In an old waterfront warehouse, with enormous windows overlooking the bridge and the bay, this vegetarian restaurant is a pioneer and a legend. Renowned vegetarian cook and executive chef Annie Somerville (author of Fields of Greens) cooks with the seasons, using produce from local organic farms. Within the quiet dining room, a weeknight dinner might feature such appetizers as mushroom soup with Asiago cheese and tarragon; or grilled portobello and endive salad. Entrees run the gamut from pizza with wilted escarole, red onions, lemon, Asiago, and Parmesan, to Vietnamese yellow curry or risotto with black trumpet mushrooms, leeks, savory spinach, white truffle oil, Parmesan Reggiano, and thyme. Those interested in the whole shebang should make reservations for the four-course dinner served on Saturday only. For $46 you might enjoy samosas of yellow Finn potatoes, lemon, ginger, chiles, and Indian spices with raita (yogurt salad) and tomato jam; portobello mushrooms stuffed with artichokes, crimini mushrooms, fennel, onions, manchego cheese, and garlic breadcrumbs; and chocolate pavé with mint crème anglaise. Lunch and brunch are equally inventive.

The adjacent Greens To Go sells homemade breads, sandwiches, soups, salads, and pastries.