Aloha Jax, a new food truck from Marie Hinkle, is lining up a Heckscher Drive spot in North Jacksonville and plans to serve roughly 33 Hawaiian shave‑ice flavors.

Pelican Brewing said it will convert a Yachats diner into a brewpub, expanding to a sixth Oregon coast location. Local coverage traces the site's recent ownership changes.

Plan filings and the resort's dining page point to Soothies Café joining the Sawgrass Marriott lineup, but the hotel hasn't announced a date or menu yet.

Rhythm Factory is leaving its Regency Square home and has filed to relocate to a Baymeadows storefront at 8206 Philips Hwy, Unit 22, according to plan filings and the venue's site.

Angry Chickz will open at the Commons at Tezel in early July, bringing its spicy tenders and waiver‑required "Angry" heat level to the Northwest Side.

Estelle Bakery plans a Folsom storefront at 400 Iron Point Road, putting the Sacramento patisserie steps from the Folsom Premium Outlets.

Aloha Greek has opened a frozen‑yogurt counter at the Outrigger Waikīkī Paradise Hotel, serving frozen yogurt and shave ice to hotel guests and beachgoers.

A fourth-generation Filipino bakeshop opened in Kissimmee, pulling early-morning lines for warm pan de sal, turon and Filipino breakfast plates. The family-owned brand says early baking keeps shelves stocked.

A family-run cafe has turned a long-empty gospel record shop in Austin into New Sound Cafe, a community-minded spot that plans to funnel profits back into the neighborhood.

Mason’s Famous Lobster Rolls opened a Waldorf location this month, offering Maine-sourced lobster rolls, lobster mac and chowder at the Waldorf Shopping Center.

Marker 40, a 300-square-foot family-run micro-bar, is due to open at 14 W Wyoming in the Arts District this May with cocktails, snacks and a rooftop view of the Stratosphere.

Four fresh openings — a globally inspired bistro, conveyor‑belt sushi, a new Tex‑Mex and a downtown café‑market — have landed across St. Louis this month.

A new wave of taproom closures shows Cleveland’s craft‑beer boom cooling. Owners blame THC drinks, delivery apps and rising operating costs.