Quince…..

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As we embrace spring I felt it necessary to share one amazing dining experience this past winter.  I’m always inspired by those who create silence between notes, and this experience was one harmonious symphony displaying brilliant music throughout the night.

I shall go the distance when the talent of those who possess greatness bring forth cuisine that showcases the sublime, with flawless elegance and unparalleled symmetry – – this was my experience at Quince in San Francisco.   First and foremost many thanks to Matt Crine, General Manager and the entire team who surpassed my expectations, which can be experienced in previous posts.  From the front of the house to back of the house, including a marvelous tour of the magnificent cellar, everyone gave us five-star service which is and will always be that extra special touch that can not be quantified, only mirrored!!! YES – – Hospitality goes both ways.

Before I go any further, I must thank my wonderful source for suggesting Quince, Chef Chris Marchino of Spiaggia in Chicago.  I knew his recommendations would be outstanding and I’m so grateful I chose Quince.  Thanks Chis, see you soon now that Chicago is warming up!!!!

And now the experience!!!!!!!

 

© Quince – – Courtesy of Quince
© Quince – – Courtesy of Quince

 

The Kitchen
The Kitchen

 

Quince
Quince

 

Amuse Bouche
Amuse Bouche

 

The Menu
The Menu

 

Bread (Squid Ink Pain Au Lait)
Bread (Squid Ink Pain Au Lait)

 

Amuse Bouche
Amuse Bouche

 

Amuse Bouche
Amuse Bouche

 

Kushi Oyster served with Passion Fruit and Puffed Buckwheat
Kushi Oyster served with Passion Fruit and Puffed Buckwheat

 

Black River Siberian Caviar (Maine Scallop, Horseradish & Sorrel)
Black River Siberian Caviar (Maine Scallop, Horseradish & Sorrel)

 

Black River Siberian Caviar (Maine Scallop, Horseradish & Sorrel)
Black River Siberian Caviar (Maine Scallop, Horseradish & Sorrel)

 

Spiny Lobster (Sea Urchin, Persimmon, Pink Peppercorn)
Spiny Lobster (Sea Urchin, Persimmon, Pink Peppercorn)

 

 

Abalone (Matsutake Mushroom, Turnip, Finger Lime)
Abalone (Matsutake Mushroom, Turnip, Finger Lime)

 

Sunchoke Tortelli (Fonduta, Savoy Cabbage, Black Trumpet Mushroom)
Sunchoke Tortelli (Fonduta, Savoy Cabbage, Black Trumpet Mushroom)

 

 

Grano Arso Tagliatelle (Phil Paine's Squab, Pomegranate, Chestnut)
Grano Arso Tagliatelle (Phil Paine’s Squab, Pomegranate, Chestnut)

 

Milbrook Venison (Parsnip, Walnut, Chicken Mushroom)
Milbrook Venison (Parsnip, Walnut, Chicken Mushroom)

 

And now a little break before dessert…….heading to the cellar.

 

Private Dining
Private Dining

 

Cellar
Cellar

 

Cellar
Cellar

 

Quince
Quince

 

Dessert Time
Dessert Time

 

Valrhona Guanaja Cremeux (Piedmontese Hazelnut, Sightglass Coffee)
Valrhona Guanaja Cremeux (Piedmontese Hazelnut, Sightglass Coffee)

 

Valrhona Guanaja Cremeux (Piedmontese Hazelnut, Sightglass Coffee)
Valrhona Guanaja Cremeux (Piedmontese Hazelnut, Sightglass Coffee)

 

After what turned out to be one of the most amazing dining experiences I’ve had in San Francisco, I found it extremely difficult to leave this city without feeling somewhat torn as I didn’t travel to wine country but there’s always the next trip out.  However, the wine pairings were great reminders of how rewarding wine and food can be when “Defining and Defying” Perfection.

 

Adam & Monique….your attention to detail and unparallelled service was impeccable. We Thank You!!!!

 

Adam & Monique
Adam & Monique

 

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