Mother Dough will open a skyway flagship at the renovated U.S. Bancorp Center on April 6, centralizing production while selling breads, pastries and sandwiches.

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

Todd Russell has listed the Grand Avenue building that houses Russell's for $3.85M and will close the restaurant as he eyes retirement.

Nur House Cafe opened March 25 in a former Starbucks downtown, offering Somali beverages, housemade pastries and rotating seasonal drinks from a family-run team. The shop aims to be a neighborhood gathering place across from U.S. Bank Stadium.

Family-owned Brito’s Burrito opened its eighth Minnesota location in Roseville, serving breakfast through dinner and offering a limited chips-and-queso grand-opening special.

Chef Mik German’s 328 Grill is moving out of the American Legion and into the former Me & Julio spot in Hastings, bringing more seats, a big patio and weekly events. Opening is expected late April.

Asher's Bar & Grill will take over the former Chilango spot at 2730 W. Lake St., opening the week of April 20 with 14 screens, comfort‑food mains and $13 cocktails.

Ichigo Tokyo Crepes is leaving its freestanding 34th Street shop to join Eat Street Crossing on Nicollet. The Tokyo‑style creperie will serve its sweet and savory crepes inside the food hall.

Hightop Hospitality is planning a second Copperfield in Rosemount, bringing the Mendota Heights diner’s all‑day breakfast and comfort‑food menu to the suburb.

Savouré is opening a second skyway counter at 330 S. Second St to expand catering capacity and cut long lunch lines at its Six Quebec shop.

Russell Klein’s Steak Frites pop‑up at Meritage serves steak or moules with family bread, salad and bottomless fries for $32 while the chef tests a standalone.

Boom Island founders Kevin and Qiuxia Welch will convert the former One on One Bike Shop at 45th & Minnehaha into Mixed Culture Brewing — coffee by day, taproom and beer garden by night.

Chef Terry John Zila is moving his Sel et Terre pop‑up into a permanent restaurant at Eleven in downtown Minneapolis, with a fall opening planned.