BON APPÉTIT: America's Best New Restaurants
SF CHRONICLE: Rising Star Chef Chris Kiyuna
GQ: 12 Best New Restaurants in America
FOOD & WINE: Best Bars in America
FOOD & WINE: Fighting Climate Change with The Perennial
VICE NEWS on HBO: The Power of Fish Poop at The Perennial (video)
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
CONDÉ NAST: The Daring 25 Game-Changers in America
SAN FRANCISCO: Best Cocktails in San Francisco
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).
GOLDEN GATE RESTAURANT ASSOCIATION: SUSTAINABLE RESTAURANT of the YEAR (2016)
VICE: America's Most Environmentally Conscious Restaurant Happens to Serve Amazing Food
FOOD & WINE: Could Superwheat Kernza Save our Soil?
Mashable: Co-owners Anthony Myint, Karen Leibowitz, & Head Chef Chris Kiyuna speak about their mission and where they find inspiration.
DEPARTURES: Best New Cocktail Bars in America
EDIBLE SF: Wasted in San Francisco
FOOD & WINE Clam and Potato Confit recipe by Chef Chris Kiyuna
METROPOLIS: Always in Season
7x7 Best of the Bay Area
EATER: Peer Inside The Perennial's Palace of Modern Sustainability
7x7: Can The Perennial Be the Most Sustainable Restaurant in the World?
ALCADEMICS: Nothing Shaken, Nothing Stirred (on ice in our bar)
INC. MAGAZINE: 8 Most Innovative Restaurants in the U.S.
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