Pizza veteran Anthony Calleo introduces Houston’s first pizzeria to solely serve Detroit-style in the Heights. Find around a dozen doughy pizzas, including a margherita pie made with goat’s milk feta and basil, the Spam- and smoked pineapple-covered Sebastian’s Big Idea, and the Mac Attack is Back, topped with bacon and macaroni and cheese. Be sure to try out one of its worthy pizza complements, like General Tso’s chicken wings and pizza tots, tater tots loaded with pizza sauce, pizza queso, and brick cheese.

This new First Ward neighborhood pizza bar promises true Neapolitan and Texas-grilled pies, plus great drinks and a knowledgeable, personable staff. Go for the cheesy Bianca Neapolitan pie for a soft yet charred crusted pizza, or the thin and crispy OG, Coastline’s flavor bomb that’s topped with mozzarella, Italian sausage, pepperoncini, ricotta, habanero honey, basil, a house tomato sauce, and a habanero honey that sneaks up on you. Snag great deals during its happy hour, when glasses of wine and its cocktails, like the Hugo — a refreshing combo of prosecco, mint, cucumber, lime, elderflower, and soda — are just $6.

This new Cuban restaurant brings the essence of Havana to Washington Avenue, with vibrant and tropical decor, and a mix of traditional dishes and innovative entrees, including filling ropa vieja, a tender roasted octopus, and an appetizer board featuring some of Cuban cuisine’s greatest hits, including croquetas, tostadas, yucca fries, plantain chips, and empanadas. Don’t leave without trying the creamy flan and a mojito. The smoky mezcalito, made with mezcal, has the perfect dose of spice.

Ben Berg’s newest all-day brasserie is a refreshing take on French cuisine that serves a meal for any time of the day. “Pour commencer,” Annabelle offers freshly baked baguettes with your choice of butter, pate, jamon de bayonne and cheese, duck rilletes, or gooey raclette; plus refreshing salads like the salad frisee, and caviar service. The braised short rib served with parmesan polenta. If you’re looking for something less formal, opt for the steak frites or Moule Frites, which come dripping with a vadouvan curry made with coconut milk and an herb-grilled baguette, or a pastry on the go.

The former location of Izakaya sticks with seafood as its forte, but this time with a Southern twist. Celebrating Gulf Coast cuisine, Josephine’s stuns with seafood packed po’ boys, boiled seafood, and entrees like shrimp and grits, redfish grilled on the half shell, and so much more.

This Seattle area-born dim sum chain made its Texas debut in late September, offering — as the name suggests — a lengthy dough-filled menu. Find its signature soup dumplings, pan-fried pork bao, buttery dan dan noodles that will make your mouth tingle, and a delightful sweet-and-sour cucumber dish that operates like the perfect palate cleanser.

Helmed by Iranian chef and co-owner Ali Mesghali, this Atlanta-born restaurant offers an elegant atmosphere for Persian cuisine. Try the tender Wagyu Zabuton Kabob, Warm up with the Ghormeh Sabzi, a scallion and beef stew made with red kidney bean, dried lime, and saffron basmati; or if dining in a group, the three-bone pomegranate short rib dish is a feast for three to four people. Cocktails here also shine, with a proper showcase of Persian flavors, with a whiskey-based Maydan that blends black lime, Persian tea bitters, and saffron.

This wine bar franchise has made a name for providing a variety of wines in a fun atmosphere that channels the streets of Barcelona. Visit the new Montrose location, opting for single pours or a flight of wine, all sourced from the Mediterranean or Latin America, and then split some tapas with friends. You might need an extra order of patatas bravas and jamon and manchego croquetas. Just saying.

Dive into oysters from regions around the country, plus areas in Canada and the U.K., and a cold bar stocked with crudo and shrimp cocktail before exploring its other seafood specialties, including lobster rolls, crab cakes, and mussels and clams cooked in white wine, butter, spices and herbs, and a side of Clark’s signature wood-charred sourdough.

Lucille’s chef and co-owner Chris Williams revives the Eldorado Ballroom, renovating it with a new market and cafe, featuring farm fresh salads, and creative sandwiches, including a poblano pimento, provolone, and cheddar grilled cheese served with a side of green gumbo for dunking and an oxtail smash burger that will post most burgers to shame. In a grab-and-go mood? The market offers beer, hand-picked wines, fresh juices, desserts, plus a book nook filled with cookbooks that can help you prepare for the perfect picnic in nearby Emancipation Park.

Sister to Toasted Coconut and Nobie’s, this Montrose pizza place serves nostalgia realness, with 90’s tunes blasting from two reel-to-reel machines, an arcade area with pinball machines, and spiffy booths with vintage light fixtures, including two Pizza Hut lamps that throwback to dining in the pizza chain palace. Another novel draw, of course, is the Midwestern tavern-style pizzas sliced in thin cracker crust square shapes with combinations like the sweet, spicy, and smoky Maui Wowee, topped with sliced spam, pineapple, and smoked jalapeno, and the sausage, pepperoni, and capicola-loaded Meat Head. Experience the cocktails at the full-service bar, which offers select frozen cocktails and espresso martinis on tap.

Evolved from a monthly pop-up hosted at its sister restaurant Hidden Omakase, this new neon-lit and origami-themed hot spot dishes out creative hand rolls and delicate crudo in an electric atmosphere. Start with the hamachi crudo before delving into its hand roll menu, which features standouts like the spicy scallop roll and the Menage Fois Grois, a decadent roll packed with toro, foie gras, uni, A5 wagyu beef, and a sparkle of gold flakes. The cocktails are also stellar. Order at the bar, or dip into the next-door speakeasy, Hidden, for a stellar drinking experience.

The seventh outpost of this popular Korean restaurant chain is serving up its customizable yukgaejan rice soups made with diners’ choice of tofu, tripe, seafood, fresh pasta, or ramen. Diners can also choose their spice level and three complementary banchan side dishes a part of the experience. Don’t miss out on its sharable dishes, like its bo ssam, a pork belly dish eaten in lettuce wraps and served with various types of kimchi, fermented soybean paste, and slices of jalapeno and garlic for a boost of flavor.