Cafe9 Pisolino opened at Italian Village in the Loop, serving gianduja lattes, house pastries and a Tuscan chicken salad sandwich. The streetside counter occupies the Vivere space at 71 W. Monroe.

The Carlyle Club is coming to the Reid Murdoch Building at 316 N. Clark Street with riverwalk seating and a late‑summer target, adding to River North's riverfront refresh.

The Lincoln Park Buffalo Wild Wings is moving a few blocks north to a smaller Clybourn takeout location; a GO pickup format is expected in late July.

La Flor Michoacana held a ribbon-cutting Friday at 9211 Broadway in Brookfield’s Eight Corners, serving paletas, aguas frescas and savory snacks.

Chicago's Harold's Chicken opened a Hobart location this week, bringing the South Side fried-chicken staple and its signature mild sauce to Northwest Indiana. The Times covered the opening.

Portillo’s will open a 5,500‑sq‑ft flagship at 304 N. Michigan, its first inline Chicago location. The Magnificent Mile spot will seat nearly 100 and serve the chain’s classics.

A Turkish smokehouse has opened in Mount Prospect with halal, slow‑smoked meats and nightly flamethrower performances at Randhurst Village.

Old Town Pour House is returning to 120 N. LaSalle, replacing City Social in a rare Loop restaurant lease. Bottleneck Management aims for a late‑July opening.

The Blackstone Bar & Grill held a ribbon-cutting last Friday as the downtown spot reopened under new management. Owner Jim Withers thanked the chamber and city and says a facade refresh is planned this summer.

Australian chain Guzman y Gomez closed all eight Chicagoland restaurants on May 22, citing weak U.S. sales; the abrupt exit has prompted a worker lawsuit.

A new luxury steakhouse called Esquire will move into the old Esquire Theatre on Oak Street, promising Wagyu, sushi, an omakase counter and a private club.

Twisted Eggroll is turning a long‑vacant 75th Street storefront into a takeout hub and commercial kitchen, backed by city and state grants. The shop will also rent kitchen space to other cooks.

Illinois grows more soybeans than any state, but export demand, crushing and feed channels divert most of the crop — leaving local tofu and soy‑milk makers chasing scarce food‑grade beans.