Fà‑me Café, a decade-old Phoenix breakfast favorite, is relocating from Central Avenue to the Biltmore corridor and will take ground-floor space at 24th and Camelback. Owners Maria and Ivan O'Farrill are preparing the new spot.

Chef Antonio Padilla’s Alita pop-up is serving mesquite-grilled whole wings and nostalgic desserts; its Goldwater debut sold out quickly. Weekly pop-ups will roll across the Valley.

A lager-first taproom and kitchen opened in Surprise on May 20, converting a former nursery into a 3,500 sq ft taproom with a 20-BBL brewhouse and contract-brewing plans.

Maricopa County inspectors flagged Light Heart Coffee, The Stone and other Valley spots this week for handwashing, temperature and sanitizer lapses.

Crust Simply Italian opened in Peoria in March and is advancing a downtown Mesa location that was stalled by a developer bankruptcy, with more Valley growth expected in 2026.

Family-run Pinnacle Brewing is expanding from Scottsdale to downtown Mesa with a second taproom and kitchen expected in early 2027.

Seoul-based bb.q Chicken has opened in Midtown Phoenix at 305 E Thomas Rd and will celebrate with free tastings and cultural performances. The opening brings the chain’s signature sauces to the city.

Chewk's Cookies founder Hunter Breshears plans Paper Bag Sandwich Co. at The Frederick on June 5, serving six house‑baked sandwiches on schiacciata wrapped in handwritten paper bags.

Yelp Elite reviewers put Little Miss BBQ-University at No. 1 on the Top 100 BBQ list, highlighting Phoenix’s growing barbecue scene and long lines for brisket.

Emerge Inc. will convert three Arizona Pizza Huts in Tucson, Willcox and Yuma back to the retro "Classic" design, joining a quiet national comeback. The conversions are expected within weeks.

Market‑born Let’s Toast has opened a Camelback storefront in Phoenix, moving its viral bulgogi cheesesteak from farmers‑market lines to a permanent location. The owners say social channels have the latest updates.

Maricopa County inspectors flagged black mold in an ice machine and Bolognese sauce kept at unsafe temperatures in this weeks inspection reports.

Tomato costs have jumped this spring — wholesale cases that once sold for pocket change are now far pricier, forcing Phoenix suppliers and restaurants to scramble. Local produce owners and federal data show a sharp rise that’s squeezing neighborhood kitchens.