The term "organic restaurant" may conjure up images of spindly hippies poking at bowls of wheatgerm and mung beans, but at Roots the atmosphere is elegant, the foodstuffs are tempting, and there's nothing wrong with a pre-dinner cocktail, especially if it's made with organic vodka. Located off the lobby of the Orchard Garden Hotel (the only S.F. hotel to meet U.S. Green Building Council standards), the restaurant serves a daily-changing menu showcasing naturally raised meats, sustainably caught seafood, and produce that's largely local, seasonal, and organically grown, including Sausalito Springs cress, Sweet Grass Dairy cheese, Rocky Jr. chicken, Anson Mills grits, Equator fair trade coffee and tea, and Niman Ranch ham, bacon, and pastrami. Most importantly, the food is terrific: smoked trout with slivered Fuji apples and horseradish crème fraîche, chanterelle-rabe risotto with heirloom cherry tomatoes, tamale pie with Mexican truffles and Truffle Tremor goat cheese, and oatmeal crisp with macerated strawberries for dessert. The wine list features three dozen organic, sustainable, and/or Biodynamic vintages; even the menu is printed with soy-based ink on recycled paper.