Chef Denny Hogenson's North Table has set up at Milk & Honey Ciders in St. Joseph, serving seasonal, scratch-made plates with local sourcing and dietary-friendly options.

MAKfam is opening a larger RiNo location with a full bar and expanded menu, moving beyond its tight Baker quarters.

After a six‑month rebuild, EsterEv is back in Bay View with a full à la carte menu and its chef's‑counter experience.

Mezza Luna in Marietta will relaunch as Trattoria Bella this summer, with owner-chef Daniele Furfaro aiming for a mid‑August grand opening and a gradual rollout. The new concept will add higher‑end entrees while keeping neighborhood favorites.

Anthony Calleo's new Galaxy Pizza lands in Spring with a retro menu and a grand‑opening party this Saturday. Expect nostalgic pies, giveaways and carryout service.

Kennesaw pizzeria Pisano's is opening a second location in Marietta Square in a redesigned 1,500‑sq‑ft space next to WR Social House, targeting an early‑July debut.

La Goulue Sur Mer brings Manhattan bistro energy to Southampton, pairing cheese soufflé and escargot with DJs and tableside theatrics from Anthony Punnett.

A permit shows Buffalo Wild Wings is being built in IAH’s Terminal D with LaTrelle’s listed as project manager and construction aimed to finish by mid‑August.

Aru Aru is moving from the Fells Point Farmers Market into a takeout shop on Eastern Avenue, bringing its crab and birria pupusas and empanadas to a permanent counter.

Maggie & Mac’s, from the owners of Momo’s, opens June 5 in the Inner Sunset with family recipes, pizzas and a kids’ menu.

Marcus Jernmark’s Lielle serves a four‑course, $150 tasting in Pico‑Robertson that pairs Nordic technique with California farmers’ market ingredients.

16Eleven at APEX Everett folds steakhouse dining, craft cocktails and an on‑site gallery into one restored downtown destination.

Magna Kainan, the Filipino outpost in RiNo, will close after Culinary Creative Group cited construction and timing issues. The group plans staff transfers and may convert the space into a culinary incubator.