A trendsetter with more staying power than Madonna, Greens has remained popular for nearly 32 years thanks to its original recipe for success: local, organic, farm-fresh, seasonal vegetarian cuisine and unparalleled views. Dressed to impress right above the bay and overlooking the marina’s bobbing boats, its warehouse surroundings—warmed with wood, local artwork, natural light, and very conversation-friendly acoustics—are regularly packed with customers clamoring for sandwiches, soups and pastries from the entryway’s daytime takeout counter. Beyond, discerning diners dig in to the rustic creations of chef Annie Somerville, off a menu that reads like a who’s who of local farms. Starting with a plate of Dirty Girl radishes and Cowgirl Creamery cheese with cucumbers and mint, moving on to custardy ricotta corn griddle cakes with romesco and crème fraîche or decadent crepes bursting with creamy goat cheese and enough leafy greens to make Popeye blush, and ending with plum upside-down cake, it’s clear why Greens has never needed to reinvent itself to stay in vogue.

Heirloom tomatoes and avocado, arugula, Pantaleo
Roasted figs on rosemary skewers, goat cheese, melon, watercress
Lentil tamarind soup with coconut milk and mustard seeds
Fire-roasted ancho chile with corn, peppers and poblano chiles
*menu changes seasonally
view full menu here

Take a table along the northwest-facing wall of windows looking at the bay and marina.

Since it opened, in 1979, the restaurant has been affiliated with the South Bay’s Tassajara Zen Mountain Center.

lunch: Tues.–Sat. 11:45 AM–2:30 PM
dinner: Sun.–Sat. 5:30 PM–9 PM (Saturday prix fixe)
brunch: Sun. 10:30 AM–2 PM
Greens to Go
Mon.–Sat. 8:30 AM–close (varies seasonally)
Sun. 9 AM–4 PM

$17 (heirloom tomato pizza) to $23.50 (fire-roasted ancho chile); Saturday $49 prix fixe menu