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.

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.