An ambitious plan to open a new Castro bar & restaurant in the former Harvey's (500 Castro Street) space, along with an adjacent space, has been scrapped.

Chef Marc Zimmerman is set to open Superprime Steakhouse on July 18 in San Francisco, offering a diverse menu with premium steaks and other dishes, building on his previous culinary success.

Chef Reem Assil is reopening her Arab bakery, Reem's, in Oakland this fall, now including a café and a bread production area, while transitioning to a worker-owned model.

Chubby Cattle BBQ, a Korean BBQ chain from Los Angeles, is opening branches in Pleasanton, Milpitas, and Santa Clara, bringing its all-you-can-eat Wagyu beef to the Bay Area.

Maritime Boat Club opens at Palihotel Union Square, offering affordable upscale seafood under Chef Felix Santos, featuring Mexican-infused dishes and curated drinks.

Tony's Pizza Napoletana in San Francisco was ranked third-best pizzeria in the US for 2025 by 50 Top Pizza, with its sister venue Pizza Rock placing 33rd and Rose Pizzeria in Berkeley at 50th.

Mr. Digby's Bar & Restaurant in Noe Valley, San Francisco has closed after four years, with gratitude expressed by the owners in a social media post. Sister restaurant Novy remains open.

New restaurant Aiso, which is 100% plant-based/vegan, is now open at 4068 18th Street in the Castro, formerly the Mediterranean restaurant Lark.

The historic Jimtown Store in Healdsburg has reopened with new owner Michelle Wood adding dim sum to the classic menu, while maintaining community spirit and familiarity.

A Filipino bakery has quietly invaded North Beach's Italian food stronghold, and their secret weapon is a sweet roll that's been building a cult following across the Bay Area. Elena's Bread opened in April bringing beloved Señorita bread to San Francisco proper.

Crustacean Vietnamese restaurant is opening a new location in San Francisco's Financial District on July 18th, known for garlic noodles and roasted crabs.

California's culinary scene sees Michelin stars awarded to new and existing restaurants, with special nods to sustainability efforts and regional excellence.

Miguel Escobedo went from shuttering his exhausted food truck operation to opening a Union Square restaurant in just six months-thanks to an unexpected phone call that changed everything.