Many chefs regard non-meat-eating customers as irksome nuisances, said Gregory Dicum in The New York Times. As a result, vegetarians and vegans, who avoid all animal products (including eggs and cheese), often find themselves staring at a menu on which the only meatless dish is a “hackneyed grilled portobello.” In San Francisco, though, meatless cooking is treated as a cuisine, rather than as a neurosis. These establishments offer some of the city’s best vegetarian dishes:
Greens
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