Café Bolita has opened in West Berkeley, bringing Bolita Masa’s nixtamalized-corn cooking to a permanent corner. The cafe starts with takeout and parklet seating while renovations finish.

A 1930s Shell station on Russell Street has been reborn as The Station, a smashburger stand serving $10‑ish burgers, fast eight‑minute tickets and long lines. The tidy menu and patio vibe have made the corner a quick‑bite destination in South Berkeley.

North Italia will open a large Walnut Creek restaurant at Plaza Escuela on March 25, with fresh‑made pasta, weekend brunch and seating for about 200.

Vegan Mob has closed its downtown Vallejo outpost after a busy final day. Owner Toriano Gordon says he plans to pivot the brand toward franchising and a Los Angeles tour.

Duck Donuts — the Outer Banks‑born, made‑to‑order doughnut chain — is opening at 2920 N Main St in Walnut Creek. Signage is up and the shop is hiring ahead of an early‑2026 debut.

GA.RA, a garage‑born Vietnamese cafe from three siblings, is opening on Telegraph Avenue with family‑roasted beans, phin coffee and a menu of pandan waffles and nước mắm wings.

After more than seven years, Tiger’s Taproom in Jack London Square will close on March 1; the owner cited rising costs and changing consumer habits.

Haus of Chefs is set to reopen in March in Uptown Oakland with a rotating lineup of Bay Area guest chefs, including Tirzah Love. The pop-up model returns under owner James Woodard at 410 21st Street.

Genova Delicatessen is closing its last Walnut Creek retail counter on Wednesday after 58 years. The ravioli factory will remain in operation and products will still be sold locally.

Slice House is moving into the former Dog Haus space at Pacific Commons in Fremont, with local franchisees listed on recent filings. The chef-backed chain will serve slices, whole pies and a full menu.

Mendocino Farms opened in Persimmon Place, Dublin, and says it will add Mill Valley and Concord locations in 2026.

Oakland's Tarts de Feybesse earned a James Beard semifinalist nod for Outstanding Pastry Chef or Baker.

What began as a Jingletown backyard pop-up now serves giant Jalisco tostadas in a sunlit Jack London dining room. The menu keeps its home-restaurant hits alongside drinks and preorders.