SPQR

 

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Chef Matthew Accarrino’s impressive pastas such as the Hazelnut Risotto are always seasonally-focused and thoughtfully conceived. Accompanied with well-chosen regional Italian wine selections from savvy sommelier Shelley Lindgren, they rarely fail to impress.

Carnivores will certainly have no bone to pick with the artful broilery and a butchery involved in this Spring Lamb Three Ways With Fresh Peas.