseat.com
Photo Gallery
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Reviews
Kristen Vise
Exceptional dining experience at Quince for dinner. The food is beautiful & delicious. We were surprised by chicken on the menu but it was the best we’ve ever had. The white asparagus & crab dish was another favorite. Details were perfect, service on point, each glass, knife, and plate carefully curated. The design & florals were lovely. The wine pairing was exceptional and the NA pairing was the best I’ve had anywhere. Highly recommend!
… moreSurabhi S
An intentional, considered and well-thought out vegetarian menu. Great depth of flavor and balanced courses. For drinks, we tried the non-alcoholic seasonal progression and a Chenin Blanc from Loire Valley. Both paired beautifully with the our 5-course menu. The autumnally inspired dessert was art on the plate. They sent us off at the door with a hot drink in a to-go cup which was a great touch for a chilly afternoon.
… moreSaminda Wijegunawardena
I first went to Quince in 2006 at their Hayes Valley location when I lived in SF, and returned again last month for a birthday weekend. Service is still extraordinary as the cuisine and I had one of the most memorable experiences I’ve ever had in a restaurant.
Every course of the 3 hour tasting menu was superb, creative and well presented and bursting with distinctive flavor. The attention to detail was inspiring.
I was treated to enjoying one of the later courses inside the kitchen, and it was surreal to see the immaculate environment with everyone executing with the precision expected in a 3 Michelin star restaurant.
I trust I will return there again soon, and won’t let 19 years pass this time.
… moreEvery course of the 3 hour tasting menu was superb, creative and well presented and bursting with distinctive flavor. The attention to detail was inspiring.
I was treated to enjoying one of the later courses inside the kitchen, and it was surreal to see the immaculate environment with everyone executing with the precision expected in a 3 Michelin star restaurant.
I trust I will return there again soon, and won’t let 19 years pass this time.
Dick Liu
We came here to celebrate birthday. In the evening, there is only one 9-course set menu. The food is spectacular. The service is outstanding and the atmosphere is upscale. It is Michelin 3-star quality and well deserved. Considering there are only three 3-star restaurants in San Francisco. It is by all means a worthwhile visit.
… moreJeremy Warren
Dining 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, with perfectly matched to the 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.
… moreThe 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.
William Taylor
Possibly some of the best services, pairing, and food we have ever had. This is going to be more about that and NOT a price to dinner.
The wine paring is great, tried a whole bunch of new wines and they did a great job with the meal.
The meal was fantastic, from start to finish, the staff is knowledgeable and friendly.
I don’t want to know much before on restaurants like this, and I don’t want to suggest what I want because I want to see what the chef is going to do. (I always just want protein)
Probably the best mushroom dish I’ve ever had. Glad I tried it. Do I want that all of the time? No. But its why I go to these places. Now I want to go home and fail at making it. Its fun!
I would tell people who go to Addison, FLaundry, Alinea, Le B., Disfrutar, ect… this is in your world and its worth it. You will not be disappointed.
… moreThe wine paring is great, tried a whole bunch of new wines and they did a great job with the meal.
The meal was fantastic, from start to finish, the staff is knowledgeable and friendly.
I don’t want to know much before on restaurants like this, and I don’t want to suggest what I want because I want to see what the chef is going to do. (I always just want protein)
Probably the best mushroom dish I’ve ever had. Glad I tried it. Do I want that all of the time? No. But its why I go to these places. Now I want to go home and fail at making it. Its fun!
I would tell people who go to Addison, FLaundry, Alinea, Le B., Disfrutar, ect… this is in your world and its worth it. You will not be disappointed.
Amy Kim
Wonderful lunch at Quince.
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 placing the focus on – the food at Quince.
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 (in addition to the perfect techniques) its focus on ingredients yet with layers of flavor that felt just right for the season. Every dish seemed to flow from one to the other, while being unique. Creative, different, yet harmonious.
This was definitely one for the books and hope I’ll get to return in the future.
… moreThe 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 placing the focus on – the food at Quince.
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 (in addition to the perfect techniques) its focus on ingredients yet with layers of flavor that felt just right for the season. Every dish seemed to flow from one to the other, while being unique. Creative, different, yet harmonious.
This was definitely one for the books and hope I’ll get to return in the future.
Joy
We celebrated Mr. Joy’s birthday at Quince a while ago, and opted for the lunch menu, because it is significantly less expensive, $220 per person, than the gastronomy menu, which is currently $390 per person. Firstly, the dining room really is very beautiful, almost has some Japandi vibes with lots of wood paneling and natural light flowing in on a sunny day. A couple notable elements were the circular leather place mats and gold napkin rings, which Mr. Joy says looks like one of my hair accessories. Also, the personalized menus for the occasion were a nice touch.
Since it was a special occasion, we were in the mood for a drink, and asked for recommendations since we hadn’t gotten a look at the tasting menu yet. Naturally, we were recommended the most expensive champagne, $125 Emmanuel Brochet Le Mont Benoit L19 and rose, $60 Benoit Marguet Shaman 20. I’m glad we tried it, because the flavor was definitely pretty good, and refreshing for one of SF’s warmer random fall days.
$220 Lunch Menu (autumn menu), which they describe as a ‘delicate midday offering,’ a 5 course abbreviation of the dinner menu
Before the set courses begin, we started with adorable dinner rolls and a decorated pat of butter, and a couple of complimentary starters. The first was caviar on a very thin crisp with ridges, topped with some creme fraiche, and served on cloth. Next was something that tasted like miniature sardines and cucumbers wrapped in a leaf and tied with cucumber tongs.
Tomato “on the rocks,” serpentine cucumber & opal basil:
I love tomato season, and this is a simple, but looks meticulously constructed with what appear to be bunch of very sweet peeled tomatoes in very refreshing basil oil.
Potato tortelli, smoked eel & sudachi:
No surprise that the pasta was excellent
Klingeman Farm loin, belly, cooked in the fireplace, chestnut, matsutake mushroom & celtuce:
Of course there would be some sort of protein, but the pork loin was the least exciting course. It was also plated with each individual element existing separately from each other.
The mushroom tart in a miniature pumpkin was adorable and a delightful idea.
Chariot a tarte:
Who doesn’t love a dessert cart? We chose a chocolate tart, topped with a bit of gold leaf, and apple gateau slice which had beautiful presentation.
They also gave us a citrus tart as a birthday treat. At this point, we were getting pretty full from desserts.
On our way out, they gave us beverages to go, which are a good idea to help cleanse the palate.
Everything was pretty good, and the complimentary items actually made the lunch menu feel like we got more value, especially with the caviar crisp. I’m not sure there was anything that really stood out with an oomph, so I doubt we’d return for the full dinner menu.
… moreSince it was a special occasion, we were in the mood for a drink, and asked for recommendations since we hadn’t gotten a look at the tasting menu yet. Naturally, we were recommended the most expensive champagne, $125 Emmanuel Brochet Le Mont Benoit L19 and rose, $60 Benoit Marguet Shaman 20. I’m glad we tried it, because the flavor was definitely pretty good, and refreshing for one of SF’s warmer random fall days.
$220 Lunch Menu (autumn menu), which they describe as a ‘delicate midday offering,’ a 5 course abbreviation of the dinner menu
Before the set courses begin, we started with adorable dinner rolls and a decorated pat of butter, and a couple of complimentary starters. The first was caviar on a very thin crisp with ridges, topped with some creme fraiche, and served on cloth. Next was something that tasted like miniature sardines and cucumbers wrapped in a leaf and tied with cucumber tongs.
Tomato “on the rocks,” serpentine cucumber & opal basil:
I love tomato season, and this is a simple, but looks meticulously constructed with what appear to be bunch of very sweet peeled tomatoes in very refreshing basil oil.
Potato tortelli, smoked eel & sudachi:
No surprise that the pasta was excellent
Klingeman Farm loin, belly, cooked in the fireplace, chestnut, matsutake mushroom & celtuce:
Of course there would be some sort of protein, but the pork loin was the least exciting course. It was also plated with each individual element existing separately from each other.
The mushroom tart in a miniature pumpkin was adorable and a delightful idea.
Chariot a tarte:
Who doesn’t love a dessert cart? We chose a chocolate tart, topped with a bit of gold leaf, and apple gateau slice which had beautiful presentation.
They also gave us a citrus tart as a birthday treat. At this point, we were getting pretty full from desserts.
On our way out, they gave us beverages to go, which are a good idea to help cleanse the palate.
Everything was pretty good, and the complimentary items actually made the lunch menu feel like we got more value, especially with the caviar crisp. I’m not sure there was anything that really stood out with an oomph, so I doubt we’d return for the full dinner menu.
Callie Zhou
Service was great, atmosphere was classy, food was mediocre on average. Caviar is the best, desert was also good, gelato was very tasty, but most other courses were not delicious some even bad. Would not recommend if you are going here on your own expenses.
… moreBrent Snider
Definitely one of the best meals I have ever had. The food was outstanding and the beverage pairings were top notch. What sets them apart even more is the staff. They were very engaging and knowledgeable and we had amazing conversations will many of them. I can’t recommend Quince enough, everyone should dine here.
… more