Arle, an Oaxacan‑focused spot, has opened on Sunvalley Mall’s lower level. City staff and the Concord Chamber attended a recent ribbon‑cutting.

A Hong Kong–style cafe in Richmond's Target plaza is drawing regulars with claypot rice and brisket soup, and most dishes cost $10.75 or less.

The Lodge, a Piedmont Avenue staple, closed at the end of January. New Alameda owners plan to reopen in spring with light renovations and a daytime menu.

Veteran chef Danny Stoller returns with Petit Américain at Mägo in Oakland, serving a 36‑hour French dip and a $55 four‑course prix‑fixe.

Two SF-trained bakers are opening weekend bakeries at West Oakland's O2 makers' campus — one focused on Chinese-American pastries and one on inventive sourdough. Theyshare a small, self-funded space and will sell limited batches on weekends.

Bay Area pizzeria Doppio Zero filed permits and is targeting a summer 2026 opening in downtown Livermore. The expansion brings its wood‑fired Neapolitan pies to the Tri‑Valley.

Richmond natural-wine maker Subject To Change is winding down after distribution setbacks. Owner Alex Pomerantz will ship a final 2023 wine-club release while refocusing on his Mission shop.

After years of delay, Berkeley's Cheese Board will sell baked goods and cheese from a shipping container while it expands next door.

Teni East is moving to 3770 Piedmont Ave in March, expanding its kitchen, adding a patio and launching a bar program.

Middle 8, a 70s‑themed cocktail bar on Pleasanton’s Main Street, will close after this Sunday as owner Rick Dobbs cites rising rents and dwindling foot traffic. The closure adds to a string of recent downtown losses.

Ruby Lou's, a new dining and entertainment venue, is set to open in Walnut Creek, offering a mix of arcade games, retro decor, and an eclectic menu catering to both families and adults.

San Francisco’s The French Spot has opened a Concord outpost at Oak Grove Plaza, serving signature ube croissants and morning pastries on a limited Thu–Sun schedule.

A new California law requires most store‑bought corn tortillas and masa products to be fortified with folic acid starting next week, with small bakers exempted. Officials say the aim is to reduce neural‑tube birth defects.