When, after six years, chef Michael Tusk and his wife, Lindsay, realized their successful San Francisco establishment had outgrown its original location, they decided to find a more suitable space. Now the couple’s new and improved Quince (415.775.8500, www.quincerestaurant.com) is more glamorous, more accessible, and more spacious.

Where once there were 40 seats at Quince, now there are 70. In addition to a main dining room, the new space offers a bar and lounge for walk-ins or grazers, plus a private dining area. Quince’s latest incarnation also reads more modern—mostly because of the exposed brick walls—but designer Elizabeth Wakeman was able to preserve the intimacy of the first address by incorporating warm colors and lush fabrics into the new one.

The food, which needed no improvement, remains the same, celebrating ingredients from the best of the region’s farms. Depending on the time of year, diners can enjoy local Dungeness crab in a salad of puntarella, passion fruit, and radish; octopus poached in red wine with Swiss chard and chickpeas; or a seasonally appropriate preparation of a nearby rancher’s squab.

Things are going so well at the Tusks’ new address, they will soon open a casual canteen, Cotogna, next door.

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