The Veggie Scene; SF’s Culinary History: Part 10 of 12

Vegetarianism goes back centuries, but it wasn't until the 1960s and 70s that vegetarian cuisine started to generate more public recognition. Very few vegetarian restaurants in San Francisco were around until Carlos Santana's wife, Deborah Santana, and her sister Kitsaun, opened Dipti Nivas on Church and Market, in 1973. For nearly ten years, this popular inexpensive restaurant was a sanctuary for the local vegetarian community. World cuisine was featured and curry dishes were among the favorites. By 1983, a different family acquired the restaurant and established a new restaurant identity; but eventually they moved and all remnants of the old Dipti Nivas disappeared completely. 

Greens restaurant at Fort Mason opened in 1979, and is still as popular as ever. They are nationally recognized for introducing upscale vegetarian food and use Mediterranean, Mexican, and Southwestern influences. Examples of their innovative dishes include Ricotta Corn Cakes and Lentil Tamarind Soup. 

Today, San Francisco has a huge selection of vegetarian restaurants -- more than most cities. And many non-vegetarian restaurants are increasingly adding vegetarian options to their menus to accommodate the growing health conscious population. 

San Francisco's Culinary History: Part 1 of 12

The Iconic Foods of San Francisco; San Francisco’s Culinary History: Part 2 of 12

Culinary Institutions; San Francisco’s Culinary History: Part 3 of 12

Fisherman's Wharf; San Francisco’s Culinary History: Part 4 of 12

North Beach; San Francisco’s Culinary History: Part 5 of 12

The Mission; San Francisco’s Culinary History: Part 6 of 12

Nostalgia; San Francisco’s Culinary History: Part 7 of 12

The Creme de la Crème; San Francisco’s Culinary History: Part 8 of 12

Asian Influence; San Francisco’s Culinary History: Part 9 of 12

The Veggie Scene; San Francisco’s Culinary History: Part 10 of 12

Ice Cream Goodness; San Francisco’s Culinary History: Part 11 of 12

Food Forward; San Francisco’s Culinary History: Part 12 of 12