An ex‑Marine opened Big Sauce in Old Town, turning a pick‑up window into a wing lab for tallow‑fried jumbo wings and potato shards.

Eastern Edge opened Feb. 13 in Kendall Square with nine vendors, two bars and seating for about 275. The MIT-adjacent hall mixes local favorites and new concepts under one roof.

A zero-proof kava cafe is headed to Park Hill at 5501 E Colfax, promising coffees, mocktails and family tea recipes. Founders are aiming for a late-March opening.

Karen Small opened Juneberry To Go next to her Ohio City café, pairing sandwiches and baked goods with a curated bottle list and an in-store tasting series.

Boulder's World Famous Dark Horse will close on March 14, its 51st anniversary, owners announced. The closure comes as the Williams Village II redevelopment moves forward.

James Beard winner Spike Gjerde is planning Ecco Market, an Italian‑inspired production kitchen and retail market at Hampden’s Whitehall Mill, backed by an $816K loan.

Groundswell, a Hamline‑Midway mainstay since 2009, said it will not reopen after a 2025 fire. Owners will hand out free vegan banana bread Friday as a final send‑off.

Ziggi’s Coffee filed plan‑review paperwork for a drive‑thru at 3114 Hueland Pond Blvd in Wesley Chapel, joining other new retail and housing projects in the area.

Plan-review filings suggest Clark’s Coffee House is headed to 3875 Central Ave in St. Petersburg; the owner was not immediately reachable and no opening date is listed.

Yumsem Eats is moving from Fletcher Avenue to a Bruce B Downs storefront near USF, according to plan-review filings and the chain’s website. The company lists the new unit as "coming soon."

Juniper Market, the Uptown St. Augustine cafe, has filed plan-review documents listing 420 N Main St in Hastings as a proposed new outpost. The filings are in early review and no opening date is listed.

Baba’s Kabab Shop, from the team behind Naan N Curry, is coming to downtown Bellevue this spring with kebabs, biryani and slow‑simmered curries. The owner says the concept aims to spotlight whole spices over sheer heat.

Bissinger's expanded its St. Louis factory and added visitor spaces while keeping chocolates hand‑dipped and small‑batch. The company says the new footprint is built for artisans and visitors alike.