THE CHEF
Executive Chef Annie Somerville has earned a national reputation for her imaginative approach to vegetarian cooking. Somerville is a popular teacher of cooking classes throughout the Bay Area, and is the author of Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (Bantam Books, 1993) and Everyday Greens (Simon & Schuster, 2003). Her works have also been featured in many publications, including Gourmet, Food and Wine, Ladies Home Journal, and Vegetarian Times.
THE CUISINE
Greens features creative vegetarian cuisine using the finest seasonal organic produce and high quality ingredients. The restaurant maintains a close relationship with its purveyors. The Zen Center's Green Gulch Farm and Bolinas' Star Route Farms are two frequently used sources. Greens emphasizes serving outstanding dishes created with a balance of colors, flavor and contrast of textures. The presentation is simple yet stylish. The cuisines of the Mediterranean, Mexico and the American Southwest influence the full flavored foods.
WINE
Greens' wine list offers premium wine by the bottle, half bottle, or glass. Greens Restaurant has a list that is notable among wine professionals as well as diners for its depth, breadth and precision. Greens has received The Wine Spectator's Best of Award of Excellence since 1988. Staff training on wine and food pairing is on-going.