Founded by the San Francisco Zen Center in 1979, Greens has been credited in The New York Times as “the restaurant that brought vegetarian food out from sprout-infested health food stores and established it as a cuisine in America.”
The chef is Denise St. Onge. The restaurant utilizes fresh produce from the organic Green Gulch Farm Zen Center.
- The Greens Cookbook. Deborah Madison with Edward Espe Brown. Random House Broadway imprint. ISBN 0-7679-0823-6, ISBN 978-0-7679-0823-8.
- Fields of Greens. Annie Sommerville. Bantam Books.
- Maggie Crum (April 26, 1997). "Veggie gold is still at Greens". Contra Costa Times.[permanent dead link]
- Alan Liddle (September 29, 1986). "Fresh seafood, produce mold 565 Clay's success - San Francisco restaurant". Nation's Restaurant News.
- Peter Sinton (April 10, 1999). "Staff of Life Not Enough For Tassajara". San Francisco Chronicle.
- Eileen Hansen (August 29, 2004). "It's good to be greens". San Francisco Chronicle.
- Gregory Dicum (November 18, 2007). "Expanding the Frontiers of the Vegetarian Plate". The New York Times.
- "About Greens Restaurant". Archived from the original on 2011-07-11.
Built by San Francisco Zen Center carpenters, the restaurant incorporates 12 types of wood - from the massive black walnut doors, the hickory stairs at the entrance, the curved bar featuring Port-Orford-Cedar, and the dining tables of maple, walnut and cherry. Much of the wood has been recycled or reclaimed.