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

Top Bay Area chefs cook up food-friendly brew

As craft beer noses its way into wine territory as the default accompaniment to a nice meal, the relationship between breweries and restaurants continues to mature. Case in point: eight San Francisco chefs and bartenders teaming up with brewers from Sierra Nevada Brewing Co. to make a chef-designed beer.

Top 100 Restaurants in the Bay Area

At Barbacco, small plates rule, with toast piled high with roasted mushrooms or Tuscan chicken liver paté, seven pastas and only four main courses, including chicken under a brick and flat iron steak.


With Perbacco and barbacco, Terje and Southwick are 'trying to give you an experience where you're at' and not attempting to transport you to Italy.

“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