Adventures written by the VAMONDE Team
Recognized as one of America’s best restaurants by Zagat and a Michelin Guide recommendation, Greens Restaurant has become one of the most celebrated vegetarian restaurants in the world. The restaurant, located in an old machine shop, overlooks the San Francisco Marina with views of the Golden Gate Bridge and Marin Headlands.
The restaurant was opened in 1979 as an extension of Marin County's Green Gulch Farm and Tassajara Zen Mountain Center. The farm is located within a residential Zen community and provides Greens with fresh veggies ranging from chard, leeks, and winter squash to flowering herbs. Executive Chef Annie Somerville, the author of the award-winning cookbooks "Fields of Greens" and "Everyday Greens," works directly with local, organic farmers to bring the freshest seasonal produce to their kitchen.
Naturally, due to its proximity to the Sonoma and Napa regions, wine has been an essential part of the dining experience at Greens. Greens' Wine Director created various programs to support winemakers who share in their commitment to environmental sustainability, only selecting wines that are produced in limited quantities and by organic processes. And of course, they must complement Greens’ vegetarian cuisine.
In addition to the curated wines and ingredients, the panoramic views at Greens create a complete artistic experience. The restaurant construction incorporates twelve varieties of wood, including the black walnut entry doors, hickory stairs, and the curved cedarwood bar. The dining tables are made from a combination of maple, walnut, and cherry wood with sustainable dining chairs. All were constructed without nails using the Japanese joinery technique.
Cover image: "Greens." by Melinda *Young is licensed under CC BY-NC-ND 2.0.