Christie Cookie Co. is returning to downtown with a new Nashville Yards shop opening Saturday, serving made‑to‑order cookies and brownies.

A London‑born social‑darts bar is joining Nashville Yards, bringing tech‑enabled lanes, shareable plates and cocktails to The Pinnacle. Permits show roughly 6,700 sq ft and a patio, with an early‑2027 target.

Momotaro, Chef Gene Kato’s acclaimed Chicago restaurant, opens June 5 in Wedgewood‑Houston with temaki, robata and a dry‑aged seafood program. Reservations are live.

Strategic Hospitality has scheduled a June opening for Sally’s Stay Awhile in Wedgewood‑Houston. The all‑day spot will occupy the former Smokin’ Thighs building and be led by chef Andy Little.

Florence’s All’Antico Vinaio is offering a Nashville‑exclusive brisket sandwich for CMA Fest, marrying smoked brisket with onion cream and pickled red onions.

Thunderbird Social Club will take over the former Germantown Barista Parlor, converting the coffee shop into a full-service restaurant and bar, the Nashville Business Journal reports.

Memphis gelato maker Zio Matto is opening a scooping window inside Nashville’s historic Arcade, expanding beyond markets and its downtown Memphis shop.

Edley's Bar-B-Que will open its 12th restaurant in Brentwood this year, expanding the Nashville barbecue chain into Williamson County.

A hidden hi‑fi bar called Vinyl Vault will open behind Mel’s on 2nd Ave on May 29, showcasing preserved 1800s vaults, vintage speakers and vinyl DJs.

A walk-up pizza-and-wine window has opened on the Grand Hyatt’s 25th-floor rooftop, serving artisanal slices paired with Wente wines and skyline views.

A mid‑century, design‑forward cocktail lounge called Demure is slated to open in Germantown this July, promising classic cocktails, vintage flair and a restored historic setting.

Brooklyn-style Frankies pizza has arrived inside Urban Cowboy’s Nashville Arcade bar, pairing slices with the venue’s cocktail program.

A Harriman Italian spot discarded about 300 pounds of sauce after inspectors found cooked foods held at unsafe temperatures; a follow-up inspection later raised the grade to 91.