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A Progressive Agrarian Restaurant


America's Best New Restaurants -- Bon Appétit

Best New Restaurants in America -- GQ

Best Cocktails in San Francisco -- San Francisco Magazine

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A Progressive Agrarian Restaurant


America's Best New Restaurants -- Bon Appétit

Best New Restaurants in America -- GQ

Best Cocktails in San Francisco -- San Francisco Magazine

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The Perennial is a restaurant and bar that champions progressive farming.

Agriculture has the potential to reverse climate change and our goal is to serve great food and drinks that are part of a positive food system.

Environmental Produce

An aquaponic greenhouse in Oakland and partnerships with progressive farmers and ranchers ensure ingredients that go beyond organic. >>MORE

The Perennial Team

Anthony Myint, Karen Leibowitz and Chris Kiyuna have a history of award-winning restaurants that serve great food and give back to the community. >>MORE

Sustainable Design

Woodwork and architecture by Paul Discoe, along with a living pantry of growing vegetables, create a naturalistic environment. >>MORE

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Food & Drinks


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Food & Drinks


Head Chef Chris Kiyuna draws on his past experiences at Front Porch, Coi, Noma and Mission Chinese Food to strike a balance between sophistication and satisfaction. The menu at The Perennial showcases vegetables from our living pantry and from no-till farms, seafood grown or caught sustainably, and pastured meat from ranches that prioritize ecology and animal welfare. Sample menus are available here

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Projects


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Projects


Aquaponics

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Aquaponic agriculture raises plants and fish in a mutually beneficial system. It uses one tenth the amount of water and is five times more productive per unit of land than soil-based farming. The Perennial operates a 2000-square-foot aquaponic greenhouse in Oakland that converts food scraps from the restaurant into food for fish which in turn fertilize our vegetable and herb prodtuciton. We hope our project will encourage similar closed-loop urban farms. >>MORE

 

Perennial Grains

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Kernza is a form of intermediate wheatgrass developed through natural breeding over the last decade by The Land Institute as a potential replacement to conventional wheat, which is an annual monoculture and requires large amounts of fertilizer and pesticide, ultimately degrading the soil. Our pastry chef, Nicola Carey has developed a Kernza bread that we love on its own or in conjunction with other menu items, and  we hope to champion Kernza as a delicious alternative to conventional wheat. >>MORE

Carbon Farming

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Cattle are known for producing methane, but a new form of ranching utilizes compost and managed grazing to promote perennial plant growth, resulting in substantial carbon storage. The carbon farming protocol developed by The Carbon Cycle Institute and implemented by Stemple Creek Ranch creates beef certified as climate beneficial, and The Perennial is proud to serve climate beneficial beef. >>MORE