When I heard that my favorite vegetarian restaurant in the Bay Area and the only Chinese restaurant with a Michelin star in the US were doing a collaboration, I knew I had to attend. Side note, what’s up with Michelin guide ignoring Chinese-American cuisine?
As part of Green’s Guest Chef Series 2024, chef Brandon Jew of Mister Jiu’s created a memorable four-course vegetarian menu. The meal started with a small bite of garlic chive turnip cake. I definitely needed more than just one bite. Next was my favorite course of cabbage and lion’s mane mushroom salad. The self-described mouthwatering vinaigrette, was indeed mouthwatering with chili garlic and sesame.
I’m a fan of the texture of tofu skin, and I enjoyed the second course of yuba with blistered tomatoes and cordyceps mushroom.
The main course was a take on a classic Northeastern Chinese dish, di san xian (地三鲜), a three veggie stir-fry with eggplant, potato, and sweet jimmy nardello peppers. I loved the texture of the potato, which reminded me of spaetzle.
Dessert was chrysanthemum ice milk with sea coconut and ginger snaps, plus a pâte de fruit with strawberry and sichuan pepper.
A very delicious pop-up menu all around. And I highly recommend this 45-year-old vegetarian institution in general, with lovely water views in Fort Mason. As an omnivore, Greens is the only local veggie spot I’ve tried where I don’t feel like I’m missing meat.
