One of the country’s first and most renowned vegetarian restaurants, Greens opened in San Francisco in 1979. The waterfront restaurant, housed in a repurposed warehouse in Fort Mason, offers diners exceptional views of the marina and the Golden Gate Bridge through its floor-to-ceiling windows. Chef Annie Somerville uses organic produce from local farms, including Green Gulch Farm, in such dishes as fig and caramelized onion pizza and farro risotto with chanterelle mushrooms. The Saturday prix fixe dinner, priced at $49 per person, gives diners the full Greens experience.
Congratulations to Mei Lin, winner of Top Chef Season 12.