Meimei's, a Chinese-influenced French bistro, is slated for 143 Orchard Street on the Lower East Side with a menu that mixes French technique and Chinese ingredients.

Stoner's Pizza Joint filed paperwork for a 1,176‑sq‑ft storefront at 2830 W. 15th St in Plano, with construction projected June 1–Aug. 1. The move is part of a larger DFW expansion.

A new Fells Point corner bar from the Local Fry team pairs Korean banchan with a low-key, bar-first neighborhood vibe. Small, sharable plates and natural wines anchor the menu.

The Subway inside the Northpoint Centre near Fisherman's Wharf has had its health permit suspended for the second time after inspectors showed up and found cockroaches in the bread holder, rodent droppings under the soda syrup storage, and rats apparently nesting behind the point-of-sale — all while operating on a business license that expired five weeks earlier. It's the kind of situation where "eat fresh" starts to feel more like a warning than a tagline.

Pastry Cat, a cat‑themed weekend bakery from chef Nariya Charoensupaya, opened a small East Sacramento shop at 533 53rd St selling specialty cookies and laminated pastries. Weekend hours are limited, so go early.

Donuts & Coffey opened its third shop at West Roseville Marketplace, bringing kronuts, mochi doughnuts, coffee and bubble tea to Pleasant Grove Boulevard.

FARE is opening an Old Town cafe at 868 N Wells this summer, expanding its Chicago footprint. Expect seasonal bowls, coffee and grab-and-go breakfasts.

Alary's Bar has tapped a veteran chef and is rolling out a full‑service menu built around walleye and Chicago‑style dishes at its downtown St. Paul location.

A Bay Area chef is opening Mr. Gao, a Vietnamese concept, in the former Mama Kin space at 374 S. First St. in downtown San Jose.

Rigo and Āina Bowls are headed to The Park at Ward Village, bringing soba, Spanish‑Italian dishes and açaí bowls to Ward Avenue. The openings are staggered across 2026–27.

Oken, the sit-down restaurant from Ok’s Deli founder Albert Ok, will close May 31 after one year in Rockridge. The team said the industry is tough and will reassess.

At CUT inside The Venetian, Wolfgang Puck cooked his mother's cheese ravioli while son Byron served modern reinterpretations — a symbolic handoff in the family's restaurant group.

Miami’s Bro’s Hot Chicken filed permits for a Sweetwater outpost near FIU. The Miami-born spot will bring heat levels up to a waiver-only “fuego.”