Been waiting a long time for The Perennial! Here’s the blurb:
Developed by husband-and-wife restaurateurs Anthony Myint and Karen Leibowitz (Mission Street Food, Mission Chinese Food, Commonwealth, etc), The Perennial was designed to lead the restaurant industry toward greater sustainability and deeper engagement with the most pressing issue of our time: climate change. We wanted to build a restaurant that prioritized the environment without sacrificing our culinary values–and then we went ahead and added a sustainable bar!
And check out about the bar:
Bar Director Jennifer Colliau (Small Hand Foods, founder; The Interval) will be using the cocktail program as a way to showcase environmental innovations including rethinking ice use to conserve water and energy. Jennifer will also turn to careful sourcing and in-house production to minimize the bar’s carbon footprint and food waste. For example, she is using a water still to create hydrosols and essential oils from citrus peels, and finding innovative bar-related uses for kitchen scraps.
Sample menus and reservations on the website!
, The Perennial was designed to lead the restaurant industry toward greater sustainability and deeper engagement with the most pressing issue of our time: climate change. We wanted to build a restaurant […]</p>
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