How to Buy Prosecco Like You Know What You’re Doing
"How to spot bad prosecco..."
Best Special Occasion Lunches in San Francisco
"...all served with style and civility; the classy space is always packed with suits...”
Restaurants With Great Private Rooms
"This big, bustling Italian restaurant is a huge hit with the after-work crowd on weekdays and for date night or group hangs on weekends; and with five separate private dining room options, it's a classic on the holiday office party circuit."
Best Restaurants in the Financial District
"... will titillate your taste buds with seasonal Piedmontese dishes that marry tradition with innovation, plus a vast wine list."
How Modern Italian Chefs Are Pushing Customers To Look Past Red Sauce And Pizza
"Perbacco’s ownership inspired its mouthwatering tributes to Piemonte cuisine, a northern Italian region known for its hearty wines, rich braises, and raw, cured meats. Proprietor and host Umberto Gilbin is from the region, and has melded that authenticity with the culinary skills of Chef Staffan Terje."
“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
