An aquaponic greenhouse in Oakland and partnerships with progressive farmers and ranchers ensure ingredients that go beyond organic. Healthy soil creates nutrient rich food and a healthy planet. >>MORE
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
We are a San Francisco Certified Green Business, with woodwork and architecture by Paul Discoe, utilizing recycled materials, energy efficient operations, and food waste upcycling. >>MORE
Head Chef Chris Kiyuna strikes a balance between sophistication and satisfaction with a menu that showcases vegetables from our greenhouse and from local farms, seafood grown or caught sustainably, and pastured meat from ranches that prioritize ecology and animal welfare. We also feature bread baked daily with the perennial grain Kernza. Sample menus are available here.
The Perennial's full bar opens at 4pm and the dining room opens at 5:30 Tuesday through Saturday; both open at 4pm on Sundays.