Spazio Vino & Cucina launched a Roman‑inspired event space in Holly Springs for private parties, corporate gatherings and chef‑led classes, now accepting reservations.

An unnamed restaurant has signed a lease for Mandolin’s former Hayes Barton spot and aims to open this fall. Renovations are already under way at the Fairview Road corner.

Jaggers has filed a $2.6M permit to build a 3,500‑sq‑ft restaurant at 1915 Hampton Inn Court, the former Twin Peaks near Hanes Mall. The move extends the brand’s North Carolina expansion.

Tyler Helikson’s new fast-casual Churp is headed to Olde Raleigh Village, offering customizable bowls and a bento-style kids menu with a late-summer to early-fall target.

H&H Bagels will open at Waverly Place in Cary, joining its Chapel Hill debut as the brand expands across the Triangle.

Herons, Fearrington House and Fairview Dining Room were among North Carolina restaurants honored in Forbes Travel Guide’s 2026 Star Awards, giving the Triangle a rare cluster of rated rooms.

Little Barb’s will close its stall at Durham Food Hall on May 31 as owner Barbara Nigro prepares to open a standalone storefront. She hopes to reopen by September.

Vic’s operator Michael Longo is opening Mikey’s Pizzeria at McNeill Pointe, a family-focused spot with arcade games, a kids’ pizza station and slices by the pie.

Dairi-O is planning a Sanford location at 127 Marketplace Drive with a fall 2026 target. The outparcel next to CVS will include a drive‑thru and the chain’s full menu.

Raleigh’s 42nd Street Oyster Bar remains closed more than a year after its March 2025 shutdown. Revival plans have yet to produce a firm reopening date.

After 16 years, Bocci Trattoria & Pizzeria closed its Cary location, leaving no Triangle outposts and prompting thanks from owners Bob and Nancy Jewett.

Dosirak Outpost will open in late June at Downtown Durham Inc.'s incubator on Main Street, offering triangle kimbap, cup‑ramen and Korean groceries in a tiny storefront.

Lutra Cafe & Bakery will open in June at the American Tobacco Campus, moving from pop-ups to a 2,600‑sq‑ft café with buns, giant cinnamon rolls and a 100‑layer hashbrown.