Bon Appetit Magazine 10/21/10
Chef Michael Tusk takes Bay Area signatures (wild nettles, Dungeness crab, Meyer lemon) and weaves them into light pastas, such as tagliatelle with morel mushroom and celeriac foam. Quince
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Eater 12/1/10
The Tusks took a chance on the old Myth space and simply put, hit a homerun. The new Quince has set the standard for all upcoming fine dining restaurants. [Eater 38 Member] 
Showtime Network 4/1/11
Fact: Quince does not mean 15 in Italian (which, by the way, is a number larger than Joffre Borgia’s age at his wedding). 
SF Weekly 2/11/11
SF Weekly's Best of Winner 2010 - Editorial Pick - BEST-LOOKING PASTA DISH, THE TIMBALLO DI MACCHERONI 
@A.G. Wine - iPhone/iPad 11/21/10
For a unique white at a good price, try Primosic’s (Friuli-Venezia, Italy) white based on the little-known vitovska variety. Vitovska-based wines are full-bodied, honeyed, w/ chalky minerality. 