Greens was founded by the San Francisco Zen Center in 1979, and the original chef, Deborah Madison, shifted the idea of vegetarian cuisine from bland sustenance to sensational tastes. Chef Annie Somerville took over in 1985 and elevated Greens to the lauded perch it sits on today in San Francisco’s competitive restaurant realm. Greens was groundbreaking by using local ingredients from fresh farms and dairies long before it was trendy to do so. The 130-seat restaurant in Fort Mason has views all the way to the Golden Gate Bridge. The menu changes seasonally (so come back often) and presents dishes such as poblano chili stuffed with goat cheese, avocado, and crème fraîche; roasted figs and burrata; or a pappardelle pasta with English and snow peas. After three decades in San Francisco, Greens still blazes a vegetarian trail, and food-savvy San Francisco knows a good thing when it tastes it.
A leader in vegetarian fine dining, Greens will make you feel at home and feed you healthfully and well. The personal pizzas with light cornmeal crust always contain seasonal ingredients and the curry is a consistent crowd pleaser. Leave room for dessert because no matter what you will feel like it was made in your grandma’s kitchen. Try to get an early reservation so you can enjoy the view of the Marina by the window.
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