Greens Restaurant
From Wikipedia, the free encyclopedia
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.
Founded by the San Francisco Zen Center in 1979,[3][4] Greens has been credited in The New York Times[5] as “the restaurant that brought vegetarian food out from sprout-infested health food stores and established it as a cuisine in America.”
The chef is Annie Somerville. The restaurant utilizes fresh produce from Green Gulch, an organic farm also run by the Zen Center.
Contents |
[edit] Books
- The Greens Cookbook. Deborah Madison with Edward Espe Brown. Random House Broadway imprint. ISBN 0767908236, ISBN 978-0767908238.
[edit] References
- ^ Maggie Crum (26 April 1997). Veggie gold is still at Greens. Contra Costa Times.
- ^ Alan Liddle (29 September 1986). "Fresh seafood, produce mold 565 Clay's success - San Francisco restaurant." (html). Nation's Restaurant News.
- ^ Peter Sinton (10 April 1999). "Staff of Life Not Enough For Tassajara." (html). San Francisco Chronicle (photo).
- ^ Eileen Hansen (29 August 2004). "It's good to be greens." (html). San Francisco Chronicle.
- ^ Gregory Dicum (18 November 2007). Expanding the Frontiers of the Vegetarian Plate. The New York Times.
[edit] See also
[edit] External links
- About Greens Restaurant. “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.”
