Perbacco Makes 2015 James Beard Longlist
Perbacco and Barbacco's Umberto Gibin has made an entry into the Restaurateur category.
2015 James Beard Semi-Finalists Anounced
The James Beard Foundation announced the semifinalists for its 2015 restaurant and chef awards, which have become a major national award, and the closest thing the restaurant industry has to the Oscars.
What Are the Most Romantic Restaurants in San Francisco?
Valentine’s Day looms, which means it is time to consider the city’s most romantic restaurants.
Rare Bird: Look Who’s Serving Foie Gras
Financial District favorite Perbacco serves the fegato grasso duck-liver delicacy Italian-style, pan-seared with apple puree, pecans, wine jus and pear mostarda.
The 21 Best Italian Restaurants in SF
Perbacco’s sugo, cooked for five hours, coating tajarin noodles is what FiDi lunch dreams are made of.
“While some may argue the city doesn’t need is another Italian restaurant, Terje and Gibin prove there’s always room for a place that does it right”
– MICHAEL BAUER, SAN FRANCISCO CHRONICLE MAGAZINE
“In the Financial District, alongside the legendary Aqua and Tadich Grill, Perbacco just may be a new classic…Meals begin with the addictive homemade breadsticks – and get better from there: homemade salumi (arguable the Bay Area’s best)…”
– CONDE NAST TRAVELER
“If you have a bunch of people, order a platter of the house-cured salami.”
– ESQUIRE
“At Perbacco and Barbacco, two Italian restaurants in San Francisco, bartenders are trained as servers, with close knowledge of the menu, along with the wine list and spirit selection.”
– THE WALL STREET JOURNAL
“A stylish Financial District restaurant with the city’s best salumi, ethereal pastas and Piedmontese mains, not to mention one of the city’s best wine lists.”
– TASTING TABLE
“Chef Staffan Terje uses the drink to enhance his caramel popcorn. He first coats the exploded kernels with a caramel made with Campari and sweet vermouth, and in place of the gin, uses a salt with botanicals found in the spirit like juniper, coriander seed, cardamom and licorice root. The result showcases the marriage of the Negroni’s flavors in a tangible, colorful snack.”
– TODAY
