On Tuesday Nov 14, Chef Nick Balla of Duna will join forces with Anthony Myint and Michael Andreatta for a one-night-only, nose-to-tail, climate-beneficial, lamb-centric dinner, benefitting SF Fights Fire in Sonoma County. With "Duna Chinese Food," we're exploring Hungarian food and its link to China, drawing on unique items from the Duna larder as well as unusual flavors from The Perennial's aquaponic greenhouse.

We're going where the Danube meets the Yangtze and it could be a wild ride.

Reservations available 5:30-9 (call 415-500-7788 or reserve online here). We will also be serving the menu on a walk-in basis in the bar. $49/person (exc tax, drinks, and gratuity, but including donation to SF Fights Fire).

nick with jars.jpeg