One of the Castro's most prominent vacancies is set to be filled with a new restaurant and bar later this year.

Café Bolita has opened in West Berkeley, bringing Bolita Masa’s nixtamalized-corn cooking to a permanent corner. The cafe starts with takeout and parklet seating while renovations finish.

A nonprofit-run food truck staffed by culinary students began serving global lunches at the Petaluma Fairgrounds, with proceeds supporting training and community meals.

New NRA data shows 42% of U.S. restaurants weren't profitable in 2025 as rising costs and skittish diners squeeze margins across the industry.

A 1930s Shell station on Russell Street has been reborn as The Station, a smashburger stand serving $10‑ish burgers, fast eight‑minute tickets and long lines. The tidy menu and patio vibe have made the corner a quick‑bite destination in South Berkeley.

North Italia will open a large Walnut Creek restaurant at Plaza Escuela on March 25, with fresh‑made pasta, weekend brunch and seating for about 200.

Tony Gemignani’s Slice House is coming to downtown San Jose at the Marketcenter on Coleman Avenue and is targeting a summer opening with regional slices. The chain will serve New York, Detroit, Grandma and Sicilian styles by the slice.

Cousins Ann Groux and Sheneen Brown opened Lil Sista’s Goody’s, a downtown Napa soul‑food restaurant serving shrimp and grits, oxtails and a popular Sunday buffet.

Frankie’s, from the Norcina team, has opened in the Marina with martini flights, Negroni menus and wines poured from 1.5L magnums alongside brick‑oven bites.

Understory filed for a liquor license at 1419 34th Ave #101, signaling a possible move or expansion in Oakland's Fruitvale.

Raising Cane’s is planning a Fisherman’s Wharf location at 211 Jefferson with permits filed and a targeted summer 2026 opening amid a broader Wharf refresh.

Vegan Mob has closed its downtown Vallejo outpost after a busy final day. Owner Toriano Gordon says he plans to pivot the brand toward franchising and a Los Angeles tour.

After 39 years on Valencia, We Be Sushi chef Andy Tonozuka has retired and closed the restaurant's last Mission location. The closure marks the end of a neighborhood mainstay.