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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.
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