Go Go Mango plans a takeout-first mango shop at the former West Seattle Brewing spot on Fauntleroy, offering smoothies, mango sticky rice and coconut-serve ice cream.

O'Looney's Irish Pub in Gig Harbor will close May 30 after 4½ years. Owner Joe Brockert cites rising fees and taxes and is seeking a buyer for the property.

Mimi Teriyaki #2's made-to-order teriyaki, house sauces and katsu sandwiches have turned a South End corner into a buzzy Tacoma destination. The Changs cook much of it to order and list most plates in the low-to-mid teens.

Yoka Tea is expanding from its Madrona outpost to a 2,200-sq-ft Ballard storefront, aiming for an early-fall opening. The move gives the matcha cafe room to grow.

Capitol Hill’s Hopvine Pub has launched a GoFundMe and a May 15 benefit as rising costs push the 30‑year neighborhood tavern to seek roughly $50K to stay open.

Dick’s Drive‑In has filed a pre‑application with Renton planners, signaling interest in an 11th location south of Seattle. The step is preliminary and nonbinding but worth watching.

Sam’s Tavern is closing its original Capitol Hill location after 13 years; the Pike/Pine spot will be open one final weekend. The move follows recent churn in the neighborhood’s restaurant scene.

A massive fire at a Mattawa wine production facility threatened roughly 4.5 million gallons of wine; employees were evacuated and the tasting room is closed. Investigation is underway.

A family-run Somali cafe built from pop-ups is setting up shop in Renton, promising Somali tea, pastries and a gathering space. Owners hope to open as soon as June.

Johnny’s Dock on the Thea Foss Waterway has closed again after landlords say the tenant fell behind on payments. Owners are now marketing the waterfront site as interest arrives.

A big Filipino supermarket and a Korean rice-cake shop have quietly turned Federal Way into a quick, flavorful detour south of Seattle.

Downtown Vancouver’s The Sedgwick will close this Friday after nearly five years; owners cite construction, rising ingredient and rent costs as reasons.

Owner Lewis Rudd says he’s exploring franchising and may hand day-to-day control to outside partners, a notable shift for the family-run Seattle chain. Community groups and customers say they’ll be watching how the brand preserves its recipes and local ties.