restaurant

Tusk col­lab­o­rates di­rect­ly with Fresh Run Farm and farmer Pe­ter Mar­tinel­li, adapt­ing their har­vests to the unique mi­cro-sea­sons of Boli­nas. This farm-to-ta­ble syn­er­gy re­sults in plates burst­ing with the ab­solute best and fresh­est in­gre­di­ents. It's this ded­i­ca­tion to a per­son­al­ized ap­proach to food and sourc­ing that makes Quince a can't-miss ex­pe­ri­ence for dis­cern­ing palates.