“Throughout 2020, people were missing the familiar,” says Beverage Director Matt Cirne. “Be that a favorite server, a great roast chicken and mashed potatoes, or a stool at the bar. The pandemic has challenged us to make guests feel comfortable and deliver a product that creates a sense of normalcy.”
Quince adapted by moving those familiar foods to new settings—farm fields outside the city, where guests could enjoy tasting menus outdoors. As of press time, the restaurant is starting to take reservations for its San Francisco dining room.
Back in town, the restaurant group’s Verjus shifted to a commissary model, to keep people in conservas and wine.
“We have often found ourselves streamlining our offerings so that it’s easier for guests to make decisions,” says Cirne. “At the same time, we’re careful not to dumb down our lists so that there are exciting options for those who are looking for engagement and direction. Separately, we’ve always worked with clients to source interesting wines that might not otherwise be available at retail.”