Greens

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Greens Review

Owned and operated by the San Francisco Zen Center, this nonprofit vegetarian restaurant gets some of its fresh produce from the center's famous 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 like a shepherd's pie with wild mushrooms, or the ample vegetable brochette plate really satisfy. Other standouts include thin-crust pizza with local cheese, potato, and grilled onions; and the salads really 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 $49 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).