Gig Harbor extended Chick‑fil‑A's planning deadline to Feb. 23 for a proposed dual‑lane drive‑thru at the old Chevron on Olympic Drive. City review and traffic studies remain unfinished.

The Improper Pig turns Plaza Midwood's Pizza Peel corner into a 3,100-square-foot flagship with two bars, live music and new menu additions. The Charlotte-born brand opens next week.

What began as a Jingletown backyard pop-up now serves giant Jalisco tostadas in a sunlit Jack London dining room. The menu keeps its home-restaurant hits alongside drinks and preorders.

Family-run Ricezilla has opened at Eastland Promenade in Charlotte, serving Thai and Burmese dishes including pad thai, mohinga and grilled dumplings.

Tutti Da Gio closed a Nashville location after Winter Storm Fern delivered the owner‑called "final push" that made continuing operations untenable.

The Mission opened its third Valley location Monday at Epicenter at Agritopia in Gilbert, bringing its candle-lit modern-Latin menu and agave-forward cocktails east.

Two Raising Cane’s locations in Las Vegas are reopening with swag bags, VGK tie-ins and refreshed interiors. Early arrivals can score limited merch and ticket giveaways.

B.C. Williams recalled 50‑lb cake and bread mixes after undeclared milk was found; the FDA upgraded the action to Class I. Milk‑allergic consumers and bakeries should check lots.

True Texas BBQ opened a counter inside Bastrop’s H‑E‑B on Feb. 4, offering brisket by the pound and classic sides as part of a $30M remodel.

Ayat opened its first Texas location on Feb. 9 in Richardson’s Spring Valley, serving wood-fired pita, hummus and Palestinian classics alongside inventive mash-ups.

The Black Dog is preparing to open in the former Elst Brewing space on North Central Street. Photos show vinyl-lined walls, brewery tanks and a music-forward interior.

Charles Clark is converting the former Paulie’s and Camerata on Westheimer into Carlo, a fast-casual Italian, and Casa Carlo, a white-tablecloth restaurant, with a planned May opening.

Dallas restaurateurs are reworking wine and beer lists and nudging menu prices as tariffs and higher metal duties push up import costs. The squeeze is showing up from Oak Cliff to the Design District.