Tartine Manufactory hosts NYC’s Superiority Burger on Sunday
Superiority Burger, known to draw a line in New York's East Village for its vegan and veggie patties, is popping up in the Mission this Sunday at Tartine Manufactory Superiority Burger’s name belies the fact that chef Brooks Headley is known for vegetarian experiments of all kinds, and Eater hears the “Party Sub” on Sunday’s menu highlights Hodo Yuba, tofu “skin” from Oakland cult favorite Hodo Soy. [EaterWire]
Doc’s Clock announces closing, reopening dates
Mission Street dive bar Doc’s Clock is closing the doors at its current location after a final party on Saturday, June 3. When its lease at 2575 Mission wasn’t renewed, the future of the legacy bar appeared uncertain — until Doc’s secured a new location just blocks away. Die hard Doc’s drinkers will have a few weeks to dry out before the Mission Street dive reopens at 2417 Mission Street on July 1. [Mission Local]
Berkeley could ban plastic straws
Could this be the last straw? Next week, Berkeley’s City Council will consider an ordinance that would ban plastic straws at bars, restaurants, and coffee shops. While there’s a movement across some of California to consider the detrimental environmental effects of straws, a “poster child for single-use plastic” in the words of the ban’s proponents, Berkeley could lead the progressive charge as one of the state’s first cities to enact such a ban. [East Bay Express]
Eat Drink SF early bird tickets on sale
The ninth Eat Drink SF food festival (née SF Chefs) is coming up on August 25 to 27. Early bird tickets for general admission just went on sale for $99, and early bird VIP tickets are $189. That gets diners bites from more than 160 restaurants, with wine, beer, and spirits from more than 70 wineries, breweries, and distilleries.
Nopalito chef shares recipe from new cookbook
Gonzalo Guzmán, chef at Nopalito and author (with Stacy Adimando) of the new cookbook Nopalito: A Mexican Kitchen, shared a recipe with the New York Times magazine for pork-braised butter beans with eggs. He also shared his personal history: Guzmán started cooking as a child in Veracruz, Mexico, before he and his family arrived in the US in 1998. The now 35-year-old chef started as a dishwasher in San Francisco, taking 10 years of english classes and working his way up the line.