Mo' Bettahs is set to open a second McKinney location at 4070 W. University Drive; state filings show a Sept–Dec 2026 buildout pegged at about $550K.

Smoothie King CEO Wan Kim opens Flock & Fresh on May 2 in East Dallas with brined, never‑frozen tenders and a chef‑driven menu.

STIRR quietly closed its Addison rooftop after six years; owners said they chose not to renew the lease following the Deep Ellum closure last August.

Super Duper Cookie Co., the disco‑themed SMU‑area bakery that employed adults with disabilities, will close May 1 after two years; the owner cites unsustainable economics.

Fort Worth’s Magnolia Wine Bar announced it will close and pour its final glasses on May 16. The Near Southside spot plans final weekend shows and farewell specials.

A single restaurateur has stitched multiple concepts into a Market Street cluster — from a family steakhouse to street‑taco counters and BBQ — to revive the West End.

Wingstop opened its third Frisco location April 7 at 11025 Preston Road, expanding the chain's footprint in northwest Frisco.

Murals of Marty, Doc and a DeLorean cropped up on West Magnolia — but the Marty's restaurant they promised never opened. Locals point to rent trouble and a landlord lockout.

Shell Shack will open a 3,727‑sq‑ft South Arlington restaurant next Monday with a weeklong $7-per‑pound crawfish special and a full bar. The new outpost seats about 161 people.

Fort Worth’s Michelin-recommended Birrieria y Taqueria Cortez is launching Mariscos Cortez, a seafood-focused sister spot across Rosedale with a tiny, quality-driven menu. The family hopes to open before summer.

Donatos filed a permit for a 1,730‑sq‑ft Humble restaurant with construction penciled for June–November 2026. The Ohio chain says multiple franchise groups are developing Houston-area locations.

Brio Italian Grille closed its Watters Creek Village restaurant in Allen, with a sign thanking patrons and hinting at a return. The chain's Southlake location remains open.

Chef Onur Akan’s Alára opens in the Design District with mezze-led, vegetable-forward plates and a hospitality-first dining room. Dinner service is running now.