Greens Restaurant, open since 1979 at the historic Fort Mason Center For Arts & Culture (FMCAC) in San Francisco, has served as a pioneer of vegetarian cooking in America for 43 years. At the helm of Greens as of 2020 is Executive Chef Katie Reicher, following in the footsteps of Founding Chef Deborah Madison (1979-1985), Executive Chef Annie Somerville (1985-2018), and Executive Chef Denise St. Onge (2018-2020).

With floor-to-ceiling windows and quintessential views of the Golden Gate Bridge, Marin Headlands, and San Francisco’s Marina District, the restaurant provides diners with imaginative vegetarian cuisine that features local and seasonal produce and the finest ingredients from their very own organic farm, Green Gulch. The farm is a practice center of The San Francisco Zen Center, the organization that launched Greens 43 years ago as an opportunity for its students to work together and extend their practice to the workplace. To this day, Greens continues to work closely with local growers, cheesemakers, and purveyors to serve and celebrate seasons and their bounty.

Greens is open for lunch Tuesday through Friday from 11:30 a.m. to 2:30 p.m., dinner from 5:30 to 9:00 p.m. Tuesday through Thursday, 5:00 p.m. to 9:00 p.m. Friday through Sunday, and weekend brunch from 10:30 a.m. to 2:30 p.m. Greens To Go is offered daily from 11:30 a.m. to 5:00 p.m. with counter service. Reservations for restaurant dining can be made on OpenTable. Greens is located at 2 Marina Boulevard, FMCAC, Building A, San Francisco, CA 94123. Follow the restaurant on Instagram, Facebook, or GreensRestaurant.com. Greens also has online ordering for pick-up at the restaurant.