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Perbacco

Five Favorite San Francisco Summertime Soups

Despite its reputation as winter fare, an expertly crafted soup may be the best canvas for summer's pure, clean, vegetal flavors. Just think about a crisp, vibrant gazpacho, and you get the drift. Here, some of our favorite summer soups that capture the freshness of the season. Grab a spoon and dig in.

Italy's Ultra-Fresh Olio Nuovo Is Officially In Season & Dominating SF Menus

You’ve got to be gentle with it,” warns Perbacco’s chef Staffan Terje (pictured) of Italy’s powerful olio nuovo—the extra-virgin olive oil that’s being cold-pressed, bottled up, and shipped to restaurants now. It’s so fresh, it’s likened to drinking milk from a cow.

Oldies But Goodies: 7 Stand-By Restaurants Doing Very Good Things

It's Fall. And with Fall, restaurant openings go haywire. Charles Phan's Wo Hing General Store, three new BBQ/Southern-inspired restaurants (in the Mission and the Marina) and the first of three Bay Area Umami Burgers should be opening in the next few months. And that's just off the top of my head. With soft-opening this, and grand opening that, firing off left and right, sometimes it's nice—necessary, even—to step back and relish the gems that've been sitting here, right underneath our noses, for years: the Chez Papas, Canteens, and Outerlands of our city. This post is dedicated to the San Francisco fixtures that haven't just survived for three, five, maybe even 20 years, in our cutthroat restaurant-scape; they've flourished. And you better believe they've got something good in the works for the next few months.

Secret Recipe: Slow-Cooked Pork Sugo from Perbacco

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In the July 2011 issue, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her favorite comfort food: red sauce. "I mean something like marinara, Bolognese, or even just straight grape tomatoes with basil," she says. "If I get it at a restaurant, I like Perbacco's canneroni with pork sugo." We've got the recipe for the sauce, which goes nicely with canneroni pasta and some ricotta salata on top. 

From Mini Latkes to Kosher Gin, Do It Up For Passover in San Francisco

In San Francisco, there are ways to celebrate Passover with nary a moment of matzo dry-mouth nor a whiff of stinky gefilte fish. As delis like new pop-up Wise Sons create carefully homemade renditions of traditional fare, everyone from Marina bakery SusieCakes to FiDi Italian restaurant Perbacco is getting in on the holiday action. Here's our list of San Francisco Passover options that'll have gentiles across the land thinking about a conversion—or at the very least, a reservation.

Obsessed: Chef Staffan Terje, of Perbacco, on Yakitori

I really love yakitori. I tend to go to the Inner Richmond’s Halu, a family-run restaurant that has the feel of some place in Japan. I’ve been to Japan twice, and every time I go, I hit all the yakitori bars. It’s not just chicken on a stick. Each part of the chicken is cooked separately over hardwood charcoal, and it’s just so focused. They’ve achieved mastery.

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