Chefs on the Move, and Revamping

Harvey Steiman
Issue: June 15, 2010

From his tiny kitchen at the original Quince, Michael Tusk has, since 2003, turned out some of the most exquisite pastas in San Francisco. The rest of the menu often dazzled, too, at the lower Pacific Heights neighborhood restaurant with downtown food and service. But it seemed to be bursting at the seams. The tight dining area had no room for a bar, the wine cellar had limited space to grow, and reservations were nearly impossible to get at prime times.

For the full article, check out the new issue of Wine Spectator, on newsstands May 25, 2010.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories