This grand yet comforting restaurant is located in the winding streets of San Francisco, with an elegant, high arching ceiling with lively decor. Like Orsa & Winston, SPQR allow diners to see the chefs cooking their food and smell the delicious aromas from the kitchen.
- LOVE the interior design 🙂
- Service is extremely friendly.
- Everything seems to be like fine dining yet also having a regular restaurant vibe as well.
First, we had the charcoal grilled pork belly with potato puree, candied grapes, grounded cashews, and small greens. The pork had crispy skin with savory meat, and balanced perfectly with the sweet, fruity grape and those crunchy cashews. Exellent course.
Our second course had an octopus tentacle with oranges, lima beans, and a herby sauce (I could not remember all of the details). The texture of the whole dish was extremely great, but I wasn’t sure if the ingredients really paired with each other very nicely, because the citrus blocked the flavor of the octopus and the beans.
Next was a small snack course consisting of a ceasar salad of romaine lettuce and parmesan cheese with some extremely delicious foccacia cubes with butter. The lettuce was crispy and sweet in comparison to the cheese and the foccacia had the perfect consistency.
This was a kind of squid ink shell pasta in which the name I could not remember with spinach, mariana, sausage, and burrata cheese to mix in. Everything tasted like a normal tomato pasta with the spinach and the sausages being very cool components. Fine course.
Our last pasta course of the day was a kind of ravioli with cheese and trumpet mushrooms. The cheese was hot and stuffy, and had a sweet taste that was very pleasing. The mushrooms gave it an earthy taste, but I found the sweetness a little overbearing.
Our first final course was seared tuna with micro greens, pumpkin puree, and cranberries. I’m not a big fan of cooked tuna to begin with, and the dish just generally wasn’t very good with fruits, and the tuna was seasoned to heavily, to my belief.
Our final literal course of the night was steak with daikon radish, some fried herb cheese thing, and a housemade beef meatball with brussel sprouts
The meat was all the beautiful, with a great cut and sear, but it was a little tough. The crunch vegetables were perfect with the sort of cheesy sauce, and the meatball was a star. Great.
There were three deserts: a chocolate cookie, some bombolones, and a extremely rich chocolate mousse. All were perfectly sweet and delicious.
Travel Yum 