Few restaurants have made such a profound impact on the national dining scene as Greens, opened by the San Francisco Zen Center more than 30 years ago with a then-unknown chef, Deborah Madison. She helped take vegetarian cooking mainstream; when she left, she was replaced by her protege, Annie Somerville, who has been at the helm for 25 years. She draws from many cultures, offering fresh spring rolls; grilled walnut bread with burrata and figs; lentil tamarind soup with coconut milk; portobello lasagna; and a hearty tagine with ginger, saffron and lemon oil. The restaurant's warehouse-like interior features expansive Golden Gate Bridge views.

 
Specialties: Menu changes daily; mesquite-grilled tofu and vegetable brochettes; various pizzas; spinach salad tossed with hot olive oil; butterscotch pot de creme; vegan chocolate layer cake.

Hours

lunch Tues-Fri 11:30-2, Sat 11:30-2:30, cafe dinner Mon-Fri 5:30-9:30, Sat prix fixe menu 6-9p.m., 4-course meal @ $38 a person, Sun brunch 10-2

Cuisines

• California
• Vegetarian

Features

• Online Reservation
• Beer and wine
• Breakfast
• Credit Cards: Accepted
• Delivery/Take out
• High Chairs
• Parking: Paid Lot
• With View
• Seating (140 (plus 12 in the lounge))
• Reservations: Recommended