Quince

Description:

• Its discreet location in a quiet residential neighborhood hasn't stopped this tiny and predominantly white-hued restaurant from becoming one of the city's hardest reservations to get. With only 15 tables, diners are clamoring for a seat to savor the nightly changing Italian-inspired menu by Michael Tusk, who mastered the art of pasta while working at the East Bay's famed Chez Panisse and Oliveto restaurants. Regardless, it's worth the effort -- especially if you love simple food that honors a few high-quality, organic ingredients. Dining divinity might start with a pillowy spring garlic soufflé or white asparagus with a lightly fried egg and brown butter, but it really hits heavenly notes with the pasta course, be it garganelli with English peas and prosciutto, tagliatelle with veal ragout and fava beans, or artichoke ravioli. Meat and fish selections don't fall short either, with delicately prepared mixed grill plates, tender Alaskan halibut with fava beans, and juicy lamb with fennel and olives. Desserts aren't quite as celestial, but the trio of citrus sorbets make for a light, pleasant finish to a wonderful meal.

• © Frommer's 2013

Awards:

San Francisco Chronicle

•  Top 100 Restaurant 2008
•  Top 100 Restaurant 2009

Food and Wine Magazine

•  Go List 2007

Frommer's

•  Highly Recommended 2010