Greens Restaurant

Frommer's Review

In an old waterfront warehouse, with enormous windows overlooking the bridge, boats, and the bay, Greens is one of the most renowned vegetarian restaurants in the country. Executive chef Annie Somerville (author of Fields of Greens) cooks with the seasons, using produce from local organic farms. Within the quiet dining room, a weeknight dinner might feature such appetizers as mushroom soup with Asiago cheese and tarragon; or grilled portobello and endive salad. Entrees run the gamut from pizza with wilted escarole, red onions, lemon, Asiago, and Parmesan, to Vietnamese yellow curry or risotto with black trumpet mushrooms, leeks, savory spinach, white-truffle oil, Parmesan Reggiano, and thyme. Those interested in the whole shebang should make reservations for the $48 four-course dinner served on Saturday only. Lunch and brunch are equally fresh and tasty. The adjacent Greens To Go sells sandwiches, soups, salads, and pastries.

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