Soul Fire Tacos
Soul Fire Tacos is a bold, culture-driven taco house offering fusion of Southern and Latin cuisines. Founded by Dana Dumas of SJ Concepts, LLC., with Chef Johnnie Dixon (former NFL player) leading the kitchen. 900-square-foot space accommodating 24 diners. Grand opening celebration with free taco promotion.
Written by the Seasons
Michelin-recommended farm-to-table restaurant from Dallas opening third location and first outside of Texas in Bentonville’s Midtown Lane development
Brown Suga
Second location of Brown Suga cookie store opening in Park Place, Leawood. Plans to operate Monday-Saturday 10am-8pm. First location is in Olathe.
Mother’s Ruin
New York-based bar expanding to Charleston, taking over former Rarebit space. Known for brunch until 3pm and all-day menu until 1:30am, featuring craft cocktails and comfort food. Will host pop-ups ahead of grand opening.
PopUp Bagels
PopUp Bagels is opening a new location in Charleston offering various bagel flavors and schmears. They have existing outposts from California to Florida to Maine.
Roya
Upscale Persian restaurant in north Austin’s North Shoal Creek area from chef-owner of District Kitchen + Coktails and Daisy Lounge. Features wagyu chenjeh kabob, wild mushroom borani, and Sofreh Experience tasting menu.
Mendocino Farms
California fast-casual chain opening first Arizona location, known for salads, sandwiches and bowls in Gainey Ranch neighborhood
Habit Burger & Grill
Habit Burger & Grill opening in 2,800-square-foot space in north parking lot at Tanger Outlets Phoenix, featuring chargrilled burgers, fries and drive-thru service. Part of multiple restaurant openings at the outlet center.
Explorers Eatery
International food hall opening at the National Geographic Museum of Exploration featuring five rotating food stalls with American, Italian, Moroccan, Peruvian and Vietnamese cuisines. 11,000 square feet seating up to 320 guests with indoor/outdoor seating, bakery café, bar, and event space.
Monte’s
Farm-focused restaurant by Endwell Hospitality, led by Executive Chef Daniel Kim with California-Korean influence. Menu sources from Rincon Hill Farm and coastal regions. Located at former Bar Lou location.