Linda and Mike L. Mc Colgan's culinary journey and quest to eat at all 3000 San Francisco restaurants (500plus and counting) continued at Perbacco located at 230 California next to the famous Tadich Grille.
For 6 years, Proprietor Umberto Gibin has created a fun environment and great food selection that is always bustling with business men and women enjoying power lunches and sophisticated foodies enjoying quiet dinners. He also owns a more casual environment restaurant Barbacco located nearby.
From the web site, "
“Perbacco” is an Italian word to accentuate positive comments. It can also be an expression of pleasure and surprise, as well as a reference to Bacchus, God of Wine and “good times.” A fitting name for a ristorante so thoroughly steeped in the traditions of Italy, yet with a refreshingly modern feel and attitude. Perbacco introduces urban San Francisco to the full range of flavors found in the Italian regions of Piemonte and Liguria, with a touch of France by way of Provence."
“Perbacco” is an Italian word to accentuate positive comments. It can also be an expression of pleasure and surprise, as well as a reference to Bacchus, God of Wine and “good times.” A fitting name for a ristorante so thoroughly steeped in the traditions of Italy, yet with a refreshingly modern feel and attitude. Perbacco introduces urban San Francisco to the full range of flavors found in the Italian regions of Piemonte and Liguria, with a touch of France by way of Provence."
Our server Alexandria was very helpful in selecting entrees from the detailed menu. An extensive wine list is also offered as well as a very interesting cocktail selection.
We started off with patron favorite Piastra Seared Local Squid/Corona Bean Passatina/Celery Heart/Argula/and Preserved Meyer Lemon that was prepared elegantly and very good.
For the entree Linda ordered Insalata Di Tonno with olive oil poached albacore tuna, potatoes, fennel, celery, farm egg and lemon aioli that was tender and seasoned perfectly. I ordered the Raviora-pasta filled with green garlic ricotta,asparagus,young onion and tarragon butter that was delicate, presented perfectly and very good.
For dessert, Alexandria recommended we share the burnt caramel gelato with Tahitian sea salt and pangolin cookie. Umberto also insisted on us trying the Brutti Ma Buoni "Ugly But Good" hazelnut cookies. Both were the expression of "pleasure and surprise" in the Perbacco tradition.
Perbacco has a modern and refreshing ambience that definitely meets their goal of good times and great food and wine. We will definitely return.
