Quince Riverside — Restaurant in Fort Worth

Gabe was our server and was SPOT ON with recommendations, a great conversationist and made enjoyable company for our outing!! Went for birthday lunch with my great auntie here’s what we got: Essentially tapas -oysters, amazing. I really enjoyed the mignonette flavor profile- a tad BBQ- esque. Not sure if it was intentional in the name of fusion but I loved it ! I have an issue with the sought after HUGE oysters, these were smaller bite size and I just loved it. -dumplings, I eat beef barbacoa weekly. The dumplings were delicious I did have an issue with the texture of the wrap, I made fries pasta and make fresh dough for dumplings, being spoiled in this way makes it hard to accept anything else! I know lamb is completely different from the beef I’m eating weekly in my tacos — as far as flavor I wasn’t sure what to expect. It was not gamey if lamb has a tendency to be? -ceviche, fresh! I had my few bites and moved on. A great seafood joint for being inland don’t be scared of the ceviche. It didn’t look like the menu pictures online with all of the different elements. Most were present. Experience note - all decorative elements are important. I do understand 100% of the days you may not have the edible flowers or what ever ! I would have loved to see MORE of the elements (visually And) as the texture of citrus cured fish is hard to get around for some, with the proper highlights it’s enjoyable ! SURF AND TURF ROLL- recommended by Gabe, WOW I friggen love this roll, all the right things. Dessert: COBBLER, also recommended by Gabe, I would call him the cobbler connoisseur as his mom is the cobbler baking queen- I went for cheese cake just to stick with fusion alas, I’m a cobbler fiend Gabe must have read my mind, if you loathe tiny seeds from berries steer clear, but still have a bite and wish it didn’t bother you. If you don’t mind them, you’re in luck. WOW. Crust was sweet flakey a bit perhaps from butter, that goes without saying the crust was SO BUTTERY and sweet and salty, yum. What a marvelous meal. I could curl up in that cobbler and take a berry good nap. Hehehe COCKTAILS: We had French bubbles and skinny margaritas.

PSA it is my personal and professional opinion, skinny margs are the only margs anyone should be drinking. In the name of flavor and all things right and just in the world for the love of God please stop drinking, please stop using pre mix because it is just NOT good. That is NOT how a margarita is made. For those of you that don’t care kudos. — Skinny margs is a silly name that plays into the dieting thing- take care of your selves loves. WERE TALKIN’ QUALITY These Margs should be made with real lime juice, Agave (most places opt for cheaper gran. Sugar simple syrup “bc it’s the same” ? ://) orange liquor (preferably anything that’s not triple sec - and GOOD tequila. Sugar salt and lime HIGHLIGHT tequila. First sip they were too sweet from being batched incorrectly, I enjoyed it but my aunt had it remade the staff had no problem and even agreed the batch had been to sweet. They had no problem remaking the margarita and it came out even BETTER than before, obviously but thank you all so much for a wonderful time:) A bussing place. I even planned an itinerary to visit San...

Despite Quince Riverside easily claiming the crown of my favorite new restaurant food in the DFW area, I must begin with the service. My family is not an easy family when it comes to ordering at restaurants. Always a barrage of a million questions about every dish, usually an impossible substitution request or three, and multiple trips just to get a drink and appetizer order. I've been to a lot of nice places with them and Daniel handled it all better than anyone I've seen prior. When I say this dude took it all in stride, kept the mood light, joked when appropriate and clearly knew his menu inside and out with his stellar recommendations, there is zero hyperbole attached.

The decor is light and airy and a bit whimsical for a Texas spot. Very tastefully done and inviting. There were enough fans with enough airflow to make the patio at 6 pm during a Texas summer doable, allowing us to take in the gorgeous view of the Trinity River.

And now the food. If you look at the menu before coming it seems impossible that they could do everything well when offering sushi, Latin/Asian fusion, steaks, oysters and traditional seafood with a twist...but that's exactly what they do. Oysters were exceptional and just the right amount of brineyness. Jalapeno topper was a nice touch. The grilled octopus was so tender I cut it with my fork. Ngiri was expertly assembled and presented, each with a little flavor twist consistent with their flavor profiles. Hamachi crudo was buttery and fresh as can be. My nephew's New York Strip came sliced and cooked to a textbook medium rare and with a great sear on the outside and accompanied by a short rib polenta that almost stole the show from the steak. My sea bass was up there with the best I have had. Came glistening and cooked to perfection, the panko crust wasn't greasy or overbearing and the ancho sauce with the jasmine rice was a great compliment to the fish without ever overshadowing it. Pistachio baklava cheesecake for dessert was flaky and creamy and a great end to the meal.

The food was so good I only got pictures of the first two courses I had (sorry not sorry). Frozen margs were made properly and strong as hell.

If I had to knock anything the tiramisu was a bit too soaked but that is easily forgiven and likely a personal preference anyways. Not sure if everyone would feel this way but I appreciated that no one sang Happy Birthday when the dessert for my sister came with an embedded sparkler.

All in all, Quince is an exciting and ambitious new addition to the Fort Worth restaurant cadre that manages to pull off everything it attempts with class and flair.

Highly recommend. Major...

Five Stars for Ysabella — The Heart and Soul of Our Lunch at QUINCE

We came to QUINCE in Fort Worth for lunch and had a truly exceptional experience — but the real standout wasn’t just the food or the view. It was our incredible server, Ysabella. She absolutely made the afternoon. From start to finish, her attention to detail, warmth, and energy elevated our entire lunch. She had this effortless way of making us feel genuinely welcomed and taken care of — like we were her only table, even though the restaurant was busy.

Ysabella wasn’t just good — she was world-class. She knew the menu inside and out, timed everything perfectly, and checked in on us with the kind of grace that never felt rushed or rehearsed. You can tell she cares deeply about her guests and takes pride in her work. Simply put, she’s the kind of team member who turns a good lunch into a memorable one.

Now, on to the food — everything was fresh. Truly fresh. Nothing tasted like it had been prepped ahead or sitting under heat lamps. I had the combo fajitas and they were phenomenal — tender, flavorful, and beautifully served. My wife ordered the burger and said it was one of the best she’s had in a long time. My mother-in-law enjoyed the melon salad, and we also shared some sushi, which was delicate, clean, and clearly made to order. Every dish hit the mark.

The space itself is clean, modern, and bright — with beautiful views that really give it that elevated, yet relaxed feel. Even the restrooms were spotless, which says a lot about the standards behind the scenes.

Big kudos as well to Brian, the manager, who was visible and engaged, creating a culture that clearly values both the guest experience and the team.

But let’s be clear — Ysabella was the rock star of the show. Her service was the kind you talk about on the way home. If you find yourself dining at QUINCE, do yourself a favor and ask for her. You’ll be in...