Eric Greenspan’s Mish brings pastrami, Montreal‑style bagels and Sephardic flavors to La Brea. The counter will run mornings into afternoons beginning Tuesday.

A Folsom ramen shop has been reworked into Stonebird Japanese Grill and Noodles, adding yakitori skewers while keeping the ramen bowls locals liked.

The Ma'lawah Bar, a kosher Yemenite cafe on El Camino Real, will close its El Camino storefront this Friday; the owner announced the shutdown on Instagram. The team hinted at future plans but gave no details.

Court filings say the Greene Turtle’s Navy Yard location hasn’t paid rent since October and faces a nearly $115,600 default judgment. The ruling could lead to eviction.

Culpepper Cattle Co. is building a 10,187‑sq‑ft steakhouse on East Lamar, with construction starting July 6, 2026 and a planned early‑2027 opening. The menu will mix Tex‑Mex, steaks and Texas home‑cooking.

Azul Kitchen & Bar is proposed for the long‑vacant Jones Club at 115 NW 1st Ave, with plans for nearly 7,000 square feet, late‑night hours and weekend live music.

Chatime opened a new teahouse at Medallion Center in Dallas with weekend BOGO deals and freebies for early guests. The family-run franchise is part of a multiunit DFW plan.

Big Shucks’ Richardson spot reopened after a remodel, serving Gulf oysters, a spicy shrimp cocktail and snow crab in a beachy patio setting.

A new video spotlights Mary and Robb’s Westwood Cafe — a decades-old diner where all-day breakfasts and classic comfort plates keep a neighborhood tradition alive.

The Ibrahim brothers have opened a second Smashed N Sauced on East Parmer, bringing halal smashburgers and hot chicken to northeast Austin.

A for-sale sign outside Lucero’s Fillmore location has neighbors worried; the 64-year-old family restaurant will remain open while the building is listed.

Bayou Brew Coffee Co., from Louisiana native Jonie Paden, plans to open in Powder Springs with beignets, chicory coffee and a Louisiana‑style menu this summer.

Bagel Bear has opened on Parmer Lane, serving New York‑style bagels, a pastrami sandwich and an Austin Lox; owners say dough is made daily on-site.