The Restaurant Behind the Grilled Pizza Revolution
In the early days, SPQR was A16’s forgotten sibling, but then Matthew Accarrino arrived and conquered the creative Italian narrative with Caesar-like gusto. Now you get a Michelin-starred tour de force of pasta artistry that has ignited a storm of followers nationwide. Bucatini “straw and hay” graces your table, as do pasta species you’ve never encountered made with cacao nib or Meyer lemon. Get the chicken liver pâté and something with pig ear, or, if you’re feeling adventurous, go for the pasta tasting menu (that’s five courses of, you guessed it, pasta).