To paraphrase the late Aretha Franklin, chain, chain, chains are the focus of this week’s food news as another crop of franchises barrages Alamo City. Whether those companies will be proven fools is still to be seen as San Antonio weathers a stormy restaurant climate.

Openings

Plano mini-chain Haywire is getting ready to run amok at 15900 La Cantera Pkwy #11200, according to the company’s Instagram account. The high-volume restaurant regularly gets plaudits for its broad selection of whisky, comfort Texas fare, and ranch-raised steak. Locals can expect its debut this summer.

Nearby at La Cantera, San Antonio is also getting its first location of upscale steakhouse the Capital Grille, according to recent filings with the Texas Department of Licensing and Regulation (TDLR). The chain is part of Darden Restaurants, the conglomerate behind suburban standbys like Olive Garden and Cheddar’s and conventioneer’s fave Ruth’s Chris. The new $2,500,000 buildout at 17446 Fiesta Texas Dr is predicted to finish in March 2025.

TDLR paperwork also reveals that Teriyaki Madness is doubling its Alamo City presence with a new location in a former Speedy Cash space at 3138 SE Military Dr. #101. The Denver-based franchise, one of many fast-casual outlets contributing to the bowlification of America’s lunchtime, offers pan-Asian fare and little actual culinary insanity. Work on the new spot is set to wrap up in June.

Utah-basedSwig is aggressively expanding in San Antonio with a third location in the works at 3639 E Evans Rd. The manifest destiny is fueled by dirty soda, a TikTok-approved mix of carbonated beverages, various syrups, cream, and sometimes fruit. TDLR says that the fizzy concept will be game ready by May.

Long-running food truck Maui Mike’s is making the transition to brick-and-mortar with its first permanent outpost at 1022 N. Main. The traveling concept mixes burgers with Baja and Hawaiian-inspired dishes. The eatery is aiming for a March opening.

A new spot has opened in the former home of Camelia’s Taqueria at 104 Babcock Rd. Gricelda Antonio, one of the owners of the restaurant, debuted El Maizal in the San Antonio Restaurants Facebook group. Like its predecessor, the joint sticks to an approachable menu of tacos, barbacoa, and tortas ahogadas.

Other news and notes

Vegan eateryPlantology is the latest feeling the pressure of the currently rocky hospitality industry. Owner Griselda Munoz has started a GoFundMe campaign, saying that sales revenue has dropped by 50 percent while product, labor, and leasing costs have risen. According to Munoz, foot traffic is steadily increasing at the location, but the $80,000 goal is needed to prevent a shutter.

Two weeks after chef Robbie Nowlinannounced his departure from sibling restaurants Allora and Arrosta, the owners are trumpeting a change in concept. Via a release, the company said Allora will adopt some of Arrosta’s signature dishes and shift to approachable, affordable Italian fare. Meanwhile, Arrosta will focus on Mediterranean seafood.