On our visit to San Francisco last weekend we decided to dine at Perbacco ristorante and bar, specialists in Northern Italian cuisine with a focus on the luxurious and lush regional cooking of Piedmont. Loosely translated from the Italian as something like “wow” or “good times”, Perbacco did not disappoint. We had a sumptuous food extravaganza of traditional dishes presented stylishly with perfection in seasonings and freshness of ingredients.
The space is large and elegant, a perfect choice for any special occasion or just a treat. For us it was our anniversary and we wanted an unusual menu. Perbacco’s menu changes daily–just what we wanted to challenge our palates. As major foodies who take lots and lots of photos of food wherever we vacation, we are not easy to please.
We ordered a lot of food. Our first appetizer was a pesce crudo (the Italian equivalent of sushi)–an Australian hiramasa (Japanese word for the yellowtail kingfish) on paper-thin slices of peach with a charred padron pepper sauce drizzled over it. The second appetizer was vitello tonnato: slow-roasted veal tenderloin with a lemon/albacore tuna sauce on a bed of capers and arugula. Both were works of edible art, delectable with every bite, created from produce, fish, and meats which themselves are natural wonders.
For our main course, we decided to share three unusual pastas: fusilli pepati, agnoli di coniglio and tajarin. Fusilli pepati is hand-rolled seven-pepper duck-egg pasta (like tagliatelli) with duck liver infused with the slightest hint of dark cherry. Agnoli di coniglio is a triangle-shaped pasta (like large tortellini but with the texture of ravioli), stuffed with roasted rabbit in a wine sauce. And last but not least was the tajarin, handcut tagliatelli in a pork sugo with porcini mushrooms. All three pastas were presented on a special plate subdivided into discrete sections. Because the pastas are quite filling, we shared an heirloom tomato salad with charred Tropea onions, basil, anise hyssop, and ricotta. An extremely generous salad to share–a feast of purple/green, red, yellow, green, and orange tomatoes. I think the only color missing was blue!
The New York Times columnist Mark Bittman also seems to be a huge fan of chef Steffan Terje’s pastas, calling the tajarin’s sauce ” the kind of sauce you sop up greedily and dream about later.”
This five-year old restaurant was still packed at 9:30 p.m. on a Thursday night, when we were about halfway through our dinner. The crowd is primarily young but diners were of every age in the spectrum.
We are definitely going back to this sensational Italian restaurant, 2011 recipient of the Birra Moretti Best Authentic Italian Restaurant in North America. Reserve a table, enjoy a fine bottle of wine–we loved the orange (yes, orange) 2009 Catarrato, a very dry Sicilian wine by Girgis. The imagination of the chef and the friendliness of the wait staff make this dining experience a delectable and sensuous delight!
Absolutely heavenly!! If you think I am exaggerating, check out “Pasta Porn: 101 0f America’s Most Delicious Noodle Dishes” at http://newyork.grubstreet.com.