What looked and tasted revolutionary in 1979 -- a vegetarian menu that was as concerned with flavor as it was with health and morality -- is now considerably less so, as vegetables are treated with respect all over town. But Greens is still the place to go if you want inventive, delicious, exclusively vegetarian fare (dairy is a big player here, but many dishes can be prepared for vegans, too). Because of its extraordinary, sweeping bay views, Greens is especially pleasant for lunch (the famous black bean chili, potato and yam griddle cakes, big salads, and grilled portobello sandwich) and brunch (roasted root vegetable hash with poached eggs, scrambled eggs and omelets filled with whatever looks good at the farmers' market, and baked goods such as buttermilk biscuits and huckleberry almond streusel coffee cake). Dinner is a la carte Monday through Friday (Indian curries, wild mushroom ravioli, Provençal pizza made with smoked mozzarella); on Saturday, there's a multicourse prix fixe dinner for $48.