It’s 100 percent Sauvignon Blanc but made in a Bordeaux-style, meaning it’s not only rich tasting but full-bodied.
Fermented in new oak barrels, this isn’t your racy New Zealand-style Sauvignon Blanc with searing acidity. Instead, this is a wine that lushly fragrant with grapefruit and white flowers that tastes of lemon curd, milk bread,, and melon, and boasts a flinty quality. Highly regarded, it’s been described by others as a “Sauvignon Blanc that drinks like a Chardonnay.” Though, thankfully, without being achingly oaky.
San Francisco’s Quince definitely puts the “special” in special-occasion dining.
It’s been around for a remarkable 23 years (including 17 of those at its current Jackson Square location). It’s held three Michelin stars since 2017. And it came as no surprise when the San Francisco Chronicle gave it the nod for “best hospitality” in its “Top 100 Restaurants” list this year.
Quince certainly lived up to all of that when I dined there last week in an epic 5-hour dinner, where my husband and I practically closed the place down with only one other table still occupied. Granted, that’s probably a more extended time than the norm. Even though we paid our own tab, Chef Michael Tusk (who owns the restaurant with his wife Lindsay Tusk) sent out extra dishes on the house that made for a longer dining duration.
Even so, I have to say, it never felt like five hours. It never dragged, there were no lapses, and it actually seemed to go by quite swiftly.
A lot of that does owe to the fact that the staff are so personable and engaging — but not in an overly interruptive or intrusive way. When one server who was pushing the migardises cart saw me eyeing it at the start of dinner, he slyly winked, “Not just yet. For later.” When another staff member saw me fingering a beautiful wine stem, he made a point to come over periodically to explain that a certain glass came from Germany or a serving bowl from Japan.
The entrance.The sidewalk window with a view into the kitchen.
This was my first time dining at Quince since its remodel in 2023. The dining room, which used to be more dimly lit and darker overall, has been moved to the front of the restaurant and lightened up with blond oak furniture and plenty of space between all of 10 tables. A wall of large windows lets in a lot of warm natural light, especially at this time of year.
The 8- to 10-course tasting menu is $390 per person. Beverage pairings include “Wines of California” ($325), “Rare & Unique” ($550), “Art of Wine” ($1,225), and seasonal non-alcoholic ($150). Cocktails and supplemental courses are also available.
So smoky, savory and meaty tasting, this pasta won’t make you miss the fact there’s no actual meat in it.
The key to the most flavorful mushroom pasta?
Skip the quick saute of the mushrooms. Instead, exercise a little patience to roast them in the oven for 45 minutes with soy sauce, balsamic vinegar and Worcestershire sauce.
The result are mushrooms that are deeply caramelized, wonderful smoky tasting, and because of the seasonings, boosted with meaty and savory flavors.
This recipe for “Slow-Roasted Oyster Mushroom Ragu” is from “Cooking Fast and Slow” (10 Speed Press, 2025).
The cookbook is by Natalia Rudin, a London-based personal chef, health and nutrition coach, and yoga teacher.
With her busy life, she well understands the need for both quick recipes for harried weekdays and more leisurely ones for days that are more relaxed. As such, her book chapters are handily arranged into recipes that take 15 minutes or less, 30 minutes or less, 1 hour or less, and 1 hour or more.
Toronto, ON, Canada — The dining experience at Alo unfolds a little mysteriously, a little mischievously.
It starts when you walk up to the historic brick building that houses not only this fine-dining restaurant, but also Exotix, or what’s billed as Toronto’s first and only body piercing specialty studio. Okay, that’s got to be a first for a location for a Michelin-starred restaurant.
Inside the small foyer is a sharp-dressed hostess behind a stand who will check you in, then press the button to summon the elevator.
You step inside the elevator where it’s nearly pitch-black, not only in terms of the lighting but also its black-covered interior walls. So much so that I couldn’t even make out the floor numbers on the buttons. My husband decided to push the very top one. Good instincts since Alo is on the third floor of this three-story building.
When the elevator doors open, all that darkness gives way to a chic space with a modern, black-topped bar, an open kitchen with chef’s counter seats, and a plush dining room done up in violet and lavender.
Chef-Owner Patrick Kriss, who was as a sous chef at Michelin three-starred Daniel in New York and also worked at Michelin three-starred La Maison Troisgros in France opened Alo opened in 2015.
The inconspicuous sign.The open kitchen.
The fine-dining restaurant, which serves contemporary French cuisine with global influences, received a Michelin star in 2022, and has held it ever since. Kriss also has since grown it into an entire group with four other restaurants, a take-out spot, private events venue, and catering company.
The name “Alo” comes from the Latin word alo, which translates to “I feed” or “I nourish.” And it certainly does that.
Rockfish crudo — one of the courses on the $75 prix fixe at the new Strata.
In these economic times, bargain bliss is hard to come by.
But look to the new downtown San Jose restaurant Strata, set to open on Wednesday, and you will unexpectedly find it.
Relatively speaking.
After all, when’s the last time you enjoyed an upscale 5-course prix fixe dinner for $75? With a wine pairing for all of $40 for four different pours?
It’s not merely food plopped on a dish, either, but thoughtfully executed and plated with intention.
I had the opportunity to enjoy a sneak peek and taste over the weekend when I was invited in as a guest of the restaurant.
The bar-lounge.The wine bottle display in the lounge.
Strata, pronounced “Stray-tuh,” is a geological term that refers to the layers of rock or sediment that form over time. It’s meant to evoke the layers of cuisine, hospitality, and experience that make up the restaurant, says co-owner Dan Phan.
It could also refer to the multi-faceted establishments that Phan, along with co-owners George Lahlou and Johnny Wang, have successfully launched in downtown San Jose over the past few years. Their MO Hospitality is the driving force behind bars Paper Plane, MINIBOSS, Still O.G. and Alter Ego, and the restaurant Eos & Nyx.
Like Eos & Nyx, Strata offers an upscale experience, but in this case, a bifurcated one.
