The Perennial, a recent arrival on theSan Francisco dining scene, is arguably the world’s most eco-conscious restaurant, and has been designed for sustainability from the ground up (literally).
Everything from the menu to the building materials and the kitchen appliances, has been thoughtfully selected by owners Anthony Myint and Karen Leibowitz.
“Agriculture has the potential to reverseclimate change and our goal is to serve great food and drinks that are part of a positive food system.”
Progressive farming is the ethos underpinning The Perennial, with the menu showcasing vegetables from their aquaponic greenhouses and from no-till, organic farms, seafood grown or caught sustainably, and pastured meat from ranches that prioritise ecology and animal welfare.
Head Chef Chris Kiyuna has drawn upon on his past experiences at Front Porch, Coi, Noma and Mission Chinese Food to strike a balance between sophistication and satisfaction, proving that sustainable doesn’t have to taste (or look) boring.
Menu highlights include pork ciccioli and pickles with kernza bread and Perennial butter, pumpkin seed bisque, celeriac gnocchi and pastured lamb.
As for the interior, the Perennial was designed by Paul Discoe, and wherever possible, is outfitted with recycled, reclaimed, and efficient materials. We’re talking eco-glass, recycled tiles, recovered wood shavings, and energy-efficient, locally-produced lighting. Even the menus (and all the restaurant’s paper, in fact) is printed on 100 percent recycled material Neenahpaper by a green printer, and when worn out they become worm-food, along with the cotton napkins.
Delivering on taste, ambience and sustainability, The Perennial is successfully redefining fine dining.