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. Floor-to-ceiling windows give diners a sweeping view of the Marina and the Golden Gate Bridge. 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. Other standouts include thin-crust pizza with local cheese, potato, and grilled onions, and the salads are something special, especially the wilted spinach salad with croutons, feta, and olives. An à la carte menu is offered on Sunday and weeknights, but on Saturday a $56 four-course prix-fixe dinner is served. Weekend brunch is a good time to watch boaters on the bay. A small counter just inside the front door stocks sandwiches, soups, and sweets for easy takeout, and it's open in the morning.
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