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Volta to Energize SoMa Dining Scene in Early December

French-Scandinavian food will be the main focus.

A rendering of the sleek space
A rendering of the sleek space
Cass Calder Smith Architecture

San Francisco's ravenous holiday shoppers will have a new, high quality dining option, as the third restaurant from Perbacco/Barbacco's Umberto Gibin and Chef Staffan Terje is now slated for an "early December" opening.

Since last update, the restaurant has secured chef Keven Wilson (an alum of Perbacco's kitchen for three years), who will work alongside executive chef Terje as chef de cuisine. In fact, it's a big ol' Perbacco party, as other Perbacco players contribute their skills to Volta, including pastry chef Laura Cronin, who's been in charge of the pastry program for the past three years and lead bar manager Zachary Gray, who will head up the classic cocktail program. On the wine side, SF newcomers Tristan Pitre (of Chicago's Acadia) and Kevin Born (Soby's New South Cuisine in Greenville, SC) will build the wine program with Gibin as "co-wine directors."

Open for lunch and dinner, diners can expect a menu that is predominantly French, with Scandinavian leanings from Terje's Swedish heritage. That means plenty of shellfish and French brasserie-style dishes, alongside Swedish charcuterie and a healthy dose of Aquavit.

Hours will be 11:30 a.m. - 2:30 p.m. for lunch and 5:30 p.m. - 10:00 p.m. for dinner.