A pioneer of farm-to-table vegetarian cuisine for more than three decades, Greens almost singlehandedly exploded the stereotype of vegetarian cooking as a variation on alfalfa sprouts and tofu. The restaurant has a prime waterfront location, with the Golden Gate Bridge as backdrop, and chef Annie Somerville's wildly inventive and flavorful menu continues to win the battle of carnivore hearts and minds. Dishes such as warm cauliflower salad with crisp capers and pine nuts; coconut risotto cakes in red curry; or wild mushroom and caramelized onion gratin with fromage blanc custard, could have you swearing off meat altogether. If you can't get a dinner reservation, go for brunch, when the kitchen dreams up some of its most imaginative offerings, such as spiced carrot cake pancakes and ciabatta French toast or Merguez poached eggs with vegetable ragout, grilled polenta and goat cheese.
2 Marina Blvd, Building A
|Opening hours:||Tue–Fri 11:45am–2:30pm; Sat 11am–2:30pm, 5:30–9pm; Sun 10:30am–2pm, 5:30–9pm|
|Transport:||Bus 24, 30|
|Price:||Main courses: $19–$24.50; Sat four-course prix-fixe: $56|
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