Cuisine:

• Vegetarian

Greens Description:
This lovely waterfront restaurant was the country's first exclusively vegetarian fine dining venue, and has remained an icon in vegetarian cuisine for 30 years. 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 lush, dense polenta with caramelized onions and Gorgonzola, or creative fare such as a pair of coconut risotto cakes beautifully balanced by earthy grilled oyster mushrooms and spicy green curry. Somerville's herbivore menu is surprisingly meaty with dishes such as a wild mushroom shepherd's pie that layers garlic mashed potatoes, chanterelles, carrots, parsnips, and turnips with a rich Pinot Noir sauce. The masa harina crêpe filled with butternut squash, poblano chilies, peppers and cheddar is another hearty, flavorful dish. An espresso cheesecake with butterscotch sauce atop a hazelnut crust shows desserts are not a mere afterthought. 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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