Anthony  Myint at The Perennial

Bio

ANTHONY MYINT is co-founder of The Perennial, and former chef of Mission Street Food, which evolved into Mission Chinese Food. He is also a co-founder of the restaurant Commonwealth and of the non-profits Zero Foodprint and The Perennial Farming Initiative. He's all about affirmative solutions to climate change, and has gradually become more comfortable in his role as activist--restaurateur-handyman.

From My Menu

Chef Chris Kiyuna reviews Sardines, avocado, trout & pork consommé, mandarin oil at The Perennial
$$$ | Modern | American | Takes Reservations
"I live in Northern California, where we serve sardines with avocado (and maybe trout and pork consommé and mandarin oil)."
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Chef Chris Kiyuna reviews Persimmon custard, grilled persimmon, smoked walnut oil, oregano at The Perennial
$$$ | Modern | American | Takes Reservations
"Here's a little persimmon custard with grilled persimmon, smoked walnut oil and oregano. Nice plate @allylyonxo nice photo @theperennialsf :-)"
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