From SF FYI Net comes the news: “Louis’ is reopening on Wednesday, August 3, 2011!!!“
“Got my card in the mail…YAY!!! Just went to your new website and read through everything…great job!!! I love all the “Green” changes you have made…can’t wait to have a cage-free bacon and cheese omelet with some organic coffee!!!!! See you soon…..”
Mmmmm… cage-free bacon.
Anyway, that means that worksite BMXing will soon be a memory:
An excellent capture from dendowling
All the deets:
The Richmond District Blog
“Louis’ Restaurant is going green and organic…”
Inside the Outside Lands
“Keeping Louis’ Alive…”
“The family that has run a beloved old-style diner will get to keep it…”
“Louis’ Restaurant is saved…”
“Louis’ serves up eggs, hashbrowns, and a view on the side…”
“Drama is unfolding at Louis’ Restaurant…”
“Can’t imagine the area without Louis’… it’s been my favorite since I was a kid…”
“Family must bid for diner after 73 years…”
San Francisco Examiner
“Saving San Francisco, one link at a time…”
SF Weekly Blogs
“The bidding process may be more competitive than landing Louis’ famous corner booth…”
“Sutro Heights Diner Trys to Stay Alive…”
Fog City Foodie
“The wait staff is super friendly and went out of their way to make us comfortable…”
And here’s what I mean by federalized. Some of this stuff costs money, some of it saves money, some of it’s “whenever possible” – more what you call guidelines than actual rules. We’ll have to wait and see how this might affect prices.
“Louis’ Restaurant’s Efforts To Be Green & Healthy
We at Louis’ Restaurant know that it is important to reduce, reuse, and recycle. We also believe it is our responsibility to provide our guests with healthy food options. The following are ways in which Louis’ Restaurant is working towards these goals:
With our yearly usage of over 150,000 eggs, we are now using only cage free eggs that are produced within 100 miles. Our produce is now certified organic and sourced from within 200 miles, whenever possible. All our meat and poultry are all natural, hormone and antibiotic free, vegetarian fed, and humanely raised. All bread & desserts are sourced within 25 miles. Our coffee is certified organic and certified fair trade.
Our Waste Management
We have diverted our solid waste by 75% through recycling and composting. Our takeout containers are made of compostable materials, and we have changed the way we serve our coffee creamer and butter to further reduce our waste. We have discontinued selling plastic bottles, instead offering a bottle made of compostable material. Our used cooking oil is picked up by Got Grease, a small local company that makes biodiesel fuel from the old oil, their major client is the San Francisco Municipal Railway.
We have installed new tile floors in our dining room made with 55% recycled content. We have reused our tabletops and booth and counter seats by recovering them. We changed all lighting to LED bulbs in our dining room and storage areas and all new appliances are Energy Star rated wherever possible in order to reduce our energy consumption. Our toilet and faucets are all low flow. We have installed a new high efficiency hand dryer in the restroom that will reduce use of paper towels. The bamboo wainscot in our dining room is Forest Stewardship Certified (FSC) and is a renewable resource. The roof at the addition has a reflective Energy Star qualified surface. All interior paint is zero VOC. Insulation is made from denim and contains no formaldehyde. Our bathroom and alley doors were reclaimed as was the lumber used to build our emergency exit walkway. We also used all FSC certified framing lumber to construct the East Elevation Addition.”
Bon Courage, nouveau Louis’!