Quince, San Francisco

Chef Michael Tusk has combined his love of Northern Italian cuisine with his surrounds in Northern California to evolve classics like tortellini into modern American fare. Opened in 2003, Quince earned its third Michelin star in the 2017 guide. As with fellow Bay Area pillars of contemporary California cuisine, Quince is devoted to sourcing the best product. Tusk has created a partnership with Fresh Run Farm—an early adopter of organic farming—to grow heirloom fruits, vegetables, and flowers exclusively for the chef.

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Canapes by Michael Tusk

Courtesy Quince