Smallcakes' Ahwatukee location will close this Saturday after eight years, the owners said in a social post that offered thanks but no reason.

Peter Chang’s Annapolis outpost at 918 Bay Ridge Road is taking reservations while the team finishes work and awaits city inspections.

Ro-Ho Pork & Bread opened a drive-thru at 618 Fair Ave., serving its celebrated tortas ahogadas via speakerbox and window service.

Thirty Eight opened at Pier 38 with a fish-forward harbor-bistro menu, from hamachi crudo and poke crackers to a signature fried whole moi.

Frank & Lupe’s is coming back to Scottsdale with a Gainey Ranch outpost in spring 2026 under new owner Piero Aviles, keeping the Bernal family’s scratch‑made menu. The relaunched spot will pair familiar New Mexican plates with a smaller, modern dining room and an intimate bar.

Sanjay Chandrasekaran moved his Hurry Back Curry into Pine Street Market and added meat options after years of vegan-only cooking.

Jeff's Bagel Run has opened in South Tampa, serving scratch-made bagels, rotating daily specials and an array of whipped spreads for the morning crowd.

Kinfolk’s Harbor Town storefront remains shuttered after mold was found following a 2024 leak. Owner Cole Jeanes is weighing repairs or a relocation while running pop‑ups.

Nashville’s Hattie B’s opens at Gallagher Way in Wrigleyville on Thursday and plans River North and Wicker Park locations. The chain brings its signature spicy chicken and Southern sides to Chicago.

Napa’s Gott’s Roadside opens its first Los Angeles location at The Original Farmers Market on March 6 with burgers, shakes and a Strauss soft‑serve window.

D.C.'s Instagram‑friendly cafe‑lounge Urban Roast is opening at 201 Datura Street in downtown West Palm Beach, targeting spring 2026.

Magic Smoothies is opening on Atlantic Avenue in Cocoa Beach with colorful murals, no‑ice smoothies and build‑your‑own açaí bowls. The shop is targeting an April launch and will seat roughly a dozen.

Florida‑born Oak & Stone is opening a 7,000‑sq‑ft Addison spot this summer with a 50‑tap self‑pour wall and stone‑fired pizzas. Seating will top out near 340.