Perbacco team to open new restaurant in SoMa
The duo behind Perbacco, the Italian restaurant that spun off of San Francisco's Barbacco in 2009, is apparently cooking up a new concept at the Westfield San Francisco Centre in the city's SoMa neighborhood.
Fleet Week dedication for S.F. Veterans Memorial
Led by honorary chef chairs Daniel Capra (of Paula LeDuc Catering) and Staffan Terje (of Perbacco), this autumnal evening also featured canapes, cocktails and other creations.
“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
