In 2003, in San Francisco, California, Chef Michael Tusk and his wife, Lindsay, set out to make a restaurant with a menu comprised of local ingredients that would best highlight the season and Northern California.
They would even name the restaurant after a little known pear like fruit grown in California, the quince.
Quince was awarded its first Michelin star in 2007, a second in 2014, and a third Michelin star in 2017.
Jeff Tusk has also been awarded the James Beard Foundation Award for Best Chef Pacific for his cuisine at Quince.
And today, I will eat everything that makes up the California contemporary cuisine at Quince.
Today's gonna be really incredible.
We're gonna be eating here.
We're gonna be eating at the bar.
We're gonna be in the kitchen.
We're gonna volley back and forth through all those spaces.
