Going further environmentally than any global restaurant has upon its January 2016 opening, The Perennial (from the founders of Mission Street Food, Mission Chinese Food, Commonwealth) showcases a cutting-edge, pioneering eco-conscious, sustainably-focused approach to everything from aquaponics to progressive farming practices. Diners feast on changing dishes from head chef Chris Kiyuna, like sunflower Caesar salad with aquaponic lettuce, potato confit with clams or trout with bone marrow in mussels broth. The spacious bar area, stewarded by bar director Jennifer Colliau, focuses on cocktails from small producers, heavy on highballs, lowballs and creative cocktails like the Antidote made with Tapatio reposado tequila, hot beef broth, sesame and lime. This sleek SoMa spot features a spacious interior facing an open kitchen and lined with reclaimed woods and polished concrete surfaces.
59 9th Street
San Francisco, CA 94103