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Place

SPQR

1911 Fillmore (at Wilmot)
San Francisco, CA 94115

415-771-7779 | Website

Japantown/Pacific Heights | Get Directions  | 

Category: Restaurants | Italian

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  • 2 User reviews

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SPQR
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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. 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.

  • Cuisine(s): Italian

    Hours: Sun,Sat 10:30am-2:30pm, Daily 5:30pm-11pm, Mon-Fri 11:30am-2:30pm

    Price: $$

  • Payment Types: MasterCard, Visa

    Features: Patio/Sidewalk Dining, Takeout, Wheelchair Accessible

    Serving: Brunch, Dinner

  • Alcohol: Beer/Wine

    Reservations: Accepted, Required for Large Parties, Online Reservations Available

    Parking: Street

Back to TopAwards | View 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.... 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... More >

Back to TopReviews | Write a Review

SF Weekly Reviews and News

  • Q&A with SPQR's Matthew Accarrino, Part 2: The Forthcoming Cookbook

    By Alanna Hale | Wed, October 19, 2011

    ​Yesterday, SFoodie began reproducing some of the highlights of our interview with Matthew Accarrino, chef of SPQR. In part 1 of the interview, Accarrino talked about realizing San Francisco's p More >

  • Q&A with SPQR's Matthew Accarrino, Part 1: Is California All That?

    By Alanna Hale | Tue, October 18, 2011

    ​It's been two years since Matthew Accarrino moved to San Francisco and took over the kitchen at Fillmore's SQPR, boosting an already popular eatery into one of the city's defining Italian resta More >

  • Starchefs.com Names Its 2010 Rising Stars

    By Jonathan Kauffman | Thu, April 22, 2010

    Starchefs.com just named the 14 winners of its 2010 "Rising Stars" Awards for the San Francisco Bay Area. The touring awards, which recognize chefs, bartenders (unfortunately titled "mixologists"), an More >

  • As the Romans Do

    As the Romans Do

    By Robert Lauriston | Wed, December 19, 2007

    As the longtime cultural center of the Apennine Peninsula, Rome has incorporated ingredients and dishes from many other regions into its cuisine. Its pantry is fundamentally southern — the main fat is olive oil; many dishes start with a soffrito o... More >

User Reviews
2 User reviews

Write a Review
  • debbie durand

    debbie durand

    | Sat, September 25, 2010

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

    What do you think of this review?    0    0      
  • sfweeklybestof

    sfweeklybestof

    | Wed, May 06, 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.

    What do you think of this review?    0    0      
Back to TopMenu
Dinner Menu
Antipasti
$15.00
Diver Sea Scallop
cabbage, black trumpet mushroom, red wine caper sauce
$15.00
Raw Hawaiian Jack
wine grape, sea bean, opal basil vinegar, caviar lime
$15.00
Chopped Raw Wagyu Beef
smoked egg, fried oyster, fingerling potato
$16.00
64° Farm Egg
celery root, bacon, white shrimp, american ham
$15.00
Pig Ear And Pork Belly
california citrus, fennel agrodolce, calabrian chili
$15.00
Textures Of Nantes Carrot And Umbrian Lentil
medjool date, vadouvan cream
$15.00
Grilled Okra
california burrata, fuyu persimmon, wild arugula, olio nuovo
$18.00
Dungeness Crab
horseradish crema fresca, beech mushroom, trout roe
Primi
$18.00
Kale And Goat Cheese Filled Tortelli
pine nut, sage, ricotta salata
$19.00
Buckwheat Spaghetti
suckling pig, bacon, raisin, rapini, sarvecchio cheese
$19.00
Smoked Fettuccini
sea urchin, smoked bacon, quail egg
$18.00
Whole Wheat Torchio
veal and porcini bolognese, sage breadcrumb
$18.00
Farro Bucatini
green onion, poppy seed, salumi, buttermilk, ricotta salata
$18.00
Ricotta Gnudi
braised pork meatballs, garlic, sage
$19.00
Chestnut Agnolotti
delicata squash, roasted chestnut, sage, parmesan
$18.00
Saffron And Herb Pappardelle
sonoma lamb ragu, sundried tomato, green olive
Piccolo Per Cominciare
$10.00
Button Mushroom Soup
mushroom budino, truffle cream
$10.00
Baby Lettuce And Herbs
bartlett pear, gorgonzola, pear vinegar
$10.00
Castelfranco Chicory
sunchoke, cheddar, hazelnut, pink pepper, honey
$10.00
Chicken Liver Mousse
apple marmelatta, balsamic gelatina
Secondi
$25.00
Steelhead Salmon
parsley root, foraged mushroom, red wine
$26.00
Berkshire Pork, Red Fall Garnishes, Quinoa Cake, Cider And Black Garlic
$26.00
Stuffed Veal Breast
alpine potato, fall fruit, braised chestnut
$26.00
Bacon Wrapped Rabbit Saddle
white bean, fennel, apricot
$25.00
Farmstead Chicken
creamless creamed lentils, brussels sprouts, burnt orange sauce
Dessert-dolce
$10.00
Chocolate And Condensed Milk Cake
malt, coconut, passion fruit
$9.00
Tiramisu
marsala, espresso coffee, mascarpone, cocoa
$10.00
Butternut Squash Cake
banana caramel, smoked maple, spice crumbs
$9.00
Bay Leaf Panna Cotta
apple, roasted grape, whipped honey
$6.00
Ice Cream By Mr & Mrs Miscallaneous And Our Biscotti
$14.00
FORMAGGI
cheese made and selected by andante dairy, accompaniments

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