Owned and operated by the San Francisco Zen Center, this nonprofit vegetarian restaurant gets some of its fresh produce from the center's organic Green Gulch Farm. Despite the lack of meat, hearty dishes from chef Annie Somerville—shepherd's pie with wild mushrooms, for example, or the vegetable brochette plate—really satisfy. An à la carte menu is offered on Sunday and weeknights, but on Saturday a four-course prix-fixe dinner is served. Floor-to-ceiling windows give diners a sweeping view of the Marina and the Golden Gate Bridge. A small counter by the front door stocks sandwiches, soups, and sweets for easy takeout, open in the morning.
Bldg. A, Fort Mason, off Marina Blvd., San Francisco, California, 94123, United States