LA icon Randy’s Donuts is opening its first Bay Area shop at 2595 Homestead Road in Santa Clara. The location will have limited seating, serve as a commissary and is expected to open in 2026.

Family-run Ruby's on Judah Street has folded a smashburger taco and a low‑ABV "Mellow Marg" into its beach-friendly, taco‑first menu. The Outer Sunset spot leans casual and surf‑ready.

Tony Gemignani’s Slice House is coming to downtown Menlo Park; construction is set to begin soon and an opening is targeted in about seven months.

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.

Patrick Cappiello is bringing a 1,000-bottle wine bar to Jenner next to Café Aquatica, pairing retail bottles with picnic tables and by-the-glass service. The team hopes to open by August 2026.

The Old Pro’s downtown spot reopened this week as The Pro, trading dive-bar bargains for a chef-led menu and a nod to its past.

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.

A new California-Mediterranean restaurant called Parasol at Flore will be opening this spring in the space formerly occupied by historic neighborhood restaurant Cafe Flore (2298 Market Street).

Amado, from the Dominguez family, will open in downtown Burlingame with regional Mexican dishes and an agave-forward bar.

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.

The popular Castro location of Peet's Coffee at 2257 Market Street is set to close at the end of January.

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.