Chef-owner Michael Tusk, who has cooked at the legendary Chez Panisse and Oliveto, oversees the kitchen, where he uses only the finest local ingredients to turn out his Italian-inspired cuisine.
The four-course menu or chef's tasting menu changes regularly, featuring a delicious selection of their famed pastas and seasonal dishes.
The pleasures of the food at Quince start with its arrival. Dishes are artfully presented down to the finest detail: On one dish, a single cooked-yet-crisp Brussels sprout leaf cups a precisely cut square of kabocha squash; on another round, paper-thin slices of Japanese octopus and carrot are arranged precisely on a platform of farro, which is ringed by pomegranate seeds, giving the dish an exquisite pop of color.
Tusk’s fine-dining take on Italian cooking is more of a sable coat: rich, luxurious and classic. Tortelloni de Castelmagno with Marshall honey and candied walnuts strikes the perfect chord of salt, sweet, crisp and creamy; a ravioli gigante is an impressive feat—a plate-sized triangle of one ravioli with six different pillows of black-truffle based fillings in it; spiny lobster, served with a curl of bright red shell, is paired with creamy, starchy chestnuts. Tusk is a fan of the wild mushroom, and from porcini to black trumpet, they pop all over the menu.