KillA Pie in Prosper serves Detroit‑style pan pies alongside pastas, wings and cocktails; the Hell Cat is a runaway favorite.

Mountain Mike’s opened a second McKinney location at Eldorado Neighborhood Shops, bringing specialty pies, wings and family-friendly dining to the west side. The locally run spot is owned by the Zeigler family.

Bread Zeppelin's Southlake shop reopened last Tuesday (May 19) after a brief renovation, adding a drink station, fresh paint and polished floors.

Peter Piper Pizza cut the ribbon on a redesigned family‑entertainment restaurant in Mesquite, bringing arcade games, a PlayPark and a Summer Pass ahead of a public opening. Local officials pointed to new jobs and investment.

Encina’s Matt Balke and Corey McCombs are opening Isbella in downtown Duncanville this summer, renovating a 1950s firehouse for dinner-first service and future brunch.

A Dallas‑born Yemeni coffee chain opened a 3,500‑sq‑ft shop at 200 E. Abram St., bringing traditional Yemeni drinks, a jalsa room and late‑night hours to downtown Arlington.

Dumpling Queen quietly opened in Flower Mound over Memorial Day and immediately sold out much of its first service. The family-run spot focuses on handmade dumplings and hand-pulled noodles.

Top Chef alum Tiffany Derry soft-opened Syrup + Sno at Epic Central. The stall pairs chef-driven shaved ice with soft serve, macaron sandwiches and warm cookies.

Trump’s filings show a $1M–$5M stake in Kura Sushi USA, which operates seven D‑FW restaurants. The purchase briefly lifted KRUS shares.

J&J Oyster Bar will close on May 30. Its 12½‑foot longhorn statue is headed to Fred’s Camp Bowie West, preserving a familiar Cowtown landmark.

Jollibee plans to plant at least 15 new San Antonio locations and has mapped 14 trade areas while hunting for multi‑unit franchise partners.

A European-style all-day café from Stella's owner has opened on Grapevine's Main Street, serving pastries, panini and an evening aperitivo program.

A father-and-son team has opened Handel’s in Hurst, offering 48 flavors made fresh daily, seasonal sorbets and an opening-day giveaway for early guests.