Oakland's Tarts de Feybesse earned a James Beard semifinalist nod for Outstanding Pastry Chef or Baker.

What began as a Jingletown backyard pop-up now serves giant Jalisco tostadas in a sunlit Jack London dining room. The menu keeps its home-restaurant hits alongside drinks and preorders.

Dominique Crenn’s Monsieur Dior pairs couture‑inspired plates with a lounge of two‑piece bar bites atop Dior’s Rodeo Drive flagship. The menu lets Bay Area diners sample Crenn’s pastry and truffle work without a full tasting ticket.

Tiburon restaurateur Conor Flaherty is buying Larkspur’s Silver Peso; the shuttered dive bar should reopen once repairs and a liquor-license transfer are completed.

Yaichi in Milpitas stacks tuna, scallops, ikura and uni into three upscale kaisendon and plans to add housemade Sanuki‑style udon.

Arle, an Oaxacan‑focused spot, has opened on Sunvalley Mall’s lower level. City staff and the Concord Chamber attended a recent ribbon‑cutting.

LA icon Randy’s Donuts is opening its first Bay Area shop at 2595 Homestead Road in Santa Clara. The location will have limited seating, serve as a commissary and is expected to open in 2026.

Family-run Ruby's on Judah Street has folded a smashburger taco and a low‑ABV "Mellow Marg" into its beach-friendly, taco‑first menu. The Outer Sunset spot leans casual and surf‑ready.

Tony Gemignani’s Slice House is coming to downtown Menlo Park; construction is set to begin soon and an opening is targeted in about seven months.

A Hong Kong–style cafe in Richmond's Target plaza is drawing regulars with claypot rice and brisket soup, and most dishes cost $10.75 or less.

The Lodge, a Piedmont Avenue staple, closed at the end of January. New Alameda owners plan to reopen in spring with light renovations and a daytime menu.

Patrick Cappiello is bringing a 1,000-bottle wine bar to Jenner next to Café Aquatica, pairing retail bottles with picnic tables and by-the-glass service. The team hopes to open by August 2026.

The Old Pro’s downtown spot reopened this week as The Pro, trading dive-bar bargains for a chef-led menu and a nod to its past.