"Chef Michael Tusk lives and breathes the farm-to-table philosophy. So much so that his San Francisco staple Quince has expanded its restaurant into a regular pop-up on Fresh Run Farm outside Bolinas. This expansion makes sense, given Fresh Run’s farmers are behind the dozens of heirloom varietals grown especially for Quince, Cotogna, and Verjus. How does it work? Lunch kicks off with a tour of the farm, followed by several courses of California’s bounty paired with Quince cellar wines. Afterward, wander, relax, and socialize with fellow diners around the lush grounds. Tusk’s pop-up is hugely popular, so snag a reservation early or commandeer a gang of friends and book a private gathering. Images courtesy of Dora Tsui."
What’s New and Great in San Francisco
