SF Restaurants Fear Proposed Fee on Disposable Takeout Containers

Supes push for takeout box tax

SF Supervisors Aaron Peskin and Vallie Brown are working with an advocacy group called Upstream Solutions on a “disposable-free dining ordinance” that would charge customers a fee for single-use takeout cups and food containers. It’s an effort to discourage waste, but restaurateurs are wary of the change, which could discourage customers and cost them money, the SF Business Times reports. On Monday, SF’s Small Business Commission voted to send the legislation back to Supervisor Peskin for changes: Currently, the proposed ordinance asks that food vendors charge a 25-cent fee to customers for disposable containers and cups starting next year.

A new maison de Mademoiselle Colette

A new location of popular patisserie Mademoiselle Collete — this one in Redwood City at 2401 Broadway — has opened this week. The bakery, from owner Debora Ferrand, is the third after Palo Alto and Menlo Park locations, Palo Alto Online reports, and like the rest, serves pastry made with imported French butter.

Plant-based pet food

A dog in owner in (of course) Berkeley wants to make his vegan pet food company Wild Earth “the Beyond Meat of pet food,” the Chronicle reports. This might work for dogs, who are omnivorous, but for cats, Wild Earth will need to make lab-grown meat. We’ll see about that. Right now, Wild Earth dog food can be found in SF pet stores like Animal House and Cole Valley Pets.

Izakaya Mayumi opens in the Richmond

A new little izakaya is up and running in the Richmond, serving dishes like wagyu tataki and sashimi beef tongue at 2221 Clement Street (between 23rd and 24th Avenues). Lots of raw fish is on the menu, too.

Can Tiki be de-colonized?

Tiki, a mix of Caribbean rum drinks and Pacific Island-inspired decor with strong roots at Bay Area outposts like Oakland’s original Trader Vic’s, is undoubtedly enjoying a revival. On Eater, writer Alicia Kennedy probes the ways that some new bars are untangling the genre’s problematic confusions and appropriations. “With the modern tiki revival, bartenders are working to undo that original sin,” i.e. mixing up the Caribbean sea and the Pacific Ocean, “or at least toward some form of absolution — to hang on to the fun and the orgeat, just without the appropriation,” Kennedy writes,