Press

SF: September’s Hautest Dining + Drinking Happenings

To celebrate Italy’s regional cuisine, Chef Miguel creates an additional menu within the dinner menu.

Featured on Haute Living, September 2015

Miguel Peffer named chef de cuisine at FiDi’s Barbacco

Staffan Terje and Umberto Gibin of Perbacco have tapped Miguel Peffer to be chef de cuisine at the fine dining FiDi Italian restaurant’s more casual sister space, Barbacco.

Featured on Inside Scoop SF, September 2015

It May Be Summer But Braised Dishes Star on Bay Area Menus

Barbacco: Tuscan beef stew braised in red wine, tomato and black pepper

Featured on Inside Scoop SF, August 2015

The 9 Best Kale Salads in San Francisco

Barbacco nails the sweet and salty kale combo

Featured in 7x7, August 2015

Miguel Peffer named chef de cuisine at FiDi’s barbacco

Staffan Terje and Umberto Gibin of Perbacco have tapped Miguel Peffer to be chef de cuisine at the fine dining FiDi Italian restaurant’s more casual sister space, barbacco.

Featured by InsideScoopSF, September 2015

“If you want a luxe experience and a focus on the specialties of Piedmont, head to Perbacco. If you desire equally great food with a wider purview served in a casual trattoria, Barbacco is the right choice.” – SAN FRANCISCO CHRONICLE, May 2015

“The food is consistently excellent – from salumi and pasta to bruschetta and fresh fish, this is thoughtful, and undeniably tasty Italian food.” – SFIST, February 2015

“Braised chicken thighs, lights-out salumi platters, and fun little bruschetta canapés are served up in snazzy surroundings that re-define the casual power lunch.” – THRILLIST, January 2015

“We dined at Barbacco in the Financial District, where we enjoyed some creatively topped bruschetta, kale salad (both shown below), wine and our own entrees.” – A LADY GOES WEST, February 2014

“Diners can dive into painstakingly-authentic pastas and salumis while perusing the venue’s extensive wine list on the on-table iPads.” – THE FIVE MOST EXCEPTIONAL POWER LUNCHES IN SAN FRANCISCO, January 2013

“If I worked in the Financial District, I’d probably go to Barbacco every day after work.” – COOKING WITH THE SINGLE GUY, August 2010

“Barbacco’s success is built on the ability to take high quality ingredients and allow them to shine plainly and simply on the plate.” – FRESH LOCAL AND BEST, August 2010