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:
"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."