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ordering strategy at Perbacco?

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So my family is taking me to Perbacco for my birthday (five adults, total). There are so many categories on the menu, any tips on an ordering strategy? I don't think we're up for antipasti AND appetizers AND pasta AND mains AND dessert, so are there any suggestions on how to break that down?

I definitely want to get the mixed salumi, but then what? Probalby not crudos for this crowd, but maybe an "appetizer" course of mixed appetizers and pastas? (I'm going to insist on my right as the birthday girl to eat off every plate!). Other suggestions?

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  1. My suggestion is to do as you're planning, ie split appetizers, pasta and, also, desserts. For example, order two servings of the agnolotti for four people. Everyone orders their own main course. The portions aren't huge there.

    1. I went recently with a party of 4 and we picked a salumi, then 2 pastas and 2 appetizers for all to share. Everyone ordered there own main, and we split a couple of deserts.

      1. The braised beef short ribs and the braised pork shoulder are wonderful.

        Of the pastas, my favorite was the one sauced with the same short ribs. Try the pansotti, you won't find that dish many other places and they do a decent rendition.

        4 Replies
        1. re: Robert Lauriston

          I think the chances are about 90 percent that my Dad is going to order the pork shoulder (loves pork, loves braises), so I'll probably order the short ribs. What pasta is it that has the same sauce? I'm sure it's good, but we probably wouldn't want to order two dishes with the same sauce.

          How big are the mixed salumi platters? Is a small big enough for five people to taste everything, or should we get a large?

          1. re: Ruth Lafler

            Two of us split the small salumi platter and it was plenty. I'd say the large for a group of 5.

            1. re: Ruth Lafler

              Ditto on the large salumi for 5.

              The pasta you're referring to, I believe, is the one with the short ribs and chanterelles. It is outstanding -- good enough to order both the pasta and the short ribs main, I think.

              I would skip the 5-hour pork sauce pasta -- it's good too but not as excellent as the short rib pasta.

              1. re: david kaplan

                The sauce in the pappardelle with braised short rib ragu and roasted chanterelles seems like a variation on the beef short rib stracotto. Sharing with a bunch of people, I'd order both.