:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63679002/GettyImages_564098371.0.0.jpg)
The Hearst Building could soon become 170-room hotel
A hotel project from JMA Ventures and the property’s owner, Hearst Corp., would convert the historic building (5 Third St.) from offices to a hotel with a rooftop bar, and more. It would preserve the lobby, which was designed by Bay Area archiectural superstar Julia Morgan. It would, however, mean that Local Edition, the Future Bars-owned bar in the building’s basement, would need to temporarily close for “around 18 months” during construction; Future Bars co-founder Brian Sheehy tells the SF Chronicle that under a proposed agreement, the developers and property owners would cover “‘displaced income’ for up to five years.” Meanwhile, the bar group’s other businesses in the building, Lark Bar and Cask, plan to relocate to 685 Market St.
Sweetgreen accepts cash once more
The trendy salad chain will accept cash again, two years after eschewing physical dollars and cents in favor of cards. Apparently all 94 of the restaurants will implement the change by September 30. The concept of not accepting cash is considered classist and discriminatory against diners who can’t get a bank account, or qualify for credit. “Ultimately, we have realized that while being cashless has advantages, today it is not the right solution to fulfill our mission. To accomplish our mission, everyone in the community needs to have access to real food,” wrote the chain’s founders via a Medium post.
Traci Des Jardins on saying goodbye to Jardinière
Chef Des Jardins is closing her flagship restaurant at the end of April. She penned a piece for Food & Wine on why she chose to be open and public about the closing, and what it’s like to say goodbye to a 21-year-old restaurant.
Where to find real al pastor in the Bay Area
Truly delicious al pastor (pork marinated with with achiote, chiles, onions, vinegar and other spices and grilled on a trompo) is hard to find around these parts. Still, some people are doing it right, including Al Pastor Papi’s Miguel Escobedo. Read more about what makes the delicacy authentic, and where to find it.
