Greens Restaurant
Greens Restaurant is a landmark vegetarian restaurant[1][2] in the Fort Mason Center in the Marina District, San Francisco, California, overlooking the Golden Gate Bridge.
View out the window of Greens Restaurant
Founded by the San Francisco Zen Center in 1979,[3][4] Greens has been credited in The New York Times as “the restaurant that brought vegetarian food out from sprout-infested health food stores and established it as a cuisine in America.”[5]
The chef is Denise St. Onge. The restaurant utilizes fresh produce from the organic Green Gulch Farm Zen Center.
Books
- The Greens Cookbook. Deborah Madison with Edward Espe Brown. Random House Broadway imprint. ISBN 0-7679-0823-6, ISBN 978-0-7679-0823-8.
- Fields of Greens. Annie Sommerville. Bantam Books.
See also
References
- Maggie Crum (April 26, 1997). "Veggie gold is still at Greens". Contra Costa Times.
- Alan Liddle (September 29, 1986). "Fresh seafood, produce mold 565 Clay's success - San Francisco restaurant". Nation's Restaurant News.
- Peter Sinton (April 10, 1999). "Staff of Life Not Enough For Tassajara". San Francisco Chronicle.
- Eileen Hansen (August 29, 2004). "It's good to be greens". San Francisco Chronicle.
- Gregory Dicum (November 18, 2007). "Expanding the Frontiers of the Vegetarian Plate". The New York Times.
External links
- "About Greens Restaurant". Archived from the original on 2011-07-11.
Built by San Francisco Zen Center carpenters, the restaurant incorporates 12 types of wood - from the massive black walnut doors, the hickory stairs at the entrance, the curved bar featuring Port-Orford-Cedar, and the dining tables of maple, walnut and cherry. Much of the wood has been recycled or reclaimed.
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