A Nikkei‑tinged Mexican pop‑up called Bar Tako will open in San Pedro Square late February, serving raw bar, robata skewers and inventive tamales.

Amado, from the Dominguez family, will open in downtown Burlingame with regional Mexican dishes and an agave-forward bar.

Sultan's Kebab is opening a fourth Bay Area location at 278 E. Campbell Ave in downtown Campbell; signage is up and a liquor‑license application is pending.

Two SF-trained bakers are opening weekend bakeries at West Oakland's O2 makers' campus — one focused on Chinese-American pastries and one on inventive sourdough. Theyshare a small, self-funded space and will sell limited batches on weekends.

Rick's Ice Cream in Palo Alto has been acquired by Pints of Joy, which will maintain classic flavors and introduce new ones, blending tradition with innovation.

The popular Castro location of Peet's Coffee at 2257 Market Street is set to close at the end of January.

Bay Area pizzeria Doppio Zero filed permits and is targeting a summer 2026 opening in downtown Livermore. The expansion brings its wood‑fired Neapolitan pies to the Tri‑Valley.

Richmond natural-wine maker Subject To Change is winding down after distribution setbacks. Owner Alex Pomerantz will ship a final 2023 wine-club release while refocusing on his Mission shop.

After years of delay, Berkeley's Cheese Board will sell baked goods and cheese from a shipping container while it expands next door.

Family-run Twisted Donuts on Noriega mixes classic doughnuts with weekend experiments that have turned the Sunset into a sweet destination. Owner Paul Lim shared the family's story on KRON4.

Rene Denis has filed for a liquor license for a Mission Bay spot listed as Noches at 301 King St. The restaurateur says "Noches" is only part of the name.

A Sonoma company recalled select tamales sold at Whole Foods in California and Nevada after an FDA inspection found inconsistent cooking‑temperature records. No illnesses reported; check date codes 10/22/24–10/22/25.

Inspectors found extensive evidence of mice inside one of San Francisco’s most storied bars. Now the clock is ticking on whether it can clean up in time.