Greens

"Two-course lunch, brunch, or dinner with a dessert bite $25 for lunch, $35 for brunch, $45 for dinner If you’ve got a vegetarian group, this meatless restaurant at Fort Mason is your best bet for a waterfront meal The veggie burger or spring yellow curry" - julia chen 1

"Greens is a vegetarian spot on Fort Mason with massive windows overlooking the water. If you’re lucky, you’ll spot a sea lion floating around while you split cornmeal crust pizza, vegan spring rolls, and seasonal salads. We like coming here for an extra long lunch to enjoy a couple of natural light-filled hours while sipping on fancy tea. And if you want to continue the sea lion spotting, head next door to Radhaus for a German beer and the same views." - julia chen 1, patrick wong, ricky rodriguez

"Some of the prettiest windows in this city belong to Greens. The Fort Mason restaurant, known for their entirely vegetarian menu, is so close to the water you might as well be on a boat. As you’re dipping spring rolls in peanut sauce and contemplating the passage of time, focus on the bobbing, borderline meditative waves. Just don’t be startled by any sea lion cameos." - julia chen 1

"Back in 1979, before words like “seitan” and “zoodles” were part of the city’s vocabulary, Greens debuted in the Marina with an entirely vegetarian menu. It’s hands-down one of the most beautiful places to eat in SF—there are colossal wood sculptures in the dining room and big windows that look out onto the water, so you might see boats bobbing by or sea lions playing around in the bay while you eat. Come here for a leisurely meal of spring rolls, pizza on cornmeal crust, and heirloom pepper panzanella. The food won’t blow your mind, but it doesn’t need to with the spectacular views that come along with it." - julia chen 1, patrick wong, lani conway

"Since 1979, Greens restaurant has been a proving ground for wickedly talented women chefs — starting, of course, with founding chef Deborah Madison, whose kitchen family tree also includes Annie Somerville, Denise St. Onge, and current Greens executive chef Katie Reicher. The landmark restaurant has been all vegetarian since day one and continues to star pristine local produce in spring rolls, salads, and pizzas. This longstanding San Francisco vegetarian dining room also offers stunning views of the bay and Marin Headlands beyond." - Dianne de Guzman, Paolo Bicchieri