Perbacco accommodates groups of all sizes. A 18 seat "wine and dine" room features a temperature controlled wine cellar and a private atmosphere, without being too secluded. A 40-seat private room is also available for meetings, birthdays, and other occasions.View Private Dining Details
hangar one buddha's hand citron vodka / amaretto di saronno / lemon
bordiga occitan / barr hill honey gin / chareau aloe liqueur / citrus / tonic
St. George pear brandy / arette blanco tequila / cinnamon syrup / lemon
zephyr gin / aquavit / lime / mint syrup / fresh mint
high west silver oat whiskey / alessio vermouth chinato / amaro d'arancia rossa / lemon
four roses bourbon / applejack / cocchi vermouth di torino / spitz genziana
cleto chiarli lambrusco sprakling wine / kina l'aero d'or / lemon
Exclusively Selected for Perbacco
Hamachi / Radishes / Hearts of Palm / Citrus
Crisp Fry of Shrimp / Seasonal Beans / Fennel / Olives / Lemon / Piquillo Peppers / Lemon Ajioli
Slow Roasted Veal / Lemon and Albacore Tuna Sauce / Capers / Arugula
Crushed, Caramelized Sunchokes / Meyer Lemon / Bronze Fennel / Arugula
Heirloom Apple and Shinko Pear / Gorgonzola Dolcelatte / Huckleberry Agrodolce
Seasonal Citrus / Arugula / Whipped Citrus Ricotta
Roasted Winter Squash / Cavolo Nero Pesto / Endive / Black Truffle Condimento
Cardoon Passato / Black Truffle Hazelnut Butter
Pasta Filled with Roasted Meats and Vegetables / Savoy Cabbage / Sugo D'Arrosto
Pasta Filled with Meyer Lemon Ricotta / Hazelnut-Lemon Brown Butter / Sunchokes
Ricotta-Green Garlic Gnocchi / Cherry Tomato Sugo / Marjoram Butter
Wide Pasta Ribbons / Slow Cooked Short Rib Ragu / Young Onion / Horseradish
Handcut Thin Tagliatelle / Pork and Porcini Mushroom Sugo
Riso Carnaroli Di Acquerello / Roasted Sunchokes / Black Chanterelles / Taleggio Cheese
Corona Beans and Haricots Verts / Radicchio / Black Olive Aioli / Lemon Dressing
Roasted Baby Beets / Braised Greens / Horseradish crema
Red Wine Braised Liberty Farm Duck Leg / Chestnut Polenta / Roasted Pear / Huckleberry Mostarda
Brown Butter Roasted Cauliflower and Mushrooms / Red Wine Butter
Ligurian Fisherman's Stew / Fish and Shellfish / Tomato / Fennel / Fingerling Potatoes / Saffron Aioli Toast
Corona Bean and Pepper Ragout / Black Olives / Lemon Aioli
Pork Meatballs / Roasted Mushroom Ragout / Potato Puree / Baby Turnips
Shallots / Capers / Parmigiano Reggiano
Smoked Pancetta / Red Onion / Basil / Chili
Toasted Sunflower Seeds / Pomegranate
Balsamic Onion / Rosemary
Vin Brule / Carrot Agrodolce
bread served upon request
hamachi / radishes / hearts of palm / winter citrus
rossotti ranch veal tartare / toasted hazelnuts / shinko pear / grated black truffle / grilled filone
crisp fry of shrimp / seasonal beans / fennel / olives / lemon / piquillo peppers / lemon aioli
slow roasted veal / lemon and albacore tuna sauce / capers / arugula
amorosa potatoes / fennel / poached veal tongue / aijoli verde
smoked mt. lassen trout / winter radishes / meyer lemon
heirloom apple and shinko pear / gorgonzola dolcelatte / huckleberry agrodolce
seasonal citrus / arugula / whipped citrus ricotta
roasted winter squash / cavolo nero pesto / endive
zuppa di lenticchie / umbrian lentil soup / levain croutons / extra virgin olive oil / parmigiano reggiano
pasta filled with roasted meats and vegetables / savoy cabbage / sugo d'arrosto
pasta filled with meyer lemon ricotta / sunchokes / hazelnut-lemon brown butter
pasta filled with wolfe ranch quail / roasted mushrooms / turnip greens / quail jus
herb pasta filled with black truffle duck salsiccia / duck jus
green garlic-ricotta gnocchi / cherry tomato sugo / marjoram butter
wide pasta ribbons / slow cooked short rib ragu / young onion / grated horseradish
handcut thin tagliatelle / pork and porcini mushroom sugo
riso carnaroli di acquarello / roasted sunchokes / black chanterelles / taleggio cheese
shellfish and pepper ragout / black olive ajioli
parsnip passatina / chrysanthemum greens / black chanterelle and red win jus
winter chicories and citrus / blood orange jus / mostarda di agrumi
wild mushroom ragout / celery root puree / celery leaf salad
slow roasted pork shoulder / passato di sancrau / heirloom apples / pan roasted brassicas
fingerling potatoes / brown butter carrot puree / creme di cren
cauliflower and winter squash / cavolo nero / toasted walnuts
brown butter / shallots / capers / parmigiano reggiano
smoked pancetta / red onion / basil / chili
toasted sunflower seeds / pomegranate
balsamic onion / rosemary
candy cap mushroom butter / fried sage / amaretti crumbs
A Gratuity of 18% may be added to parties of six or more a 5% surcharge is added to all food and beverages for San Francisco employer mandates California Law advises patrons that "consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of food borne illness."
Piemontese Cow, Goat and Sheep's Milk Cheese, Buttery and Rich
Raw Cow's Milk Cheese, Creamy Pate, Mild, Briny Flavors
Rustic Cow's Milk Cheese, Semi-Soft Pate, Earthy, Briny Flavors
Creamy Goast's Milk Blue Rubbed with Bitter Orange, Fennel, Cardamon, Cloves and Pink Peppercorn
Alpine Cow's Milk Cheese, Firm Texture, Slightly Crumbly, Milky Flavors
Cow's Milk Cheese From Piemonte, Aged with Barolo Pomace
Aged Goat's Milk Cheese Coated with Chamomile Flowers and Roses
Crema Inglese / Fresh and Candied Citrus / Panna Montata Al Limone
Pistachios / Bergamot Agrodolce / Earl Grey Gelato
Cinnamon Meringue / Latte Scottato / Canestrelli Cookies / Vanilla Crema
Fennel Pollen Caramel / Oat Crumble / Candy Cap Glass / Sweet Cream / Vanilla Poached Apricots
Poached Rhubarb / Candied Almonds / Strawberry-Rhubarb Preserve / Lime Sorbetto
"Ugly but Good" Piemontese Hazelnut Cookies
Brown Sugar Cookie
Tahitian Vanilla Sea Salt / Pignoli Cookie
Lemon Polenta Cookie
Spiced Nut and Dried Fruit Cake
exclusively selected for perbacco
exclusively selected for perbacco
barrel n.146 selected exclusively for perbacco
vini dolci & fortificati
Really enjoyed dinner with the girls. The service was great. Order the scallops, they were delicious!
It is rare to go to a restaurant where every item we ate was wonderful - from three or four shared appertizets, several shared pastas, and all the main courses. Everything!
And the care and attention from all the staff matched it.
Making a special salvia e burro for the plain which my wife loved in Piemonte to ‘Good Afternoon’ Happy to see you’ from hostesses, bar tenders, waiters, and bus boys.
Someone in this organization knows exactly how to do things.
We made a reservation for lunch at 2:00 after a movie; unfortunately the movie ran longer than we thought it would so the kitchen was closed and we had only 2 choices and ate in the bar. It was OK, but not great.
One of my favorite San Francisco restaurants. Umberto Gibin, one of the owners, is a true gentlemen, as is his assistant and wine steward Igor. The servers are consistently excellent - pleasant, knowledgeable, and will tell you what their favorite dishes and wines are if you ask. I've never met the owner/chef, but she obviously does a professional job in how she manages the kitchen. The dishes are excellent and consistent over time. I can order my favorite dish and know that it will be the same as always.
As always our dinner was delicious. Our server was attentive but not overbearing. I never have a bad experience there!
Could not have been better!!! The food and service were absolutely first-class or above! Expensive, but worth every penny. Also, since it's downtown, the valet parking was totally worth it.
Great food and great service. All the staff are very helpful and friendly. Just a wonderful place for dinner.
The restaurant was very nice. The service was excellent and the food was good. I enjoyed my experience at the restaurant. It’s pricey, but the experience as a whole was worth it!
Drinks wAiter downstairs at bar very inattentive,forgetful not really listening to customer. Otherwise restaurant was first class. Arnold Palmer drinks too diluted, not very good
Every time the same... totally awesome. My go-to place for special occasions and important business meals here in SF. Kudos!