Taking Credit: the battlefront in the minimum wage fight shifts to cash wages and tip credits
Umberto Gibin, owner of Perbacco/Barbacco in San Francisco also instituted a service charge last year of 4 percent of each customer’s total bill. Offsetting the cost of higher wages, the charge goes toward insurance for his 140 employees. - See more at: http://www.restaurantbusinessonline.com/operations/legislation-regulation/taking-credit#sthash.DofHoDch.dpuf
The 38 Essential San Francisco Restaurants, April 2015
Mature and stylish, Perbacco has established itself as one of the best Italian restaurants in the city.
Drink Here Now: Game Day Specials, New Cocktails and Jazz + Poetry
Bartenders Zachary Gray and Jenny Thoumvong have teamed up to give you half a dozen, in the form of six new $11 cocktails.
Rising Star: Laura Cronin, Perbacco
Pastry chef Laura Cronin of Perbacco is one of The Chronicle’s Rising Star Chefs 2015.
Beer Dinner with SF Chefs at Sierra Nevada in Chico
Participants include Jennifer Puccio (The Cavalier, Marlowe, Park Tavern), Stephen Call and Laurence Jossel (Nopa), David Bazirgan (Dirty Habit), and Staffan Terje (Perbacco). They will all work together to craft the dishes for the dinner, which will also be paired with beer, of course.
“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
