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Quince

r
roxie Feb 14, 2005 01:03 AM

We got in to Quince after a last minute cancellation this evening and what a treat! The service, the atmosphere, and the food were all very, very good. I'd go back in a heart beat.

  1. s
    srr Feb 14, 2005 10:04 AM

    I took my husband there for his birthday, last Mon., and we had a great meal too. We really loved the ravioli with fresh ricotta and an egg yolk inside and the veal and pork polpetone, which was light as a feather.

    1. h
      HKL Feb 14, 2005 10:27 AM

      I was there last night too! I loved the antipasti and the artichoke tortolleni. I thought the desserts were so-so though. Had the the bittersweet chocolate budino and it came to the table cold and not very exciting.

      19 Replies
      1. re: HKL
        r
        roxie Feb 14, 2005 10:35 AM

        we had the dried apricot upside down cake-sublime!
        I also had the garganzia with white wine, cream and speck..Oh my god!

        1. re: roxie
          h
          HKL Feb 14, 2005 10:39 AM

          What is speck? I had asked our waiter to translate almost everything else on the menu, but forgot to ask about that one. LOL!

          1. re: HKL
            r
            roxie Feb 14, 2005 10:44 AM

            a cured meat, I believe pork. I've only had it one time before on a brie,speck and argula pizza in Venice. That was divine and the pasta last night made it a photo finish between the two dishes.

            1. re: roxie
              r
              Robert Lauriston Feb 14, 2005 10:45 AM

              "Speck" is the general Italian term for smoked ham.

              1. re: Robert Lauriston
                m
                Melanie Wong Feb 14, 2005 12:48 PM

                Is that term used throughout Italy or only in the Südtirol? Speck is the German word for ham.

                1. re: Melanie Wong
                  r
                  Robert Lauriston Feb 14, 2005 02:03 PM

                  "Speck" is standard Italian. There's not a big meat-smoking tradition in most regions, so smoked pork products are usually imported from Germany or Denmark.

                  Link: http://www.viaggio-in-germania.de/par...

                  1. re: Robert Lauriston
                    r
                    Ruth Lafler Feb 14, 2005 02:19 PM

                    I don't know anything about Italy, but I do know that in German "schinken" is ham -- I believe "speck" is bacon. I suspect speck has been showing up on menus recently as another take on the fact that pork belly has suddenly become trendy (gotta thank the Atkins folks for something!). So instead of saying "bacon" which means something else to Americans, restaurants using terms like "speck" which mean cured pork belly but not in the form of the streaky slices we think of as bacon.

                    1. re: Ruth Lafler
                      r
                      Robert Lauriston Feb 14, 2005 02:25 PM

                      In Italy, "speck" is smoked ham. Typically it's a dense Black Forest-type ham like in the picture below.

                      Bacon is "pancetta affumicata," usually imported from Denmark with the bone in.

                      Image: http://www.bellavistasalumi.com/immag...

                      1. re: Robert Lauriston
                        c
                        chardgirl Feb 14, 2005 02:38 PM

                        My friend Antonio, who lives in Florence, loves speck and always orders speck pizza when in a pizzeria. When in Italy last Oct. I saw speck everywhere in no. Italy....

                        1. re: Robert Lauriston
                          r
                          Ruth Lafler Feb 14, 2005 02:57 PM

                          Bone-in pork belly?

                          1. re: Ruth Lafler
                            r
                            Robert Lauriston Feb 14, 2005 03:17 PM

                            Yep.

                        2. re: Ruth Lafler
                          m
                          Melanie Wong Feb 14, 2005 02:57 PM

                          Errr, I knew that. (g) You're correct on the German usage. Maybe I need to turn in my tiara as local German wine mädchen.

                          1. re: Melanie Wong
                            r
                            Ruth Lafler Feb 14, 2005 05:43 PM

                            Does this mean I can have your German Riesling collection?

                            1. re: Ruth Lafler
                              m
                              Melanie Wong Feb 14, 2005 06:06 PM

                              Nope, but you can have the tiara. (g)

                              To get this back to chow, recently I wanted to buy some housecured bacon. The counterperson reached for the slab of meat, then said, "oh, the part with the bone is already gone. That always sells out first." I had not a clue what she was talking about, as bacon with a bone was a foreign concept for me. In any case, I decided not to buy it, if the choice part were not for sale. I think the bone might be attached to what's called back bacon, but someone more versed in things pork should weigh in.

                              1. re: Melanie Wong
                                r
                                Robert Lauriston Feb 14, 2005 07:42 PM

                                A whole pork belly includes the spareribs. I guess some kinds of bacon are cut to include some of those bones.

                                1. re: Melanie Wong
                                  l
                                  Louise Feb 15, 2005 07:36 PM

                                  And if you have never eaten braised slab bacon, why are you depriving yourself? Cut off the rind, cut into stew sized pieces, brown well in oil (it will SPIT) then pour off fat, add some pears peeled, cored, and chopped up, add water to cover barely, then cover and simmer til bacon is tender and pears have become a sauce. Oh, throw some beans in too, soaked overnight. Christmas limas work well. Everything in the pot should be ready about the same time. S & P to taste. Heavenly.

                                  1. re: Louise
                                    m
                                    Melanie Wong Feb 15, 2005 08:15 PM

                                    Hi Louise, no need to fret over my bacon intake! I indulge in braised pork belly as often as possible . . . have to make sure my red wine intake keeps apace.

                                    Link: http://www.chowhound.com/topics/show/...

                  2. re: HKL
                    d
                    DavidT Feb 15, 2005 08:03 PM

                    According to Antonio Carluccio's "Complete Italian Food,"
                    "Speck is a smoked, salt-cured, air-dried ham." It is from the Alto-Adige/Sud Tyrol region of Italy.

                    1. re: DavidT
                      r
                      Robert Lauriston Feb 15, 2005 08:21 PM

                      That's an overly narrow definition. In most parts of Italy, they call *any* smoked ham "speck."

              2. m
                Momo Apr 5, 2005 05:47 PM

                I booked Quince next Friday for a party of 7 (Chef's table) for a group of very loud and fun female friends. I have heard good things about food, wine and service, but will the atmoshphere be appropriate for me and my friends>

                Also are there enough small dishes for all of us to share?

                Thanks

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