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  • SPQR

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SPQR Details

  • Dining Style: Casual Elegant
  • Website: http://www.spqrsf.com
  • Phone: (415) 771-7779
  • Hours of Operation: Dinner: Monday - Saturday 5:30pm-10:30pm and Sunday 5:30pm-10:00pm
    Lunch: Saturday and Sunday 11:00am - 2:30pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: Italian
  • Executive Chef: Matthew Accarrino
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Takeout, Wheelchair Access, Wine

Getting there

  • Cross Street: Between Bush & Pine
  • Public Transit: Muni 22 Fillmore, 3 Jackson, 38 Geary & 1 California.
  • Parking: No
A word from SPQR
SPQR is a Northern California restaurant inspired by Italian cuisine and wine.

An acronym for Senatus Populesque Romanus, SPQR translates to “The People and Senate of Rome” and was the emblem of the Roman Empire.

We strive for a balance in offering the highest quality of food, wine and service we can for each guest’s experience in a relaxed, fun, and inviting atmosphere.

If you would like to dine at our Chef counter please mark your reservation. Please inform us of any allergies or dietary restrictions as we will try our best to accommodate.
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Diner Reviews
  • "We made the long haul up from Silicon Valley on a Tuesday night to do the pasta tasting menu which had been mentioned in the SF Chronicle's "Top 100" Restaurants piece. It was definitely worth the trip (and expense). The pasta tasting was five courses with the option to add a sixth, a truffle course, for an additional $25. Each course was unique and the portions were quite large. It was a good sampler of the main menu with a touch of off-menu specialties. It is small and quaint. If you can, get the chef's counter where you can delight in seeing the young chefs put together the dishes with incredible design and flair, do. Make reservations in advance if possible, though there is limited bar seating as well (about 10 seats)."
    Dined on 7/22/2014
  • "I took my boss here. I had no idea he had no dairy/no butter requirements or I prob would not have picked spqr. The waitress told us there were no pastas w/O butter so not to look there. We then went down every line item & nothing was an option, nor did she seem to want to ask the chef for it to be. We finally just said surprise us. She brought a salad w a fried avacado on it. My boss LOVED it & given his Crohn's diseased body, that was a treat that he could eat. He asked for more. The answer was no. After we ate a few things that she brought, he was still hungry. He asked for pasta with just olive oil. The answer was no. Everything was no. I felt bad for him. He left hungry & w/ the honor of paying a big bill w/o being satisfied."
    Dined on 7/22/2014
  • "After hearing so many good reviews, I expected more from SPQR. The food was fair, but the prices are extremely high."
    Dined on 7/21/2014
  • "I booked well in advance. Had a great time, good food and service! Loved the ambiance and the server was approachable and friendly."
    Dined on 7/19/2014
  • "After enjoying a fabulous meal with a bill in excess of $350, the restaurant separately states and adds in $6 for employees health care tax. Is this to make a point or is the restaurant struggling such that they need to separately bill an expense. What next, a charge for leasing the table for 2 hours?"
    Dined on 7/19/2014
  • "We were given a gift certificate to SPQR. Our server recommended a salad, which we shared, and that was very good. Although for $15, overpriced for what we got. Our entrees, which were $36 and $37 respectively, were awful. I had 3 types of veal, a loin, a sweetbread and some other form which was difficult to identify - this was served with vegetables. Only the loin was edible. The others were dry, and had a very unappealing taste, that stayed with me the rest of the night. The vegetables consisted of one new potato, slightly larger than a grape cut in half, two baby carrots cut in half, and about 6 tiny onions. My husband had pork which was very dry and overcooked. Our bill came to $105, without any beverages and no dessert. BAD."
    Dined on 7/19/2014
  • "Sat at a table in the middle of the restaurant towards the back. The table was just inches from a prep area, felt like we were eating in the kitchen. Had several lackluster servers- not offered dessert or coffee. We did order coffee however but it tasted off and they were kind enough to remove it from the bill after tasting it and agreeing that it was "burnt". Maybe the dinner experience would be better."
    Dined on 7/19/2014
  • "I went there for date night with my boyfriend (I had been once before) on a fri. This restaurant clearly knows how to make special dishes. The staff are very knowledgeable and helped us with the wine list since I hadn't heard of any of them. The only thing that bugged me was the service. My bf and I were right on time for our reservation and the party of two right beside is, who arrived after us, had already received their drinks and appetizers before we had even ordered our wine. At a very expensive restaurant like this, i would have expected the waitress to be more attentive."
    Dined on 7/18/2014
  • "Fresh ingredients, creativity, masterful innovative cuisine. Soon will outgrow this lower Pacific Heights location and move to Sacramento and compete with Spruce. Matthew Accarrini is the US equivalent of George Blance, the French Chef from Vonnas (Burgundy) Humble and quiet - but a genius in the kitchen"
    Dined on 7/14/2014
  • "It's not really Italian food at all, except the common food vehicle called pasta. However, this 'pasta' is hand made of grains and textures you'd never find in Italy and mixed with extraordinary ingredients you'd only get from a northern pacific coastline. The result is some of the most inventive and unforgettable 'pasta' dishes you'll ever experience."
    Dined on 7/14/2014
  • "I have heard nothing but good things about this restaurant. However, after trying it twice, the reality is that is just not all that. Fish was over salted. Appetizer's were bland. Overall, nothing had a wow factor, even the highest priced items on the menu didn't stand out in any way. They sat us side by side with another couple, (which is fine, its SF) but it was so close that we were actually in each others conversation. I don't think i'll be going back for dinner anytime soon."
    Dined on 7/14/2014
  • "We started with 2 entrees which soundedz really good but both of them were extremely eclectic and weird ( lots of ingredients that didn't really go together ) and at this moment we really didn't understand what the buzz about. But then the main course of pastas arrived and they were wonderful! A very creative and delicious combination of different flavors cooked to perfection. We really enjoyed them even though the portions weren't very big. Tiramisu for dessert was also very good. We say - skip the first courses, order more pastas!"
    Dined on 7/13/2014
  • "We were sat at a table that was 1 inch from the table next to us... I was almost touching the woman sitting next to me on the bench. Very awkward & uncomfortable. The server came by, asked our water preference, then dryly told us there were truffle specials available if we were interested, but apparently she didn't want to expend the energy to tell us what they were. The bus boy brings us our water and we sat with the pretty complicated menu for about ten minutes. We had lots of questions about the menu, but our server was no where in sight. We were never offered a cocktail or glass of wine, nor was there any bread or offer for an appetizer. We decided to leave & the hostess tried to block the door. Went to Elite Cafe and had superb service"
    Dined on 7/12/2014
  • "We sit at the Chef's Bar (7 seats) every time we visit SPQR and watch the magic happen. Front row seats for the Chef Matthew Accarrino show (named Food & Wine “Best New Chef” for 2014) and see first hand what he and his amazing crew can do. My wife and I shared all plates . . . starting with the Chicken Liver Mousse ($12) then the Octopus ($21) then one at a time, came the three medium in size pasta's ($26 each). We had the Level III Sommelier choose our wines (3 glasses) that we traded off to one another during the night (Avg. $16 per glass) and ended with the Buttermilk Panna Cotta ($14) . . . and for the encore, they deliver some small treats to enjoy. Approximately $180 plus tax & tip for a FANTASTIC meal and a heck of a show - Bravo !"
    Dined on 7/12/2014
  • "Gotta give major kudos to Matthew here - his menu is not small and every dish is incredibly unique in the ingredients used, flavors and presentation. We were simply blown away by how inventive, how detailed and how simply delicious every single dish was that we tried. The homemade pastas were to die for (wife had the crazy inventive corn pasta ravs and I had the straw and hay bucatini). Scallops were perfect to the second on timing of cook. Best Italian wine list I've seen in a long, long time (we found a Verdicchio di Jesi that we loved when we lived in Le Marche) and server was so relaxed, genuine and above all - really, really knowledgeable about the food. Total, total 5 start experience in every way."
    Dined on 7/11/2014
  • "My first time here and we both had the chef's pasta menu. The pastas, all homemade were amazing. My favorite was the tomato risotto with salmon. It was delicate but also deep in flavor and cooked perfectly. I've also tried to make gnudi, but the ones here are heavenly with homemade pork meatballs in a reduced meat sauce. I enjoyed the wine pairing with the meal, which to me is a must when having multi course meals. I'd come back again and try the extensive menu. It definitely deserves a michelin star. It beats Flour and Water's chef's pasta menu hands down."
    Dined on 7/10/2014
  • "Pasta is a specialty but very chewy. Perhaps not cooked enough? Salad was a wonderful blend of textures/tastes. Tables too close together, music too loud and prices high - surely worth a linen tablecloth! My friend (the birthday girl) loves the place, but she likes mousse and pate' and I do not."
    Dined on 7/10/2014
  • "food was good but not off the charts. small pasta dishes for $26 seemed a bit pricey and not fantastic enuf to justify the price. wine list had too much mark up. staff was a bit huffy (just one person -- rest were fine). would not go back."
    Dined on 7/8/2014
  • "My husband and I celebrated our 10th Anniversary at the chef's table. Very relaxed, but impeccable. Extremely efficient and relaxed team crafting our plates. Brilliant wine pairings assisted by our waiter."
    Dined on 7/7/2014
  • "Overpriced, pretentious and too crowded for comfort."
    Dined on 7/7/2014
  • "Food and service was very good as has been our experience twice before."
    Dined on 7/6/2014
  • "Hadn't eaten at SPQR in a while and found it, if anything, better than I remembered. Great pasta and extensive wine list. Professional and friendly service. Highly recommend."
    Dined on 7/5/2014
  • "If you have the opportunity to sit at the chef's counter, take it. We were dazzled watching the chefs make dish after dish. We also loved the food. Flavorful food with unexpected tastes combining and colliding. Loved it."
    Dined on 7/5/2014
  • "We have been wanting to go to SPQR for years and now with the SFgate writing up the new chef, we thought it would be this year's SF exciting restaurant. We were seated right away ad service was very good. The Pasta's were so good we ordered the tuna with egg plant but his turned our to be predominately a five spice powder dish which has been so overdone in the past ten years. The Guinea Hen pasta was really good and my wife loved the smoked clam, arugula pesto pasta. The salad was very fresh, but we did not find this restaurant to be as stellar as its prices. You can find better in SF."
    Dined on 7/5/2014
  • "Yummy for the populous! Foodies must March over to Filmore!!"
    Dined on 7/5/2014
  • "I wanted to like SPQR more, but there were a couple of misses when I ate there. I came in at 9:00 pm as a single diner and let them know I had been up since 3:30 am eastern time, with almost no food that day. The first course of the tasting menu didn't arrive for 20 minutes. I wasn't given an amuse, bread or anything to tide me over. The table next to me actually ended up giving me a bite of their food because I was starving... When the food did arrive, I was very pleased with all but two of the courses, which were just very blah. They lacked flavor. I think if I had not waited so long for the first course, I might have been more forgiving of the toe courses that were so-so. I would go back, though, and give it another chance."
    Dined on 7/3/2014
  • "We had the eating experience of a lifetime, as we had seats at the bar and the outstanding line chefs/cooks were front and center giving us a real show in terms of their unbelievable preparation and execution of all of SPQR's dishes. Executive chef Matthew was directly in front of us as well as he directed all activities, putting his signature on each and every dish the kitchen produced. I would highly recommend SPQR to anyone in San Francisco, and is truly one of the finest restaurants I have ever eaten at, bar none."
    Dined on 7/3/2014
  • "My friend and I wanted to order from the pasta tasting menu. She doesn't eat meat. We did ask the server if they can substitute or have the meat taken out. She told us the chef won't be able to do either, which was fine. It does require the whole party to order the tasting menu, not just one person. The least for them is to make an exception to allow one person to order the tasting menu and have the other order from the full menu. Didn't seem like the server wanted to work with us and seemed annoyed at our questions. She pretty much tried to avoid our table after that. She'd explain arriving dishes to the tables around us, but would just drop ours off without a word. The food was fresh, but it was too salty. I may give it another try."
    Dined on 7/2/2014
  • "We just expected better. Server was nice enough but spent kept glancing out the window behind us when he was speaking to us; we felt we were in the way of whatever he wanted to really be doing. A special "australian truffle" was offered on a few courses that night for an extra $25 per plate; despite huge amounts on the top of he pasta, it was just about flavorless and scentless,. Of the four pasta dishes we ordered, three were pretty uninspiring. The corn soup was great. Despite arriving on a Monday at 9:30 and being the last there we never felt rushed. Dishes arrived with descriptions from serving staff,.with the exception of the cheese plate that was dropped on our table with no description whatsoever. We found that odd."
    Dined on 6/30/2014
  • "Food was variable, being on average good but far from exciting. In my opinion, prices are higher than they should be quality-wise. Wine list is very good but I do not like the system adopted of not showing the bottle when patrons order wine by the glass. Even if they pour it from an Enomatic machine, showing the bottle is to my mind de rigueur."
    Dined on 6/30/2014
  • "Delicious good. Enough said. Everything is do unique and we'll flavored. We had a black truffle pasta special and it was one of the best pastas we have ever had."
    Dined on 6/30/2014
  • "The meal was delicious, unique and beautifully executed. The waitstaff was cheerful, welcoming and informative. The overall experience was perfect for our early anniversary celebration. Lunch SPQR will be a memory that sticks out in our trip to San Francisco."
    Dined on 6/29/2014
  • "Our party of four ordered 6 appetizers, 4 mains and 4 desserts just so we could try as much as possible. Everything was delicious - in particular the amazing chicken liver mousse, the pork belly appetizer, the squid ink spaghetti and the pasta specials with shaved truffles (one with veal and one with porcini mushrooms). Desserts were all outstanding as well, but don't miss the stonefruit or hisbiscus based desserts! amazing service, excellent wine recommendations, and delicious moscato d'asti to end the night perfectly. Best meal of the week in SF/Napa Valley."
    Dined on 6/26/2014
  • "i gave spqr another shot after a so so experience last visit and this time did not disappoint. waiter was attentive and gave us good menu recommendations. good wine, good food, good dessert. tough table to get but worth the wait."
    Dined on 6/26/2014
  • "Both socks and shoes knocked off! We are frequent SF restaurant diners. To our very well-experienced palates, SPQR is creating the best food in San Francisco today. Ordered the tasting menu. Each course uniquely creative and mind blowing - a delightful and surprising trip through six different pastas and one rice dish - Dirty rice with roast duck (the tiniest little duck breasts, succulent and perfect). How often do you remember every single dish served at a restaurant - and two days later? At SPQR you will! Each dish was so balanced and nuanced and the flavors quite different from the dish preceding and the one that followed."
    Dined on 6/25/2014
  • "SPQR used to be one of my favorites in the city. This last visit was a shock. Prices have jumped considerably--the entrees are all in the mid-$30s and pastas (which are still appetizer-sized) are all in the mid-$20. At the same time, the dishes seem to have grown unnecessarily complicated. Italian food sings when there is an underlying simplicity that lets ingredients shine. The menu today has too many ingredients, and the dishes come over too fussy. Less would be more. Even the liver mousse, which used to be the best I'd ever tasted, was over-salted and had too much fruit compote accompanying it--it was totally out of balance. I did not eat anything that would excite me about returning. I miss the old SPQR."
    Dined on 6/23/2014
  • "Jeremiah the sommelier was awesome. The food was good but very pricey. The space was small and a bit cramped. OK overall but do not feel the need to hurry back."
    Dined on 6/22/2014
  • "When initially seated, we were left without menus. Our server rectified this as soon as she was told (10 min in, during which several other staff visited our table and no one noticed), but it set an amateur tone to the night. The dishes served ranged from exceptional (the corn and squash ravioli) to overcooked (the veal. I mean, come on - it's the finale/secondi and it's veal. It should not be tough!). My husband ordered an off-menu special, a truffle risotto (primi), which he loved. The duck foie gras was plated beautifully and tasted divine, though it could have used more than one tiny profiterole to spread on. All in all we were satisfied, but not wowed."
    Dined on 6/20/2014
  • "Again, we had a wonderful evening with delicious food, elegantly and creatively prepared, accompanied by fantastic wine, all served by conscientious staff (and sommelier) who are part of the dining experience by being friendly, efficient, and solicitous. We relish going to the restaurant. It is pricey, so can only go occasionally, but it is well worth it."
    Dined on 6/19/2014
  • "This was our first visit to SPQR. We requested a seat at the chef's counter and SO enjoyed our evening watching all the action of a well orchestrated kitchen. The menu had an amazing array of interesting combinations and the food was delicious and well presented. The service was attentive and well informed. We will definitely return."
    Dined on 6/19/2014