Pine cone
$$$$, Reservations, Modern, New American, Molecular Gastronomy, Pulaski Park
"These guys are nuts in the best way! This dish comes with sea urchin ice cream, blueberry, and ginger beer."
ChefMatthew Accarrino
San Francisco
About Matthew Accarrino
Chef Mathew is an author and Executive Chef of SPQR. He attended Culinary Institute of America and earned a B.A. in Hospitality Management from Fairleigh Dickinson University. He traveled to Italy to work at Michelin-starred Antonello Colonna. Back in the United States, he worked his way through Metrazure, Oceana, and Per Se, where he was recruited to be opening sous chef. He took top honors at San Francisco’s Cochon 555, was named a 2010 StarChefs San Francisco Rising Star, and earned Food and Wine’s “Best New Chef” in 2014.
Accolades
- One StarMichelin Guide
- Nominee for Best Chef: WestJames Beard Foundation
- Three StarsSan Francisco Chronicle
- Top 100 RestaurantsSan Francisco Chronicle
- Co-authorSPQR: Modern Italian Food and Wine
- Best New ChefFood & Wine
- ChefsFeed WinnerOne of the Best Things to Eat in SF
Where I Go Out
Wood oven roasted vegetables
$$, Outdoor Seating, Reservations, Modern, American,
"The chefs here have their own garden, where they grow vegetables and other curiosities. Whenever I can find time to drop in for a few dishes cooked in the wood fired oven, I do."
Omakase
$$, Reservations, Full Bar, Asian,
"Great ingredients and technique—let this chef cook for you. Multiple courses, for something around $65, is the best way to eat here."
Hushpuppy
$$$$, Modern, Full Bar, Molecular Gastronomy, Tribeca
"This donut comes with corn batter, smoked egg yolk, and a savory liquid center. It's one of the many delicious and thoughtful courses served from an intimate, open kitchen."
Peanut butter & chocolate mousse
$$$$, Happy Hour, Modern, Full Bar, American, Bar, Midtown
"I love Danny Meyer's quintessential New York restaurant. Chef Michael Anthony and team always fill the place with an almost overwhelming sense of hospitality. The casual tavern room is a great place for a late afternoon lunch."
Charcuterie board
$$$, French, Full Bar, Southwest Portland
"Little Bird serves a good assortment of housemade stuff that's heavy on the duck liver. It's something I miss from time to time in California."
At My Venues
English pea agnolotti
$$$, Outdoor Seating, Wine Bar, Full Bar, Italian, Lower Pacific Heights
"SPQR's pasta has that perfect weight and texture to stand up to its sauces. You know how sometimes you need bread to sop up the rest of your pasta sauce? You don't have to do that here. It's all balanced."
Crispy Pigs Ear
$$$, Outdoor Seating, Wine Bar, Full Bar, Italian, Lower Pacific Heights
"This is an old favorite on the menu at SPQR. Matt's crispy pig ears are always a treat, no matter the season. The presentation is beautiful as well."
Sea urchin panna cotta with blue fin tuna belly
$$$, Outdoor Seating, Wine Bar, Full Bar, Italian, Lower Pacific Heights
"sea urchin panna cotta with Bluefin tuna, fava beans and truffle brodo"
Sea urchin panna cotta with blue fin tuna belly
$$$, Outdoor Seating, Wine Bar, Full Bar, Italian, Lower Pacific Heights
"Smooth and rich, without going over the top. The fava greens add just enough crunch and bitterness to trick you into thinking it might just be healthy for you."
Crispy Pigs Ear
$$$, Outdoor Seating, Wine Bar, Full Bar, Italian, Lower Pacific Heights
"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!"
