Dined at Quince last night and thoroughly enjoyed it, one of the my top 5 of the last year. The service was superb- not too friendly but efficient and knowledgeble which is a plus with about a dozen pasta offerings all listed only in Italian. Descriptions included not just the preparation but how the pasta was made as well. The room is beautiful, small, formal with crown moldings and table settings that include non-matching antique china. Now the chow. (excuse italian spelling errors pls)
Shared an appetizer of Scallop on Jerusalem artichoke puree with black truffle and trumpet mushrooms. Perfect, yes perfect, mix of flavors- salinity of the sea, sweetness of the sunchoke, and earthiness of the truffle and mushroom tied with a bit of vinagrette. I could have left after a single scallop and been satisfied.
Orchiette with popolini and broccoli rabe. Toothsome pasta 'ears' with delicious little chicken and veal meatballs with a few bitter greens and a brown butter sauce. I only wish I was with a large group so we could try many many of the pastas.
Swordfish Milanese, fried potatos, and blood orange mayonaise. The lightest imaginable bound breading on a perfectly cooked piece of fish. Simple and delicious. I could eat this once a week forever.
Skate wing with cauliflower puree, fava beans and mint. The mint was a highlight, brightening but not overpowering the flavors. Sweet nutty favas a great accent to the rich skate and cauliflower.
Dessert was a cherry cake that I may be able to describe if I baked. Topping was tart cherries with the consistency of the fruit on an upside downcake. The cake itself had more of a bread/dough feel than a cake/batter. It reminded me of a dish I once had in Texas called a buckle. Served with dark roasted pecans and vanilla gelato.
Even the bread plate was yummy. Two small rolls one topped with a dusting of fresh chili powder and one with fennel. Two stuffed rolls one with olives one with garlic and mushrooms. Apparently baked in house.
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