Goal is to be sustainable, but also to inject a little fun
Location: CA-San Francisco
Story Date: 5/25/2018
Publisher: San Francisco Chronicle
Author: Michael Bauer
If you want a restaurant that is environmentally correct, then the Perennial checks all the boxes. Founders Anthony Myint and Karen Leibowitz are cooking activists, and at their restaurant they promote techniques and food production that is meant to reverse climate change. An example: the bread, which is baked daily, is made from Kernza, a type of wheatgrass that has a carbon-capturing root system that’s good for the environment.
Place Category: Food & Drink