Not the vegetarian cooking you remember
Remember when vegetarian cuisine was likened to lifeless greens and tasteless meat substitutes? Yeah, that's long gone in San Francisco and we have Greens to thank for that. The restaurant was founded by the San Francisco Zen Center in 1979, and run by chef Deborah Madison who shifted the idea of vegetarian cooking from sustenance to sensational. Chef Annie Sommerville took over in 1985, however, and elevated Greens to the lauded perch it sits on today in San Francisco's competitive restaurant realm. Greens was groundbreaking in its day, using local ingredients from fresh farms and dairies long before it was trendy to do so. Locals and visitors pack into the 130-seat restaurant in Fort Mason that 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 with goat cheese, avocado, and crème fraiche, roasted figs and Burrata, and 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 they taste it.
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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.