A 7 Brew drive‑thru is proposed for Prairie Centre in St. Charles, with city planners reviewing plans and a late‑August target if permits are approved.

McDonald’s says it will phase out self‑serve soda fountains across U.S. restaurants by 2032. Some locations have already switched to crew‑poured or automated systems.

Martin’s BBQ has signs up and interior work underway on Easy Street in Ocala; the Puerto Rican chain has not announced an opening date.

Smorgasburg reopens April 4–5 for its 16th season with 74 vendors and 22 newcomers — many immigrant-founded — across Williamsburg and Prospect Park.

Engine Room Pub & Bistro has opened in Salt Lake City's Ballpark, pairing family‑friendly daytime service with a curtain‑backed 21+ bar and a broad pub menu.

South Tampa’s Hooters will shutter March 22 after its lease expires, ending a long run on West Gandy. Brokers already have the building listed for lease.

The Margaritaville restaurant at 1150 Front Ave in Cleveland's Flats is closed permanently after a winter pause. Landlord Bobby George says a new tenant partner is lined up.

A retro, tequila-forward spot from the Marvin team has taken over the old Gardens of Taxco on Harper Avenue, serving late-night tacos, a smashburger and curated small-batch tequila.

Smoothie Garden will open this spring at 7994 Riviera Blvd in Miramar, pairing smoothies with nutritionist-crafted meal plans and catering. Owner Jamil Hunter says the shop will welcome gym-goers and seniors alike.

Gonzo's Smokehouse held a ribbon-cutting and will open to the public this Saturday at 11:30 a.m. in Luling's River Road strip.

Carletti's has opened in the restored Kentucky Club on NE 63rd, preserving horse-stall booths and serving handmade pasta rooted in long‑kept Bolognese recipes.

Mountain Mike's opened its first Central Texas location in Manor, bringing a buffet, arcade and big screens to the U.S. 290 corridor. The franchisee says more Austin-area restaurants are planned.

Chef Marcus Twilegar’s Cherryfish opened in Pacific Beach, pairing sculptural sushi and shareable plates with a theatrical 16‑ounce Wagyu in a large dining room and patio.