SPQR

In 2014 SPQR’s Matthew Accarrino earned Food and Wine’s Best New Chef title. Today this Northern California-Italian restaurant is still going strong, earning a Michelin star three years in a row and several James Beard nominations. The menu here reflects Accarrino’s particular fusion of the contemporary and the traditional with pasta dishes like bucatini with California blue cheese, walnut, kale and sage brown butter and “secondi” like wagyu beef with yukon gold potato and cured duck liver in a red wine sauce. Owner and sommelier Shelly Lindgren keeps up her end of the bargain with a spectacular list of Italian wines.