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SPQR

berkshire pork belly, umbrian lentil, tokyo turnip, pluot, wild arugula, smoked pork sauce

Fodorite Reviews

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SPQR Review

If you know your Italian history, you know this acronym roughly translates to the senate and people of Rome. Brought to you by the same team that operates the Marina's wildly popular A16, SPQR is a chic, friendly spot—bare-top tables, open kitchen, old travel posters on the walls—with a dedicated neighborhood following of all ages. Of course, that dedication usually means a long wait for a table, unless you've made reservations or turn up after 9 pm or on a slow Monday. Singles and walk-in couples can opt for a seat at the two counters (one looks into the galley kitchen). The loyalists come here for the nine antipasti and piccolo (the chicken liver is a favorite), eight superlative pastas (many of them are stuffed), and savory mains, like bacon-wrapped rabbit saddle. The appetizing and inventive menu changes constantly with the seasons (and chef Matthew Accarrino's whims), but the pastas are particularly notable—you'll want to try a few at least, so come hungry. The Italian wine list is also full of gems, with wonderful choices by the glass. It's a comfortable brunch destination on the weekends as well, although it's tough to snag one of the few outdoor tables.

    Contact Information

  • Address: 1911 Fillmore St., Lower Pacific Heights, San Francisco, CA, 94115 | Map It
  • Phone: 415/771–7779
  • Website:
  • Location: Pacific Heights

    Restaurant Details

  • No lunch Mon.–Fri.
Updated: 05-02-2013

Fodorite Reviews

Average Rating:  
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    SPQR is still good!

    We've been eating at this S. F. restaurant for years and have seen it through it's change from primarily a place serving Roman cuisine to its current iteration of serving slightly offbeat to downright weird interpretations of Italian food. It had been about three years since our last visit and I had forgotten really how much I love this place. It is small and has a "neighborhood" flavor to it that makes it feel at once comfortable and puts one at ease. It feels good to walk through the front door and sit down. The service is amazing, very attentive, pleasant and informative, but, while there is a mild sense of formality, it is strictly a function of the professionalism of the those that work there. The food remains delicious. The pasta dishes are on smallish size, but the execution is amazing. We recently had lemon capellini with a guinea hen ragu and bucatini with Australian black truffles. Both were outstanding. Appetizers, secondi and desserts were equally satisfying. A stand out appetizer was the seared waygu beef in bonito brodo with turnips and "hen of the wood" mushrooms with a shaving of dried bonito on top. Our best dessert was the bombollini. Very good. The prices have shot up in the past few years and it no longer feels like the bargain it used to which is sad. It still remains one of our stand-by favorites in San Francisco and worthy of a visit when in the city.

    by wekewoody, 9/8/13

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