NEW YORK TIMES: San Francisco Chefs Serve Up a Message About Climate Change
BON APPÉTIT: America's Best New Restaurants
FOOD & WINE: Best Bars in America
GQ: 12 Best New Restaurants in America
FOOD & WINE: Fighting Climate Change with The Perennial
BON APPÉTIT: Where to Eat in San Francisco
EATER: "How The Perennial's Sustainable Model will Break the Restaurant Mold"
BON APPÉTIT: Is This the Country's Most Sustainable Restaurant?
SF WEEKLY: Tackling Food and Climate Change with the Founders of Mission Chinese and The Perennial
Fast Company: The Most Environmental Restaurant in the World Just Opened
Mashable: Co-owners Anthony Myint, Karen Leibowitz, & Head Chef Chris Kiyuna speak about their mission and where they find inspiration.
SAN FRANCISCO: Best Cocktails in San Francisco
CONDÉ NAST: The Daring 25 Game-Changers in America
WASHINGTON POST: Perennial Wheat is an Ecologist's Dream, Soon it may be For Dinner
SF CHRONICLE: "Is The Perennial the restaurant of the future?"
SF CHRONICLE: Feel-good Cuisine Tastes Pretty Good
SF CHRONICLE: The Perennial's Revolutionary Bar Program
FARM TO FORK SF: A trip to cattle ranches in West Marin to learn about carbon ranching with Karen Leibowitz (The Perennial), Guido Frosini (True Grass Farms), and Loren Poncia (Stemple Creek).
INC. MAGAZINE: 8 Most Innovative Restaurants in the U.S.
EATER: Peer Inside The Perennial's Palace of Modern Sustainability
GOLDEN GATE RESTAURANT ASSOCIATION: SUSTAINABLE RESTAURANT of the YEAR (2016)
EDIBLE SF: How to Resist
VICE: America's Most Environmentally Conscious Restaurant Happens to Serve Amazing Food
FOOD & WINE: Could Superwheat Kernza Save our Soil?
DEPARTURES: Best New Cocktail Bars in America
EDIBLE SF: Wasted in San Francisco
FOOD & WINE Clam and Potato Confit recipe by Chef Chris Kiyuna
The Perennial + Regenerative Agriculture video by Kiss The Ground.
VICE NEWS on HBO: The Power of Fish Poop at The Perennial (video)
SF CHRONICLE: Rising Star Chef Chris Kiyuna
METROPOLIS: Always in Season
7x7 Best of the Bay Area
7x7: Can The Perennial Be the Most Sustainable Restaurant in the World?
ALCADEMICS: Nothing Shaken, Nothing Stirred (on ice in our bar)
PASTE: Build It (Sustainably) and They Will Come
FOODTANK: Greening the Restaurant Industry
RESERVE: Telling a Values-Based Story
Open Table: How The Perennial was Built Environment First (Feb 2016)
WIRED: You Ain't Seen Sustainable Dining Until You've Eaten Here
FOOD & WINE: 5 Ways Chefs Wage War Against Waste
TAKE PART: What Restaurants Can Do in the Fight Against Climate Change
NPR The Salt: To Go Green, Bars Re-Use Their Food Waste
CIVIL EATS: The Perennial is Facing Climate Change Head On
SAN FRANCISCO MAGAZINE: The New Rules of Design
San Francisco Chronicle
CHEFSFEED: Built It and They Will Come