A planned Urban Meyer’s Pint House at 811 Huron Road will not open, leaving a prime Gateway District restaurant space vacant.

Andrew Weinzirl — known for Maggie’s Farm, The Choptank and other Baltimore kitchens — is opening a new cafe and returning to restaurant ownership after stepping away years ago.

A local grocer has applied to open Hopkins Grocery at the former Aldi site on Milwaukee's North Side, promising produce, meat and everyday staples to a neighborhood hit by recent closures.

Bojangles is converting the former Taco Cabana at 6040 Bandera Road in Leon Valley; construction starts in August with a fall 2026 opening planned.

After a fire in September 2025, The Wine Garden on Baltimore Avenue reopened on July 22 after a rebuild led by its mother-daughter owners and supported by neighbors.

Arcadia-based AKAMI is planning a Monrovia outpost on Huntington Drive, bringing omakase and izakaya-style drinks to the Foothills dining strip.

Sip & Savor Weeks brings deals from more than 100 neighborhood restaurants across Orlando July 24–Aug. 9.

After last summer’s fire, Asador Del Sur’s owners have leased 7014 Chippewa in St. Louis Hills for a new South American restaurant with expanded tasting menus and an upstairs lounge.

La Kalidád is opening a permanent café‑bakery at 680 A 2nd St in South Beach this fall, bringing seasonal Filipino‑Californian pastries and holiday pies to the neighborhood.

Santa Barbara’s Casa Comal opened a new outpost in Irving's Cypress Waters, serving Mexico City‑inspired tacos on house‑made corn tortillas. Most tacos land around $5.75.

Family-owned Island Grill has claimed the River Oaks storefront at 2810 Westheimer and plans to open its sixth Houston location in spring 2027. The move would replace a long-running neighborhood tenant.

Chef Ryan Cartier's Carly's Diner is popping up at Imperial Bottle Shop on SE Division with a wagyu smash burger, sauced chicken biscuits and fish sandwiches. Dates are posted on Instagram.

Novella has taken over Garden House in Rosedale, keeping staff and adding pour‑overs, rotating guest roasters and a refillable‑tin program.