SPQR

About

Lively, playful, and often buzzing with a full house, this narrow dining room feels surprisingly airy thanks to soaring ceilings, skylights, and an open kitchen. Chef Matthew Accarrino brings together Italian technique and California’s seasonal bounty in cooking that feels both thoughtful and deeply satisfying. A five-course prix-fixe menu puts peak produce front and center, with dishes that might range from a delicate crespelle paired with pork belly, fennel, and persimmon to chicken liver terrina accented by rhubarb and wood sorrel. House-made pastas are a particular draw, whether squid ink perciatelli enriched with octopus cream and chile pequin or spinach pappardelle topped with mushrooms and a fried egg. Choosing may be difficult, but there are few wrong turns.