David Grossman, who was the chef at Branch Water Tavern, and his fiancee, Julia Sharaby, are opening a brick-and-mortar version of their Fusion Taco food truck in the space formerly occupied by Les Givral’s Kahve in downtown’s Market Square. Look for it to open in early August.

The old Block 7 Wine Company is being made into a Little Woodrow’s, the chain’s sixth location in Houston. Unlike other locations, this one will have a full kitchen. Paul Ankar, a local entrepreneur and former restaurateur, has signed a three-unit franchise agreement with Muscle Maker Grill, a fast-casual restaurant that serves freshly prepared, healthy meals. The first location is slated to open in Fall 2013 at 6415 San Felipe.

Advocates for downtown’s current revitalization were delighted to learn that a bigger, badder version of El Gran Malo is going into the former Cabo/Pepper Jack’s location near Market Square. Co-owner Steve Sharma told EaterHouston that he is looking forward to bringing a proper happy hour back to downtown. The new Seasons 52 at Millennium High Street at 4410 Westheimer (not far inside The Loop) is scheduled to open next week on Thursday, May 23. It’s a grill and wine bar restaurant; this will be the third location for Seasons 52 in Texas.

Chef Fritz Gitschner’s new spot – it’s in the old Palazzo’s at 2300 Westheimer – is moving right along. The name: 60 Degrees. We also have a name for the new sweet and savoury cafe from Roy Shvartzapel going into the new construction on Westheimer at Dunlavy. The TABC application has it as Leaven & Earth.

Down House owner Chris Cusack is teaming up with Feast chef Richard Knight to open a “British and American” restaurant in The Heights. (You’ll recall that Feast is closing this summer when their lease is finished.) The pair will build rather than rework an existing building, and the opening will probably be early 2014. In the months between Feast closing and the new spot opening, Knight will work at Down House with chef Benjy Mason to create the new project’s menu and stage various special events and pop-up dinners. Knight’s longtime co-chef James Silk and his wife Meagan Silk have tweeted that they are moving to Brooklyn.

As we’ve reported previously restaurateur Tony Vallone is opening a restaurant in the Memorial area in the new Gateway Memorial development. Vallone’s, as it’s to be called, is near the hospital and Westin Memorial City. Tony’s chef Grant Gordon is planning the menu now; Scott Sulma, GM at Vallone’s other restaurant Ciao Bello, is partnering with Gordon on the project. Expect house-made pastas and in-house butcher. Management is hoping for an opening before the winter holidays.

We’ve just learned that Vallone’s will have some high-profile neighbors. Also going into that same Gateway Memorial Development: a new Churrascos from the Cordua group, a sushi restaurant called Kuu from Adison Lee (who has been at Sushi Raku) and an anticipated gastropub (lease pending) by California celebrity chef Bradley Ogden.

Finally, John Sheely (Mockingbird Bistro) anticipates that his new and much-anticipated Osteria Mazzantini at 2200 Post Oak Blvd. should be open by August.

For lots more Table Talk, get a copy of My Table’s June-July issue. It should be in mailboxes and on newsstands by Tuesday, May 28, 2013.