Brooklyn Park's Godfather's Pizza has closed after 40 years; the building sold for $850,000 and the operator is retiring.

Ten No Meshi's Kyoto-style katsu is filling Sawtelle with diners. Wagyu and kurobuta pork come with loud tableside rituals and long weekend waits.

Houston-based Airi Ramen has leased a Manor Crossing spot; filings show a mid‑June start and a roughly $400K build‑out. The chain lists multiple Houston locations.

A local investor group has purchased Buddy's Pizza from a private‑equity owner as the chain refocuses on Metro Detroit. The deal returns control to regional buyers.

Cbar has reworked the former Chocolate Bar into a 75-seat wine bar and bistro with Chef Jarle Saupstad, a sommelier-driven bottle shop and a new Club C membership.

Canadian chain Cactus Club Cafe opened an 11,500-square-foot restaurant in downtown Miami, seating about 280 and offering sushi, burgers and multiple bars.

Austin-trained pitmaster Mel Rodriguez brings Texas brisket and breakfast tacos to South Miami with an April 15 opening.

Local Cantina opens a two‑story Tex‑Mex spot in Olde Pickerington Village with patios and DORA access, doors open March 27 at 3 p.m.

The Mitchell and Ye Olde Scarlet Pumpernickel Tavern will close over Easter weekend after owners say the Main Street buildings were put up for sale. Both plan a final week of service.

A food-truck-turned-restaurant in Jackson Square, Gangnam Spice serves Seoul-style fried chicken with halal certification and a planned plant-based 'chickwheat' option.

Coachella’s 25th year expands the festival’s food offerings to more than 75 vendors, from churros and smashburgers to Nobu omakase and long‑table dinners.

A pop-up called The Farmers Burger is drawing long lines across Pittsburgh with pasture-raised smash burgers and a short, farm-forward menu. Brewery pop-ups and weekend events are fueling the buzz.

Alex Chamberlain is leaving Michelin‑starred Kōsen to run Mei, a French‑Nordic‑Japanese restaurant set to open this spring at 320 Third St. S in downtown St. Pete. The project comes from Omei Restaurant Group.