About me

The word "restaurant" is derived from the French word for "restore," and I believe that restaurants can and should be restorative.  

My current focus is The Perennial, an environmentally sustainable restaurant in San Francisco, where I'm co-founder and Director of Communications. In 2008, I co-founded a pop-up called Mission Street Food, which turned into Mission Chinese Food (SF and NYC) and I'm a partner in Commonwealth (SF).

I've co-written a cookbook with Chef Dominique Crenn, called Atelier Crenn: The Metamorphosis of Taste (Houghton Mifflin, 2015). I'm also the co-author of Mission Street Food: Recipes and Ideas from an Improbable Restaurant (McSweeney's, 2011), written with my husband, Anthony Myint. My writing has been published by Bon Appétit, Food & WineThe New York TimesLucky Peach, Modern Farmer, Cherry Bombe, and other publications.

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Press about me and/or my projects

 

Bonus/Silly: