Quince

JULY 11, 2010

Recently reappointed to a drop-dead gorgeous new space, Michael and Linday Tusk’s elevated version of a Mediterranean bistro is a special-occasion-worthy retreat. You will find new depths of appreciation for sea urchin, which is here rendered into a custardy sformato, or for whole roasted chicken, which is accompanied by wild nettles, chanterelle mushrooms, and potatoes.

Specialties: Pasta, especially ravioli with six fillings; sweetbreads; whole birds or fish.

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