Good Tips at the End of His Meals
Frank Bruni, New York Times, 8.26.09

In NY Times restaurant critic Frank Bruni's last article, he notes that Perbacco is one of his favorite overlooked Italian restaurants. "...The dishes that blend the avant-garde and traditional Italian cooking make a trip here very, very worth it."

When a Trattoria Goes Avant-Garde
Frank Bruni, New York Times, 8.20.08

"...It wasn't just the crush of diners that struck me. It was the attention they seemed to pay to their food. It was the particular energy coursing through the dark-wooded, softly lighted room..."

A New Twist on Italian (video)
New York Times, 8.19.08

Modern Italian Prodigy Cooking Quietly in the East Village
New York Magazine, 7.28.08

At Perbacco, Simone Bonelli is producing some of the most elegant and progressive Italian food in the city. "My cooking is about traditional Italian ingredients and tastes and techniques. But I just want to change things, mix them up," he says...

Italian for Everyone
New York Times, 8.18.04

The easy warmth that lets a mixed crowd happily coexist sets Perbacco apart from the neighborhood's other casual Italian restaurants with brick walls and wobbly wood tables. But it has something else most of the others do not — food much better than you would expect for the price...