Bad Bunny privately bought out Macarena in Palo Alto after his Super Bowl performance, turning the new tapas spot into an intimate after-party for close friends and family.

Butter And Crumble is opening a cake-focused café at 301 Union Street this summer, bringing slices, espresso and room for whole cakes to North Beach. The new spot follows the bakery’s popular Francisco Street shop.

Slice House is moving into the former Dog Haus space at Pacific Commons in Fremont, with local franchisees listed on recent filings. The chef-backed chain will serve slices, whole pies and a full menu.

A snug British pub in Hayes Valley has quietly sold out nightly since opening, serving scotch eggs, Guinness pie and a much‑praised sticky toffee pudding. The room’s lived‑in charm and roast dinners have pushed it onto local must‑book lists.

Mendocino Farms opened in Persimmon Place, Dublin, and says it will add Mill Valley and Concord locations in 2026.

Bacio di Latte opened at Santana Row and marked the debut with a free-gelato giveaway, matching donations for Martha's Kitchen.

Rikyu, from the team behind Hiroshi, will soft‑open mid‑February at 121 Lytton Ave with matcha lattes, Japanese sandos and chirashi in downtown Palo Alto.

Psycho Donuts has closed its Winchester storefront; owners say they’re seeking a new Campbell location and fast-tracking a larger facility in Gilroy. Signs at the old shop suggest another bakery is moving in.

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.