Greens Restaurant

Greens Restaurant opened in 1979 at Fort Mason Center on San Francisco Bay, where it changed the landscape of vegetarian dining in America. Established by the San Francisco Zen Center, it was originally staffed entirely by Zen students and remains rooted in that tradition. Founding chef Deborah Madison set the standard, and Executive Chef Annie Somerville, who followed in 1981, became a leading voice in the farm-to-table movement. Current Executive Chef Katie Reicher, who joined in 2015 and trained under Somerville, now leads the kitchen with a globally inspired approach to vegetables. Reicher published her first cookbook, "Seasons of Greens", in 2024. The restaurant serves lunch, brunch, and dinner Tuesday through Sunday, and accommodates private events for groups up to 120 seated or 200 standing. Learn more on their About Page.