The Fruit Stand opens Aug. 1 at 437 W. Bagley Road in Berea, offering made‑to‑order bowls and free bowls for the first 50 customers.

A family-run counter on Gravois sold out its opening day with Chilean-style empanadas and Basque cheesecake. Expect Pino, pizza-style and breakfast empanadas on rotation.

Inspectors found sewage backing up into the kitchen at the Southland Mall Subway, prompting an immediate closure; the shop passed a follow-up inspection and reopened on Saturday.

Barbara Lynch is staging small, ticketed No. 9 Park dinners this August in Manchester-by-the-Sea as part of a new TaBL series that pairs food with Lynch’s art. The events come after years of controversy and the dismantling of her restaurant group.

ViceVersa, tucked in The Elser Hotel lobby, won Best U.S. Hotel Bar at the 2026 Spirited Awards for Valentino Longo’s Italian aperitivo program. The accolade puts downtown Miami on the national cocktail map.

Salt + Smoke will close its Hampton and Ellisville restaurants this Saturday, saying the move will let the chain focus on consistency and quality across its remaining locations.

Chef Val Cantú’s Californios was promoted to three Michelin stars, becoming the first Mexican restaurant worldwide to reach the guide’s top rank. The honor follows the MICHELIN Guide California 2026 announcement.

Namkeen Hot Chicken will open at Beacon Square in Plano this fall, taking a roughly 1,626‑sf retail spot and bringing Pakistani‑spiced Nashville hot chicken to Coit Road.

Crushed Red will close its Manchester Road and Streets of St. Charles locations, the company said in a brief statement. The move affects two of the chain's six local restaurants.

The Pony is a family-run art bar and Italian kitchen opening at 314 E. Hickory St. with pottery, gelato, imported ingredients and live music this August.

Cowrie Coffee has set up a summer pop‑up at Romer House Waikīkī, pouring island‑roasted cold brews, health‑forward lattes and market pastries in the mornings. The pool‑deck stand runs Monday–Saturday.

A new subterranean cocktail lounge, Bar Bas, has opened beneath Marseille in Hell's Kitchen — the room repurposes a massive old film vault into a clubby French bar.

An all-you-can-eat Wagyu yakiniku chain is headed to Barton Creek Square with tiered menus and A5 beef.