Located in San Francisco’s historic Fort Mason Center, Greens restaurant is a true dining institution –both in the Bay Area and nationwide. Executive Chef Annie Somerville was an early pioneer of the farm-to-table movement, working directly with local, organic farmers to supply the freshest seasonal produce for the restaurant’s dishes. As a sophisticated vegetarian restaurant, a tourist destination, and an on-the-go lunch counter in one, Greens defies most attempts at categorization.
As part of OpenTable’s partnership with CUESA — the Center for Urban Education about Sustainable Agriculture, which runs San Francisco’s famous Ferry Plaza Farmers Market — we talked to Annie all about her approach to sustainable shopping. In this Q&A she tells us about the evolution of farm-to-table, maintaining relationships with farms, and the rise of plant-based dining.