Tues-Sat 12pm-4pm; Mon-Fri 5:30pm-9pm; Sun 10:30am-2pm.
Proving that healthy, vegetarian food needn't be dull, Greens has been a hit since it first opened in 1979. The restaurant relies on seasonal organic produce, most of it picked a few miles north of San Francisco at the Green Gulch Zen Center in coastal Marin County.
Executive chef Annie Somerville is inspired by the tastes of the Mediterranean, Mexico, and the American Southwest, in dishes like black bean and jicama salad with a mango avocado salsa; Moroccan carrot soup with spiced yogurt and cilantro; and risotto with grilled porcini mushrooms, basil, and Reggiano parmesan.
Also worth a try are the spinach and frisee salad with feta cheese, kalamata olives, croutons, garlic, and hot olive oil; a pastry turnover filled with corn, zucchini, red onions, and Asiago cheese; or the delicious corn crepes with smoked cheese, marjoram, and tomatillo sauce.
Desserts, too, follow the seasons, and might include warm apricot blueberry cobbler with vanilla ice cream, or cherry brown butter tart with whipped cream, depending on the whims of pastry chef Deborah Hughes. Greens' wine list has won accolades for its wide range and reasonable prices, too.
Its big, art-filled dining room overlooking the San Francisco Bay has 30-foot ceilings and huge picture windows, and 12 types of wood have gone into the furnishings and décor, which were all crafted by Zen Center carpenters.
Having a tough time deciding what to order? Come by Saturday nights, when Greens offers a prix-fixe dinner. Or pick up a picnic lunch at Greens To Go, located right near the front door.
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