Poeta is reopening at the East Austin Hotel with both a seasonal tasting menu and an à la carte lineup. Soft openings begin New Year’s Day; full service starts Jan. 8.

Parley, a new Irish‑inspired pub from local mixologists, opened on East César Chávez with creative cocktails, an Idlewild coffee program and pub bites from Oseyo.

A new Round Rock restaurant fuses Jamaican jerk with Texas-style barbecue and opens with a 'Christmas in the Caribbean' grand opening this weekend.

Paperwork and permit records point to a Chicken Salad Chick at 19037 IH‑35 in Kyle, with construction set to wrap by March and a late‑April 2026 opening expected.

Public filings show Mendocino Farms plans a third Austin location at Lamar Union on South Lamar; the project is budgeted at about $675,000 and includes a spring‑to‑fall build timeline.

A co‑branded Marble Slab Creamery and Great American Cookies is planned at Manor Crossing in a 1,501‑sq‑ft shop aiming for spring 2026. The filing shows a mid‑January start and mid‑March finish window.

Ike’s Love & Sandwiches is opening at 18725 FM 685 #120 in Pflugerville; filings show a $250,000 build‑out and an early‑February 2026 finish.

Kevin Durant and partners are opening Austin Sports Club, an upscale sports bar and restaurant in downtown Austin. The project will occupy the former J. Prime space at 205 E. Third St.

Moderna Bar & Pizzeria opened downtown Austin with chef Leo Spizzirri’s dough‑first pizzas and a gold‑tiled Marra Forni oven. The menu mixes 10 pizza styles with tableside pasta theatrics.

Rebel Cheese will close its Mueller bistro on Dec. 24. The company says gift cards will be honored online and some staff will move to a plant‑based tenant.

Salt Lick Vineyards and Terry Black’s quietly launched FridayMtn., a limited run of 2020 Hill Country reds made to pair with barbecue.

A family-owned taquería from Mexico opened behind Sixth Street in early November, promising Mexico City–style late-night tacos and service into the early morning.

High Road DelicaTexan from The Cavalier team opened in Bouldin Creek with house-made sausages, stacked sandwiches and inventive cocktails. The spot doubles as a market for take-home goods.