As with fashion and entertainment, the whims of San Antonio’s dining public suffer from groupthink. This week’s restaurant news notices two prevailing trends, Nashville-style hot chicken and, unfortunately, restaurateurs pleading for their livelihood.

Openings and closings

Pearl-area Italian spot Arrosta has called it quits after a turbulent year. In early February, founding chef Robbie Nowlinleft the still-young restaurant. Two weeks later, the concept shifted to focus on Mediterranean seafood. The owners have not issued an official statement about the shutter. The website homepage tersely reads “Allora is closed.”

With apologies to Mugatu and anyone not beating the dead horse of 2010s memes, Nashville-style hot chicken is so hot right now. Katy upstart Urban Birds is jumping on the trend with two San Antonio locations at 22106 US 281 N. #102 in Stone Oak and 8802 Potranco Rd. #111. The chain distinguishes itself by using Halal chicken without antibiotics and hormones. The opening dates are still not public at press time.

Meanwhile, Richie’s Hot Chickencelebrated its grand opening at 11224 Huebner Rd. On July 5. Serving Nashville-style hot chicken by way of California, the eatery adds burritos to the typical offerings of sandwiches, sliders, and tenders.

Austin import Summer Moon coffee fifth Alamo City location is now open at 4331 Medical Dr. The Texas chain is known for its oak-roasted beans and its sweet cream Moon Milk toppings.

Other news and notes

Even pizza joints are not immune to San Antonio’s rocky restaurant environment. Decade old Halftime Pizza at 7126 Tezel Rd. is the latest eatery to take to social media to plead for support. Via Facebook, a restaurant rep wrote, “like many other restaurants, we have experienced a decrease in customers, and we feel it.”

Over in Cibolo, a combo axe-throwing spot and pizza parlor are experiencing similar woes. Co-owner Spencer Birtciel wrote on the San Antonio Restaurants Facebook page that his fledgling Axeshack business was having trouble getting the word out about the novel concept. "The first year has been a struggle for us,” Birtciel admitted, “and if things don't improve soon, we may not make it until the end of the year."