Medium df6050d0 106c 42dd a7e1 a0c7b465b77c
Mon 5:30 pm - 10:30 pm
Tue 5:30 pm - 10:30 pm
Wed 5:30 pm - 10:30 pm
Thu 5:30 pm - 10:30 pm
Fri 5:30 pm - 10:30 pm
Sat 11:00 am - 2:30 pm, 5:30 pm - 10:30 pm
Sun 11:00 am - 2:30 pm, 5:30 pm - 10:00 pm
1911 Fillmore St
San Francisco, CA94115
Call: 415.771.7779
Book via opentableVisit Website

Dishes

Reviews & Posts

Chef Sean Baker reviews Smoked fettuccini w/ sea urchin at
"I pretty much love whatever chef Matthew does here. He's a great chef who's phenomenally driven. His pasta dishes are all great, but I have to go with the smoked fettuccini with uni and bacon because it's always on the menu."
Chef Mark Dommen reviews Burrata al fungi at
"This is basically a savory mushroom bread pudding made with brioche, housemade burrata cheese, and lots of mushrooms. It's perfectly balanced!"
Chef Robert Curry reviews Crispy Pigs Ear at
"Whenever I am in the Fillmore, this is where I go. The crispy pig ears are nice and crispy and always satisfying. Chef Matthew’s cooking is off the hook!"
Chef Matthew Accarrino reviews Squab, red cabbage purée, lentil fritti and dried plum at Urbanbelly
$$ | Chinese | Korean | Asian
Near West Side
"@mattaccarrino: Squab, red cabbage purée, lentil fritti and dried plum @spqrfillmore http://t.co/Q1eFRqSryt"
Chef Gonzalo Guzman reviews Smoked linguini with clams and bacon at
"I love seafood—really anything that comes from the ocean—and I'm in love with this combination of seafood and pasta, since I love pasta as well."
Chef Ross Wunderlich reviews Chicken liver at
"Everything on SPQR's menu is perfect. You can't go wrong with any of the pastas but I can never pass up chicken liver at any restaurant and Matt's version definitely takes down every single one I have ever had."
Chef Chris Jones reviews Mustard capellini with guinea hen ragu at
"The texture of this mustard cappellini is out of this world. The Guinea hen ragout was delicate but flavorful, and I love the pairing of mimolette here."
Chef Chris Beerman reviews English pea agnolotti at
"SPQR's pasta has that perfect weight and texture to stand up to its sauces. You know how sometimes you need bread to sop up the rest of your pasta sauce? You don't have to do that here. It's all balanced."
Chef Matthew Accarrino reviews Salmon crudo and roe with seaweed pearls, red onion and frico caldo at
"@mattaccarrino: Salmon crudo and roe with seaweed pearls, red onion and frico caldo @spqrfillmore http://t.co/n373ASGS"