Enlightenment For The Taste Buds
Greens Restaurant a first in green fine dining

Oct 1 | archive | subscribe

In the sixties and seventies, vegetarian restaurants were mostly small out-of-the way cafés. There was no high profile vegetarian restaurant in the United States until Greens changed that by introducing vegetarian cuisine on a level with other fine dining restaurants.

Greens is also a pioneer in sustainability and recycling. Chef Annie Somerville maintains a close relationship with their Marine purveyors, The Zen Center's Green Gulch Farm and Bolinas' Star Route Farms. Built by San Francisco Zen Center carpenters, the restaurant incorporates 12 types of wood – and much of the wood has been recycled or reclaimed.

It’s located in a converted warehouse at historic Fort Mason, which currently is home to more than fifty nonprofit cultural and environmental organizations, and overlooks the Marina at the
Golden Gate Bridge.

Greens’ dishes are created with a balance of colors, flavor and contrast of textures utilizing the finest seasonal organic produce and high quality ingredients. Chef Annie Somerville's daily creative vegetarian menu draws from a repertoire that has made Greens one of the premiere vegetarian restaurants in the country.

Greens also provides an opportunity for Zen students to work together, for any years, the only employees at Greens were Zen students. Zen Center supports Green Gulch Farm, located in the Marin Headlands is just 14 miles away from Greens Restaurant. The farm provides the restaurant with a variety of organic produce year round. greensrestaurant.com