Restaurants Getting Into Green

the tablehopper | 2:09 pm | May 23, 2008 | Foodie 411

The quirky and artistic supperclub is known for their prix-fixe multisensory feast offered each night (except Mondays). The restaurant not only has a new chef, Guus Wickenhagen from Amsterdam, but they are also pioneering a sustainable program aimed at decreasing overall environmental impact and reducing the restaurant’s waste to less than 10%. supperclub’s CO2 emissions are being offset by the ClimateSmart™ program, and the restaurant has implemented the use of biodegradable products, waste composting, and energy efficient appliances across its operations.

• 657 Harrison St. at Hawthorne, 415-348-0900. Link: www.supperclub.com

Another Way to Go Green

San Francisco has been buzzing over some big news. How big is big? Well, Tavern on the Green is coming to the City: it’s the second-highest grossing independent restaurant in the U.S. The West Coast version will be opening on the top floor of the Metreon, overlooking Yerba Buena Gardens, and will be the largest restaurant in San Francisco, a hefty 40,000 square feet. A number of private dining options will be geared for convention-goers, and the outdoor terrace should be pretty spectacular. The project is due to open next summer 2009. The executive chef will be Brian Young, formerly of New York’s Le Bernardin and Citarella the Restaurant.

• Link: http://www.tavernonthegreen.com/

Marcia Gagliardi writes a popular weekly e-column about the SF dining scene, “the tablehopper.” Subscribe for free at www.tablehopper.com and get it in your inbox every Tuesday. Got news? Email Marcia at taste@sanfrancisco.travel.