Cuisines and Dishes at Quince - Homestead Hotel:
Quince - Homestead Hotel
1625 Hinman Ave,
Evanston
IL
60201
Today's hours: 5:30 pm-10:00 pm
quincerestaurant.net (847) 570-8400
Menu for Quince - Homestead Hotel
Menu for Quince - Homestead Hotel provided by Allmenus.com
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Dining options for Quince - Homestead Hotel
Ratings and Reviews for Quince - Homestead Hotel
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Apr 22 2012
Mike S. via Yelp
Very decent place with nice atmosphere and courteous service. It is true that the portions in this place are not huge. In fact, they are on the smaller...read more
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Apr 10 2012
sasha h. via Yelp
Came here recently with my bf and his family for dinner and had a great night. Service was a bit slow but we were in no rush so it was fine. Intimate...read more
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Mar 20 2012
Kenny O. via Yelp
Quince is housed in a wonderfully quaint re-modeled home and serves arguably the best food in Evanston. I was here my first week living in Chicagoland in...read more
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Dec 10 2008
SteveB01 via Citysearch
What a perfect spot to throw a dinner party with friends! Ten of us gathered in the Terrace Room at Quince recently and everyone'...read more
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Dec 06 2008
ace0329 via Citysearch
My wife and I decided to try a restaurant outside of the city. We saw Quince's video and decided to give it shot. The service wa...read more
From Citysearch
The Scene
A golden-glow bathes a beautiful, Zen-rustic dining room done in appetizing neutrals and distressed white-washed walls, with a central fireplace inset in marble. The restaurant pulls off a delicate balancing act of warm sophistication and friendly professionalism at prices a neighborhood can support. Wine pairing service is a focus.
The Food
Mark Hannon's (ex Azul, Miami) sophisticated but uncontrived New American cooking achieves the same balance as the setting--without stunts. An utterly refreshing, crisp-tender bibb lettuce and peekytoe crab salad is ever-so-lightly dressed in lemon vinaigrette. Sweetbreads in a crispy coating of fennel pollen perch on toothsome mustard-tinged spaetzle. Emphasis on the tender in pork tenderloin, plated on a tease of parmesan polenta, bitter broccolini in a red wine pair with piquant Roquefort risotto. Huckleberry shortcake has praise-worthy crumbly pastry, but if it's one dessert, make it the hot, sugary doughnuts with cider dipping glaze.
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