The Peninsula’s only food hall, State Street Market in Los Altos, has reopened for “preview days” with new tenants and signs of what’s to come.

In January, just over a year after the late 2021 launch, the hall shut down for a reboot, with the owners revamping the restaurant offerings and management.

Now, two new restaurants and an ice cream stand have joined State Street Market; a pop-up bakery has expanded its hours; another dessert spot is on its way; and two previous tenants will soon reopen.

More are on the way, said Robert Hindman, managing director for the owner, Los Altos Community Investments “One of the things I love about our vendors is that they’re all super passionate about what they make,” he said.

Here’s the latest lineup:

Orenchi Ramen >> Popular in the Bay Area for more than a decade, Orenchi offers a streamlined menu here of the signature Orenchi Tonkotsu and a spicy ramen, along with Chicken Karaage and Takoyaki octopus snacks. Open from 11:30 a.m. to 2 p.m. for lunch and 5:30 to 8 p.m. for dinner.

Konjoe Burger >> Among the offerings at Joey Camacho’s new Konjoe stand are the Konjoe Burger topped with a fried egg, Shiitake Jack Burger, Smokehouse Burger, Hot Chicken with Nashville spices, plus fries cooked in Mishima Wagyu tallow. Those fries star in the Poutine with Japanese curry and the Homie Fries, topped with hot links and pickled jalapenos. Open from 11:30 a.m. to 8 p.m. Sunday-Thursday, until 9 on Friday-Saturday.

Penny Ice Creamery >> This Santa Cruz-based shop has expanded over the hill with this location and another Peninsula one at Town & Country Village in Palo Alto. In both places, Penny is replaced Tin Pot Creamery, whose owner decided to pivot to grocery store sales. What to order? The Penny folks say the Tahitian Vanilla Bean is always very popular, as are the Verve Coffee with Chocolate Almond Praline, Fresh Mint Chip and Bitter Caramel flavors. Fan favorite Strawberry Pink Peppercorn is returning too — incoming this week! Open from noon to 9 p.m. daily.

Little Sky Bakery >> The pop-up space operated by owner-baker Tian Mayimin, owner of Little Sky Bakery, has expanded. Look for a revolving array of baked goods.

IkukA >> This new vendor, a Japanese-inspired pastry and sweets shop, is selling out of Orenchi Ramen’s stall but will have its own space this summer.

Little Blue Door >> This Cal-Indian comfort food spot, from the team behind Palo Alto’s lauded Ettan, including chef Srijith “Sri” Gopinathan, will reopen soon. The eatery originally opened here last spring.

Murdoch’s >> The main bar, one of the original concepts, is expecting to reopen in the coming weeks with a new cocktail menu and beer and wine offerings.

Details >> Vendor hours vary, but the State Street Market is open from 11:30 a.m. daily, until 8 p.m. Sunday-Thursday and 9 p.m. Friday-Saturday. 170 State St., Los Altos; www.statestreetmarket.com

New Indian sports-bar concept in San Ramon

The Bay Area has thousands of cricket players bowling on pitches from Dublin to Fremont and Sunnyvale. Now all those sportos have a new place to drink and watch even more cricket on TV, thanks to an Indian sports-lounge concept in San Ramon run by the folks at Curry Up Now.

It’s a “concept” because the Mortar & Pestle Sports Lounge is a revamp of an existing Mortar & Pestle Bar (of which Curry Up Now has a few) with a menu inspired by Indian street-food carts and a focus on TV sports, from soccer and rugby to the hottest matches in international cricket. If you haven’t visited this location before, it’s in the City Center Bishop Ranch shopping mall, which was designed by Renzo Piano.

“We’ve created a new eat-with-your-hands bar menu, revamped our space with LED flat-screen TVs and created a lounge atmosphere where sports fans can catch their favorite teams,” says Akash Kapoor, Curry Up Now founder. “The bar will also be hosting a by-invitation-only late-night cocktail and whiskey dinner curated by Chef Bikram (Das).”

The menu highlights smaller bites that pair with beer or cocktails, like Firecracker Corn Morsels, crispy masala papad, makhana (nuts from an Asian water lily) and a Chakna Platter of Indian snacks. There are also heartier dishes, such as chicken tikka kebab and shrimp koliwada, a Mumbai favorite of spicy, deep-fried prawns.

The bar is making some wild-sounding drinks, including an Air India Spritz with Aperol, sparkling wine and “butterfly-pea flower air,” a Matcha Latte with vodka, green tea, yuzu and milk and a Summer Whip with rum, pineapple and coconut cream. The lounge is also promising a long list of Indian and Japanese whiskeys.

Mixt opens in Berkeley; is Peninsula location next?

Mixt, the Bay Area-founded farm-to-salad restaurant, has made its way to Berkeley with new seasonal salads and the same organic ethos it’s espoused for 17 years.

Love snow peas? Lentils? Roasted beets? You can add any and all to your salad, then have it tossed with one of more than a dozen house-made dressings.

Mixt got its start in San Francisco in 2006 when Leslie and David Silverglide decided to create an ultra-green restaurant, meaning an eco-friendly eatery that specializes in made-to-order “farm to salad” cuisine. Since then, grain bowls and sandwiches have been added to the menu.

The company sources hundreds of ingredients from California farms and other suppliers, including Jayleaf of Hollister for arugula, kale, spinach and mixed greens and the employee-owned Pete’s for butter lettuce, according to Leslie Silverglide. The blue cheese comes from Point Reyes and the bread from Berkeley-based Acme.

Ten signature salads plus seasonal salads are offered. For late spring and summer, the Elote combines grilled chicken and grilled corn with butter lettuce, cabbage, cherry tomatoes, cotija cheese, avocado, pumpkin seeds, jicama, tajin, scallions and a lime crema dressing. The signature Be Well salad is mixed greens with avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and a cilantro jalapeño vinaigrette.

What’s coming soon?

“We just brought on fresh grilled corn that adds incredible sweetness to any DYO,” Silverglide said. “As soon as they are ready, we will be adding fresh peaches to the menu. Our house-made cornbread crumbles are amazing. Our maple bbq drizzle is a great addition to any salad as well.”

Mixt operates several San Francisco locations and two in the East Bay (San Ramon and Oakland). The next expansion wave is in the works. “We have a handful of deals in the pipeline,” she said, “but are very focused on opening a Peninsula MIXT, another East Bay location, more in Los Angeles, along with potentially a San Francisco MIXT in a neighborhood.”

Details >> Open daily from 10:30 a.m. to 9 p.m. at 2150 Shattuck Ave., Berkeley. www.mixt.com

Send restaurant news tips to Linda Zavoral at lzavoral@bayareanewsgroup.com or John Metcalfe at jmetcalfe@bayareanewsgroup.com.