Mayor Lurie names new S.F. planning director, after a contentious approval process
The appointment took place after a contentious closed-door planning commission meeting on Wednesday, during which three of the seven commissioners walked out because they objected to the process by which the decision was made, according to department sources familiar with the hearing. The walkout was first reported by Mission Local.
The three planning commissioners who walked out objected that they were not given a more prominent role in reviewing applicants. In the past, planning director appointments involved a nationwide search and commissioners reviewed a pool of applicants, eventually providing the mayor with a list of at least three qualified candidates. The process took several months.
In this case, the mayor's staffers submitted Phillips' resume less than a day before the vote, which prompted commissioners Kathrin Moore, Gilbert Williams and Theresa Imperial to walk out in protest, refusing to participate in the interview or vote on the appointment. All three were appointed by the Board of Supervisors, whereas the four who voted in favor of Dennis-Phillips were appointed by former Mayor London Breed.
The San Francisco Charter dictates that the planning director serves 'at the pleasure' of the commission and that the mayor and the commission 'agree about who will be the planning director.'
The pick, which Mayor Daniel Lurie announced Wednesday, is part of a shuffling of San Francisco's top land-use brass. Phillips, who is currently the executive director of the San Francisco Office of Economic and Workforce Development, will be replaced by Anne Taupier, who currently heads up development for the mayor.
In addition, Liz Watty, who heads up current planning for the planning department, will oversee the multiagency PermitSF initiative, which is focused on reforming San Francisco's famously cumbersome and time-consuming building permitting process.
In a press release, Lurie said the new economic development team would help implement his efforts to bolster San Francisco's post-pandemic economic recovery by 'cutting red tape, supporting small businesses, adding housing, and revitalizing downtown.'
Lurie said Phillips, Taupier and Watty 'have the leadership, experience, and track record to drive our city's economic recovery.' He said the three have 'helped generate billions of dollars in economic activity, create thousands of new homes across the city, open small businesses in every neighborhood and support major initiatives downtown.'
Phillips in particular will be in the spotlight over the next seven months as the city is finalizing a rezoning that will allow more height and density in big swaths of the city in order to accommodate 46,000 units of new housing. The rezoning, which Lurie calls the 'Family Zoning' plan, is due to be adopted by the Board of Supervisors by Jan. 31, 2026, or the city risks losing state funding for transportation and housing projects.
Phillips spent time as a city planner and deputy director of the Office of Economic and Workforce Development before taking a job in the private sector with real estate giant Tishman Speyer.
While the planning director search didn't follow the established process of allowing commissioners to vet candidates, it was similar to the shortened process Lurie used to pick Julie Kirschbaum as the director of SFMTA and Dan Tsai as the city's public health director.
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At $799, the Traeger Flatrock is one of the most expensive flat-tops on the market — but its durability makes it worth the price
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It adds a bottom shelf with a cutout for a standard-size tank to slot into. There's a twisting handle in the back that secures the tank from tipping over while pushing the griddle around. I much prefer this solution to the hook that holds the tank on the 3 Zone. With the added bottom shelf, there's now a place to store a few tools if needed. It heats evenly, with distinct cook zones for cooking food at different temperatures. To test the Flatrock 2 Zone's cooking skills, I was forced to make smash burgers, fajitas, vegetables, eggs, lots of bacon, hash browns, and a few other items. It's rough work, but my family seemed to enjoy the results, and so did I. In my general use, I didn't notice any huge variance in temperatures across the cooktop. The bacon along the top cooked at the same speed as the bacon in the middle. I couldn't see any inconsistencies or cold zones. But beyond the eye test, I used an infrared thermometer to get a sense of some performance numbers. During a warm afternoon, I set the left side to low and the right side to high and waited around 10 minutes for it to heat up. The center of the low side measured about 322 degrees Fahrenheit, while the same spot on the high side was about 422 degrees. I was curious about the other spots, so I took temperature readings in four other spots on each side, too. (Imagine cutting each side in half from top to bottom and left to right to create four areas. I pointed the thermometer in the center of those four spots.) On the left side of the griddle, which was set to low, the top left was 298, the bottom left was 287, the top right was 350, and the bottom right was 307. The right side of the grill, set to high, measured 455 on the top left, 454 on the bottom left, 426 on the top right, and 391 on the bottom right. So, while the center area stays the warmest, the entire area, right up to the edges, keeps a fairly even heat. This bodes well for making use of the entire allotted cooking space. I didn't detect any cold spots. How about the heat shield that claims to keep the two zones independent? I measured the right side on high while the left side was off. After 10 minutes of heating up, the center of the right side read 400 degrees, while the center of the left side (which was off) read 164. I was impressed by this test's results, showing that there is meaningful heat separation between the two zones in such a limited amount of space. In the more subjective territory, I like the feel of the two temperature knobs. They're firm, chunky, and easy to rotate to zero in on a specific heat range. On the cleanup front, the grease hole in the cooktop is small enough not to get in the way, but is plenty big for drippings to go down. The grease keg underneath should be big enough for scraps from a couple of weeks of meals if you do want to fill it up before dumping the aluminum liner. In terms of the griddle's overall size, the 2 Zone hits a sweet spot for me. I already have a smoker in the backyard, and I just don't have unlimited space for a second, supplementary grill. When the side shelves are folded up, the 2 Zone is legitimately compact; when extended, they provide a significant amount of prep space. If you do have extra outdoor room or your griddle is your primary cooking solution, then you should look at the 3 Zone model. Cons to consider While there aren't a lot of flashy features of the Traeger 2 Zone griddle, there also aren't a lot of downsides. It's a very solid, reliable way to cook food. There are a few things worth pointing out, however. The first is that there's no propane fuel gauge. That feature is only available on the 3 Zone model. It would be nice to have, but I also like the freedom to roll the griddle around and not have to worry about having an outlet readily available. The second consideration is that this griddle doesn't have a natural gas hookup. Other brands have this feature, but Traeger doesn't offer it, at least not yet. That could be a dealbreaker for some people, but especially for this smaller compact grill, I don't think it's a huge blow. What are your alternatives? There are plenty of griddle options, including different styles like stovetop add-ons or portable camp-style solutions. But if you're looking for a permanent backyard flat top grill besides Traeger, your path is bound to cross Weber and Blackstone. Those are the big names in the space. Blackstone has the market cornered on low- to mid-range-priced griddles. They're widely available, likely at your local hardware store. For well under $500, you can get to griddling right away in a variety of sizes. The most common complaints about Blackstone griddles, however, usually have to do with flimsy parts that get bent or damaged. I've known several people who have been satisfied with their Blackstones, but long-term quality seems to be the biggest risk. Weber (now technically merged with Blackstone) is closely aligned to Traeger, with a higher price and a focus on solving problematic areas of grilling. The company's latest Slate line of griddles promises a rust-free, pre-seasoned cooktop, along with an easy-to-remove grease tray. Weber also has a knack for building in accessory spots so that its first-party cutting boards, sauce holders, or tool trays work best. With limited space in my yard, I appreciate the space-saving folding shelves and smaller cooktop size of the Traeger Flatrock 2 Zone. It should work for even those with minimal patio space. But if size isn't a concern and budget is the thing that's top of mind, then a griddle from Blackstone might be the most obvious option. Keep in mind that flat-tops are a separate beast from most grills; you won't get the same grill flavor that you get from the best charcoal grills or even the best gas grills. For a breakdown on the different grill types, see our guide to the best grills. The bottom line At face value, the $799 Traeger Flatrock 2 Zone griddle is a pricey grilling solution. It's not overly expensive compared to other options on the market, but its cost is certainly not its selling point either. Digging deeper into the flat top grill, it performs extremely well, providing a steady, dependable way to make a meal. For those with the budget and don't have the patience to fuss with minor inconveniences, you'll be well served with what Traeger is offering here. The biggest decision will be deciding whether two zones are enough or if three would be better. Party people or those with large families will be best served by the 3 Zone. For everyone else, the 2 Zone is the one to get.
San Francisco Chronicle
02-08-2025
- San Francisco Chronicle
S.F.'s Philz Coffee to be purchased by private equity firm for $145 million
Los Angeles-based private equity firm Freeman Spogli & Co. has made a bid to acquire popular San Francisco-grown coffee chain Philz coffee. The firm has previously invested in food franchises Popeyes and El Pollo Loco, as well as Petco. The value of the pending transaction is $145 million, according to reports to stakeholders obtained by Mission Local, which first reported the deal on Friday. Jacob Jabor, son of Philz founder Phil Jaber, did not respond to an inquiry from the Chronicle. Freeman Spogli could not immediately be reached for comment Friday. The deal is reportedly expected to close on Aug. 8, and stockholders have until Aug. 5 to receive an appraisal of their shares. Other stakeholders in the deal are investment firms Summit Partners and TPG Growth, according to Mission Local. Meanwhile, the company's common stock holders, including employees, are expected to see their stock canceled under the terms of the agreement, the outlet reported. Phil Jabar went from owning a corner store to a venture capital-backed business raising some $75 million in funding, after launching Philz out a storefront at 24th and Folsom streets storefront in the city's Mission District more than two decades ago. That location popularized the company's distinct one-cup-at-a-time pour-over style, which is executed by baristas working at separate stations.
