A Bronx bodega, facing high inflation and bird flu impacts on egg prices, offers eggs in threes for $2.99 to help the community, deviating from traditional bulk selling and breaching packaging laws.

The new restaurant Raon, founded by Soogil Lim and Saook Youn, is opening on Manhattan's Upper East Side, offering a tasting menu that highlights kimchi pairings with dishes for $225 and additional beverage options.

Brooklyn's Cuts & Slices expands to the Lower East Side, introducing inventive pizzas like oxtail and shrimp and lobster Alfredo. No grand opening date for the Houston Street location yet.

Annie Shi is opening a new wine bar in Chinatown focusing on Chinese cuisine, drawing from her Shanghai and Dalian roots, following her success at West Village's King and Jupiter.

Celebrity chef Marc Forgione closes Trattoria One Fifth in NYC after less than a year, with intentions to focus on other projects. He also relocated his flagship restaurant to a historic site in Tribeca.

Iron Chef Masaharu Morimoto plans to open a new high-end restaurant in Manhattan at 1255 Broadway by late 2025, after Morimoto NYC's closure five years earlier.

Chef Sungchul Shim is opening a new Korean steakhouse called Gui in Hell’s Kitchen, offering a mix of Korean and American cuisine, with plans for an omakase restaurant and a cocktail bar on the premises.

New bakery Sweet Graffiti opens in Manhattan, featuring global-inspired desserts by chef Romina Peixoto. Smaller Whole Foods Market Daily Shop to open in Stuy Town. Mama Mia restaurant seeks financial support.

Canal Street Market in Manhattan has closed, while Citizens Market Hall is also set to shut down, reflecting a broader trend of food hall closures in the city despite attempts at revival and adaptation.

LA's upscale Korean BBQ Jeong Yuk Jeom opens in NYC, offering premium meats, vegan options, and a vast drink menu, aiming to satisfy high-end dining enthusiasts.

Papa San, a Japanese Peruvian izakaya, opens at Hudson Yards, offering a blend of ceviches, onigiri, and robatayaki skewers, highlighting Peru's gastronomic rise and Nikkei cuisine.

NYC bodegas struggle to maintain affordable prices for the classic bacon, egg, and cheese sandwich amidst rising egg costs due to a persistent bird flu outbreak, with the future of the staple breakfast at risk.

Guy Fieri's new Chicken Guy! venture in Times Square had a muted opening with disappointing chicken dishes, despite the previous excitement for his NYC return.