4:01 I just love these little cutaways where you pick something from the table and talk about it. You really teach us so much in an entertaining way, and it's definitely THE way to teach us about stuff, whether it's wine, caviar or a piece of meat.
More space between tables also allows more room for people like me, in wheelchairs! It's a fantastic idea that doesn't disturb the restaurant's ambience (I don't like interrupting other guests to ask them to pull their chairs in) and allows me to feel more welcome also, as if I belong in this space. Everyone wins. Great to see!
That’s an enlightening post. I agree, there should always be enough room to accommodate a wheelchair. At the very least, a dedicated area so one doesn’t have to feel they are interrupting a meal. I know I don’t speak for myself when I say, that it would never bother me to adjust my seating to accommodate others but, it’s the fact that it puts the differently abled in an awkward position.
I was just thinking a while ago “I hope Alex dropped a video today” and there it was You are literally my favourite channel right now. Hope we can meet someday when I am in Europe.
I'm really glad you highlighted the suit and the case the chef is presenting in their battle over the name. The fact that people are sending complaints, packages, and phone calls when you aren't the retailer is enough to make it not a dumb suit either. Whats crazy to me, is the lack of awareness of this or understanding why this suit was done in the first place. I couldn't find much about the story besides new stories and a reddit post full of people complaining over the suit itself.
Well, if you read some of the articles, it is claimed that the chef put forth an off for the rights to the online name and the suit will be dropped in exchange for $12mm. So it's not just about errant packages and reviews. It's all about the MONEY. So I don't think this chef is such the noble guy. He's out for a cash grab.
@@kevinh3979 When you're suing on the basis of amongst other things damages to reputation already done, what do you think such lawsuit will ask for? Of course it's going to be for financial damages along with various injunctions preventing future damages. And when it come to settlement offers, the terms will be on a similar basis for the same reason. Just because someone is seeking financial damages award in a lawsuit doesn't make them bad.
@@kevinh3979yeah, how else do you think they would go about recovering damages? it’s not like the other company has much else of value to offer them. it’s not like they should get a discount just because they know they’ll lose in court.
@@kevinh3979 He probably knows its hard to win the suit so he wants the money to change the name and replace all the stuff with the name ingraved on them. After all he is a small resturant against a big retailer.
@@kevinh3979 The restaurant has been around for a long time and earned those stars. Have those stars comes with it a reputation and that reputation is being tarnished wrongly. So no, not just the money. The money is for the damage of having to deal with the nonsense wrongly by the retailer having their name. I also can't read most of the articles since they are tied to a subscription plan nor will I assume that is the reason cause the media loves to skew information.
Love it! I've been hoping this series would bring you somewhere I've been and finally! We went to Quince for our honeymoon in 2017 and had a great time. It looks like they've toned their plating down - when we went, we got several dishes with some wild plating, including one made out of an iPad playing a video of truffle hunting pigs (it was a truffle dish). Now maybe you will go to Addison, the only other 3-star I've been to in CA.
I went to Quince in feb 2021 and it was awesome, I cannot believe how much the restaurant changed. It looks beautiful! They had a beet spaghetti with sturgeon cream and caviar which was the best pasta ive ever had!!!
alexander, i'd really like you to give more comments on the taste of the dishes, revealing them in more detail, because it seems that you give more information about complexity of the wine rather than actual food 🙏 sweet greetings from russia
I hope this video inspires people to support this chef and the restaurant! Especially at this time.That would really be cool and show the power of this channel and others like it.
Amazing restaurant. Great wine selection too. But when I ever get rich, I'm going to hire that architect. That was gorgeous - the colours, the tones... that architect is amazing. And I may eat there too :)
I enjoyed the constant background music. And more importantly I really enjoyed hearing about this restaurant. I am not really into fancy restaurants, and not really a big drinker of Wine. But I was really impressed with this restaurant and I think that I would have gotten everything exactly as Alexander did...
Ciao alexander , i tuoi video sono magnifici , da cuoco ammiro i tuoi episodi e amo provare nuovi piatti che qui in Italia non si vedono , un grande abbraccio e inbocca al lupo
Love you Alexander, but please use a bright lens for filming the meals, because the video is often dark and I find myself trying to adjust the brightness of my screen
Of the michelin restaurants in the bay area, I've tried both quince and manresa. It's a treat to see you try some of the heavy hitters here, once the series is complete I hope to try another!
Price of the wines is eye watering. I was worried to see all these natural wines in the pairing but the wine pairings ended up strong! That didier dageneau is a gem that one can't find from the sauv blanc master anymore sadly.
I don't know why, but that "and if you have already subscribed, thank you" made me feel good. I think his fine dining experience has rubbed off on me and I appreciate the little details now 😅
Alexander, I have a question: I see that they added a tip to the bill. How do you tip on large bills like this in Europe vs the US? Tipping in US is expected and with large percentages. But if you go to, let's say, Louis XV in Monaco, what kind of tip do you leave?
The wine is not Gallinara, but GATTINARA, coming from the homonymous city in northern Italy. Made with 100% Nebbiolo grapes, the same used to produce the world famous BAROLO delle Langhe.
Alex, I am - as a fellow wine guy - VERY surprised you had not seen Pur Sang from Dageneau before?? Anyways, welcome to basically cult white Loire :) ... Silex and Pur Sang are very good white pairings. Didier Dageneau created the wines but died too early so now his son has taken over.
Soooo, this restaurant is comfortable with overcharging its customers for wine … charging 8x what their contemporaries charge? That’s not enough to get up and leave, but I’m glad you noted it. On essence, it’s says volumes about the restaurant and I prefer not to support that manner of abuse. They should be ashamed. It violates the basic relationship between a customer and supplier. They come to the restaurant because they trust them to offer the best … not to be fleeced.
The price of the wine is much different then in Europe. So they are having to pay much more then the previous restaurant, especially to import it to America.
Will you be doing to Addison? If not, I’d clarify that this list only focuses on Northern California (basically a different state). I think you’re doing Benu and French Laundry since you’re in SF and Napa. Totally fine but would be worth mentioning this is only for northern California’s
I’m impressed with this. His food plus the spaces. The one next door was amazing in terms of atmosphere. Loved it! I hope he wins the lawsuit. I think that’s horrible when someone just comes along and thinks they can do whatever even though someone else already has that same name. Title. Brand. I wonder if he was able to copyright that name prior to all of this mess. If so that should help him a lot.
I think i do place this below last one, and the first of the 5 is for now dead last. Close call last 2, but last one (entering, first course, etc) wins it on food, this last one on interior and styling.
Alex, do fine dining resturants find it offensive to pick up and clean the bone? I have heard chefs take that as a compliment but not sure how it works in fine dining
I hope they win their case! Chefs has a difficult time holding on to their own innovations, as recipes can be copied and they do not really have legal protection
Interesting how an influencer with a substantial following is invited to the kitchen for a course and then tour of the wine cellar…. Not my recent treatment.
noted the same thing. They also seemed to comp him the risotto. Came in May-1st 3 Michelin star experience- and we didn't get anything near that. Service was great but some of the dishes seemed lackluster.
Just googled the lawsuit Wow, that's ridiculous! I have bought a few things on Quince, i like their style and price point, in other words not very expensive. Someone like me who bargain shops online is not going to confuse it with a outrageously expensive restaurant in SF. Wow, get over yourselves!
When I first read about this story, I thought it was pronounced “KEEN-say” (which is just Spanish for “fifteen”), so I thought they were crazy they were trying to enforce IP protection on a number haha
4:01 I just love these little cutaways where you pick something from the table and talk about it. You really teach us so much in an entertaining way, and it's definitely THE way to teach us about stuff, whether it's wine, caviar or a piece of meat.
Enjoying my instant ramen hors d'oeuvre with a pairing of plain vodka and water, an elegant meal for an elegant video.
Tap water or bottled?
Cheese and bread checking in
🙄
Huzzah! 🎉
How was the acidity?
More space between tables also allows more room for people like me, in wheelchairs! It's a fantastic idea that doesn't disturb the restaurant's ambience (I don't like interrupting other guests to ask them to pull their chairs in) and allows me to feel more welcome also, as if I belong in this space. Everyone wins. Great to see!
That’s an enlightening post. I agree, there should always be enough room to accommodate a wheelchair. At the very least, a dedicated area so one doesn’t have to feel they are interrupting a meal. I know I don’t speak for myself when I say, that it would never bother me to adjust my seating to accommodate others but, it’s the fact that it puts the differently abled in an awkward position.
I had left over chicken curry paired with an elegant tap water at the coffee table.
You're a comic genius! Love it!
Chicken curry is amazing, don't downplay it!
lol
You mean day aged chicken curry?
@@Intigo Twice cooked Chicken Curry!
I was just thinking a while ago “I hope Alex dropped a video today” and there it was
You are literally my favourite channel right now. Hope we can meet someday when I am in Europe.
“Dear Slim, I wrote you, but you still ain’t callin”
@@cwg73160 Precisely lol
@@cwg73160 >_
Tusk does everything right. Both Quince and Cotogna are our two favorite restaurants in San Francisco. Thank you for reviewing and showcasing Quince.
I'm really glad you highlighted the suit and the case the chef is presenting in their battle over the name. The fact that people are sending complaints, packages, and phone calls when you aren't the retailer is enough to make it not a dumb suit either. Whats crazy to me, is the lack of awareness of this or understanding why this suit was done in the first place. I couldn't find much about the story besides new stories and a reddit post full of people complaining over the suit itself.
Well, if you read some of the articles, it is claimed that the chef put forth an off for the rights to the online name and the suit will be dropped in exchange for $12mm. So it's not just about errant packages and reviews. It's all about the MONEY. So I don't think this chef is such the noble guy. He's out for a cash grab.
@@kevinh3979 When you're suing on the basis of amongst other things damages to reputation already done, what do you think such lawsuit will ask for? Of course it's going to be for financial damages along with various injunctions preventing future damages. And when it come to settlement offers, the terms will be on a similar basis for the same reason. Just because someone is seeking financial damages award in a lawsuit doesn't make them bad.
@@kevinh3979yeah, how else do you think they would go about recovering damages? it’s not like the other company has much else of value to offer them. it’s not like they should get a discount just because they know they’ll lose in court.
@@kevinh3979 He probably knows its hard to win the suit so he wants the money to change the name and replace all the stuff with the name ingraved on them.
After all he is a small resturant against a big retailer.
@@kevinh3979 The restaurant has been around for a long time and earned those stars. Have those stars comes with it a reputation and that reputation is being tarnished wrongly. So no, not just the money. The money is for the damage of having to deal with the nonsense wrongly by the retailer having their name.
I also can't read most of the articles since they are tied to a subscription plan nor will I assume that is the reason cause the media loves to skew information.
Matassa and De Moor...crushing the good naturals. Well done sir!
Love it! I've been hoping this series would bring you somewhere I've been and finally! We went to Quince for our honeymoon in 2017 and had a great time. It looks like they've toned their plating down - when we went, we got several dishes with some wild plating, including one made out of an iPad playing a video of truffle hunting pigs (it was a truffle dish). Now maybe you will go to Addison, the only other 3-star I've been to in CA.
Alexander, your videos are enjoyable, informative, and entertaining. Thank you!
Thank you for sharing this with us, Alex. This place looks great!
Another amazing video from Alexander, the quality seems to be higher than ever, great job!
Well said . I like your diplomatic approach to reviewing restaurants
The legendary outro returns....thank you
Such a high quality show man! Love watching ur stuff keep it up.
Your visuals are stunning. The camera keeps catching more and more and distilling in such a short moment such gorgeousness.❤thanks
the quality of the video is so amazing - super professional vs others of this nature
Alex, thank you so much for making these videos. Great content!
Now this looks good!
The other CA spots felt really, really underwhelming to me but I'd try Quince in a heartbeat.
Amazing good video. You will go to 1 million subs. Keep on improving, thank you for all your work.
10:36 that Nebbiolo ZONE OF PRODUCTION is actually called GATTINARA
I am living vicariously through Alexander. I would love to experience these places!
I went to Quince in feb 2021 and it was awesome, I cannot believe how much the restaurant changed. It looks beautiful!
They had a beet spaghetti with sturgeon cream and caviar which was the best pasta ive ever had!!!
I love Alexander's suit game. So strong. Oh yes... the videos are so enjoyable as well.
I don't usually go for a wine pairing, but when I do, I hope it looks like this one. What a cool combination of wines.
alexander, i'd really like you to give more comments on the taste of the dishes, revealing them in more detail, because it seems that you give more information about complexity of the wine rather than actual food 🙏 sweet greetings from russia
Yes, it feels like we get a whole paragraph about each wine and then one sentence about the food it pairs with.
I hope this video inspires people to support this chef and the restaurant! Especially at this time.That would really be cool and show the power of this channel and others like it.
wrg
Really liked this review. It's great that you notice the details such as the cutlery.
These are my Bucket List Gourmet experiences. Love to try each one and thank God (and Alex)
Love these videos! Makes me want to work harder to afford these experiences.
Amazing restaurant. Great wine selection too. But when I ever get rich, I'm going to hire that architect. That was gorgeous - the colours, the tones... that architect is amazing. And I may eat there too :)
I enjoyed the constant background music. And more importantly I really enjoyed hearing about this restaurant. I am not really into fancy restaurants, and not really a big drinker of Wine. But I was really impressed with this restaurant and I think that I would have gotten everything exactly as Alexander did...
Ciao alexander , i tuoi video sono magnifici , da cuoco ammiro i tuoi episodi e amo provare nuovi piatti che qui in Italia non si vedono , un grande abbraccio e inbocca al lupo
What a kind thing to say!
It must be incredible to visit these places.
Looks amazing ! Thanks Alexander for another great episode.
Awesome video 🍾 Great explenation of the orange wine
Chefs table is my favorite part of any place that has it watching amazing art take place you get to eat 🎉
This place just made my bucket list thanks to you! Did they give you the tour & Chef’s table as a TH-camr or can everyone get this chance?
Lovely meal. Best of luck to Quince, the restaurant.
Excellent review and story telling!
Love you Alexander, but please use a bright lens for filming the meals, because the video is often dark and I find myself trying to adjust the brightness of my screen
Of the michelin restaurants in the bay area, I've tried both quince and manresa. It's a treat to see you try some of the heavy hitters here, once the series is complete I hope to try another!
A classic pairing and a rare pairing- "the second one excited me more."
Big shock there! 😜
I love cotogna I was lucky enough to work nearby and enjoy lunch there often.
Another great video. Looking forward to the other 4.
Price of the wines is eye watering. I was worried to see all these natural wines in the pairing but the wine pairings ended up strong! That didier dageneau is a gem that one can't find from the sauv blanc master anymore sadly.
Alexander the Goat
This is my favorite show!!!!!!!!
I got a quince clothing ad during this video 😭😭😭
I don't know why, but that "and if you have already subscribed, thank you" made me feel good. I think his fine dining experience has rubbed off on me and I appreciate the little details now 😅
Alexander, I have a question: I see that they added a tip to the bill. How do you tip on large bills like this in Europe vs the US? Tipping in US is expected and with large percentages. But if you go to, let's say, Louis XV in Monaco, what kind of tip do you leave?
Let's take a moment to appreciate all the flamboyant suit choices 👌
Hi Alexander, I wonder : how much is the tip in places like this ? Thanks for the answer 😌
I bet that madeira was wonderful. I picked up a bottle of 1968 vintage from that producer a few months ago while I was in Portugal.
What was the price tag on that bottle f I may ask?
@@AMK190768 it was about $600
@@AMK190768 It was around $600
You should have your own food, wine and travelling T.V show.
The wine is not Gallinara, but GATTINARA, coming from the homonymous city in northern Italy. Made with 100% Nebbiolo grapes, the same used to produce the world famous BAROLO delle Langhe.
i see new alex video i like
Will you be stopping by Empress by Boon by any chance while in town? I've heard mixed things about that place but am very curious..
Oh earlier I tried Escargot for the first time in my life and I Really, REALLY Enjoyed It!!!
Alex, I am - as a fellow wine guy - VERY surprised you had not seen Pur Sang from Dageneau before??
Anyways, welcome to basically cult white Loire :) ... Silex and Pur Sang are very good white pairings.
Didier Dageneau created the wines but died too early so now his son has taken over.
I love this food channel! Your great, only been to 4 Michelin star rated restaurants but will visit more
I don't find this one was worth the money...
Soooo, this restaurant is comfortable with overcharging its customers for wine … charging 8x what their contemporaries charge? That’s not enough to get up and leave, but I’m glad you noted it. On essence, it’s says volumes about the restaurant and I prefer not to support that manner of abuse. They should be ashamed. It violates the basic relationship between a customer and supplier. They come to the restaurant because they trust them to offer the best … not to be fleeced.
The price of the wine is much different then in Europe. So they are having to pay much more then the previous restaurant, especially to import it to America.
@@nicholaspissare5874 8x more?
I love a nicely wibrant wintage wine. Wery lowely wideo, thanks Alexander
9:27 I dont think thats the cleaver you meant, it's visible at 5:12 though.
Will you be doing to Addison? If not, I’d clarify that this list only focuses on Northern California (basically a different state). I think you’re doing Benu and French Laundry since you’re in SF and Napa. Totally fine but would be worth mentioning this is only for northern California’s
Im enjoying my Oatmeal Souffle with a Blueberry Maple Grenadine.
I come watch this back when it's lunch time
Hoping Part 5 is French Laundry!
It was, your wish was completed. Nice job!
Still need to go, let's see if Alexander thinks it's worth it!
10:45 you did not describe the cheese course!
The neighborhood is Jackson Square, in San Francisco. Jackson Heights is an immigrant neighborhood in Queens, NYC.
As much as I love the channel it is becoming a bit wine obsessed.
Guessing the staff weren't very fun nor engaging, but the food looks impeccable.
Köszönöm ❤
A mandatory service charge of 22% that is explicitly not including gratuity is wild
Did you have to prearrange with the restaurant your video? I noticed their policy on their website is “no videos.”
I’m impressed with this. His food plus the spaces. The one next door was amazing in terms of atmosphere. Loved it! I hope he wins the lawsuit. I think that’s horrible when someone just comes along and thinks they can do whatever even though someone else already has that same name. Title. Brand. I wonder if he was able to copyright that name prior to all of this mess. If so that should help him a lot.
Im watching this with a microwave curry meal :D
Update: the restaurant has announced it will be changing its name to TEMU.
i have to ask, because i’m truly ignorant about this- do you eat all those flowers they put all over the food?
I think i do place this below last one, and the first of the 5 is for now dead last. Close call last 2, but last one (entering, first course, etc) wins it on food, this last one on interior and styling.
Alex, do fine dining resturants find it offensive to pick up and clean the bone? I have heard chefs take that as a compliment but not sure how it works in fine dining
I'm surprised how often they re-use the same ingredients - asparagus and caviar....featured more than once
Can you check out Addison? Only 3 michelin star restaurant in Southern California
I hope they win their case! Chefs has a difficult time holding on to their own innovations, as recipes can be copied and they do not really have legal protection
is gattinana not Gallinara nebbiolo.. amazing wine
Great video but just further evidence of some restaurants ripping their customers off e.g. the champagne at 8 times the price available elsewhere.
The markup on the Champagne is disappointing....
We went for a plain pasta with a red stripe, 3 stars
Why did the asparagus served tableside have some flowers and broth on it while another image of it didn’t?
Can you try Mugaritz please
5000 for a bottle of wine is insane
Interesting how an influencer with a substantial following is invited to the kitchen for a course and then tour of the wine cellar…. Not my recent treatment.
noted the same thing. They also seemed to comp him the risotto. Came in May-1st 3 Michelin star experience- and we didn't get anything near that. Service was great but some of the dishes seemed lackluster.
Because he’s a Special kind off Guy he deserve the very best experience these restaurants can offer if I had restaurant he would eat for free 😊
Just googled the lawsuit
Wow, that's ridiculous! I have bought a few things on Quince, i like their style and price point, in other words not very expensive. Someone like me who bargain shops online is not going to confuse it with a outrageously expensive restaurant in SF. Wow, get over yourselves!
I see a dish from Benu. Yum
I am going to splurge today Chinese barbecue pork.About $11.00 a pound.My dog loves it also .Today is her birthday.
5k for a bottle, OH MY GAWD :D
That's wine mark up is criminal. Disgusting practices.
8x more, I thought more people would have brought it up.
When I first read about this story, I thought it was pronounced “KEEN-say” (which is just Spanish for “fifteen”), so I thought they were crazy they were trying to enforce IP protection on a number haha