100 Dishes to Eat in San Francisco in 2017
"We've traded our skinny jeans for stretch pants to bring you a majorly updated Big Eat San Francisco this year: With 100 new dishes..."
Knowing the Code: The San Francisco Restaurant Dress Code Isn’t Dead … Yet
"Umberto Gibin, Perbacco’s fashionable owner, says he doesn’t enforce a code “per se,” but discourages the kind of rolled-out-of-bed apparel you might don on a lazy Sunday. However, he adds: “We have a responsibility to all of our guests, dressed up or down, to make them feel welcome."
Haute Top 5: Power Lunch Places in San Francisco in 2017
"Italian restaurant Perbacco was an instant hit when it opened on California Street 11 years ago. Today, the power lunch spot, which is also a destination for celebratory dinners, is still going strong. "
9 OG Servers You Need to Know in the SF Bay Area
“When you approach the table, be in the moment. Don’t look around. Give your undivided attention. Listen carefully to what the guests are saying; then tailor the experience accordingly.”
Cheesing Out: 11 Top Restaurant Cheese Plates
"Another favorite of the chef is Ol Sciur, a blue goat’s milk cheese from Lombardia that’s coated with blackberries and rose petals."
“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
