Bouchon – Coral Gables, Fla.
Chef Thomas Keller’s Bouchon opened Sept. 9 in Coral Gables, joining existing locations in Yountville, Calif., and Las Vegas. It’s located inside the historic La Palma building, which dates back to 1924 and has been outfitted with a mosaic floor, a zinc bar, antique light fixtures, and hand-painted murals. The dining room seats 160 guests, while the courtyard can seat an additional 30.
Bouchon – Steak Frites
The culinary team is led by Keller in collaboration with chef de cuisine Thomas Castellon (formerly of Keller’s Surf Club restaurant in Miami) and pastry chef Courtney Kenyon. The classic French bistro menu features dishes like roast chicken, steak frites, gnocchi à la Parisienne, and a croque madame. There’s also a raw bar for oysters, mussels, and other shellfish.
Erba – Coral Gables, Fla.
Erba is the newest concept from the Alpareno Restaurant Group, which also counts Orno, Mamey, and Ghee Indian Kitchen under its umbrella. Run by chef Niven Patel and Mohamed Alkassar, the 150-seat restaurant opened on October 5 and is self-described as a Miami take on Florentine-inspired flavors. The dining room embraces Old World sensibilities with bold wallpaper, carpets, and chandeliers.
Erba – Denver steak with bone marrow salsa verde
The menu is an homage to chef Patel’s time in Florence and follows a strict dedication to seasonal ingredients, including produce that comes directly from the group’s farm. Dishes include a Denver steak with bone marrow salsa verde, and housemade pastas like malfadine with conch and ravioli with black truffle, ricotta, and roasted pears.
Uchiba – Austin
Uchiba opened Oct. 6 in the lobby of the Google Tower in downtown Austin. The restaurant, which is a spinoff concept from chef Tyson Cole’s Uchi empire, already has one location in Dallas. Uchiba Austin’s interior is 4,400 square feet, with 117 total seats across the dining room, bar and sushi bar, while the 1,200-square-foot patio accommodates an additional 42 diners.
Uchiba – Chef Vaidas Imsha
Led by chef de cuisine Vaidas Imsha, Uchiba’s izakaya-style menu encompasses nigiri, sashimi, and rolls, with sections for hot and cool tastings, grilled yakitori skewers, and desserts. Select dishes include a hot fried chicken bun, pork belly bao, chicken dumplings, crispy tofu, and beef served on a hot rock. The bar is pouring a wide variety of wines, beers and sakes, plus creative cocktails and more than 30 Japanese whiskies.
Bureau de Poste – Austin
Former “Top Chef” contestant Jo Chan (Barbuto in NYC, Eberly in Austin) has just debuted her restaurant: Bureau de Poste. The neighborhood French bistro sits alongside the second location of Tiny Grocer, and was born when Tiny Grocer founder Steph Steele expressed her interest in opening a French restaurant. The comfortable space is joined by a covered patio, and after dining, guests can peruse the store’s shelves to find items featured on the Bureau de Poste menu, plus about 3,000 others.
Bureau de Poste – Steph Steele and Jo Chan
Chan’s menu features French bistro classics like escargot, French onion soup, and beef tartare, plus heartier plates like duck leg cassoulet, steak frites, a half roast chicken, and a skate wing filet with beurre blanc. There are nightly specials, including lobster frites, a pork chop, and a Sunday roast, and the restaurant is also serving weekend brunch.
Evelyn’s – Nashville
Evelyn’s opened Sept. 6 inside Nashville’s Hutton Hotel. It’s named for Evelyn Sharp-- a 20th-century Beverly Hills socialite, art collector and philanthropist, and the grandmother of property owner Paul Cronson. The dining room sports a mid-century modern aesthetic and fine art on the walls, and is joined by a moody bar and outdoor terrace.
Evelyn’s – ribeye steak
Evelyn’s is open for breakfast, dinner and weekend brunch. The breakfast and brunch menus include seasonal pastries, as well as plated dishes like eggs benedict, avocado and shrimp toast, and a griddled breakfast burrito. The dinner menu offers snacks and shareable small plates, including steak tartare, a burrata tartine, and roasted artichoke hearts. Larger plates range from baby carrot ravioli and seared red snapper to the Nashville hot fish and chips and a 16-ounce ribeye.