About

“Jovial owner Umberto Gibin grew up in Piemonte and he’s been bringing a taste of Piedmontese cuisine to San Francisco’s Financial District at Perbacco since 2006… Chef and co-owner Staffan Terje travels to Italy yearly for immersive dining research and each year he imports fresh black and white truffles from trusted foragers.”

“Influenced by the Italian regions of Piemonte and Liguria, this FiDi restaurant is awash in silky pasta. Choose from classics like agnolotti dal plin, pappardelle with short rib ragu, and tajarin with pork and porcini sugo, or try garganelli neri with squid ink and octopus and shellfish ragu. ”

“Spiced Sherry Cobbler: “This citrusy recipe can easily be multiplied to accommodate larger groups.” —Lisa Sanchez”

“When you work with someone who is so professional and so good at what they do, you don’t have to put your nose into it. Umberto feels the same about me. We collaborate on things, but we let each other deal with what we’re good at.”

“A busy and bustling financial district spot, which is a popular destination for all the suits who work in the area. This sister restaurant to Barbacco (next door) uses fresh and locally-sourced Californian ingredients to create classic Italian dishes.”

“How to spot bad prosecco…”

“…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.””

“The flour also connects Terje to old pasta-making traditions. He researches old cookbooks and recipes to find out about ingredients that were used long ago, and believes quality has been lost to modernization, even in Italy.”

“Excellent and underrated dinner and date spot in the Financial District”

“N95 facemasks pushed to the top of heads, latex gloves discarded, the slightly disheveled group of culinary stars served food, poured wine and shared their stories of the fires.”

“[Ravioli isn’t overrated] because it’s bad, there are just some really awful combinations of fillings and sauces out there…”

“Perbacco, the FiDi’s upscale yet relaxed Northern Italian classic, straddles this line effortlessly. In its decade of serving financial titans and casual dates alike, there has been one standby dish: these delicate parcels filled with roasted whole rabbit, pork shoulder, veal, Savoy cabbage, carrot, onion and celery — all lightly coated in an intensely concentrated roasted meat jus.”

“Terje serves the loin and chop for plated dishes, roasts the breast for agnolotti, uses the hind leg muscles for vitello tonnato or tartare, simmers the shoulder for bollito misto, and braises the shanks osso bucco-style.”

“Party Option: The Barolo Room on the second floor has a bird’s-eye view of the expansive kitchen and seats 18 guests.”

“…From 2 to 6 p.m. in the bar on Monday through Friday, wine specials and cocktails (like a negroni spritz) are $9, beer is $5, and there’s a menu of snacks from $2 to $9 a piece…”

” In its decade of serving financial titans and casual dates alike, there has been one standby dish: these delicate parcels filled with roasted whole rabbit, pork shoulder, veal, Savoy cabbage, carrot, onion and celery — all coated in an intensely concentrated roasted meat jus.”

“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…”

“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.”

“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. ”

“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.”

“Another favorite of the chef is Ol Sciur, a blue goat’s milk cheese from Lombardia that’s coated with blackberries and rose petals.”

“We stayed true to our original concept with one thing in mind: Take care of the guests and they will take care of you.”

“Perbacco’s precocious pastry chef Laura Cronin studied in Paris to perfect her craft, which means that she’s particularly skilled when it comes to executing European desserts.”

“It’s like the FiDi Northern Italian stalwart itself: crisp, refined and with a little dose of creativity to keep things exciting.”

“Pan-roasted pork chops from Llano Seco…”

“Perbacco is a beacon of San Francisco power dining without the attitude.”

“… will “titillate your taste buds” with seasonal Piedmontese dishes that “marry tradition with innovation”…”

“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.”

“… 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.”

“… every selection from chef Staffan Terje is on the mark.”

” For the San Francisco New Italian — chefs bringing together the best elements of California with distinct Italian influences…”

“…the pastas are the definition of al dente and it’s formal enough to wear a tie and casual enough for a first date.”

Negroni Popcorn: A Campari caramel and gin-spiced salt (think juniper, coriander, cardamom and licorice root) cover this ultimate bar snack.

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

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.

Perbacco does not disappoint on the pasta front (like this recent dream of rhubarb and duck ragu cavatelli). Thankfully, cocktails keep pace.

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

Mature and stylish, Perbacco has established itself as one of the best Italian restaurants in the city.

Bartenders Zachary Gray and Jenny Thoumvong have teamed up to give you half a dozen, in the form of six new $11 cocktails.

Pastry chef Laura Cronin of Perbacco is one of The Chronicle’s Rising Star Chefs 2015.

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.

Perbacco and Barbacco’s Umberto Gibin has made an entry into the Restaurateur category.

The James Beard Foundation announced the semifinalists for its 2015 restaurant and chef awards, which have become a major national award, and the closest thing the restaurant industry has to the Oscars.

Valentine’s Day looms, which means it is time to consider the city’s most romantic restaurants.

Financial District favorite Perbacco serves the fegato grasso duck-liver delicacy Italian-style, pan-seared with apple puree, pecans, wine jus and pear mostarda.

Perbacco’s sugo, cooked for five hours, coating tajarin noodles is what FiDi lunch dreams are made of.

The duo behind Perbacco, the Italian restaurant that spun off of San Francisco’s Barbacco in 2009, is apparently cooking up a new concept at the Westfield San Francisco Centre in the city’s SoMa neighborhood.

Led by honorary chef chairs Daniel Capra (of Paula LeDuc Catering) and Staffan Terje (of Perbacco), this autumnal evening also featured canapes, cocktails and other creations.