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SPQR San Francisco Reviews from The Last Year
Bad Chef
Went for dinner last night with a table of 9 of us. A few of our friends ordered the Tagliatelle Frutti di mare which is $44 a dish which was very disappointing as the prawns were very over cooked and overall not a very tasteful dish! I think the chef gave up on cooking! The service was amazing though!!!
An evening of excellence and massive disappointment, leaving me, thirsty for water after eating too much salt
I have eated at SPQR before Matthew Accarrino was hired and a few times after he took over the kitchen. The restaurant is very tight with almost no space between the tables. The decore is a modern twist on 1970’s look that works well. As is often in the case with small restaurants the noise level is quite high and unfortunately, the music selection was in my opinion totally inappropriate for a nice dining experience and far too loud. The dishes seem to be either great or way off. The first course is their focaccia bread and home made butter. The butter was more like thick whipped cream and seems to add nothing to the already oily bread. The bread is very good but it’s hard to get excited and it’s a dull way to start the meal. The set menus at $95 serves so much food that starting with a big peice of oily bread sets you up for getting full half way through. I really don’t think the chef had sat through the eating experience from the customers perspective. This shoukd be manfatory!!! All chefs should on a regular basis sit and eat all the foid that is served. If they did they would portion the food correctly. The set menue includes five courses all of which are rich large and very sslty. Again, starting a substantial five course meal with a large piece of oily bread is perhaps not the best idea. my second course was the grilled octopus. With the exception of the salt load which was excessive on the octopus itself the dish was textbook perfect and spectacular. Unfortunately, there was so much salt on the octopus. It left me feeling like I had drank ocean water. The octopus was otherwise one of the highlights of the meal. At this point, I felt completely stuffed, primarily because of the amount of salt in the octopus dish. Somehow the kitchen ran behind, and there was a long wait before our pasta dish. The restaurant served us a complementary pasta dish while we were waiting for the ones we ordered. It was a pappardelle in a citrus cream sauce with salmon roe. This dish was also a highlight of the meal. The flavors and texture of the pasta were off the charts. This was one of the best pasta dishes I’ve ever had. (I have eaten a lot of good meals) While we were eating the complementary pasta, our ordered dishes came, which left basically no room on the table, which is already on the small side. The timing was terrible. We were halfway through eating the complementary dish when the next course arrived. This is inconceivable at a Michelin rated restaurant. The service was fairly mundane with the waiter, introducing himself by name, and saying he would be helping us this evening. Whenever waiters introduced themselves, I have a feeling the meal is going to be mediocre. The pasta dish I ordered Was made from spinach and was served in a cream glop with guanciale. The pasta looks like green beans covered in undiluted Campbell’s mushroom soup. This dish was a complete let down. The dish looked like it been sitting under heating lamp in the kitchen for 15 minutes before it was served. What was supposed to be cream sauce was now an uneven, thick goop. This dish was also incredibly salty. And made me feel like at this point I did not want to eat anymore savory food. The next course was Berkshire pork wrapped in bacon and I was so stuffed and full of salt. I asked the waiter to make the entrées to go and ask that they change my dessert to vanilla ice cream only. My girlfriend took both entrées home, so I have no idea what the meat course tasted like but I’m guessing it was probably good and also salty. The ice cream hit the spot and was a perfect way to end this over-the-top Rich salty, poorly executed meal. There were a few highlights, but the sodium content of this meal was so off the chart. I felt sick, even after drinking 10 glasses of water. Chefs should be forced to eat the food coming out of the kitchen on a daily basis. They should also be forced to sit through the entire set menu experience, so they have an understanding of what customers are experiencing on nightly basis. This restaurant is big unselling you house cured Caviar with a fish selected personally by the chef. I’m sure the caviar is great and I love eating caviar. At $150 an oz it was a bit expensive for my liking. The actual Caviar serving is 1/2 ounce and the price is $75. $75 may be reasonable for a Caviar course but 1/2 ounce is a silly amount of Caviar to eat. This meal could’ve been spectacular if a few things would’ve been changed. If you’re going to have the full menu, then don’t eat the entire piece of bread at the beginning of the meal. There is simply too much food to consume to start the meal that way. The biggest negative of the evening by far was the salt content in the food, especially on the otherwise spectacular octopus dish. Eating so much salt early in the meal, basically destroyed my appetite and made me have a headache and want to drink water and eat ice cream. I had a chance to taste three pasta dishes this evening. There was a radical difference in eating experience from sublime to I’m not going to eat this! While we were still eating dessert, the waiter handed us the bill, which was at least in my opinion, totally inappropriate for a Michelin rated restaurant. Perhaps this was just an off night and maybe I’m sensitive to very salty food. The entire evening experience was a series of extreme highs and extreme lows, leaving me giving the dining experience at three star rating. It was a memorable meal, only because I couldn’t eat my pasta course and needed to take my main course as it to go order because I was overloaded with food, fat and salt. The waiter gave us 20% off the meal because of the salty food experience. That did not leave me feeling like I wanted to go back. There was definitely brilliance coming from the kitchen. The octopus course could’ve been at 10 out of 10 and was close to it if it wasn’t for the damn salt on the octopus. The pasta and cream sauce with salmon roll was also highly memorable. The restaurant is small, cramped, noisy, and salty. I’m sure there are many who’ve had spectacular experiences. The group that owns restaurants is known for having spectacular Italian wine collections. I no longer drink alcohol, so I was unable to participate in what could be an exciting food wine pairing experience. After dessert we were given the house, donuts and small cookies from their sister restaurant around the corner. The donuts tasted like they were made from sourdough, which gave them a unique character. I asked the waiter about this, and he denied sourdough use for the donuts. They definitely have some acidity, and I think he was ill informed about how they’re made. I’m quite certain these are fermented with a bacterial yeast indigenous culture rather than regular yeast dough. If you try to scrape as much sugar off the doughnut as possible, this sweetness is just right. The way they’re served is about a table spoon of sugar too much for my liking. The small chocolate cookies that came with the donuts were one of the absolute highlights of the meal. These were some of the best I have ever tasted. These come from the sister restaurant called Martina. In summary, my meal experience at SPQR was full of massive disappointments with one or two moments of excitement with highly memorable food experiences. In particular the pasta and cream sauce with salmon roe, the grilled octopus(minus the salt overload) and a little free chocolate cookie after the meal were off the charts world class. Pretty much everything else was a disappointment.
Perfect date night with my hubby to celebrate his
Perfect date night with my hubby to celebrate his promotion! The food was delicious over all five courses and the service was perfect, from the host to our server to all of the generous chefs at the chef's table. The prix fixe is a great deal at $90, especially as you can choose one course from every menu section with no restrictions. Menu highlights for us: octopus, mushroom pasta, wagyu beef, and for dessert we split the pannetone dessert with the hot and cold chocolate which was a very tasty combo. For the last dinner course, I might not recommend the pork - it was a bit salty with the bacon wrap and my hubs wagyu beef was much tastier. What really stood out was the service, however - from the little freebies of champagne, wine, and pasta to the overall positive and friendly vibes from our servers and the chefs. Thank you to the whole team for a very lovely evening out!
been here second weekend on a roll - super friendly service
been here second weekend on a roll - super friendly service and great quality food; my party of two feel very much welcomed and valued and regained the joy of dining out again
Quality Italian food for good prices - the a la carte menu
Quality Italian food for good prices - the a la carte menu is great. Ambiance is good as well and good service. Not going to blow you away with food but overall good.
My husband and I came here for date night last week and
My husband and I came here for date night last week and absolutely loved it. The food, ambience, and service was simply outstanding. Highly recommend the chicken liver appetizer, lasagne, and wagyu dishes. The chocolate selection plate for dessert was divine. 5 stars.
4.5 stars. SPQR dinner tonight! It was delicious! been
4.5 stars. SPQR dinner tonight! It was delicious! been years since I've been here. They blended a wine for me on the spot to my taste (Italian varietal of Cab Franc + 2 other wines to get a complexity, low tannins, dry with a little sweetness... no tobacco or char)! Thank you SpQR Sommelier! Had 2 antipasti: octopus Brussels and Broccoli Hen of Woods Panchetta. Both absolutely delicious! Not a crumb left on plates. Broccoli leaves as well as the Brussels were airy, savory, and crispy! Squid ink spaghetti with octopus puttanesca and bottarga was rave worthy as well! Nothing left on that plate either. The bacon wrapped pork was juicy and tender and full of flavor for not being brined. Need to go back more often now that tables are easier to get when you show up at 5:30. Almost forgot about the compliments of chef dessert bites... mini chocolate chip cookies from those sister bake shop around the corner (soft and delicious), and these little cinnamon sugar beignets!!!!! Hot off the fryer!!!! SPQR it if you're in SF. They are super friendly and chat with you if you are chatty like me. And they take your coat as you walk in. The special mushroom mushroom mushroom pasta fell flat because the pasta when it's pinched up and sealed as a sail/ fin was undercooked. Everything else was devoured. Seating is tight squeeze. Lighting could do with a revamp to enhance food colors to tantalize better (the bite before the bite). Perhaps usb bronze table lamps so lighting is above the food and below the eyes?
This is a review for their weekend donuts.
I've walked by here a bunch of times and noticed a line of folks ordering their fresh made donuts/beignets and we finally gave it a try. They have multiple flavors: powdered sugar, cinnamon sugar, mushroom, apple cider, and maybe another one that I can't remember. Each order is $7 and comes with 3-4 in an order. We went with the powdered sugar and mushroom. The powdered was delicious, especially hot n fresh. Would order again. The mushroom one was supposed to be savory, but the filling inside was just too sweet for my liking. I ate one, and ended up giving away the rest. . I do wish they offered a sampler option, so I can try em all without having to make individual orders. $16 for two orders, While good, it's not something I'm gonna crave all that often
Perhaps it's a bit unfair that Italian isn't quite high on
Perhaps it's a bit unfair that Italian isn't quite high on my list of favorite cuisines, but SPQR did little to change that. That being said though, the food here is quite solid if you're really into Italian, but given my biases, I simply wouldn't go out of my way for it again. However, the ravioli and desserts were pretty good honestly. Service was quite good, no complaints here. Good table to chair height ratio, nice seating options, pretty dining room, good for dates.
Wonderful ambiance with great service.
...menu is a bit wonky, especially if you are doing prix fixe. There are an inconsistent number of dishes in each category...there is a good selection of antipasto options...lots of primi, which is largely pasta, risotto, etc. options...but there are only three secondi choices which are limited to a stuffed chicken breast, scallops or roast beef. While several dishes were really fabulous, several others were pretty pedestrian for this price point.....you kind of have to know whats really good going in, and thats not always possible. This is a very good place if you know the menu well.
Dinner at SPQR is an incredibly special experience.
My family doesn't live in SF, but we travel there often for good food and good times. We try to plan scheduled events around someone's restaurant pick and with a concert at the Fillmore, my dad chose the perfect spot a block or so away. We made reservations around 3 months out (FYI) and chose the $88 4-course menu, which seemed like the more valued option than a la carte ~ plus, we were able to try more menu options from everyone's plate! This spot is small and cozy, but made for an equally intimate tasting evening. Every item on the menu was so unique, full of flavor & if I could sum it up in two words: Innovative Italian. Like a foodie dream straight from pillow to plate, to highlight a few of our tasting offerings: warm focaccia the size of your fist to start with creamy whipped butter, salad with a mulled red wine vinaigrette perfect for anyone's Fall/Winter fix, grilled octopus over a bed of pistachio cream with brussels sprouts, bucatini pasta served with crispy kale, sage brown butter, walnuts and blue cheese, larger than life raviolis served with delicate pieces of squash & topped with seed-nut crumbles, and buttery sea scallops that swam in a chili-yuzu foam! (Say what!?) Highly recommend chatting with the well~trained servers to describe the dishes and flavors you're tasting. Also, ask recommendation wise of what to wash each course down with! SPQR is beer/wine only, but the wine list is extensive. And for dessert, the hot chocolate torta was something alone I would go back for. But quite honestly, this menu was nothing short of liquid (or chocolate) gold! It's no surprise they have a long list of awards and accolades, Michelin stars and even a pretty sweet cookbook you can find online. Outside of their tasting menu, they also offer coffee & donuts on weekends and fried chicken on Sundays. Either would be fun for the next stroll in the city! Bravo, SPQR!
Gracious service, amazing and soulful prepared food.
The wine pairing with tasting menu were a wonderful experience
Top draw food and wine
From the moment we arrived the server greeted us warmly . We were not happy with our original table ( which was squashed and behind the front door ) and she gladly moved us to a more comfortable table . We ordered our first drinks and the waitress explained everything on the menu in detail. We all had the 4 course menu with a wine pairing Superb food with great wine in a small but atmospheric restaurant. It’s was very reasonably priced and would get back in a heartbeat
I wanted to like this place badly
We were celebrating and reserved for our family. It was early. There were not a lot of diners yet. Our server talked so fast. It was difficult to understand what he was explaining with the music so loud in the background. We also were not given too many choices for the wine. We wanted white to go with the first two courses abs red for the rest. We ended up taking whatever he told us. He only suggested one white and one type of red. Like I said, the back and forth conversation with him was so hard. Looking back, this was strange because they had a full bar. The amuse bouche was novel. Pickled veggies and grapefruit. Then there was the asparagus soup which was cold, creamy, and light. Perfect for summer. The salad was red everything - red cabbage, red beets, etc. It was all right. There were two pasta choices. The Calabrian chili malfadine was better. The other choice did not taste well put together. If anything, it felt unfinished. Like they forgot something to make it all come together. The risotto with truffles was good. Creamy. But it had more sauce than risotto, for some reason. My salmon was a little dry. Maybe cooked just a little too long or it sat on the counter before getting served. My husband’s pork dish was just ok, he said. Our dessert, the panna cotta was good, smooth and not too sweet, as it should be, with fresh strawberries. We did not get the rose sugared bombolini that was on the tasting menu list. I wish I enjoyed the food more. The company was great though.
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Payment for selling
How do I receive information if someone wants to buy my reservation? How do I get paid?
Give the best answerHow can we take our restaurant off your list?
Dear Appointmenttrader Team,
I am the spokesman of the Hofbräuhaus in Munich/Germany.
We don not want to be on your App, since Reservations in the Hofbräuhaus are free.
Please take us off this list!
Please do answer and confirm this.
Thank you and best regrads
Tobias
Medien Hofbräuhaus
Banned from Resy for selling reservations- Do we have a rat on our hands???
I am new to this app and started off by selling a polo bar reservation and then quickly sold one more reservation. Not long after I received emails from Resy saying all my reservations are cancelled and I am being banned from Resy for life. How could this have possibly happened without a rat telling Resy that I sold the reservation. I need some advice on this situation and let’s catch the rat!
Give the best answerBid and Buy Instantly
I have a big ongoing and it also shows someone is working on my bid. Today I see there is a " Buy Instantly " option at my portfolio showing same price I've bid for a reservation. I'm a bit confused, since my money has already been deducted from my credit card for the bid, do I need to pay one more time for the Buy Instantly? If I choose Buy Instantly, can I cancel my bid ( while someone is working on it )? Thanks!
Give the best answerFirst Sale Help
Having hard time getting my first sale. Any advice? I just want to get the ball rolling! Thanks!
Give the best answerChanging restaurant opening times
I have a reservation for Kasama Chicago I listed but it’s not showing up because the listed opening hours are only until 3 or 4 pm. My reservation is for their dinner service at 5. Is there a way I can change the times myself?
Give the best answerI got charged twice for a single reservation
How long until I get a refund? Support has been slow, has anyone else experienced this?
I tried purchasing the reservation at $55 but it failed. Then I purchased it for $30 and it succeeded. However the $55 charge still went through on my card and posted
Cancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answer0 views on my posted reservations
Any idea why my reservations have 0 views? Am I doing something incorrectly?
Give the best answerFinding reservwtion
What name do I say the reservation is under?
Give the best answerHow do I deposit $?
You can only deposit $50 at a time until you earn the “Sales and Low Refund Medal” I believe. Im new to this as well but the ability to deposit more money at once and increase your amount of listings comes with that medal.
Payouts
Anyone know how increase payout transfer to bank as I can only send $50 a day and they charge $5 for every transaction. There must be a way. I’ve contacted support two days ago and not a reply.
Give the best answerTransfer question
What do you do if reservation is an hour away and it still hasn’t been transferred? Don’t want to be embarrassed at restaurant. First time user. Thanks!
Give the best answerGetting started as a seller
Hey I just signed up. I'm in Kenya and I 'm looking to be a seller. Where can i get started?
Transfer
My reservation is today and my transfer is still not complete does that mean it’s not going happen ?
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answer