(UPDATE Apr. 2: Yes, this story was indeed a joke. Happy April Fool's Day, Oakland!)

An exotic restaurant that had been rejected in San Francisco for its plans to serve pigeon meat will likely end up in Oakland, a city council vote suggested Tuesday. This move might help simultaneously address the city's budget crisis, increase local employment and support locally produced food.

Oakland city council members unanimously agreed to debate the issue in May after restaurant entrepreneur and chef Jay Rollings offered to pay the city $10 for every pigeon served for the first five years. If approved, the new "Vermine à Ailes" haute cuisine restaurant would open in the former Barnes & Noble location on Jack London Square in late 2010.

Rollings, an American who has run similar restaurants throughout Europe, even said that at least half of the birds would originate in Oakland streets, and that he would pay the city $10 for each.

"That should tell you how serious we are about this venture," the chef said.

More than 10 million pigeons call Oakland home, according to current municipal statistics.

Moe Randall, deputy assistant vice City Clerk, said the recession forced Oakland to look at every possible opportunity to generate revenue. He noted that the city spends more than $1 million annually to retrofit, restore and clean buildings damaged by pigeon dung.

"We have been looking for ways to control pigeon populations and so far this is the closest we have come to a plan that makes sense," said Randall. "We understand that some people can't imagine that cute little bird that eats their left over bread on a grill, but cute doesn't pay the bills."

In addition to saving the city money, the restaurant could earn Oakland as much as $5 million a year in tax revenue, and employ up to 300 people. If approved, the restaurant could be the first in North America to sauté the bird.

Pigeon meat is a delicacy around the world, but the idea of serving it in U.S. restaurants is new.

Local animal rights activists vowed to oppose vehemently the idea of a pigeon restaurant.

"I know the city is desperate for money, but this is ridiculous," lamented Betty Trehuger of the Oakland Animal Rights League. "The people of Oakland should rise up and protect their reputation from the damage this savagery will cause."

Chef Rollings countered that, in fact, most of the Bay Area residents supporting the idea were Americans who have had to go abroad for pigeon meat. Pigeon meat can fetch as much as $100 a plate in affluent European restaurants, where Rollings has worked for the last 15 years.

Randall promised that Oakland would not pass on the opportunity. He said the city government had already formed a Special Committee on Oakland Bush Meat to examine the issue. Randall said those who opposed the plan were a nuisance and did not understand how city government works.

"All it takes is a vote and the restaurant is open," Randall said. "And aren’t these the same people going around talking about how people should eat local food?"