On each visit, you and your guests will enjoy Chef Annie Somerville’s daily menu, which draws from a repertoire that has made Greens one of the premiere vegetarian restaurants in the country. From our airy, art-filled dining room, with floor to ceiling windows you are treated to sweeping views of the Marina, the Golden Gate Bridge and the Marin headlands. 

Greens Restaurant is located in a converted warehouse at historic Fort Mason, which currently is home to more than 50 non-profit cultural and environmental organizations. We opened in 1979 under the auspices of the San Francisco Zen Center. Built by San Francisco Zen Center carpenters, the restaurant incorporates 12 types of wood – from the massive black walnut doors, the hickory stairs at our 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. 

Greens Restaurant was a pioneer in establishing vegetarian cuisine in the United States. In the 60’s and 70’s, vegetarian restaurants were mostly small out-of-the way cafés. There was no high profile vegetarian restaurant in the United States. Greens changed that by raising the bar, by placing vegetarian cuisine on a level with other fine dining restaurants. We have been reviewed by food and design magazines from the time we opened. Today we are surprised if a good restaurant does NOT have vegetarian options. Greens helped pave the way for this acceptance. 

Greens also provided an opportunity for Zen students to work together, thus extending their Buddhist practice into the workplace. For many years, the only employees at Greens were Zen students. Traditionally, Buddhists have valued being in the world with an attitude of attentiveness and taking care – the basic elements of service. Greens provided, and still provides, an opportunity to put these basic values into practice. 

This continues to be the primary purpose for Greens – to be of service. This is manifested by providing wholesome food in lovely surroundings, and most importantly, by each of our efforts to take care of our guests.