Quince

The Most Sustainable Restaurants in the US

"Lindsay and Michael Tusk source their produce from Fresh Run Farm in Bolinas, one of the oldest certified organic farms in the country. The menu at Quince is an extension of each season’s harvest. The kitchen sends food scraps back to Fresh River Farm where it is transformed into nourishing compost for the next season’s harvest. A beautiful glass vessel with golden osetra caviar is set atop a delicate oyster panna cotta makes a deliciously high-brow starter. This may be tailed by a special plate of tortellini, which when filled with pork, parmesan and tossed in beurre blanc, forms the very picture of delicacy. Venison coated with vegetable crumbs and enriched by potato purée, quince and chestnut makes for a particularly delightful entrée." - Sophie Friedman