"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."
“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.”