NATIONAL— Bay Area restaurateurs aren't the only ones grappling with the issues raised by an increase in minimum wage. New York is also planning to raise the minimum wage for tipped workers from $5 to $7.50 an hour, effective at the end of the year. Andy Ricker of New York's Pok Pok doesn't foresee the wage hike shutting down his restaurant, but says
MISSION— Mission Chinese has announced a new set of hours that will allow eager diners to stand in line for kung pao pastrami at even more times of the day/week. They're now open for dinner seven days a week from 5:00 p.m.-10:30 p.m. and open for lunch Thursday-Monday from 11:30 a.m.- 3:00 p.m. Also expect to see a limited dim sum and small plates menu for lunch, starting in the next few weeks. [EaterWire]
LOWER HAIGHT— St. Patrick's Day isn't just about green beer, corned beef and sloppy public drunkenness: it's also about cream puffs. Celebrate this year's holiday with an Irish coffee cream puff from CHOUX Bakery, made with Philz "Sooo Good" coffee blend and Bailey's Irish Cream. Snatch up this festive treat now through the end of March. [EaterWire]
MISSION— Sometimes, milk is a bad choice. Learn about how to make it a good choice with "milk mistress" Anna Kharbas of Straus Family Creamery. She'll be discussing the ethics, biology and flavors of California milk, in relation to the increased recognition of the dairy used by baristas. The talk takes place at Four Barrel on Tuesday, March 17 from 5:30-7:30 p.m.; RSVP here.