"...all served with style and civility; the classy space is always packed with suits...”
"This big, bustling Italian restaurant is a huge hit with the after-work crowd on weekdays and for date night or group hangs on weekends; and with five separate private dining room options, it's a classic on the holiday office party circuit."
"... will titillate your taste buds with seasonal Piedmontese dishes that marry tradition with innovation, plus a vast wine list."
"Perbacco’s ownership inspired its mouthwatering tributes to Piemonte cuisine, a northern Italian region known for its hearty wines, rich braises, and raw, cured meats. Proprietor and host Umberto Gilbin is from the region, and has melded that authenticity with the culinary skills of Chef Staffan Terje."
"Today we hear from director of hospitality Stephen Lee of Perbacco and Barbacco, the hit Italian spots in San Francisco — who got to where he is by being the true embodiment of the word “hospitality.”"
“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.”
“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.”