How I Got Promoted: Director of Hospitality Stephen Lee of Perbacco + Barbacco
"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 Pursuit of Pasta Perfection
"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."
The Absolute Best Italian Restaurants in San Francisco
"Excellent and underrated dinner and date spot in the Financial District"
The Forager and the Fire
"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."
ITALIAN CHEFS NAME THE MOST OVERRATED AND UNDERRATED PASTAS
“[Ravioli isn’t overrated] because it's bad, there are just some really awful combinations of fillings and sauces out there..."
“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.”
“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.”