Backbone, from Nathan McCall and Karen Yoo, has transformed a Montrose storefront into a seafood-forward New American dining room with seasonal, showstopping plates.

Dock Local is taking over Rex's longtime stall at the Dallas Farmers Market and will open the Market outpost this summer, bringing lobster rolls and late‑night hours. The move reshuffles a familiar food‑hall corner downtown.

A longtime Westheimer Chacho's quietly closed with a sign blaming a lost lease, leaving a diminished late‑night option. Investor litigation earlier this year has raised questions about the chain.

Smalls Sliders is expanding in Denver with a seven‑unit south Denver deal and a pipeline of Colorado locations, following a Northglenn debut earlier this year.

Playa Bowls will open in Collierville's Water Tower District on May 9; the first 100 guests will get free bowls and T‑shirts.

A leaked Hotel Daphne webpage revealed the menu and hours for Bar Daphne, the Heights hotel's new neighborhood bar, which quietly opened Monday. The preview lists cocktails, zero‑proof options and shareable bar bites.

State inspection reports show roaches, flies and unsafe temperatures at four area restaurants, prompting temporary closures and ordered cleanups. Re‑inspections later cleared the kitchens.

Ritual Bistro will open May 27 at 505 S Main, replacing Bluff City Coffee with breakfast, coffee and a small market.

A preview for Honey Pies BBQ & SmokeHouse drew a line down Sunset Road and sold out, postponing the grand opening. The Texas-style spot replaces Bubba’s and leans on brisket and big ribs.

Salsa Queen filed Chapter 7 in February while Kiitos Brewing filed Chapter 11 last week; both filings list multimillion‑dollar liabilities and reflect strain on local food and drink producers.

KoPita has added a bakery counter on Gay Street while Curry & Queso opened a Lovell Road outpost serving Indian‑Mex burrito bowls. Both aim for fast, flavor-forward meals.

Cafe Momentum is building an 11,000‑sq‑ft flagship on the Meadows Campus in East Dallas that will combine its public restaurant with training and wraparound services, opening January 2027.

Owner Lewis Rudd says he’s exploring franchising and may hand day-to-day control to outside partners, a notable shift for the family-run Seattle chain. Community groups and customers say they’ll be watching how the brand preserves its recipes and local ties.