|Winter sampler plate at Greens|
Foodie friends supplied with with long lists of the hottest San Francisco restaurants, That was all well and good, but I had to return to an old friend, Greens.
There is a reason this temple of vegetarian cuisine has been enchanting vegans, omnivores and meat and three lovers since 1979. The food is amazing.
|Greens & related cookbooks, from my collection|
|Winter gratin, with sweet potato and butternut squash|
We started with the winter sampler, which included lentils with feta, hummus, roasted cauliflower & carrots, pickled beets and muhammara. My husband said the lentils reminded him of something I make at home. I reminded him that I have a pile of Greens - related cookbooks.
|Spinach and mushroom filo|
We also shared the wild mushroom and spinach filo. There was a surprising bite of pistachio in the chickpeas. Well, maybe not surprising since it was listed on the menu. But you expect more chickpeas and then there's a nut. It was utterly delicious.
Greens also makes a mean martini, with Botanist gin. The wine list, heavy on California wines, is reasonably priced.
I plan to return to California and Greens in less than 30 years. But if I do wait that long, I'm sure Greens will still be kicking it.