Welcome to p.m. Intel, your bite-sized roundup of Bay Area food and restaurant news. Tips are always welcome, drop them here.
- Eli’s Mile Club has been accused of no longer being punk rock and is receiving a lot of negative attention on Instagram after owner Billy Joe Agan instituted a new policy for entry. The Oakland dive bar and music venue is following current state and county guidelines in reopening its doors, asking patrons to show a vaccination card before entry, as well as requiring name and phone number in case contact tracing is required (the bar will destroy those records every two weeks, Agan says). Eli’s is allowed to have 25 percent capacity indoors with either proof of vaccination or a negative test; without those requirements, the maximum is 10 percent capacity, or 100 people. Agan chose the policy to protect his staff, and he told SFGate his team is “entirely behind the move,” but he didn’t expect the extent of the backlash online. [SFGate]
- Bad news for fans of laid-back Oakland fine-dining restaurant Homestead, which announced Wednesday that it would cease its fine dining operations in mid-June. Chef-owners Liz and Fred Sassen say it’s time for a lifestyle change, following 14 months of operating under COVID restrictions. The pair will continue to operate their fast-casual sandwich operation, the Humble Sandwich, out of the restaurant for the foreseeable future as their plans continue to evolve. Stop by Homestead’s cozy Piedmont Ave. space for sandwiches and salads Tuesday through Saturday from 10:30 a.m. til 2:30 p.m.; stay tuned for details on the restaurant’s final closing date. [Berkeleyside]
- There’s been a backlash from former employees following an announcement from the owners at Starline Social Club that the Oakland restaurant, bar, and music venue would reopen as a worker owned cooperative, according to KQED. Employees say they were not informed of the decision before the news broke, and that they feel left in the dark. Read more about their reactions and future plans here. [KQED]
- Chef-owner Tanya Holland of Oakland’s Brown Sugar Kitchen has filed for Chapter 11 bankruptcy. It’s a common move for restaurants and other businesses to alleviate debt, and will allow Holland to reorganize her businesses financially so that they continue operating as usual, the chef told the San Francisco Biz Journal. Holland recently hired more staff and reopened outdoor dining at her Broadway location, and is still planning to open Town Fare, a plant-forward cafe at the Oakland Museum of California in June. [SF BizJournal]