Plus, a restaurant serving Haitian-French-Creole cuisine and non-alcoholic drinks has opened in Midtown.
An exterior view of Big Shots, the Western-themed bar at You42 Studios in Roswell. (Courtesy of Heidi Harris)
By Olivia Wakim
19 minutes ago
A popular pink-themed brunch restaurant will relocate to Buckhead this summer, a new Thai restaurant from the team behind 26 Thai debuts Monday at Ponce City Market, a gluten-free bakery will pop up in downtown during the 2026 FIFA World Cup and more of this week’s food and dining hpenings around metro Atlanta.
Chef Katsuji Tanabe’s anchor restaurant inside You42 Studios is High Horse, set to open in the coming weeks. It includes fried chicken on the menu. (Courtesy of Kathryn McCrary)
Pizza, lobster and a mechanical bull find a home in Roswell
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AJ’s Pizzeria in Roswell offers Chicago-style tavern pizza. (Courtesy of You42 Studios)
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The team behind 26 Thai will debut Terminal 26 at Ponce City Market on June 8 with a menu inspired by Thailand’s floating markets. (Courtesy of Terminal 26)
Terminal 26 opens at Ponce City Market
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Other news of interest
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Pop-tarts from Hell Yeah Gluten Free bakery. (Courtesy of Hell Yeah Gluten Free)
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Vinny’s seasonal mushroom lasagna. (Courtesy of Vince Pellegri)
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Restaurant openings
On the menu at new Midtown restaurant Alonetogether is Clara’s Kalalou Soup, an homage to chef Jonny Rhodes’ mother. (Courtesy of Alonetogether)
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Restaurant announcements
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The vegan chorizo hash from High Noon Brunchery.
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evitavonni htiw lliw ohw snoitidart ot ot ot eht eht ,seuqinhcet ,tnaruatser .esaeler .esaeler nepo fo swen ni ni epoh thgilhgih noisuf morf yraniluc enisiuc semoc fehc srehtorb dna dna na gnidrocca gnidrocca a nawahdaW ,amrahS neevr jakn .K ,enuJ tI naidnI naidnI htuluD ,evolC junA
Closures
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For North Baton Rouge residents, fresh food is far less accessible than fast food.
About 14% of East Baton Rouge Parish residents faced food insecurity in 2021, according to a study from HealthyBR, which the federal government deems as living more than a mile from a large grocery store.
For Southern University students like Neisha Pascal, a sophomore majoring in plant and soil science, due to lack of reliable transportation or budget concerns, it is almost impossible to secure healthy food.
If transportation were better, people would probably choose healthier options, but there’s just a lack of access, Pascal said. There is a new market opening nearby, though, and I’m excited about that. It’ll make things easier, even for people without cars.
Pascal is referring to the Harvest Fresh grocery store at The BLVD at Harding, the result of partnership between Associated Grocers, local and state leaders and developers. The project will mark the first grocery store in the area in nearly 15 years.
Harvest Fresh, which is planning to open in fall 2027, will encompass over 43,600 square feet of total supermarket space, along with health and wellness services and other retailers.
This is very much a long time coming, said Carmen Austin, the assistant real estate broker for The BLVD at Harding. This is an area that is definitely underserved, that I think can sustain something like this dramatically.
Located on the corner of Harding Boulevard and Howell Place, the $50 million retail and grocery development is highly accessible to public transportation, even including walking paths and proximity to well-established neighborhoods.
Austin said she hopes Harvest Fresh will help transform the community in this busy area, pointing to the Rouses supermarket that opened at Florida Boulevard and North Ardenwood Drive two years ago as a model to address food insecurity.
Edgar Cage worked to eliminate food deserts in the city for years as a leader of Together Baton Rouge, gathering data, building community support and presenting findings to the city.
We actually got about $380,000 in incentives from the city to help with startup costs, he said. Grocery margins are very tight — under 2% — so early years are tough, but we couldn’t find any takers, said Cage. One grocery executive told me I was crazy — said no one would open in North Baton Rouge because of crime and perception.
For those living near Southern or in the Scotlandville area, a routine grocery run is limited to either small corner stores or the local Family Dollar, where frozen and canned fruits and vegetables sell for $2 to $3 per item, but there is nothing perishable or locally grown.
Cage said years ago he took a reporter on a tour of small stores in North Baton Rouge. She was palled that fresh food options were limited and overpriced. He said most of the options were beer and junk foods, but that was not the worst of it.
We once found a store selling expired food — six or seven months old, Cage said. The manager said, ‘These people ought to be hpy they have this.’ That mindset — it’s wrong.
Jared Barbarin, a psychology major at Southern, said he struggles with budgeting on account of having to pay rent, and contemplates whether to sacrifice nutrition over cost.
If I buy cheer, lower-quality food, I can get a lot more of it, and it can last weeks or even a month, said Barbarin. If I buy higher-quality food, it costs more and doesn’t last as long, so I have to budget carefully.
Since he resides in an artment on Southern’s campus, Barbarin buys groceries at the nearby Family Dollar, or drives about seven miles to the Walmart in Baker. However, if he wants healthier food choices, he has to drive about 10 miles away to the Rouses on Florida.
A Together Baton Rouge survey found North Baton Rouge residents are already traveling significant distances for groceries. The majority reported shopping at stores like Walmart in Baker or Central, as well as supermarkets outside their immediate area.
When asked what delayed the construction of a grocery market in the North Baton Rouge area, Baker Mayor Darnell Waites explained that it has to do with factors shed by public opinion and juggling priorities.
It has a lot to do with economic development, housing and schools, Waites said. Environment matters, and leadership matters. Funding doesn’t always come this way, and people don’t always look this way, he said.
While many businesses often frame North Baton Rouge as unprofitable or too dangerous to invest in, Waites and Tony King, a podcaster and former radio host, see it as an untped market with boundless potential.
Our [Baker] situation is slightly different, but we still share similar economic challenges with surrounding communities, said King. That’s why partnerships matter.

SOUTH BEND — School is out and it’s time to get summer started.
The South Bend Police Department will host its annual School’s Out Cookout on June 12 at the Martin Luther King Jr. Dream Center, according to a press release. The event will take place from 11 a.m. to 2 p.m. at 1522 Linden Ave.
Free food, drinks, games and prizes will be available, and various partner organizations will participate. Weather permitting, the SBPD bounce house will be set up for attendees.
Community members are encouraged to stop by to share a meal or play a game with local officers.
This story was created by reporter Cheryl Morey, with the assistance of artificial Intelligence (AI). Journalists were involved in every step of the information gathering, review, editing and publishing.

Artificial intelligence could soon take your next McDonald’s drive-thru order.
McDonald’s is testing a new AI system that can chat with customers, take orders in multiple languages and help run restaurant operations behind the scenes — a move that could eventually bring the technology to drive-thru lanes across America.
The fast-food giant unveiled the system, called ArchIQ, during its Worldwide convention this week as part of a broader strategy to modernize restaurants and boost growth, Restaurant Business reported.
The technology, nicknamed Archy, is being tested at five US locations, though the company has not disclosed where those restaurants are located.
A demonstration shared by franchisee account McFranchisee on X showed the AI taking drive-thru orders in both English and Spanish.
The system peared to process requests smoothly, a notable improvement from McDonald’s previous attempt at AI ordering.
Every McDonald’s in the US is getting their Google Edge Cloud blades installed in anticipation of this rollout, the account posted.
[It has] processed over one million transactions with about 90 percent of orders completed without human escalations.
The new platform is being developed with Google and represents McDonald’s latest push into AI after an earlier effort fell flat.
The burger chain previously partnered with IBM to test AI-powered drive-thru ordering at more than 100 restaurants.
The program was scrped in 2024 after customers complained about mistakes, including unwanted menu items being added to orders.
However, the company made clear it had not given up on AI after ending the IBM partnership.
At the time, McDonald’s said it would continue exploring voice ordering solutions more broadly. Now, it pears ready to take another shot.
But ArchIQ is designed to do more than greet hungry customers at the speaker box.
The system can also monitor restaurant operations and alert managers to potential problems before they become bigger headaches, according to McFranchisee.
Archy will not only assist drive-thru orders but act as a master brain to help managers run a better restaurant. It’s like a personal assistant that alerts you to potential bottlenecks or issues, the account wrote.
The AI rollout is part of McDonald’s new growth plan, dubbed McDonald’s > NEXT, which aims to improve operations, attract more customers and increase efficiency across its restaurants.
McDonald’s > NEXT is how we’ll unlock our next phase of growth and productivity, by bringing in more customers more often and improving unit economics, CEO Chris Kempczinski said in a press release.
The company also teased restaurant upgrades and potential menu innovations as part of the strategy, though few details have been released.
McDonald’s has not announced when ArchIQ could expand beyond the initial test locations.
For now, most customers can still expect a human voice on the other end of the drive-thru speaker.

This story was originally published in June 2025.
Different wildlife species often interact indirectly, although we may not see it often.
This video shared by BDN Contributor Allie Ladd shows two turkey families, or broods, and two bucks in close proximity, sharing food and cover.
While these two species vary drastically, they are known to share the same habitats, sometimes sharing the same stands, to attain food and cover requirements.
During the brood-rearing season, turkey hens have specific habitat preferences, which include a mix of grassy openings and fields, field edges, and forest openings. Ideal vegetation will provide an umbrella-like canopy that offers protection from predators while allowing poults to move around more freely. Abundant insect populations are found in these open areas, which contribute to the protein-rich diets that young turkeys need for development.
In the spring and early summer, whitetail deer favor regenerating forests which provide ample vegetation like grasses, forbs and new browse on trees. Deer need the nutrients from these food resources after winter. Whitetail does also require these nutrients for the fawning period.
As the year progresses and the turkey brood ages, resource needs shift. Turkeys will use mature forests, especially those with oak and beech trees. Due to their greater mobility, they will select areas with roost trees, which are often pines, as an esce route from predators. Thicker stands will also provide better cover during inclement and cold weather.
Whitetail deer will similarly modify their habitat selection as fall nears. They will primarily consume acorns, but will also eat beech nuts, wild cherry seeds, twigs, buds and fruit.