With the closure of so many of the neighborhood restaurants in the East Cut area, options have narrowed for take-home meals. It is, however, a great time to (re)-discover One Market Restaurant.
At the foot of Market Street since 1993, One Market is available for take-out and delivery Wednesdays, Thursdays, and Fridays from 3-7pm. The menu is simple and features three regular entrée/dinners plus a changing weekly special. One Market offers dinners that have comfort, quality, and value in mind. Check out the selection of to-go cocktails and half-price bottled wines available to-go. Special: $5 Throwback single cocktails every Thursday (one per entrée purchased).
One Market Restaurant team and East Cut Eats volunteers pose in front of the restaurant.
On Thursday, August 13th, East Cut Eats partnered with One Market Restaurant to promote its sophisticated menu and farm-to-table cuisine to new customers in the neighborhood. Volunteers went a step further and delivered dinner orders for free to customers in the neighborhood. Thank you to Andy, Darrell, Emmeline, Katina, and Sienna for volunteering with The East Cut CBD staff.
“They can’t see me smiling” says Chef Mark while preparing dinner orders for the night.
Volunteer Darrell is en route for yet another delivery!
East Cut Eats was launched in July 2020 to support local restaurants and help them reach new customers in the neighborhood while saving on commissions and fees otherwise charged by delivery applications. To date, East Cut Eats grossed $6,800 for local restaurants and helped them save over $750 in fees.
What happens when highly trained chefs (think, The French Laundry and The Ritz Carlton Dining Room) with a passion for Asian street food connect with The East Cut CBD East Cut Eats team for a delivery event? A surge in orders!
On Thursday, August 7th, East Cut CBD staff and volunteers teamed up with Spice Kit founder Fred Tang to bring the delectable tastes of this relaxed, Asian street food restaurant to East Cut Residents.
Spice Kit brings together the skills of sophisticated chefs and the best ingredients one can find with a relaxed, warm atmosphere. From mouthwatering Korean wraps to tasty Vietnamese sandwiches, Spice Kit has a little something for everyone – a thought that certainly rang true throughout the week as new customers and returning users of East Cut Eats put in orders for Thursday delivery in a show of support for this cherished East Cut Restaurant that has been in business since 2010.
Revenue doubled for the restaurant through the East Cut Eats program which also maximizes profits for small businesses by absorbing delivery and service fees. The Eats initiative launched in July 2020 and so far over $4,900 have been brought to district restaurants. Volunteers sign up for a one, two or three-hour shift and can enjoy making deliveries within walking distance of the featured restaurant partner along with opportunities to meet other residents and socialize outdoors to protect volunteer and staff safety.
Last week, East Cut Eats hosted its third delivery event partnering with a beloved East Cut restaurant: Lao Table. Lao Table is an after-work and weekend eat-out hub for many; with elaborate cocktails, savory dishes and a lively atmosphere it has long been regarded as a go-to in our district.
A Lao Table employee shows off the Lao Fried Rice – a favorite among many customers ordering to-go.
Lao Table has made a great effort to adapt to the changing Health Orders in regards to outdoor dining and created a welcoming space for residents in its new outdoor seating area.
Lao Table’s new outdoor dining area welcomes customers daily.
Volunteers enthusiastically came together in support of this East Cut small business and nightly delivery revenue exceeded expectations. One-third of orders through the Eats initiative are from returning East Cut Eats participants, suggesting that the goal of encouraging local residents to make their weekly dine-in dinner decision as a result of East Cut Eats may be working.
Volunteers check delivery tickets as orders are prepped to go out.
This week, East Cut Eats has partnered with Asian street food fanatics, Spice Kit. To volunteer and for more information visit www.theeastcut.org/eats.
Lao Table put together a thank-you note and special desert to include for East Cut Eats participants.
With the goal of showcasing the impact supporting local merchants has on the small business community in The East Cut, volunteers and East Cut CBD staff collaborated with Jersey Pizza on Thursday, July 23rd for the second East Cut Eats delivery event. The results were dramatic. According to Jersey Pizza’s General Manager, East Cut Eats orders more than doubled the average nightly revenue the restaurant receives from takeout orders during the week. Because East Cut Eats absorbs service charges and delivery fees, nightly sales went even further to maximize revenue. “I would absolutely partner with East Cut Eats again!” shared General Manager Raegan Hall. Hall added, “I think my favorite part about [East Cut Eats] was that the delivery service was personable, and clearly on time which is most important for delivery! But personal. There was a real person behind it that cared about our community.”
A volunteer stands outside of Jersey Pizza Thursday, July 23rd awaiting an order for delivery.
Volunteers assembled at Jersey Pizza at 5pm and took turns delivering orders placed earlier in the week. “Honestly, this is the best part of my week!” said one volunteer of the experience. The pre-order system allowed Jersey Pizza to plan out their kitchen service for the night ahead of time, thus making orders for “walk-in,” outdoor diners, and delivery service easier to manage. Beyond the obvious things that make the East Cut Eats initiative popular, (saving money and increasing revenue for small businesses) residents appreciated getting their meals in under 30 minutes.
Team members of Jersey Pizza pose for a photo before the East Cut Eats delivery service began.
Jersey Fine Foods and Pizza, the product of the Rosenthal brothers (owners of Town Hall, Anchor & Hope, and Salt House) manage the perfect balance of East Coast-style pizza and homestyle items such as eggplant parmesan and caprese salad.
Jersey Fine Foods and Pizza is the brainchild of the Rosenthal brothers and features East Coast-style pizza among other delicious homestyle foods.
Next week, East Cut Eats will partner with Lao Table. Orders will be accepted Monday, July 27th through Wednesday, July 29th for Thursday delivery. Interested volunteers may contact eats@theeastcut.org to sign up for a shift.
An East Cut Eats Volunteer accepts a pizza and appetizer order for delivery within the district.
But let’s take a moment to answer a burning question: How authentic is Jersey? is it the real and authentic east coast pizza you’ve been craving? Read their story below and step into their world to find out. If you’re not convinced just yet, order pick or delivery online, or go visit them on 2nd St. and grab a seat outside!
The state of New Jersey, or Jersey, is many things to a number of people. It is the Jersey Shore, the Boardwalk, saltwater taffy, ferris wheel rides; it is The Garden State; home to the Devils, the birthplace of the Industrial Revolution, and much more. But to Mitchell and Steven Rosenthal, owners of Jersey Restaurant, on Second Street in San Francisco, it is more than that. It is Ferraro’s Pizza Parlor in Edison- dripping with not only great pizza, but old school family orientated hospitality. It is Chambersburg – the Italian neighborhood in Trenton, where the restaurant doors are open day and night, for anyone to stop in for a reprieve of hunger, thirst, or the rush of their day to day lives.
It is these sentiments that inspired the Rosenthal brothers to add a fourth restaurant to their SOMA empire (Jersey being the youngest, after Town Hall, Salt House, and Anchor & Hope). Can you get true East Coast pizza out here? Hell no. Is Jersey going to fill that void? Absolutely. But pizza is just a small part of the menu. Jersey combines the memories of the Rosenthals’ Jersey childhood, with their travels in Italy, as well as the culinary tendencies of the West Coast – slightly Mediterranean inspired; impossibly fresh; and in an urban, yet natural environment that is cultivated through a mix of textures and colors.
Live from the Kitchen, Chef and co-owner Mitchell Rosenthal tells us how it all began! Today, in The East Cut alone, the Rosenthal brothers own and manage Salt House, Town Hall, Anchor & Hope, and Jersey. A lot to look forward to!
Mitchell Rosenthal live from his favorite spot: the kitchen!
Fast forward to today, what’s in the news for Jersey? Well, despite the pandemic, Jersey is going strong with outdoor seating, pick-up, and deliveries every Tuesday to Saturday, from 11am to 8pm! and most importantly…
Draft Beer is back! We are excited to be tapping kegs again! With outdoor dining making a return, we are eager to share our love of local beers. We are offering pints AND pitchers of our favorite selections! Come grab a slice and a beer!
The East Cut Community Benefit District is thrilled to be delivering meals for FREE on behalf of Jersey with volunteers, tomorrow Thursday, July 23rd! If you haven’t already, go order your Thursday dinner before today 8pm via our online order form!
Mitchell and Steven Rosenthal breaking pizza at Jersey.
As one of the few undeveloped parcels atop Rincon Hill, Guy Place Mini Park opened to the public on Monday July 20th, 2020. According to the San Francisco Recreation and Parks Department, the park was “designed for passive use as a respite from the urban environment. It offers contemplative space for quiet enjoyment as well as an opportunity for small-group gatherings.”
Climbing vines in their infancy are set against greenscreen cages. Over time, as the vines mature, they will cover the cage to create living columns.
Notable features of Guy Place Mini Park include the bulb out at the park’s entrance, which includes a pet relief area and pet water fountain; and the exterior gate and fence which was designed by local artist Ardriane Colburn, selected by the San Francisco Arts Commission through an RFP process. Inside the park, high quality materials such as granite slabs, along with steel and concrete benches and a mix of plant materials have been utilized. One notable planting feature are the climbing vines growing upwards on greenscreen cages; the concept being that over time, the vines will grow to cover the cage to create “living” columns.
The exterior gate and fence was designed by local artist Ardriane Colburn, selected by the San Francisco Arts Commission through an RFP process.
Thursday, July 16th, volunteers delivered orders from Local Kitchen to East Cut Residents as part of East Cut Eats, a volunteer-led delivery service with the goal of connecting neighborhood merchants to local residents, supporting merchant recovery, and showcasing the value small businesses have on the everyday lives of those who call The East Cut home.
An East Cut Eats volunteer takes note of a delivery address on the launch event for East Cut Eats at Local Kitchen
Local Kitchen developed a menu for locals that included special offers, which was published on the East Cut CBD website Sunday, July 12th. Throughout the week, the CBD leveraged social media and mailing lists to promote the menu and encourage residents to, if feasible for them, choose Local Kitchen as their dine-in dinner option for the week.
Local Kitchen’s head Chef prepares beet dip, a featured appetizer for the East Cut Eats menu
Beyond connecting residents to small businesses, the program has several other perks: East Cut Eats saves money for residents and merchants alike by absorbing payment processing and delivery fees. Neither resident nor restaurant pay anything for food delivery or processing. Delivery services like Uber Eats can take upwards of 15-percent from restaurant revenue, and meals take on average 40-minutes to arrive downtown. Another perk of East Cut Eats? Delivery in under 30 minutes with an average drop-off time of 18-minutes! The end result? Lower cost for dining-in and food that is still warm when it arrives at your doorstep.
How does East Cut Eats work? Residents order directly from the Eats webpage and select a 30-minute delivery window for that Thursday. The restaurant bills the client directly and on delivery day, volunteers deliver food orders on behalf of the restaurant. This week, Jersey Pizza located at 145 2nd Street, is the Eats partner.
The East Cut CBD is very thankful to the neighbors that took part in our first event to support Local Kitchen. When asked if they would use the service again, one resident responded, “Totally! [It] [m]ay be my newest way to get food in the neighborhood.”
Volunteers and CBD staff pause to pose for a photo before making deliveries within The East Cut
The East Cut features numerous, celebrated restaurants that residents, workers, and daily commuters alike have patronized for years. However, the past few months have been challenging for most small businesses, and in particular, the restaurants in our district.
Inspired by the stories of community stakeholders in North Beach who came together to support their favorite restaurants, The East Cut CBD is launching East Cut Eats, a free neighborhood delivery service run by volunteers, providing district residents with the stories and the meals from the restaurants that make The East Cut’s food scene one of the best parts of our district.
Here is how the program works:
Each week, the CBD will partner with one restaurant that will offer a curated East Cut Eats menu made exclusively for East Cut residents, with the CBD supporting free delivery each Thursday. Orders can be placed on Tuesday and Wednesday at www.theeastcut.org/eats , when the special limited menu is announced, and the order will be delivered on Thursday of that week, for FREE! Meanwhile, throughout the week, the CBD social media pages will highlight the restaurant and celebrate its story, people, and craftsmanship behind their menu as well as its and contribution to the neighborhood’s identity. On the Thursday delivery event day, volunteers will deliver orders from the restaurant to residents within The East Cut, subsidizing the cost of delivery so residents only pay the cost of the food.
No delivery fee + delicious local meals + support of East Cut small businesses! In a nutshell, that is the goal behind the East Cut Eats initiative. We hope you enjoy learning more about the people and passions behind your favorite local eateries and begin to make Thursday your order-in meal night!
The East Cut CBD unveiled a new light pole banner campaign to celebrate the promise of The East Cut as a new downtown destination for San Francicans, visitors, and residents. The new campaign builds on The East Cut CBD’s original banner campaign launched in 2018, which focused on the history of the district and invited current and prospective residents to join in the next phase of the neighborhood, then newly named, The East Cut.
The new campaign features a multi-colored banner design, aimed at celebrating the “best” of what The East Cut has to offer. Six unique messages call out the district’s transit-friendly nature, elevated “sky” park, emerging food scene, and robust public art, among other aspects. Starting on July 6th, the banners can be viewed throughout the neighborhood.
Newly created East Cut-branded masks are made in California and available at mask distribution events all summer.
Planning to grab a cup of coffee this Friday morning, or simply take a walk in the district? The East Cut CBD welcomes you to stop by our table next to Philz at 300 Folsom to pick up a face mask. Once you’re all set with your mask, the CBD encourages residents to take advantage of Salesforce Park! The park is open for all to enjoy but face coverings are required while onsite. Luckily, The East Cut CBD has you “covered” with one of two face mask options.
Building on the success of recent events, The East Cut CBD plans to host a third mask distribution event Friday, July 10th from 8:00am to 9:30am at 300 Folsom Street. Residents will have two mask options to choose from. The first is a black face covering courtesy of the Masks for D6 campaign launched by Supervisor Matt Haney. The second option is an East Cut-branded mask, made in California and available at-cost.
Residents who wish to support the CBD in purchasing additional free face coverings for district residents can opt to contribute to the Masks for The East Cut campaign. Proceeds generated by the campaign will go towards the purchase of additional face coverings offered free of charge to anyone who is in need. These masks will be available at mask distribution events and upon request via the East Cut Dispatch.
We look forward to connecting with residents and visitors alike this Friday!
Shelter in place orders related to the current global pandemic resulted in a reduction in street services in The East Cut throughout the months of March and April, with the CBD Street Services Team operating at a reduced schedule and a skeleton crew. As a result, several cleaning and safety ambassadors were at risk to be furloughed without pay. This was due to City regulations stating that assessment dollars could not be used to compensate workers not currently on active “duty.”
The East Cut CBD Board of Directors believed that services staff deserved wages, as their inability to work (and earn an income) was not one of choice but rather an effort to help stop the spread of Coronavirus and adhere to the Health Order, at the time. In response, the CBD launched a Resiliency Fund to raise non-assessment dollars to pay minimum wages to furloughed cleaning and safety ambassadors. In the 6-weeks the fund was active, East Cut corporate partners pledge over $33,000!
The East Cut CBD appreciates the support of our corporate neighborhoods and wants to extend a heartfelt, “Thank You!” to Okta, 181 Fremont, Slack, Google, DocuSign, Columbia Property Trust, and DoorDash for their financial support. The CBD also wishes to extend special recognition to Courtyard Marriott for sharing the campaign with their trusted partners. Thank you to all of our corporate partners who are sustaining the programs and services of The East Cut CBD.
Residents of The East Cut chose from a free face covering or newly branded East Cut mask during the CBD’s second mask distribution event held June 17th, 2020 at 300 Folsom
Wednesday, June 17th, 2020, The East Cut CBD hosted our second mask distribution event. East Cut Residents received a free face mask courtesy of the Masks for D6 Campaign with nearly 100 masks distributed. The CBD also debuted the newly-designed (and California-made) East Cut branded masks. Both reusable masks were so popular the event had to re-supply midway through! The East Cut CBD is proud to offer both free and locally-made masks to our residents, and plans to continue mask distribution events throughout the summer.
Current and proposed locations for the additional Bigbelly trash receptacles planned for The East Cut
In December 2019, The East Cut CBD, District 6 Supervisor Matt Haney, and the Mayor’s Fix-It Team announced the installation of five Bigbelly smart trash receptacles. These cans are designed to fully contain waste preventing break-ins from critters or curious passers-by. In addition, they contain a foot pedal for contactless disposal and a solar-powered trash compactor allowing for greater trash containment. The result? Cleaner streets and a more pleasant pedestrian experience – two outcomes The East Cut CBD greatly values.
Through an Office of Economic Workforce Development (OEWD) grant secured by The East Cut CBD via their Invest in Neighborhoods program, the CBD plans to install five more Bigbellies in the district by the end of summer 2020. Based on feedback from our Street Services Team, the CBD is proposing the following five locations, however, we are open and eager for resident feedback. The CBD launched this survey June 13th which runs through June 24th. The two-question survey is designed to engage residents on the streets where a Bigbelly trash receptacle is needed most. Do you agree with the proposed locations? Is there a different street corner you feel is in particular need of a Bigbelly trash receptacle? Let us know – we want to hear from you!
Between May 30th and June 1st 2020, storefronts, residential buildings, City fixtures, and Big Belly trash cans in The East Cut sustained damage due to an uptick in instances of graffiti and, in several cases, instances of storefront windows smashed. While the Street Services Team is not allowed to operate during the hours of 8pm to 5am in accordance with the Curfew established by Mayor London Breed on May 31st, the Services Team is continuously documenting these incidents and supporting cleanup in the neighborhood (when permitted) daily, as soon as services resume each morning.
Whether you are a merchant in need of support cleaning your storefront, or a resident or visitor who notices something that needs attention, The East Cut Community Benefit District is here to help! A reminder to all that our Dispatch Line is open 24-hours for any needs or concerns. Please do not hesitate to connect with us. Be well and stay safe; we are here for you East Cut!
On Monday May 18th, Governor Gavin Newsom announced a move to Phase 2 of the California reopening plan and retailers across the Bay Area opened their doors to customers for curbside pickup. The East Cut is home to numerous celebrated restaurants and small businesses, a number of whom opened their doors for the first time in weeks as a result of the move to Phase 2. From Socola Chocolatier to Anchor & Hope, restaurants are complying with new rules for accepting walk-up business and curbside pickup just in time for a popular foodie weekend.
Memorial Day is the ideal time to take a breather and browse the many local delivery options available across San Francisco. Fortunately for East Cut residents, our neighborhood’s businesses have been working hard to bring residents creative and appetizing options from meal kits to delicious ready-to-serve meals. Here’s a roundup of options:
Mina Family Kitchen The Chef that brought you International Smoke and Trailblazer Tavern has concocted a special Memorial Day menu available for delivery in The East Cut! Order at https://www.michaelmina.net/delivery/.
Prospect Prospect has you covered this weekend with a Memorial Day Weekend menu available this Friday 22nd and Saturday 23rd. View menus and order at https://www.exploretock.com/prospectsf/.
Socola Chocolatier at 535 Folsom St. Your artisan chocolatier is now open with contactless storefront pick-up for both coffee and chocolate orders! New hours are Monday – Friday, 9 AM – 2 PM.
Lao Table Go green with Lao Table’s $12 Back to Basics menu. Chef Lalita has just launched a new menu featuring authentic Laotian dishes wrapped and served in banana leaves. NO plastic containers! All dishes are only $12. Call Lao for curbside pickup at (415) 278-9991 or order for delivery on GrubHub: https://bit.ly/2LO238K
Anchor & Hope This neighborhood staple comes back with a special menu including items form sister restaurants Salt House and Town Hall. Should you want to avoid the hassle of grocery shopping and support the teams behind the restaurant group, Anchor & Hope will save the day and offers market items for delivery! Order at https://www.anchorandhopesf.com/
Form Boxing Experiencing cabin fever? Join the Form Boxing team Tuesday-Thursday at 5:30 PM for 35-minute live boxing sessions! The program is designed to focus on mental and emotional strength through physical outputs. Book now at https://mailchi.mp/formboxing.com/athome.
A curious goat pauses from clearing weeds in Rincon Hill to look at passers-by. Photo courtesy of Deborah Garfinkle
May 13th, residents of Rincon Hill got some surprise visitors when a herd of goats were dropped off by Caltrans District 4! The goats were brought in to clear weeds and brush from the slope near the Rincon Hill Dog Park, an area determined to be too dangerous to be serviced by Caltrans maintenance crews. The coordinated effort was the result of months of collaboration between District 6 Supervisor Matthew Haney’s Office, Public Works, Caltrans, and neighbors, and the solution not only efficiently cleared the brush but did so in an environmentally friendly, sustainable way. As a bonus, the goats worked quickly, clearing the desired brush and weeds in less than one day! The full Press Release, courtesy of Supervisor Haney’s Office, announcing the event can be found below.
A herd of goats clears brush in Rincon Hill May 13 2020. Photo courtesy of Deborah Garfinkle
*** PRESS RELEASE***
Supervisor Haney, Rincon Hill Neighbors Celebrate Arrival of Goats To Clear Neighborhood Weeds and Brush
San Francisco – This morning, trucks arrived in Rincon Hill to unload hundreds of goats to aid in weed-control near the Rincon Hill/Bryant St Dog Park. The goats could be seen by neighbors as early as 10am, grazing the steep hill by the I-80 that has proven difficult for workers to safely maintain.
Supervisor Haney was in Rincon Hill to greet the goats this morning: “The Rincon Hill Dog Park and surrounding area have been plagued by weeds and brush for a long time. This has created a very real risk of a brush fire and made it much harder to pick up trash in the area. It turns out that the safest and most sustainable, environmentally friendly way to clear the weeds is to bring in these new friends who also get a big lunch. I’m so appreciative of the neighborhood for asking for this, and to Caltrans for bringing the goats out, and to the essential workers here making it happen.”
For months, Supervisor Haney’s office has worked with Caltrans, neighbors, and the Department of Public Works to improve the conditions at the Rincon Hill Dog Park and surrounding slope and landscape.
At the request of Supervisor Haney and neighboring buildings, Caltrans had released a request for competitive bids in January to procure the goat services. In addition to the goats, Caltrans crews have picked up hundreds of cubic tons of trash over the last few months, including earlier this week
Deborah, a dog owner and neighbor who serves on the Board for the dog park, says “In a time when we are all concerned about the future of our city and our beloved dog park which remains closed until the City lifts the Shelter in Place Order reopening it once it’s safe, we can enjoy this bit of great news and thank all the folks at Caltrans and Supervisor Haney’s office who made this possible.”
Neighbors have long warned that the brush threatens to be the cause of a brush fire that could impact the entire bridge, and that the density of the weeds has made picking up trash coming off the freeway nearly impossible. The area has mixed jurisdiction: the City & County of San Francisco is responsible for the maintenance of some of the land, while Caltrans is responsible for the right-of-way adjacent to the freeway.
Goat close-up photos can be credited to Deborah Garfinkle, and the photo of Supervisor Haney and the hill can be credited to Matt Haney.
Members of The East Cut Street Services Team and Supervisor Matthew Haney prepare to hand out masks to East Cut residents Friday May 9, 2020
Friday, May 9th The East Cut CBD Street Services Team and Supervisor Matt Haney joined together to distribute free face coverings to residents of The East Cut. Setting up at 300 Folsom, CBD staff and the D6 Supervisor greeted residents, answered questions and distributed masks to anyone in need.The masks were fundraised by generous contributions from D6 residents, organizations, and corporations as part of the Masks for D6 GoFundMe campaign launched by Supervisor Haney’s Office on April 17, 2020. The goal of the campaign is “… to secure reusable cloth masks quickly, for District 6 residents who do not have access to cloth masks or proper facial coverings.” Over $20,000 was raised towards the effort in less than two weeks! The East Cut will host a similar event in June 2020, in the meantime, if you are an East Cut resident in need of a mask, contact dispatch@theeastcut.org and a member of our team will coordinate drop-off within The East Cut.
Residents and East Cut frontline workers accepted free face masks at a public event held on May 9, 2020 as part of the Masks for D6 campaign
Update 1: The following letter was sent Tuesday, May 5th from the San Francisco Department of Homelessness and Supportive Housing (HSH) to members of the Embarcadero SAFE Navigation Center Advisory Group. The message contains an update to the City’s plan to transition the Embarcadero SAFE Navigation Center to a “Post-COVID” congregate shelter. Additionally, you can find a link to the Center’s FAQ document here. This FAQ document was last updated on May 9, 2020.
“Dear Embarcadero SAFE Navigation Center Advisory Group Members,
As you know, the City is rolling out a number of interventions for people experiencing homelessness to help protect them from the spread of COVID-19 including the opening of nearly 1,000 hotel rooms and multiple congregate facilities. The City is planning to transition the Embarcadero SAFE Navigation Center to a “Post-COVID” congregate shelter. Similarly, the City has converted MSC South and Moscone West to this purpose.
This means that the 65 people currently staying at the Embarcadero SAFE Navigation Center will be tested for COVID-19 and then transitioned to shelter-in-place, isolation or quarantine sites depending on the results and their needs. The facility will then be closed, cleaned, and reopened as a shelter for people experiencing homelessness who have been tested, diagnosed with COVID-19, received medical care, and cleared their quarantine period.
Each person who is placed at the Embarcadero SAFE Navigation Center will be cleared by the Department of Public Health prior to placement. DPH has stated that the change in population served at the Embarcadero SAFE Navigation Center does not pose any risk to the health of the public.
The site will continue to be operated by Five Keys and will continue to comply with existing shelter social distancing, shelter in place, and health screening protocols. Five Keys will continue to provide the same services to guests that they were providing prior to the COVID crisis. All other provisions and agreements in the existing MOU with the Department of Homelessness and Supportive Housing will remain in effect, including the good neighbor policy, and the Embarcadero SAFE Navigation Center Advisory Group and dedicated police patrols will continue as before.”
Essential neighborhood businesses are working hard to serve the community and whether or not they are open during the Shelter in Place order, the entire retail community is hurting at the moment. Normally, our merchants can rely on traffic from the tens of thousands of employees working in the district but today, it is the residential community that can make a difference. Here are three EASY ways to support local businesses in The East Cut.
The East Cut CBD Street Services Team is continuing to provide essential cleaning and safety services in the neighborhood and with your help, we can provide regular lunches to the team. It also is a great way to support the restaurants that are currently open.
Make a tax-deductible donation to The East Cut Community Benefit District, by clicking the link above, to help us provide lunch to our hard-working cleaning and safety ambassadors! A full team lunch costs about $240, but any amount helps!
The East Cut CBD continuously adjusts its services to best meet high standards of safety and cleanliness in the neighborhood. Community feedback is essential to help us evaluate our services and assess future changes.
The East Cut CBD Services Team is out in the street 24 hours a day, seven days a week to ensure the neighborhood is clean, safe, and livable for all. During the City’s shelter-in-place order, the team is carrying on essential services, with a reduced staff. Below are some recent photos of the team in action:
Covering graffiti at Anchor & Hope on Minna Street.
The East Cut Community Benefit District has had an eventful fiscal year and we are very happy to report on all the achievements made between July 2018 and June 2019. The report offers an out-and-out snapshot of the organization’s operations and activities over the 12-month period.
Throughout April, area property owners will receive a postcard in the mail, in lieu of a printed report, as we work to reduce our footprint and optimize operational costs.
