Galveston introduces new dining options, including The Fancy at Hotel Lucine, beachside Tequila Rock, Old Oleander's wine and deli, and Western-themed Doc Holliday's Roadhouse.

Jerry Pizzitola, owner of Pizzitola's Bar-B-Cue in Houston and a key figure in its barbecue scene, has died at 81. The restaurant is celebrating its 88th year in operation.

Dak & Bop's original Museum District location in Houston reopens, as restaurateur Jason Cho brings back his Korean fried chicken establishment nearly a decade after its inception.

Parts of Livingston, Texas, are under a boil water notice due to electrical repairs to the water supply system, affecting several subdivisions. Residents are advised to boil water for safety.

Layne's Chicken Fingers is opening a new location in Montrose, Houston, with plans to expand further in the city. The chain is known for its chicken tenders popular among Texas A&M students.

North Italia opens a new location in Houston's CityCentre, offering Italian dishes, cocktails, and wine with a Space City-themed decor and outdoor patios.

Vine Memorial, a chic new wine bar by Gr8 Plate Hospitality, offers a selection of 200 wines with plans to expand under the guidance of a Master Sommelier.

Houston's culinary community supports hospitalized pitmaster John Brotherton through a GoFundMe campaign that has surpassed its $75,000 goal, demonstrating the high regard for Brotherton's contributions to barbecue.

Fort Bend County, Texas now has its first breast milk depot at Houston Methodist Sugar Land Hospital to help meet the increasing need for donor milk, especially for premature babies and those with special dietary needs.

TGI Fridays is closing 36 "underperforming" restaurants in the U.S., including four in Texas, as part of a company strategy to strengthen its franchise model.

Houston faces delays in crawfish season, affecting local restaurant supply and prices, with weather influencing the availability and size of the seafood.

Pitmaster Willow Villarreal joins Killen's Barbecue in Houston, bringing his culinary experience while pursuing his own restaurant dreams with partner Jasmine Barela.

Parlor Doughnuts in Nassau Bay attracts patrons with 27 layered donut flavors and a menu with specialty brews, emphasizing a fresh, made-to-order experience.