While Quince has been a fixture on the San Francisco dining scene since opening in 2003, the one thing that has never remained fixed is the menu. Now, owners Michael and Lindsay Tusk are introducing another change in dining format for their two Michelin-starred restaurant; as of November 1, the Quince and Garden menus (prix fixe menus with eight-plus courses) will be replaced by one tasting menu with 12 to 15 courses. The price for the new menu will remain the same at $198.
Chef Michael Tusk told Eater, "I thought it was time. A lot of time people were trying to combine the two menus. We've really talked to the diners to see what they're looking for" and he feels a more streamlined and dynamic experience is what they want. Plus, he says, "The new menu is even better for the kitchen and guests because we can be super selective about which purveyors we're working with."
As far as what guests can expect to see on the menu, Tusk says that's still in the works, but "It will be the best of the Bay Area with a little influence from my travels. I'm fond of fall mushrooms and truffles." Also look for plenty of wild game, spiny lobster, and king crab. "And, of course, local vegetables." And while Tusk says there will be a base menu, he also looks forward to taking a few detours and shuffling things around. "I would never want to be a restaurant where you go back a month later and all of the dishes are the same."
Guests at Quince have always been welcome into the kitchen and Tusk plans to continue that tradition by offering guests the opportunity to see the inner workings throughout the course of their meal whether it's popping in for a first bite and a hello at the beginning or coming in for a taste of cheese later on; however, he also plans to bring the kitchen out into the dining room when possible. "It might be a dish that's finished in the dining room or served tableside by the front of house," Tusk says. "I just want to shake up the normal dining experience where you're just ordering from a menu and then sitting there the entire time. I think the modern diner likes to see a bit of everything."