Last week, Church and Market neighborhood mainstay Church Street Cafe (260 Church Street) shuttered after 20 years in business.

Zócalo Coffeehouse has opened its first San Francisco location at Mission Creek Pavilion, bringing espresso, fresh food and creekside seating to Mission Bay.

Inspectors found rodent droppings from the dry storage rack all the way to the counter where staff hand over drinks — plus a power tool being used to mix the iced tea. The next day's reinspection took five minutes and ended with the doors still locked.

Millbraes Cafe is preparing to take over a former appliance-service location on El Camino Real, but its menu and opening date remain under wraps.

After more than 50 years in the Castro, corner store Buffalo Whole Food & Grain Co. (598 Castro Street) will shutter next week.

Nopa’s Che Fico has taken its Cal-Italian cooking to Soho House Austin for a residency running through December 31, 2026.

Blue Danube Coffee House is expanding off Clement Street into the long‑vacant Liverpool Lil's storefront at the edge of the Presidio. The move revives a decade‑old vacancy near the Marina.

Chef Val Cantú’s Californios was promoted to three Michelin stars, becoming the first Mexican restaurant worldwide to reach the guide’s top rank. The honor follows the MICHELIN Guide California 2026 announcement.

Oakland’s cult-favorite Gregory’s Gourmet Desserts quietly soft-opened a second shop in San Ramon, bringing its pies, cheesecakes and oversized cinnamon rolls east. Locals spotted the new counter during a July soft opening.

Brandon Jew is bringing Paper Son Coffee and souvenirs back to 731 Grant Ave in Chinatown. The tiny shop will serve a new blend, signature drinks and outdoor‑only seating.

Tartine co-founder Chad Robertson is opening Altbau, a 7,500-square-foot bakery in Williamsburg with an on-site mill and visiting-baker residencies. The shop will bake fresh loaves before lunch and again in the late afternoon.

Le Mil’s, a family‑run roaster from Chikmagalur, will open a Polk Street café on Aug. 15, showcasing South Indian filter coffee and spice‑forward specialty drinks. The shop aims to position Indian‑grown beans as single‑origin products.

Saam, the first U.S. restaurant from Thai chef Thitid “Ton” Tassanakajohn, opened Friday in SoMa with a seafood‑forward, family‑style menu and a sato‑forward bar.