Travel Reference
In-Depth Information
Eating
5
Greens
$$
VEGETARIAN, CALIFORNIAN
Career carnivores won't realize there's no meat in the hearty black-bean chili with crème
fraîche and pickled jalapeños, or that roasted eggplant panino packed with organic ingredi-
ents grown on a local Zen farm. On sunny days, get takeaway to enjoy on wharf-side
benches - but if you're planning a weekend dinner or Sunday brunch, make reservations.
(
415-771-6222;
www.greensrestaurant.com
;
Bldg A, Fort Mason Center, cnr Marina Blvd & Laguna St; lunch $15-17,
dinner $17-24;
11:45am-2:30pm & 5:30-9pm Tue-Fri, from 11am Sat, 10:30am-2pm & 5:30-9pm Sun, 5:30-9pm
Mon;
;
28)
6
A16
$$
ITALIAN
SF's James Beard Award-winning Neapolitan pizzeria requires reservations, then makes
you wait in the foyer like a high-maintenance date. The housemade mozzarella
burrata
and
chewy-but-not-too-thick-crust pizza topped with kicky calamari makes it worth your while.
Skip spotty desserts and concentrate on adventurous appetizers, including house-cured sa-
lumi platters and delectable marinated tuna.
(
415-771-2216;
www.a16sf.com
; 2355 Chestnut St; pizza
$12-18, mains $18-26;
lunch Wed-Fri, dinner daily;
28, 30, 43)
7
Blue Barn Gourmet
$
Toss ordinary salads in favor of organic greens heaped with artisanal cheeses, caramelized
onions, heirloom tomatoes, candied pecans, pomegranate seeds, even Meyer grilled sirloin.
For something hot, try the toasted panini oozing with truffle cheese, peppered turkey and
balsamic onions.
(
SANDWICHES, SALADS
415-441-3232;
www.bluebarngourmet.com
; 2105 Chestnut St; salads & sandwiches $9-12;
11am-8:30pm Sun-Thu, to 8pm Fri & Sat;
;
22, 28, 30, 43)
