It was nice to have a sampler plate that accommodated the number of people in the party. Bread was warm. Cocktails were strong. Food was pretty decent. Dessert was good. There is a live band and it can be a bit loud inside. We were seated on the second floor so it was nice to be able to see everything.

Jason Chen

The Vibe (Post-Renovation)： The redesigned space is a triumph. The heavy use of warm wood tones creates an atmosphere that is soft, intimate, and surprisingly approachable. It manages to feel luxurious without being stiff or overly formal—a significant improvement that modernizes the experience. The Food： The culinary execution is unimpeachable. There are no gimmicks here, just solid, high-level cooking that stands up to scrutiny. The technique is precise, and the consistency is exactly what you expect from a Michelin 3-star establishment. Verdict： Quince delivers on its promise. It is a textbook example of fine dining done right: aesthetically pleasing, technically flawless, and completely legitimate.

+2

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.

+7

Jainif Marediya

Enjoyed my tasting menu here. A very fast solo dining experience at the bar but I enjoyed the pace. Worth trying for sure

+16

Surabhi 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.

+6

Chelsea R

We attended the Truffle Dinner at Quince, and the entire experience was outstanding. The staff was incredibly attentive and made me feel truly cared for, especially with my dietary restrictions, everything was handled with ease and respect. The food was exceptional, and the non-alcoholic pairing was one of the best I’ve ever had. My husband had the wine pairing, and he was blown away by the thoughtfulness and quality of each pour. A special thank-you to Chef Michael Tusk for taking the time to speak with us, it made the evening feel even more personal. And the beautiful birthday cake with a candle was such a thoughtful touch. Quince is a rare combination of world-class food, warm hospitality, and genuine detail. An unforgettable night.

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.

+4

Jeremy 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.

+1

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.

+13

Hiten Dave

Gin, Brandy, and a Quince Memory By Hiten Dave Quince, San Francisco — September 19th, 6:12 PM The moment I stepped into Quince, Eric, the bartender, caught my eye. His face lit up in recognition. “You must be from the neighborhood,” he teased, “just decided to stroll in again?” We both laughed — the kind of easy laughter that happens when familiarity begins to take root. I asked Eric to make his version of a Negroni, and something in his expression shifted — the spark of a craftsman about to share his art. He leaned forward, explaining that they were using a special gin sourced from their farm in Bolinas, and that he intended to soften the drink’s characteristic bitterness with a touch of rum. Before mixing, he offered me a small quarter ounce of the gin to taste on its own. The flavor surprised me: strong yet elegant, layered with botanicals that lingered delicately. When the Negroni arrived, I lifted the glass slowly. The first sip sent a gentle tingle across the tip of my tongue, followed by a sublime, lingering depth that was both familiar and entirely new. It was as if the drink had shed its sharper edges and revealed a quieter, more poetic side. ________________________________________ “The Negroni, glowing softly under candlelight — Quince.” ________________________________________ I hadn’t planned to eat, but as I sat at the bar, watching servers glide past with beautifully plated dishes, a quiet hunger stirred. Eric noticed. With a warm smile, he apologized that food wasn’t typically served in the bar area, but added, “Don’t worry — I’ll bring you something.” Moments later, he returned with a small plate of house-made condiments, each one a small masterpiece: • Olives — perfectly balanced, neither too salty nor too sharp. • Curried walnuts — deeply flavorful, with spices that revealed themselves gently rather than shouting. • Breadsticks — baked fresh each day, brushed with a light dusting of Parmesan. • And my unexpected favorite: house-made potato chips, so crisp they crackled softly between my fingers, seasoned with nothing more than a whisper of salt and fine pepper, letting the potato’s essence shine through. ________________________________________ A New Perspective on an Old Fashioned For my second drink, I asked Eric to make his version of an Old Fashioned. His eyes brightened again — this was clearly a story he loved to tell. He explained that during the Prohibition era, whiskey was scarce and expensive, so many turned to homemade brandy. The original Old Fashioned, he said, was not whiskey-based at all but brandy-based. He went on to describe the nuances of citrus rinds, how lemons evolve through early, peak, and late seasons. That evening, he chose a peak-season lemon, pairing it with their house brandy from Bolinas. Before I could take a sip, Eric offered a ritual: “First, look at the drink for two to three minutes. Really see it. Then smell the citrus. And only then… taste.” I followed his lead. For those quiet moments, I became entirely present — visually, mentally, and sensorially absorbed. The first sip unfolded like a slow revelation, the flavors opening in delicate layers. ________________________________________ “An Old Fashioned reimagined with Bolinas brandy and peak-season lemon — a quiet ritual in a glass.” ________________________________________ The drink wasn’t simply something to consume; it was something to experience. As I sat there, wrapped in the warm glow of the bar, I realized that what made the evening memorable wasn’t just the craftsmanship of the cocktails, but the way Eric invited me into the story of each one. It wasn’t service; it was theater. It wasn’t just a drink; it was a memory in the making. Every time I come, Eric makes me taste the newer versions of of the Gin's their farm in Bolinas produces i.e. an ever-evolving gin with the different season citrus added to the juniper.

Saminda 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.

+26

guneet chadha

What a fantastic experience! While the bread was nothing special, the rest of the meal was truly exceptional. The steak, in particular, was cooked to perfection and simply melted in my mouth.

+3

Brent 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.

+20

Susan Runowicz-Smith

Exceptional service, food , cocktails, wine and birthday cake. Perfectly paced service. each bite was a delight! especially loved the onion cracker with caviar. wow. abalone was outstanding. pasta jetty was so imaginative! and the duck was probably one of the best i have ever had.

+9

Christopher Metoyer

Dining at Quince is an experience that transcends the expected even for a restaurant boasting three Michelin stars. From the moment you walk through the doors of the newly redesigned space, you’re transported into a world of quiet luxury and refined taste. The standout of the afternoon was, without question, the duck. Cooked to absolute perfection, it was tender, deeply flavorful, and beautifully plated. Service was as seamless as you’d expect at this level—gracious, attentive, and deeply knowledgeable without ever being intrusive. Quince isn’t just a meal it’s a celebration of culinary craftsmanship, design, and hospitality. A must-visit for anyone who appreciates fine dining at its highest level.

+8

Chris Roberts

I highly recommend coming here for their 4 course lunch menu. Every dish was consistently amazing. The duck breast is the best I've had in my life and I've been to several Michelin star restaurants who also served duck breast. The sauces, vegetables, and other renditions were paired perfectly with the duck. The duck was cooked perfectly. The quality of the duck was of the highest quality. The appetizers and dessert was also amazing. This restaurant truly deserves its 3 stars. Excellent ambience and beautiful restaurant with lots of gorgeous artwork. Amazing service which was top notch. Overall, it was a memorable experience and I'm happy I visited.

+9

Gaurav Bali

An exquisite meal with service to match. The food was delightful, hitting all flavor notes throughout the experience. Our unanimous favorite was the pasta dish that is included with the four-course experience. The wine pairing was well done, and overall worth it. There is no doubt that the Michelen got this right. Every dessert was just perfect, but I prefer the warm chocolate offering. No matter what food course option you select, you will leave happy and satisfied on every level.

+15

Jenn Jiang

Had Thursday 3 course lunch. Love the atmosphere and service was definitely top notch. Unfortunately can’t say the food was at the same level. For price over $300 per head and a three star restaurant, I expected more creative menu and elegant presentation. Yet the three courses plus a white truffle noodle as extra were tasty but nothing special. A little disappointing overall. Server told us that gastronomy menu for dinner is very good. Not sure if I should come back though.

+10

We had a nice dinner at Bix. I ordered the veal pot pie, which had a French-inspired flavor, but it wasn’t my favorite. The arugula salad was good, and the bone marrow was excellent. Cocktails were solid and fairly priced. There was a live jazz band, which added a great touch, but the noise level downstairs made it hard to hear. I’d recommend sitting upstairs if you want to have a conversation. It’s a formal-casual spot. Parking can be tough, so reservations and street parking are a good idea. Overall, a good experience.

Had a lovely late dinner here on Saturday. Old-school elegance with great jazz accompaniment. Hidden down an alleyway in Jackson Square. Had great service and loved the sweet potato appetizer, although the chicken hash was mid. Bright with high ceilings.

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.

+21

Anthony Ho

4.5 stars. Deducting .5 stars for a minor mishap in service. At the beginning of our meal we requested sparkling water which we received the first glass of, but then refills ended up being still water. For a restaurant at this calibur, we expect perfection. Also deducting for one item that didn't "wow" us below. Came here for a birthday lunch and boy was it memorable. We were greeted by first promptly at the door and were offered champagne welcome drinks. When we were seated and presented our menus, they had customized the cover of the menu. Very nice touch! The ambiance was elegant but not stuffy. Earth tones with a tranquil and beautiful atmosphere. 3 of the 4 amuse bouches were delicate, scrumptious and greatly contrasted each other highlighting the team’s skills! The shrimp tempura was ok, hard to pick up, not crispy even though it was battered (not sure if it was supposed to have some crunch to it?), flavor was nothing out of the ordinary. The rest of the menu was delicious through and through. The bread was outstanding—milkbread with our entrees and little breads shaped like tops of Shiitake mushrooms paired well with the sturgeon and caviar. We decided to accompany our meal with 2 wine pairings—Vin Agricole and Rare and Unique. The sommelier was a charming gentleman that was so gracious and knowledgeable with all the wines as we chatted him up! Dessert was a show stopper. First a cart of about 10 cheeses were wheeled out in a beautiful wooden glass casing ranging from France and Italy to Carmel Valley. When we decided to pass on the cheese course, our server offered us a sample of the cheese encrusted with toasted barley. Very tasty! Then, another matching glass cart came out with about 10 mignardise ranging from gummies, candies, chocolates to cake.

+9

Came in for dinner with a friend. Service was good and attentive. Everything came out quicky. Food was just ok for the price. Atmosphere was nice though a bit loud. Live piano player and later a vocalist I could not really hear over conversations. Good vibe but overall would not be a top choice for overall value.

This is a very good place for last minute plans. The food was good but the service was very good. The atmosphere and music was amazing. I wish the food was a little bit better so that I could give them an overall 4 star. Thank you for your great service.

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.

+5

In and out under an hour, rushed and loud. Never asked if we needed more cocktails. Started with appetizers which were good, but rushed. As soon as he dropped them he wanted an order for the main course. We ordered the veal which was under flavored and puff pastry was not inflated, chewy and undercooked. Too much cream and too much runny sauce for a pot pie. Had the short rib which had more flavor but again they came over to drop off bread 3 times and never asked if we needed anything. We asked for the check and sorbet was brought with the it, ?lemon because it lacked flavor. The tables are constantly being rebalanced as they wobble, people are shoulder to shoulder at larger tables. Even the tables next to us the poor guy was on the ground leveling it. There are a million restaurants in this city and you should find a better one but here. Inconstancy in the way taxes are presented n every check. And to end the fruit flies 🪰 are horrible and when we addressed it with the staff he seemed annoyed and angry. Lastly, watch where they add the mandatory taxes as this establishment taxes you on top of the healthcare mandate. Extra money in their pockets and they don’t pay for healthcare in most establishments. Not sure how they get away with this

Our waiter made us feel very rushed - a fine dining $200 dinner should not be done in 45 mins with appetizers and mains. My “veal pot pie” lacked flavor, however my wife's dish was delicious. The yellow fin crudo also fantastic. The desert is served on on a plate with cut up menus underneath (kind of a turn off) The biggest insult/rip off was that whwn the check came there was a 6.5% “SF offset” tax on the bill BEFORE taxes, so you pay taxes on your taxes (see photos)

We came to Bix to enjoy some live music, but unfortunately, it was so loud and crowded that it was hard to relax or even appreciate the musicians — who were actually very good. The place itself has a nice atmosphere and classy interior, but the noise level ruins the experience. Everyone just talks over the music instead of listening. The staff is fine, and the food is okay, though for the price, you’d expect a bit more. Overall, it’s more of a loud social spot than a place to really enjoy live jazz.

The ambiance was beautiful, the live music was wonderful and the bar staff was great while we waited, but once we got seated the experience went downhill fast. We had a 9:15 PM reservation and were not seated until about 20 minutes later. We were placed upstairs and our waiter was honestly terrible. He kept walking past our table all night without ever checking on us, never asked how our food was, and we had to flag him down for everything: to order, to get fries, and even to get the bill. The bright spot was the appetizers. They were truly delicious. But the entrees were extremely disappointing. Lobster spaghetti The lobster was overcooked and the pasta was way undercooked. Not al dente, not firm, but literally not done. Completely unacceptable for a dish at this price point. Chicken hash It was just okay and nothing memorable. Definitely not something we would order again. We did not finish most of our entrees because they simply were not good. Even when the waiter walked by and saw untouched food, he never asked if anything was wrong. He just collected the plates and dropped the bill. Overall, the vibe and the appetizers were strong, but the service and the entrees fell completely flat. I wanted to love this place, but the dining experience upstairs really missed the mark.

We ordered for 6 people (a good variety) and only the tomato cart and pork chops turned out good. Fish was over cooked and super salty. Lobster pasta was under cooked but the lobster was overcook and mysteriously fishy. Steak was mediocre and wayyyyyy too salty. Sides were also extremely salty except for the mash potato. Our server was cold and impolite and he was very eager to clear the table and kick us out. The jazz was good but the restaurant was extremely loud. We had to yell to each other to carry a conversation l. Overall it was a tiring, not well serviced, not tasty dinner. Definitely not worth the money or hype at all. Will not go back even on someone else’s tab.