The Best Restaurant for Every Type of Cuisine in SF
"...the pastas are the definition of al dente and it’s formal enough to wear a tie and casual enough for a first date."
6 Ways to Eat Negronis During Negroni Week
Negroni Popcorn: A Campari caramel and gin-spiced salt (think juniper, coriander, cardamom and licorice root) cover this ultimate bar snack.
The most interesting Negroni-themed foods en route to San Francisco for Negroni Week
Negroni Popcorn: Caramel, Campari and sweet vermouth coated popcorn tossed in a gin-inspired spiced salt blend of juniper, coriander seed, cardamom, licorice root and cubeb pepper
The Big Veg 2015: 50 Vegetarian/Vegan Things to Eat Before You Die
San Francisco is for lovers—and by lovers, we mean vegetarians. Our city is second to none when it comes to vegetarian and vegan cuisine, which ranges from decadent, splurge-worthy meals down to hole-in-the-wall gems that understand that a good vegetarian dish is so much more than just throwing some peas on a plate.
Top 8 Cocktails of the Month
Perbacco does not disappoint on the pasta front (like this recent dream of rhubarb and duck ragu cavatelli). Thankfully, cocktails keep pace.
“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
