Greens
our comments
This celebrated San Francisco restaurant uses the freshest ingredients available. The seasonal produce, herbs and flowers from local organic growers create bright, innovative vegetarian and vegan dishes on a menu that changes daily. Starters include plates of vegetables with a tart lemon aioli or a hearty soup laden with local wild mushrooms. Ravioli are stuffed with a mélange of snap and English peas and topped with sweet onions, pine nuts and Parmesan Reggiano. Wood oven-fired pizzas with crisp crusts come topped with grilled fennel, roasted tomatoes and picholine olives. Greens also has a superb take-out counter with fresh-baked bread, scones and muffins, and delicious sandwiches.- March 2005
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