Greens Restaurant Mid week Lunch. No good restaurants in San Francisco with a view?
Greens is a very good restaurant and it has one if not the best views on the bay and has been a temple of vegetarian fine dinning since it was founded in 1979 by chef Deborah Madison. Chef Madison is the author of The Greens Cookbook among ten other books including one of my favorite cookbooks Vegetarian Cooking for Everyone. Madison and Greens cuisine flows directly from Alice Waters and Chez Panisse in honoring only fresh seasonal ingredients presented in a format that preserves the flavors and textures of the ingredients. The current chef Annie Somerville caries on and might have surpassed the founder in providing a menu fuelled with an abundance of local organic ingredients.
My office staff and I enjoyed a wonderful lunch Sylvia started with the Star Route Wilted Spinach Salad with County Line chicory, feta, crouton, red onions, gaeta olives, garlic, mint, sherry vinegar and hot olive oil, she is not a vegetarian and enjoyed the salad and the lighter take on a wilted spinach salad without the bacon.
Laura loved the County Line Lettuce, Little Gems and Tradivo Radicchio with cara cara and mandarin oranges, oro blanco grapfruit, pistachios and mandarin vinaigrette. The bitter greens and citrus were a perfect foil that balance and play off each other.
I more than loved the Fresh Spring Roll with grilled tofu, carrots jicama, napa cabbage, Thai basil, mint and rice noodles, Served with a spicy and amazing peanut sauce, grilled shiitake, beech mushroom and radish salad.
Next I enjoyed the Wild Mushroom and Leek Tartlet chanterelle mushrooms with gruyere and thyme. Served with Star Route lettuce, red endive golden and Chioggia beets, shaved fennel, Italian parsley, chervil, sherry shallot vinaigrette.
Laura loved the Sir Fry which she felt had bold amazing flavors – Zuckerman Farm asparagus, carrots, broccoli di ciccio, cauliflower, broccoli romaneso, pea tendrils, tat soi, pioppini mushrooms and grilled tofu with ginger, scallions, chilies, sesame and Thai basil. Served with toasted coconut jasmine rice.
Sylvia didn’t miss any meat with the Mesquite Grilled Brochettes – mushrooms, yellow finn potatoes, peppers, sweet potatoes, fennel, red onions and Hodo Soy tofu with charmoula, cherry almond quinoa and Moroccan carrot slaw; she opted for the two Brochettes but was so full after one she left with the second to go.
For desserts I loved the Warm cinnamon crepe with Mariquita Farm pippin apples, caramel sauce and vanilla bean ice cream; the caramel sauce was divine. Laura enjoyed the chocolate mocha pot de crème with whipped cream and tangerine shortbread. Sylvia not only loved the Devil’s food cake with chocolate sauce, with coconut sorbet and toasted pecans and felt it was the best chocolate cake she had ever had.
A perfect mid week lunch and no one missed the beef!