11 Must-Try Pasta Dishes in San Francisco
"Perbacco, the FiDi's upscale yet relaxed Northern Italian classic, straddles this line effortlessly. In its decade of serving financial titans and casual dates alike, there has been one standby dish: these delicate parcels filled with roasted whole rabbit, pork shoulder, veal, Savoy cabbage, carrot, onion and celery — all lightly coated in an intensely concentrated roasted meat jus."
It’s OK to Eat Veal (and Not Feel Bad About It)
"Terje serves the loin and chop for plated dishes, roasts the breast for agnolotti, uses the hind leg muscles for vitello tonnato or tartare, simmers the shoulder for bollito misto, and braises the shanks osso bucco-style."
Best Restaurants for Private Dining in San Francisco
"Party Option: The Barolo Room on the second floor has a bird's-eye view of the expansive kitchen and seats 18 guests."
15 of San Francisco’s Hottest New Happy Hours
"...From 2 to 6 p.m. in the bar on Monday through Friday, wine specials and cocktails (like a negroni spritz) are $9, beer is $5, and there's a menu of snacks from $2 to $9 a piece..."
21 Must-Try Dishes to Call Yourself a San Franciscan
" In its decade of serving financial titans and casual dates alike, there has been one standby dish: these delicate parcels filled with roasted whole rabbit, pork shoulder, veal, Savoy cabbage, carrot, onion and celery — all coated in an intensely concentrated roasted meat jus."
“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
