Called “the restaurant that brought vegetarian food out from sprout-infested health food stores and established it as a cuisine in America” by the New York Times, Green’s remains one of the most celebrated restaurants in the world. Under the direction of Chef de Cuisine Katie Reicher, Greens Restaurant has become a perennial top 100 Bay Area restaurant, recognized as one of America’s best restaurants by Zagat and a Michelin Guide recommendation.

Emeritus Executive Chef Annie Somerville is a pioneer in working directly with local, organic farmers, selecting the freshest and most delicious seasonal produce to bring to the table. Greens To Go offers the same quality of delicious, house-made food that Greens serves in the main dining room but conveniently packaged to go.

In The Kitchen with Greens’ Annie Somerville