Quince Restaurant

What Quince Restaurant does

Quince Restaurant is a privately held, three-Michelin-star fine dining establishment founded in 2003 by Lindsay and Chef Michael Tusk, operating from a single location at 470 Pacific Avenue in San Francisco's historic Jackson Square neighborhood. The business serves discerning individual diners and private event clients through four distinct revenue formats: the signature Gastronomy Menu (an 8- to 10-course tasting journey composed nightly by Chef Tusk and served in the main dining room Tuesday through Saturday, 5:00-8:00 PM, with a deposit required to secure the reservation), the four-course California Coast & Valleys menu offered at The Bolinas Bar salon, a four-course Friday and Saturday lunch service, and private dining events for groups up to 18 guests including full-restaurant buyouts and off-premise catering. Pricing is per-cover, per-visit; a 22% service charge is retained by the house and distributed among team members, a 6% surcharge funds employee healthcare and benefits, and corkage is $120 per 750ml bottle.

The restaurant's supply chain is anchored by an exclusive partnership with Fresh Run Farm, a MALT-protected certified organic farm in Bolinas, 30 miles north of San Francisco, that grows 40+ varieties of produce exclusively for Quince. A 3,000+ bottle wine cellar supports an extensive beverage program. Marketing is almost entirely earned — driven by Michelin ratings, press coverage (New York Times Restaurant List 2024, San Francisco Chronicle, Robb Report, Michelin Guide), word-of-mouth, and a website journal with email newsletter capture. The technology footprint is minimal: no proprietary platform, no mobile app, and reservations are managed through the third-party SevenRooms platform. Reservations are released on the first of each month for the following month, a structural demand-management mechanism that supports both pricing power and capacity utilization.

Quince generated no institutional capital, remains entirely founder-owned, and has no parent company or subsidiaries in the traditional sense (Fresh Run Farm is a partnership rather than a corporate subsidiary). The company has not announced M&A, new locations, or external funding events in the available data. Recent strategic activity is concentrated on format expansion within the existing footprint — the 2024 renovation, the launch of The Bolinas Bar and California Coast & Valleys menu, the addition of lunch service, the build-out of private dining, and the launch of the Shop Quince at Home retail channel. Award momentum is strong: three Michelin Stars, one Michelin Green Star (2020), NYT Restaurant List 2024, and recognition of Chef Tusk by both Robb Report and the Michelin Guide.

Name

Quince Restaurant

Legal name

Quince & Co

Website

https://quincerestaurant.com

Company type

Private

Founded year

2003

Operating status

Operating

Short description

Quince Restaurant is a three-Michelin-star fine dining restaurant in San Francisco, founded in 2003, offering seasonal California Contemporary tasting menus and private events, with an exclusive organic farm partnership and 3,000+ bottle wine program.

Ownership category

akta.pro rank

Product category

Fine Dining

NAICS

Full-Service Restaurants (722511), Caterers (722320), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industries

Chef’s Table & Tasting Menu Restaurants (THAFACAG), Special Occasion & Destination Restaurants (THAFACAK)

Keywords

• Fine dining
• Tasting menu
• Californian cuisine
• Farm to table
• Private dining

Headquarters

HQ city

South San Francisco

HQ country

United States

HQ region

North America

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure, Others

Revenue model

1. Fine Dining Tasting Menu: The Gastronomy Menu is an 8- to 10-course tasting journey composed nightly by Chef Michael Tusk. This is the definitive Quince experience served exclusively in the main dining room. A deposit is required to secure booking.
2. Four-Course Lunch Menu: A refined and concise four-course lunch experience offered on Fridays and Saturdays from 11:30 AM to 1:00 PM. Available in the main dining room and Bolinas Bar salon.
3. California Coast & Valleys Menu: A four-course experience at The Bolinas Bar, celebrating California's rich and varied terroirs. Guests can create their own experience by selecting dishes from the menu.
4. Private Dining Events: Private dining experiences for groups up to 18 guests, including off-premise and catered events. The private dining room seats up to 16 guests with views into the wine cellar. Exclusive use of the entire restaurant can be arranged for both lunch and dinner events.
5. Beverage Sales: Wine and cocktail sales including a curated selection of cocktails and wines. The restaurant has over 3,000 wine selections in its cellar. Corkage policy of $120 per 750ml bottle applies.
6. Service Charges and Surcharges: A 22% service charge is applied to all food and beverage sales (retained by Quince and distributed among team members). Additionally, a 6% surcharge is added to help offset employee healthcare and benefits costs.

Pricing tiers

Go-to-market motion1 record

Distribution channels5 records

Marketing channels4 records

Core offering

Quince Restaurant is a three-Michelin-star fine dining establishment in San Francisco offering seasonal California Contemporary Cuisine. It serves an 8- to 10-course nightly tasting menu (Gastronomy Menu) in the main dining room, a four-course California Coast & Valleys menu at The Bolinas Bar, a four-course Friday/Saturday lunch, and private dining for groups up to 18 guests, with all menus shaped by produce from its exclusive partner farm, Fresh Run Farm.

Product overview

Quince Restaurant is a single-location, three-Michelin-star fine dining establishment offering multiple distinct dining experiences. The core product is the Gastronomy Menu (8-10 course tasting), complemented by the California Coast & Valleys Menu (4-course) in The Bolinas Bar, and a Friday/Saturday Lunch Menu (4-course). The restaurant also offers Private Dining for groups up to 18 guests. All menus are shaped by Fresh Run Farm, an exclusive organic farm partnership in Bolinas, California.

Differentiator

Problem solved

Functional benefit

Products and services

• Gastronomy Menu An 8- to 10-course nightly tasting menu composed by Chef Michael Tusk, featuring produce from Fresh Run Farm and seasonal ingredients from Northern California purveyors, with subtle Italian influences. Served in the main dining room Tuesday through Saturday from 5:00 PM to 8:00 PM. A deposit is required to secure the booking.
• California Coast & Valleys Menu A four-course menu at The Bolinas Bar celebrating California's rich and varied terroirs, allowing guests to create their own experience from coastlines, farms, valleys, and forests. Offered Tuesday through Saturday.
• Friday & Saturday Lunch Menu A four-course lunch menu offered every Friday and Saturday from 11:30 AM to 1:00 PM with an ever-changing selection highlighting local Northern California bounty, available in the main dining room and The Bolinas Bar salon.
• Private Dining Private dining experiences for groups up to 18 guests, including a private room seating up to 16 with views into the wine cellar, plus exclusive use of the entire restaurant for lunch and dinner events, and off-premise catered events. Menus are customizable to the season.
• Gift Cards Gift certificates available for purchase to give the Quince dining experience to others, redeemable for restaurant services.

Quantifiable outcome

• Three Michelin Stars - highest possible rating
• +3 more outcomes

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

One partnership is on record.

• Fresh Run FarmcoreStrategic or Co-development Partner · 1 January 2003Fresh Run Farm is a partnership between Chef Michael Tusk and first-generation farmer Peter Martinelli. Located in Bolinas, 30 miles north of San Francisco, the farm produces over 40 varieties of organic fruit, vegetables, and flowers exclusively for Quince restaurants. The farm stretches from seashore to Paradise Valley and is MALT protected. It is one of the oldest certified-organic farms on the West Coast. Through this collaboration, each season's crops are decided together to discover which species work best at the farm. This partnership earned Quince a Michelin Green Star in 2020.

Scale indicators6 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Providence: Michael Cimarusti's two-Michelin-Star seafood-focused tasting-menu restaurant in Los Angeles. Comparable as a West Coast Michelin-level fine-dining destination with a similar tasting-menu and wine-pairing model.
• Alinea: Grant Achatz's three-Michelin-Star (via Next) restaurant in Chicago, known for an avant-garde multi-course tasting menu. Comparable on Michelin tier, format, and chef-led brand power, though stylistically more experimental.
• Manresa: David Kinch's three-Michelin-Star restaurant in Los Gatos, CA, focused on California contemporary cuisine with strong farm relationships. Closely comparable in cuisine style, regional Northern California footprint, and tasting-menu format.
• Le Bernardin: Eric Ripert's three-Michelin-Star seafood restaurant in New York. Comparable as one of a handful of U.S. three-Star restaurants operating at the apex of fine dining with chef-driven identity and a premium wine program.
• The French Laundry: Thomas Keller's three-Michelin-Star restaurant in Yountville, CA, offering a multi-course chef's tasting menu emphasizing seasonality and local sourcing. It is the closest analog to Quince in terms of prestige, tasting-menu format, Northern California terroir, and farm-driven sourcing.
• Atelier Crenn: Dominique Crenn's Michelin-Starred (formerly two, currently three Stars) tasting-menu restaurant in San Francisco with a poetic, chef-driven format. Directly comparable on city, format, and chef-led identity.
• Eleven Madison Park: Daniel Humm's three-Michelin-Star plant-forward tasting-menu restaurant in New York. Comparable on Michelin tier, tasting-menu format, chef-driven brand, and globally recognized prestige dining positioning.
• Saison: Saison in San Francisco is a three-Michelin-Star tasting-menu restaurant with a strong open-fire, seasonality-driven approach. Comparable on Michelin tier, city, format, and premium per-cover pricing.
• Single Thread: Kyle and Katina Connaughton's Michelin-Starred farm-to-table restaurant in Healdsburg, CA, with an attached farm and on-site inn. The integrated farm-restaurant model mirrors Quince's Fresh Run Farm partnership in structure, even if at smaller scale.
• Benu: Corey Lee's three-Michelin-Star restaurant in San Francisco serving an extended Asian-influenced tasting menu. Same city, same three-Star tier, same tasting-menu-only format, and similar luxury clientele.

Market position

Strengths1 record

Weaknesses5 records

Competitive moat5 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/quince-restaurant

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Quince Restaurant