While Matthew Accarrino does come from a strong pedigree (experience in Italy, stints at Thomas Keller and Tom colicchio’s restaurants), it was his test dinner that got him the executive chef job at SPQR, owner Shelley Lindgren said. The seven-course test dinner included sweetbreads with fennel, Quail stuffed with peccorino over a tomato sofrito, and raviolo stuffed with house-made ricotta topped with lamb’s quarters. “He really blew us away,” Lindgren said. “Every time we met with him we had a conversation that went on for three hours.”
When the restaurant goes dark in mid-September, Accarrino will train the kitchen staff in the new menu while the dining room gets new floors and banquettes, with front-of-house staff paid to come in as laborers. As for what you can expect to see on the new menu, Offal will likely keep a place on its pages. As will seasonal fruits and vegetables. Lindgren said Accarrino is “very in touch with farmers and foraging.” He was unavailable for comment today because he was out picking tomatoes.
Previously:
Craft Chef Coming to SPQR [Grub Street SF]
