There isn’t a one-to-one crossover between the Italian dishes served at San Francisco standout SPQR and the recipes its principals, owner/wine director Shelley Lindgren and executive chef Matthew Accarrino, dish out in SPQR: Modern Italian Food and Wine (Ten Speed Press, $35). The spirit is much the same, but the authors tackle a much wider range of Italian food and drink than their restaurant’s menu and wine list offer, excellent as each of them are. Their book functions as ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.