Greens
Fort Mason
204 Bay St., Bldg. A (Buchanan St.)
Send to Phone
San Francisco, CA 94123
415-771-6222 | Make Restaurant Reservations
Cuisine
Open
Lunch Tues.-Sat., Dinner Mon.-Sat., Brunch Sun.Features
- View
- Heart-healthy dishes
- Romantic setting
- Kid-friendly
- Reservations suggested
- Parking lot
- Casual dressy
Wine
Great Wine List* Click here for rating key
This lovely waterfront restaurant was the country's first exclusively vegetarian fine dining venue. Under chef and notable cookbook author Annie Somerville, the staff puts together the freshest ingredients available---seasonal produce, herbs and flowers from local organic growers---to create bright, innovative vegetarian and vegan dishes on a menu that changes daily. Try a starter plate of pristine vegetables with a tart lemon aïoli, or hearty soups laden with the best of the local wild mushroom bounty. Ravioli are stuffed with a mélange of snap and English peas and topped with sweet onions, pine nuts and Parmigiano Reggiano. Wood-oven-fired pizzas with crisp crusts come topped with grilled fennel, roasted tomatoes and picholine olives. Greens also has a first-rate take-out counter with fresh-baked bread, scones and muffins, and sandwiches that can be packed up for a picnic at the nearby Marina or Crissy Field. |
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RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Top 40 Restaurants in the U.S., including San Francisco's Gary Danko, Masa's, Michael Mina and more!
A SEASON OF LOVE
Set the mood for love by reserving a table at one of the Best Romantic Restaurants in San Francisco, or view our list of Valentines Restaurants to find out which restaurants are offering unique menus just for February 14. Also, see who sets the standard for seductive dining across the country with our Top 10 Romantic Restaurants in the U.S. list.












This lovely waterfront restaurant was the country's first exclusively vegetarian fine dining venue. Under chef and notable cookbook author Annie Somerville, the staff puts together the freshest ingredients available---seasonal produce, herbs and flowers from local organic growers---to create bright, innovative vegetarian and vegan dishes on a menu that changes daily. Try a starter plate of pristine vegetables with a tart lemon aïoli, or hearty soups laden with the best of the local wild mushroom bounty. Ravioli are stuffed with a mélange of snap and English peas and topped with sweet onions, pine nuts and Parmigiano Reggiano. Wood-oven-fired pizzas with crisp crusts come topped with grilled fennel, roasted tomatoes and picholine olives. Greens also has a first-rate take-out counter with fresh-baked bread, scones and muffins, and sandwiches that can be packed up for a picnic at the nearby Marina or Crissy Field. 


