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 & Wine, The New York Times, Lucky Peach, Modern Farmer, Cherry Bombe, and other publications.
Press about me and/or my projects
OpenTable: "How The Perennial Was Built Environment First" (Interview, 2016)
SF Chronicle: front page article ("The Perennial has the potential to highlight and encourage a new generation pushing for sustainability and addressing climate change.")
Washington Post: "Perennial wheat is an ecologist's dream; soon it will be what's for dinner" (2016)
Civil Eats ("it’s clear the Perennial’s founders have done their homework" 2015)
WIRED ("For the founders of The Perennial, farm-to-table isn't enough" 2015)
San Francisco Magazine ("Karen Leibowitz and Anthony Myint are restaurateurs, but you could also describe them as breeders of culinary Trojan horses" 2015)
Food & Wine ("What It's Like to Cook with Dominique Crenn" 2015)
The MAD Feed ("Perhaps the)biggest news from Zero Foodprint came this week, when Myint announced a Kickstarter for an aquaponic greenhouse at the Perennial, a new restaurant in San Francisco" 2014)
TakePart ("Myint and Leibowitz are asking themselves—and their industry—just how sustainable a restaurant can be" 2015)
Mise Magazine ("The pair has made an accidental habit of finding themselves at the heart of the zeitgeist, and have a knack for acting quickly and following through. It’s a trait that allows them to be among the first-movers of each industry movement, time and time again" 2014)
Scientific American "Global Warming-Friendly Proves Moneymaker for Restaurants" (2015)
The New York Times Notable Cookbooks of 2011 ("the whole project is sui generis, including the cookbook portion of this volume"--Pete Wells.)
San Francisco Chronicle "Don't want to open a restaurant? Take over someone else's."
The New York Times "At Pop-Up Restaurants, Chefs Take Chances with Little Risk"
Huffington Post "San Francisco's Perennial is Beyond Farm to Fork"
J Weekly "Gloves comes off as writers battle for bragging rights"
J Weekly "What a night for food, stories, and knishes"