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"... will “titillate your taste buds” with seasonal Piedmontese dishes that “marry tradition with innovation”..."
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"Everything about Perbacco is precise, curated, and detail-oriented, from the chive garnish placed just-so on the broccoli puree to the comprehensive wine list dotted with exceptional French, American and Italian bottles."
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"... the dimly-lit dining room still manages to create a sense of intimacy around the table, as white uniformed servers attentively flit around the floor, pouring glasses from their venerable Italian wine list."
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"... every selection from chef Staffan Terje is on the mark."
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" For the San Francisco New Italian — chefs bringing together the best elements of California with distinct Italian influences..."
“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
