JapaCurry has taken over the former Naglee Park Garage space in downtown San Jose as a new American‑Japanese bistro prepares to open. The swap brings curry bowls to a well‑known neighborhood spot.

SoMa Social opened Friday at SoMa House in Mid‑Market, offering chef‑driven comfort food, signature cocktails and a semi‑private Huddle lounge for watch parties.

Arborum purchased a 24‑acre parcel from Vineyard 29, expanding its Spring Mountain estate to roughly 44 acres, with plans for organic plantings and charitable giving.

Oklava Café is set to take over the vacant coffee counter at Saluhall, the IKEA‑anchored food hall on Market Street. Owners say the Turkish‑style menu and a loyal Palo Alto following could help revive a struggling hall.

Former César staff are reuniting to open Mesón at 1329 Gilman St in Berkeley, bringing paellas, montaditos and a backyard patio this summer.

A family-owned Mexican restaurant in San Jose is closing after 35 years, prompting longtime customers to reflect on its decades of service.

Gary Rulli announced Ristobar will end service on Memorial Day after a 22‑year run in the Marina; the Chestnut Street space is being repurposed as an events venue.

Sana'a Cafe has leased three former Starbucks storefronts in San Francisco, including a Financial District site at 27 Drumm. The move adds another wave of Yemeni cafés to the city.

Bonita Taqueria y Rotisserie will open a third San Francisco location on 24th Street and expand its weekend brunch into a daily offering across shops.

Sweetgreen opens a Saratoga + Campbell location in West San Jose with new wraps, preview meals and an opening-day meal donation.

Mahasan has opened in downtown San Mateo, serving scratch-made Thai curries, shareable plates and specialty drinks in a compact dinner-only spot.

Loquat is opening a second San Francisco location at 4555 California St., shifting from pastry to bread with a deck oven, daily bialys and a parklet for outdoor seating.

Saltwater Bakeshop opens a large SoMa storefront at 1309 Howard this Thursday, moving from farmers-market pop-ups into a 7,200‑sq‑ft bakery with croissants, sourdough and sandwiches.