Greens Restaurant

In an old waterfront warehouse, with enormous windows overlooking the Golden Gate, boats, and the bay, Greens reigns over gourmet vegetarian -- a pioneer in the city and 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. Brunch is a boisterous affair, but on a weeknight, the dining room is quiet and romantic, especially when the fog is in. Dinner might feature such appetizers as grilled asparagus with Meyer lemon vinaigrette, shaved Andante cheese, and warm butter beans, or grilled portobello and endive salad. Entrees run the gamut from pizza with wilted escarole, red onions, lemon, and Parmesan to wild mushroom ravioli with chanterelle, hedgehog, and maitake mushrooms, savoy spinach, and spring onions. Those interested in the whole shebang should make reservations for the $49 four-course dinner served on Saturday only. Lunch and brunch are equally fresh, tasty -- and crowded. The adjacent Greens To Go sells sandwiches, soups, salads, and so on.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top