Culver’s
New Culver’s restaurant being built in Meijer parking lot. Construction managed by Rhoads & Johnson, expected to complete between spring and summer 2026.
Aroma Joe’s
836-square-foot Aroma Joe’s coffee shop planned for Washington St. at Winter Street intersection. Planning Board reviewing site plan application. Property purchased by Brennan Development Company for $435,000.
Chipotle Mexican Grill
Chipotle seeking variance to build restaurant at former Rod’s Meats site. Groundbreaking could happen spring 2026 with opening by end of year or early 2027. Will include 68 parking spaces and pickup window for online orders.
Tango’s Empanadas
Third location of popular Argentinian restaurant opening near BSU, specializing in authentic empanadas with over 50 varieties. Owner has dreamed of BSU location for 20 years.
DONG BEI Restaurant + Bar
Chinese restaurant and bar focusing on Northeast Chinese cuisine, taking over former Kitchen Step location. First NJ location with existing NYC locations. Serves authentic Northeast Chinese food, craft cocktails, and traditional Chinese baijiu.
Smackdab Brewery
Jeff Bellamy, Brent Fagan and Nowell Robbins plan to open Smackdab Brewing microbrewery and taproom in downtown Murfreesboro
Table 6
Izakaya and sushi spot in Midtown Atlanta, partnership between Leonard Yu (Omakase Table) and Niki Pattharaskositkul (26 Thai). Features yakitori, sushi rolls, Japanese cocktails, 120 seats across two levels with sushi counters and private dining.
Beebe’s on the Square
Art-forward daytime bistro, cocktail bar, and events venue in the historic Brisbane Building downtown. Will offer weekday lunch, small plates, cocktails, and happy hour with culinary program led by Chef Jessica Melisz. Plans to expand with seasonal outdoor patio during summer months.
Birdie Dockside Bar & Grill
A casual waterfront restaurant opening later this month in the Lake Park area, mentioned alongside the already opened SeaHawk Prime at the Nautilus 220 building
Tall Grass
New restaurant by Ho-Chunk chef Elena Terry opening at Madison Museum of Contemporary Art (MMoCA). Multi-tiered service with cafe during day, lunch menu, and set dinner menu. Focus on decolonized sourcing approach.