As if going to San Francisco wasn’t great enough, we also came across one great restaurant: Greens, led by Chef Annie Somerville, is located at Fort Mason Center featuring a spectacular view to the Marina District and the Golden Gate Bridge. So make sure to get a table near the window!
The interior is kept simple but chic, menus change on a regular basis. But truly the best about this veggie paradise is that most of the ingredients are grown at the nearby Green Gulch Farm in Marin County.
Obviously we had to go for a starter, main course and dessert. As recommended we ordered the hummus accompanied by grilled pita, tomato jam and olives first. Besides the super yummy hummus I loved the taste of the sweet and spicy tomato jam.
The decision on a main course was quite difficult. Despite the fact that the menu isn’t stuffed, all the choices you have just sound too mouth-watering. After what seemed like ages, I finally decided for the Mesquites Grilled Brochettes. Thumbs up for the Brochettes made of Hodo Soy tofu, mushrooms, potatoes, peppers, red onion and corn topped with a very delicious muhammara sauce and accompanied by red and brown rice as well as pickled beets with mint.
Already full I couldn’t resist trying one of the sweet desserts: Strawberry, Plum an Blackberry Sorbet with coconut cookies. Heavenly!
So far no downsides, the food was worth waiting for, the view is stunning and the atmosphere is stylish and not touristy at all – which almost every time is a big plus. If there has to be a small minus point: it was quite drafty at the table we were seated.
But enough said, check out some of the pictures I took or get additional information on greensrestaurant.com.