SAN FRANCISCO, CA (October 2009)-SPQR and A16 partners Shelley Lindgren and Victoria Libin are pleased to welcome Matthew Accarrino as the new executive chef of SPQR (1911 Fillmore Street; 415.771.7779). SPQR, or Senatus Populesque Romanus, refers to "The Senate and People of Rome" and is emblematic of the Roman Republic and its provinces. Chef Accarrino draws inspiration from Italy's rich culinary traditions for his menu, which integrates classic Italian techniques and imported products with his own culinary sensibilities using local ingredients from Bay Area farms and purveyors.

An alumnus of New York City's Per Se and Craft Los Angeles, Accarrino's cooking at SPQR is inspired by some of Italy's most cutting-edge restaurants, including Uliassi, Locanda di Bu, Il Convivio and Antonello Colonna (where Accarrino also worked). The menu is updated daily, depending on the availability of ingredients in season. Categorized by Spuntini, Primi and Piatti, the menu is priced accessibly-all dishes are under $20-and features local farms and sustainable ingredients as much as possible.

Influenced by his Italian and American heritage, along with extensive training in some of the world's most acclaimed restaurants, Accarrino's refreshing culinary expression utilizes both traditional and modern approaches, such as classically hand-rolled pastas with original fillings and sauces. The results are seamlessly bound to tradition yet innovative. Dishes include Accarrino's Chestnut Agnolotti and spigarello (an Italian sprouting broccoli-like green) with burnt orange and guanciale sauce; Ricotta Raviolo with lamb's quarters, fontina and burro fuso (melted butter); and Kiri Squash and Prune Tortellini with almonds, brown butter and spiced bread. Piatti (entrée) selections include roasted Farro- and Date-stuffed Quail, served with purslane, cucumber and tomato salad; Veal Sweetbreads with wild fennel soffritto and Hamada Farms fruit; sautéed Skate Cheeks with Early Girl tomatoes and red mustard greens; and a beef tasting with Oxtail, Tongue and Grilled Short Rib, served with soft polenta and braising juices.

For Spuntini, Accarrino pairs broiled Sardines with currant breadcrumbs, mutsu apple puree and lemon oil, and serves Yellowtail Crudo with quince saba, fried prosciutto and finger lime. One of the most popular snacks, Crispy Pig's Ear garnished with house-pickled peppers, bite-size green tomatoes and a selection of seasonal radishes, offers a texturally balanced and bold start to any meal. A freshly selected bowl of Italian Chicory varietals are tossed with warm shallot agrodolce, bacon, crispy semolina-dusted anchovy fillets and topped with shaved ricotta salata. Another simple and flavorful starter showcases Gem Avocado with pancetta, Calabrian chili oil and fresh lime juice.

SPQR serves Saturday and Sunday brunch, offering diners a comforting American tradition with a distinct Italian flavor profile. Brunch options include Anson Mills Cornmeal Pancakes with sweetened ricotta and poached pluots; Semolina Pudding with mascarpone, caramelized bananas and grated dark chocolate; slowly Poached Farm Eggs, served with prosciutto, pecorino biscuit and lemon zabaglione; and Baked Eggs with seasonal squash, squash blossoms, tomato and pecorino. A selection of House-made Baked Goods could include currant scones, decadent apple cake and banana bread based on a recipe from Accarrino's childhood. A variety of sides and select dishes from the dinner menu round out SPQR's brunch offerings. In addition to SPQR's wine program, fresh-squeezed Valencia Orange Juice and Ginger Pink Lemonade with verbena are available, as well as spiked brunch cocktails like Moscato and Autumn Flame Peach and Cherry Wine and Prosecco.

Shelley Lindgren's wine list features an expanded selection that incorporates every corner of Italy, highlighting grapes grown since pre-Roman times to the present. Of SPQR's 125 different selections, 25 are offered nightly by the glass in three-ounce tastings, glasses, half-bottle carafes and full bottles. The flexible format allows guests and sommeliers to mix and match wine options to complement the menu. Lindgren and Accarrino work together to find the best and most compelling matches for food and wine, whether it's an impromptu bite at the wine bar or chef's counter, or a special night out.

The intimate interior, featuring hand-plastered walls, warm wood accents, candle sconce lighting, a marble-topped bar, and an open kitchen with counter seating, has been subtly updated with new banquette seating and a cozy waiting area. Sidewalk al fresco seating is available during weekend brunch and warm weather.

SPQR is open Monday through Saturday, from 5:30 p.m. to 10:30 p.m. and Sunday from 5:30 p.m. to 10:00 p.m. Brunch is served on Saturday and Sunday, from 11:00 a.m. to 2:30 p.m. Reservations are accepted online only via www.spqrsf.com or www.opentable.com.

FOR MORE INFORMATION ABOUT SPQR, PLEASE CONTACT PHILLIP BALTZ ( This email address is being protected from spam bots, you need Javascript enabled to view it ) OR SARAH ABELL ( This email address is being protected from spam bots, you need Javascript enabled to view it ) AT BALTZ & COMPANY - 212.982.8300.

PDF Version:  SPQR Appoints Matthew Accarrino Exec Chef 24.01 Kb