Yellowtail Crudo with Finger Lime, Quince Saba, and Fried Prosciutto
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Yellowtail Crudo with Finger Lime, Quince Saba, and Fried Prosciutto
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Pinkerton Avocado with Grapefruit, Pancetta, and Chili
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Pinkerton Avocado with Grapefruit, Pancetta, and Chili
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Crispy Pig's Ear with Pickled Jalapeno, Green Tomato, and Radish
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Crispy Pig's Ear with Pickled Jalapeno, Green Tomato, and Radish
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Local Partridge Galantina with Blenheim Apricot, Chicory, and Sicilian Pistachio
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Local Partridge Galantina with Blenheim Apricot, Chicory, and Sicilian Pistachio
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Local Partridge Galantina with Blenheim Apricot, Chicory, and Sicilian Pistachio
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Bone Marrow Sformato with Smoked Bacon and Onions
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Bone Marrow Sformato with Smoked Bacon and Onions
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Chestnut Nicci with Spigarello and Burnt Orange Sauce
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Chestnut Nicci with Spigarello and Burnt Orange Sauce
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Chestnut Nicci with Spigarello and Burnt Orange Sauce
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Dungeness Crab Lasagna with Spicy Tomato Sauce
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Dungeness Crab Lasagna with Spicy Tomato Sauce
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Veal Sweetbreads, Braised Bitter Winter Vegetables, and Olives
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Sunchoke Tortellini with Truffle Butter and Hazelnuts
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Sunchoke Tortellini with Truffle Butter and Hazelnuts
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Sunchoke Tortellini with Truffle Butter and Hazelnuts
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Jones Farm Rabbit with Bacon, Gigante Beans, Savoy Cabbage, and Cranberries
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Ricotta Bavarese with Sour Cherry and Napa Vallery Verjus
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Caramel Panna Cotta with Banana Ice and Almond Lastra
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Goat Cheese and Orange Filled Crespelle
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Goat Cheese and Orange Filled Crespelle
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Chef Matthew Accarrino
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Chef Matthew Accarrino of SPQR - San Francisco, CA
Photo: Antoinette Bruno | January 2010
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