LUNCH at The Perennial!! Nick Balla & co bring SMOKEBREAD to our bar!

We've been friends with Chef Nick Balla for years--he's done pop-ups with us, we've loved eating at Duna, and a lot of our staff worked with him at Bar Tartine. Anyone who's worked with Nick knows that he loves a good salad. Throughout his years of cooking inventive, genre-busting menus, he always created great big salads for family meals, which he served with spoons to catch all the unique flavors drawn from a pantry full of house-made pickles and preserves.

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Note: The Perennial will continue to offer its regular menus

Bar Menu starts at 4pm

Dinner Menu at 5:30


And now, the public gets a chance to pick up a spoon and enjoy a salad, along with his signature smoked potato smokebread. Nick and the Duna crew will be serving lunch from The Perennial's bar, Tuedays through Fridays 10:30a-2pm. More details and pics at and @smkebrd; catering and delivery details coming soon. 

SMOKEBREAD brings Balla’s bold-flavored, plant-centric style to The Perennial, with nods to the Hungarian, Japanese, Californian, and Mediterranean influences that make his style so unique and craveable.  

Please Note: Chef Michael Andreatta will continue to lead The Perennial’s kitchen, with a bar menu that starts at 4pm and dinner starting at 5:30pm.



Side Project: Sexual Harassment PSA

The Perennial is pretty focused on food and climate change, but there's another food-world issue that we've dipped our toes into: Sexual Harassment. We have always strived to be a fair and hospitable place to work, but many restaurant workers find themselves in bad situations, so we wanted to share some resources.

Our co-founder Karen Leibowitz teamed up with designer Kelli Anderson and Cherry Bombe magazine to create a free, downloadable poster modeled on classic "What To Do In Case Of Choking" PSAs.

InStyle Magazine was so impressed, they included Karen in their recent list of 50 Badass Women

Available for download in English, Spanish, and Chinese. High-quality 11x17" prints of English version available for purchase ($10). 




"The Perennial Makes Environmental Activism Taste Good"

Michael Bauer, longtime restaurant reviewer for the San Francisco Chronicle returned to The Perennial recently, and liked what he saw (or rather, tasted). Favorite tidbits from the article include:

 Photo by Michael Bauer/The Chronicle

Photo by Michael Bauer/The Chronicle

"The chefs show that diners don’t have to give up pleasure to help reverse climate change."
"The restaurant has become known for its vegetable barbecue, which will make vegetarians rejoice."
"Few desserts are as refreshing as the viola and rue sorbet with its pale lavender color and its garnish of sunflower butter, candied kumquats and granola."
"the Perennial has remained consistent and grown from what seemed almost like self-conscious activism to a confident approach to food where flavor is equally important as the issues the Perennial addresses."



CUESA turns 25!


The Perennial's bar is excited to celebrate 25 years of CUESA, the best dang farmer's market association we know. We're bringing a beverage that will showcase the best of the summer.

See you at The Ferry Building?

More info from CUESA here. 


Stone Barns!!


Stone Barns!!

We’re delighted to announce that one of our co-founders, Karen Leibowitz, will represent The Perennial and The Perennial Farming Initiative this summer, as one of nine Stone Barns Exchange Fellows. Congratulations, Karen, and thanks to Stone Barns for creating this opportunity (not to mention the press release below)! 

POCANTICO HILLS, NY—Nine extraordinary women working at the intersection of climate change, food and agriculture have been selected as the 2018 Stone Barns Exchange Fellows. The Fellowship program was developed with the goal of creating a network of food system leaders who are equipped to tackle vexing challenges and identify emerging opportunities for systemic change across geographies and disciplines.

The Fellowship takes advantage of the Stone Barns campus in the lower Hudson Valley, NY as an immersive and interactive farm and kitchen laboratory and provides critical intellectual and financial support to emerging leaders. Fellows have the opportunity to live, work, learn and think together and to identify prospects for a truly resilient food system. Blue Hill at Stone Barns, the Center’s on-site partner, will extend learning to the kitchen and dining room, inviting the Fellows to engage with chefs, restaurant collaborators and entrepreneurs as they explore ingredients, dishes and topics that impact the health of our land and ourselves.

Stone Barns Center’s mission of changing the way America farms and eats requires a deliberate approach to cultivating the next generation of innovators and leaders. Now in its second year, the Fellowship is a core pillar of that effort and will connect a network of 100+ leaders in the food movement within 10 years. By bringing together leaders from the disciplines of science, agriculture, cuisine, art, journalism, business, policy and wildlife management, the Fellowship will activate a powerful, intersectional coalition for food systems change.

“We are thrilled to welcome these nine incredible women as the 2018 Stone Barns Center Exchange Fellows,” said Jill Isenbarger, Stone Barns Center’s CEO. “We all need to care about the connection between food production and climate change. These women are all doing critical work at that intersection with the goal of building a more resilient food system. We could not be more excited about this amazing group of powerful and accomplished women and the work they will do together here at Stone Barns and beyond.”


    The 2018 Stone Barns Center Exchange Fellows are:

    • Selassie Atadika (Accra, Ghana): recognized as a ‘Global Top 50 Plant-Forward Chef;’ chef and founder of Midunu, a nomadic and private dining enterprise in Accra that embodies ‘New African Cuisine’
    • Katy Chang (Washington, D.C.): founder of EatsPlace, a culinary business incubator and capital fund that provides high-quality financial and development services to micro, small and medium-sized food entrepreneurs
    • Amy Grondin (Port Townsend, WA): a commercial fisherman who specializes in sustainable food systems; Vice President of the board of Organic Seed Alliance
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    • Karen Leibowitz (San Francisco, CA): co-founder of The Perennial, a restaurant and bar dedicated to leading the restaurant industry toward a regenerative food system and Executive Director of its partner nonprofit, The Perennial Farming Initiative
    • Nancy Matsumoto (New York, NY): writer and editor specializing in sustainable agriculture, food, and culture whose work has appeared in The Wall Street JournalCivil Eats, NPR’s The, and other publications
    • Aria McLauchlan (Los Angeles, CA): co-founder of Land Core USA, an organization developing and advocating for federal legislation that would establish a new “Outcomes-Verified Regenerative Soil Health Program”
    • Ariel Pasternak (Washington, D.C.): founder and CEO of pineapple collaborative, a company and a platform celebrating women’s relationship with food that has garnered an audience of 25,000 women and counting
    • Kathryn Quanbeck (Davis, CA): chief operating officer at Emmer & Co., a pastured poultry company; Advisory Board member at NMPAN (Niche Meat Processor Assistance Network); former USDA livestock economist
    • Ariel Lauren Wilson (New York, NY): editor, Edible Manhattan and Edible Brooklyn; programming director of Food Loves Tech, a first-of-its-kind consumer expo showcasing sustainable food and agriculture technologies and thought leadership.



    Earth Day Everyday, but particularly this weekend (April 21-22)

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    We're delighted to be a part of an international Earth Day celebration among some of the greatest restaurants in the world. Many of these restaurants (like us) work with Zero Foodprint to be carbon neutral every day,* but others are getting on board for the first time.

    Please show your support by making a reservation at The Perennial or one of the other  fine eateries on Zero Foodprint's list this weekend. We're up to more than 150 total, including 50 in the Bay Area, 80 in other US locales, and 23 non-US (spread over four continents!). Many (like us) are closed on Sunday,s and therefore celebrating Saturday instead. 

    Get in on it!

    *ZeroFoodprint uses a science-based assessment to measure a restaurant's carbon emissions, help them reduce their impact, and offer high-quality offsets for any remaining emissions.



    Sustainable Butchering Demo & Tasting with Adam Danforth May 21 2-5pm


    In this workshop tailored for professional cooks, leading advocate for sustainable butchery Adam Danforth will discuss the virtues of older animals, how working muscles render more flavor, the inverse relationship of taste and texture, and why we should be supporting farmers more by consuming their older and cull animals. The workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an older sheep into primals and cuts. Adam will answer questions along the way and relate the animal's anatomy to that of other farmyard species. 

    Adam will be joined by the co-founders of The Perennial: Anthony Myint and Karen Leibowitz, who will speak to the role of meat in sustainable food systems and building a menu around whole-animal sourcing. Like all of The Perennials red meat, the sheep at this event will come from Stemple Creek Ranch, which draws down more greenhouse gas (as soil carbon) than is released by the animals. Karen and Anthony will speak about how they have made carbon ranching central to the menu at their restaurant, which has been called the most sustainable in the nation.

    The good people of Bernal Cutlery will be on-hand selling knives and books related to butchery. 

    Admission discount available for current Chefs Collaborative Members. Join/renew at (include Butchering Demo in referral section) or email to check your membership status and access the discount.

    For information on scholarships or reduced pricing, contact

    About Adam and Chefs Collaborative:


    ADAM DANFORTH is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Oregon State University, and the National Bison Association. Adam also consults and provides experiential education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Adam lives in Ashland, OR.

    CHEFS COLLABORATIVE is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals who care about how they source, cook, and serve food and are doing their part to create a better food system. Learn more about Chefs Collaborative at

    Why Mutton? 

    There is an untapped market for mutton, culls, and older animals yet to be discovered in the professional kitchen. Danforth takes an in-depth look at the biological processes that affect the flavor and qualities of the meat we eat. Adam illustrates the market potential of eating older animals, dispelling the negative stereotypes of 'tough' and 'gamey' meat in place of more complex flavor profiles. Onsite cooking demos will demonstrate techniques to maximize the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. 

    Why The Perennial? 

    With a few small decisions, we can convert greenhouse gases into healthy soil  through farming. The Perennial supports regenerative agriculture in several ways: butchering in-house as part of a climate-beneficial nose-to-tail meat program, baking bread daily made with a regenerative perennial grain, and operating an aquaponic greenhouse to utilize food waste and explore the culinary potential of urban farming. Food grown in healthy soil tastes better, offers more nutrients, and restores the planet. 
    Flavor Up! Carbon Down!


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    The Benefits of Being a Benefit Corp

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    As a California benefit corporation, The Perennial is a mission-driven business, pledged to promote food that fights climate change.

    Having just passed our second anniversary, we are pleased to present our ANNUAL REPORT Thank you for reading!

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    On a related note: This week, The Perennial was presented with one of four "Innovator" awards by the City of San Francisco's Green Business. Congratulations to our fellow innovators, Heath Ceramics, Cal Academy, and Last Minute Gear! 

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    Pre-Fixe Menus + Reflections on Restaurant Week

    In recent days, we've been happy to welcome new diners who found us through SF Restaurant Week.

    The truth is, though, we offer #SFRW-style menus all year round: any three courses ($45); any four courses ($55); and our party menus, with waves of family-style appetizers followed by individually plated entrees and desserts. And we are always very conscious of offering good value to diners looking for vegetarian, vegan, gluten-free, and other options. 

    On holidays, we like to offer special pre-fixe menus. For Valentine's Day, we're running a four-course menu with some new dishes we're developing ($69).

    Rumors have been circulating about hazelnut sorbet. The chefs will neither confirm nor deny them, but we're pretty sure this beauty will be on our Valentine's Menu: 

     Hazelnut Sorbet with kiwi, grapefruit, lavender

    Hazelnut Sorbet with kiwi, grapefruit, lavender


    January Events


    January Events

    This month, we will be participating in SF Restaurant Week Jan 22-31 (yes, that's more than a week), with two set menus to welcome new faces to The Perennial. 

    We're also delighted to welcome Doniga Markegard this Saturday for a special tasting menu featuring Markegard Family Grass-Fed beef. Doniga is a leader in the sustainable ranching world. (Watch the Exploratorium's video about Doniga here.)  

    Above, check out a sneak preview of the first course of this menu: beef tartare and grasses, cipollini, tomatillo, warm Kernza bread, house made butter, nori jam, wild nettles, butternut squash and chocolate shavings. 

    Make a reservation! 



    Healthy Soil means Flavor Up, Carbon Down

    Whenever we talk about how food can reverse climate change, we hear one important question:

    What can I do to help? 

    The answer starts with a food system focused on Healthy Soil, which draws down CO2, boosts flavor, and restores nutrients. 

    As a step toward rewarding farmers and ranchers who are building Healthy Soil, we invite you to consult and participate in the Healthy Soil Guide launching today.

    Chefs know that the best food comes from Healthy Soil. Watch the short-short film "Chefs for Soilto see Chefs Dan Barber, Dominique Crenn, Jeremy Fox, Tanya Holland, Corey Lee, Yotam Ottolenghi, and our own Anthony Myint waxing poetic and political in a beautiful video created by our friends at Soil Solutions.

    If you're a farmer, we have a portal to share your info and to connect with scientific advisors. If you're a restaurateur, we'd love to include you. If you're a home cook, make this your Monterey Seafood Watch for everything grown on land. 

    Check out Civil Eats for more details on the inspiration behind both guide and film.