Bacon: the cornerstone of the Standard American Diet and the decade’s trendiest ingredient for just about every dish from bánh mì to beignets. What usually stands as a greasy breakfast (or lunch, or dinner) indulgence has lately emerged in San Francisco‘s fine dining scene. The only catch about this bacon? It doesn’t come from a pig. SPQR executive chef Matthew Accarrino has created a bacon made with white sturgeon worthy of the restaurant’s one Michelin star. The SPQR team prepping for service. All photos by the author. At 2 PM, the SPQR team is busy at work prepping for evening service. The dark lacquered tables have yet to be set. Curious pedestrians on Fillmore Street peek into the restaurant’s open[…]