The measure of a really good dish at a really good restaurant is when I make up my mind to try that dish at home, when cooking for guests.
I've done that with 2 or 3 ideas from SPQR - the simple-but-wonderful pan heated olives rolled in spiced breadcrumbs, and pan-cooked, bacon-wrapped brussels sprouts. I forget what the third one was, and I notice that neither of the first two is currently shown on their web-site. Maybe I ruined it for everyone?
SPQR now takes reservations, which is tons better than waiting around on the sidewalk to get a table.
However you get in there, it'll be worth your while.
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