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No restaurant I know takes environmental consciousness to such an all-encompassing level as the Perennial. Owners Anthony Myint and Karen Leibowitz, the geniuses behind Mission Chinese Food and Commonwealth, have meticulously sourced and developed ideas with the goal of creating a restaurant with zero carbon footprint.

The interior features recycled wood, carpet and tile; the kitchen equipment was purchased for its energy saving properties; lettuces are hydroponically grown and meat is sourced from producers who practice carbon farming. Many cocktails are served with a layer of ice frozen in the bottom of the glass to save water waste. Even the bread is different: It’s made from Kernza a perennial wheatgrass known for its carbon-capturing root system.

Of course, none of that means much if the food can’t keep pace. On my first visit I was skeptical, but by the third time around it felt as if chef Chris Kiyuna had found his voice and was preparing food is good as you’ll find at most places around the city, whether it was beef tartare that was both ground and chopped to vary the texture or potato confit flavored with walnuts, radishes and clam bagna cauda. The fact that you’re surrounded by such thoughtfully conceived socially conscious elements adds to the enjoyment.

To read my review on sfchronicle.com, click here.