quince pt.2

we had to return to quince as they recently received their 3rd michelin star for 2017, which resulted in san francisco, for the first time, having the same number of 3-michelin star establishments as new york. big congratulations to chef michael tusk and the entire staff! if that wasn’t enough excitement, lucky for us, it was also white truffle season!

canapea dog in search of gold – it was truffle season in italy, where dogs are traditionally trained to go out and hunt for truffles hidden underground. as a play on this tradition, small hidden croquettes were hidden for us to find while an ipad mini below played a clip of some dogs hunting for trufflestsar nicoulai caviarhouse breadspiny lobster, pumpkin, crosne, lemon verbenafagottini alla fonduta, fontina valle d’aosta, tartufo bianco – this dish arrived with the lid closed. as the box is presented, the wonderful aroma of white truffle immediately hits the nose, pairing beautifully with the perfect aldante pastaselecting the best white truffle to shavelasagna, fout story hill farm sweetbread, tartufo biancopasta served in a traditional wooden rolling pin – the chef specifically uses wood grain rolling pins as it adds a subtle texture to the pasta surface that helps the sauce adhereservice here is impeccable and we always have a wonderful time – this time we were able to shave our own white truffles!venison, parsnip, currant, black trumpet mushroombites of venison sausage freshly charcoal grilled tablesidepine nut, fuyu persimmon, opalys, pomegranatemignardises