Destination: California: San Francisco
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SPQR
Launched by Nate Applebaum, the ex-chef of A16, SPQR reopened in the fall of 2009 under a new chef and with a new look and menu. Matthew Accarino left behind the sunny hills of Los Angeles, where he cooked at Craft (he was also the opening sous chef at Per Se in New York), to take the helm of the downtown restaurant. The menu is contemporary Italian, which translates into such dishes as linguini with wild boar ragout and fava beans; petrale sole with cauliflowers and capers; and faro-stuffed quail with Umbrian lentils. The wine list is all-Italian as well. The dining space is beautifully lit , has banquette seating along the walls and features an open kitchen, which always adds to a congenial vibe. Dinner daily; brunch Saturday and Sunday.
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