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SPQR

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1911 Fillmore St. San Francisco, CA 94115

415-771-7779 

http://www.spqrsf.com  

2 User reviews Write A Review
1911 Fillmore St. San Francisco CA 94115

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  • Italian
    Sun, Sat 11am-2:30pm, Sun 5:30pm-10pm, Mon-Sat 5:30pm-10:30pm
    $$ $$
  • All Major Credit Cards
    Patio/Sidewalk Dining, Takeout, Wheelchair Accessible
    Dinner, Lunch
  • Accepted, Online Reservations Available
    Street
Description

SPQR, the second venture from the people behind A16, started off as a rustic trattoria. Then Matthew Accarino took over the kitchen and has veered off in a completely different direction at this Fillmore restaurant. As fashion-forward as it is respectful of Italian traditions, Accarino roasts baby carrots in ash and turns whole pigs into crispy ears, rolled pork belly, and blood pudding. His pastas range from whole-wheat bigoli with duck and kale to nettle tagliatelle with pancetta and chicken livers. And his signature rabbit roulade with stone fruits and mustards is exquisite -- and not rustic at all.








Back to TopSF Weekly Critic News & Reviews | Write a Review
Back to Top SF Weekly Awards | Visit the Best Of Website

  • 2011 | Best Restaurant Reinvention

    It's rare for a restaurant to survive a big transition without a name change and significant rebranding. But when Nate Appleman left SPQR to move to New York, his replacement, Matthew Accarrino, took the food in a radically different direction. Of course, the focus stayed nominally Italian, but Appleman's rustic Roman cuisine gave way to some of the city's most forward-thinking food -- Wagyu beef tartare with smoked egg dressing, quail with burnt orange sauce, whole wheat bigoli with... More »

  • 2008 | Best Fried Dishes

    SPQR, the smaller and more casual (no reservation, no tablecloths) Roman-style osteria on Fillmore opened by the folks who own the excellent A16 in the Marina, offers a half-dozen fried options. All are delicious, but our favorites are the chewy little sweetbreads flavored with garlic and oregano and served with cooling chopped celery and lemon wedges; the iconic Brussels sprouts with garlic, capers, lemon, and parsley, ordered by just about everybody; and chicken livers still meltingly... More »

Back to TopUser Reviews & Comments | Write a Review
  • sfweeklybestof
           (0)    (0) Flag

    | San Francisco, CA | 74 Reviews

    4
    | Wed, May 6, 2009

    SPQR, the smaller and more casual (no reservation, no tablecloths) Roman-style osteria on Fillmore opened by the folks who own the excellent A16 in the Marina, offers a half-dozen fried options. All are delicious, but our favorites are the chewy little sweetbreads flavored with garlic and oregano and served with cooling chopped celery and lemon wedges; the iconic Brussels sprouts with garlic, capers, lemon, and parsley, ordered by just about everybody; and chicken livers still meltingly tender under their crisp crust. Dishes rotate on and off the list: We also recommend potatoes fried with pancetta, chiles, and pecorino; cauliflower with chiles and lemon; and tiny balls of mozzarella treated to a bath of spicy tomato sauce.

  • debbie durand
           (0)    (0) Flag

    | Los Angeles, CA | 41 Reviews

    4
    | Sat, September 25, 2010

    Must go!!!! Do not hesitate...just go!!

Back to TopMenu
Dinner Menu
Antipasti
$12.00
Pumpkin Soup
sausage stuffed sage, argan oil and meyer lemon
$15.00
Cauliflower Salad
red radish, lemon caper vinaigrette and mullet bottarga
$14.00
Erbazzone Torta
bean and preserved tomato salad with dill crema fresca
$15.00
Slow Roasted Sugar Beet
potato pancake, fish roe, wildcress, and horseradish
$16.00
Kampachi Crudo
ruby grapefruit, coriander, finger lime and anise cracker
$15.00
Cured Salmon And Roe
red onion crema fresca, sunchoke and dill poppy seed bread
$15.00
Guinea Hen And Cider Terrine
fig mostarda and wild fennel agrodolce
$15.00
Suckling Pork Confitura
pickled pepper, agretti and charred vegetable sauce
$19.00
Bone Marrow Sformato
short rib, black truffle, brussels sprout and candied horseradish
Piccolo
$10.00
Chicken Liver Mousse
pippin apple conserva and balsamic gelatina
$11.00
Baby Lettuce
point reyes blue cheese, walnut, pickled onion and mulled cider vinaigrette
$11.00
Chicory Lettuce
roasted pear butter, almond, goat cheddar and pink pepper vinaigrette
$12.00
Puntarelle Lettuce
marinated anchovy, radish, egg and fried pork skin
Primi
$19.00
Parsnip Tortelli
smoked honshimeji mushroom and espresso aged cheese
$19.00
Tuscan Kale Francobolli
goat cheese, green onion and poppy seed
$20.00
Chestnut Agnolotti
sartori fontina fonduta, winter squash and sage brown butter
$20.00
Smoked Fettuccini
sea urchin, smoked bacon and soft quail egg
$18.00
Pig’s Head Pyramidi
hakurei turnip and sartori fontina cheese
$19.00
Creste Di Galli
wild boar sausage sugo and pecorino pepato
$19.00
Buckwheat Tagliatelle
cider and bacon braised suckling pork and rapini
$19.00
“fusilli Di Grano Arso”
spicy white veal “bolognese” and bloomsdale spinach
$19.00
Bludnudlen
tuscan blood sausage ragu and pig’s foot pangrattato
Secondi
$30.00
Sea Scallop
sweet potato, winter cabbages and spiced pear agrodolce
$30.00
Arctic Char
mushroom budino, parsnip and huckleberry agrodolce
$30.00
Sausage Stuffed Quail
spiced bread sauce, cipollini onion and persimmon
$30.00
Guinea Hen
delicata squash, alba mushroom brodo and pumpkin seed
Dolci
$10.00
Semolina Pudding
summer berries, brachetto syrup and corn ice cream
$10.00
Variations Of Chocolate
coconut and earl grey
$10.00
Farro And Gianduja Chocolate “budino Di Pane”
hazelnut, orange curd and chocolate ice cream
$10.00
Meyer Lemon And Blueberry Torta
buttermilk crumble and vanilla cream
$10.00
Yuzu Panna Cotta
roasted strawberry and sicilian pistachio cake
$15.00
Formaggi
cheese made and selected by andante dairy and “pane fatto in casa”

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