San Francisco – SPQR

After a long day of wine touring and driving we wanted something a bit on the lighter side but still interesting. SPQR is probably best known for their pasta but it was my least favorite dish, olives dominated a bit too much but if taken out of the equation the pasta and seafood tasted fantastic. The crab was perfectly crispy and paired well with the salad. The bun was my favorite, it was basically a char siu bao with the filling on top rather than inside. Of the four types of preparations on the pork, we all agreed the porchetta was incredible, nice amounts of fat and succulent meat.


snow pea, bufala ricotta, marinated mushroom, meyer lemon, “cover crop” and horseradish


venere rice crusted soft shell crab, “funghi sott’ olio”, persian cucumber and salad burnet


smoked wagyu shortrib bun, beef verjus


squid ink spaghettia, red wine braised octopus and mussel “puttanesca”, black olive crumb


“degustazione” of suckling pork, charred onion, blenheim apricot and smoked bacon sauce


dark chocolate and raspberry


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