SPQR reopens today, with an affordable menu from their brand new, ex-Per Se chef. Expect everything from saffron arancini with pork ragu, to wagyu beef tartar with smoked hen egg & caviar, to duck liver ravioli with sweet & sour squash, to veal breast "porchetta" with broccoli and crushed potato, who's really just upset its GF called another tuber a Spud Muffin.

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New menus're up at SPQRSF.com