Lauren W
Google
Perenn has a lot of potential to be great, but after coming here regularly for the last few months has made me question that.
Let's start with the good:
Atmosphere: Aesthetically pleasing on the inside, fairly spacious
Food: One of the very few places that has different options for breakfast that isn't the basic American breakfast combo.
Service: Friendly staff
The bad:
Atmosphere: Gets very loud, especially when they get busy. Tip: google gives you their "busy times" so you know when to avoid the crowds.
Food: Incredibly inconsistent with quantity and warmth. I've had times where the food came out promptly and you didn't feel like they "skimped" on the food you paid for. Other times, it felt like they were scraping the bottom of the bowl and without a care gave it to you stone cold. Perhaps due to different cooks working that day and/or gets overwhelming with the crowds. Regardless, a restaurant that is managed well can still be consistent.
Service: 99% of the time that I have come, the tables are not wiped even though they've been cleared off. Would be good if they had at least 2 people assigned to buss the tables, one being on the "floor" at all times during the busier times.
From my observations, lack of staff, organization, and proper operations contributes to poor quality and service. For how much you pay for, this place is mediocre in my mind. A matcha latte and Turkish eggs come to $30-ish in total before tip. If a business is charging that much, then I expect better. It's sad that local businesses like this attract a large number of people for the "uniqueness" but in the end can't seem to uphold a certain standard that they so promise in their mission.
However, due to the very limited options in Reno, I will continue to come here. Just less often and earlier in the day.
Our people: "our team members' hard work truly makes a difference and helps us in our pursuit of unsurpassed quality".
Attached are some photos, did not take pics with every visit.
Lemon ricotta pancakes, variations of the crunchy brunch potatoes (extra egg, side of bacon, mushrooms instead of the bacon jam), and Turkish eggs.