A Chicago export considered one of that city’s best Chinese restaurants, Lao Sze Chuan has quietly opened its doors in Katy. Juicy soup dumplings and entrees like perfectly lacquered Peking duck await, plus a dim sum selection perfect for snacking.

The family behind Mediterranean fave Hungry’s has spun off the former’s vegetarian menu section into an entirely new plant-based restaurant, serving up meals like seitan gyros, gluten free chickpea pastas, vegan Philly cheesesteaks and fresh-pressed juices.

This Nashville-style hot chicken joint, founded in Los Angeles, and now transported to Houston, is widely credited with bringing the hot chicken trend to the West Coast. Often imitated, one thing that sets Dave’s apart from other hot chicken joints is the restaurant’s large, sharable trays of fries and tenders drizzled with a zig zag of sauce.

This barbecue spot, which got its start in the food court of Greenway Plaza, has expanded to Spring Branch, where pitmaster Patrick Feges and chef Erin Smith can now sell their expertly-smoked brisket and creative sides on evenings and weekends. This location is family-friendly — the 1,800-square-foot outdoor patio includes a playground for the kiddos.

A Canadian export, Joey brings a sprawling patio and diverse menu to the “Jewel Box” at the Galleria. The lengthy menu boasts everything from dumplings and sushi to cauliflower tacos and lobster-shrimp ravioli, plus plenty of steak options for the carnivores in the group.

If a trip to Italy is out of the cards right now, consider a trip to Concura instead. Here, diners can sip Aperol spritzes and indulge in plates of seafood carbonara prepared by chef Angelo Cuppone, a native of Italy.

A former food truck, Jamaica Pon Di Road opened to a great deal of fanfare and lengthy lines of fans seeking its jerk sandwiches, braised oxtails, and fish fritters. Craving a burger? Try the “Insane Bolt,” which involves a jerk-spiced burger patty, cheese, and special sauce on a sweet bun.

This Mediterranean-inspired cafe and grocery offers casual breakfast and lunch, and tableside dinner service, with dishes like lamb kofta, duckfat potatoes, breakfast mezze platters, and baklava granola, plus take-away dishes. On the retail side, Agnes sells local and imported goods, including cheese from Houston Dairymaids and infused olive oils.

This intimate spot in the M-K-T development in the Heights is modeled after the tropical seaside cafes and fresh cuisine of Tulum, Mexico. Dishes include tuna crudo tostadas, elote corn “ribs”, roasted bone marrow with guajillo marmalade, and drinks like the Cenote, made with green chartreuse, elote liqueur, and pineapple juice.

Chef Lance Fegen, who founded Liberty Kitchen at 1050 Studewood Street a decade ago, returns to the Heights — and the same address — with a brand new restaurant inspired by his Italian-American heritage. Find dishes like Neapolitan-style pizza, clam linguini, and meatballs alongside a late night bar menu and occasional raw oyster specials.

This critically-acclaimed Downtown restaurant has reopened after a year-long pandemic closure, during which time its head chef, Sasha Grumman, left to compete on reality cooking competition Top Chef. Jacob Coronado, formerly the chef de cuisine at Nobie’s, has taken over the kitchen, serving Texas takes on Italian dishes like blue crab manicotti, Texas wild boar ragu, and red snapper with wild mushrooms and arugula.

Described as a more casual offshoot of chef Chris Shepherd’s Montrose steakhouse Georgia James, Georgia James Tavern is still a solid spot to score a gorgeous hunk of meat. In addition to the indulgent Tavern burger and cast-iron-seared wagyu ribeye, find shareable snacks like baked pimento cheese dip and Viet-Cajun chicken wings, plus a killer line-up of desserts.

This new spot for regional Mexican cuisine just made its debut inside Downtown’s Bravery Chef Hall. Helmed by chef Tim Reading, the kitchen turns out stunning dishes like fideo de mariscos, shrimp aguachile, and albondigas fritas, or fried lamb and pork meatballs with chipotle, avocado, queso fresco, and cumin.