A Roman-inspired neighborhood osteria.
An alumnus of New York City’s Per Se and Craft Los Angeles, executive chef Matthew 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.
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