Helmed by long-time Vicia sous chef Alec Schingel, Winslow’s Table’s kitchen will marry an all-day casual vibe with inventive cuisine. Think egg dishes, pastries, braised brisket sandwiches, breakfast tacos and pancakes. Kid-friendly options and parent-friendly wine, beer, cocktails and Kaldi’s coffee will be available throughout the day, along with local-fave Clementine’s Naughty and Nice Creamery ice cream by the scoop and pint.

Longtime beer rights evangelist Jared Rouben (beer’s right to be seen as equal to wine in pairing with food) is teaming up with executive chef Jared Wentworth and chef de cuisine Emily Phillips to bring a new tasting room and restaurant to Chicago’s South Loop.

In The Dining Room, guests can see what Rouben has in mind with beer pairings in a 12-course seasonal tasting menu ($155 per person) featuring global dishes paired with beers manipulated through temperature, tinctures and assortment of custom-made glassware. In The Bar, guests can choose between 16 taps of Moody Tongue’s beers, including favorites like Sliced Nectarine IPA and Steeped Emperor’s Lemon Saison.

In contrast to The Dining Room, which has more elegant plates, The Bar will offer a la carte menu items like pimento cheese-togarashi aioli burgers with beef-fat fries, smoked beet tartare with spruce-infused ricotta and the mussels pictured here, perfect for sopping up with bread in between sips of beer.

L.A.’s hottest ticket right now, Onda is the first-ever collaboration between Jessica Koslow of Sqirl and Gabriela Camara of Contramar, in partnership with Proper Hospitality.

The space, designed by Kelly Wearstler in partnership with Sqirl design director Scott Barry, honors its original 1920s Spanish Colonial architecture. Meaning “wave” in Spanish, Onda is connecting a shared wavelength between the two chefs’ origins—Mexico and California.

The two chefs’ culinary creativity is on display: chips and fermented chile guacamole, whole tapioca-fried sea bream and reimagined dishes like inside-out turkey pastor quesadilla and koji-marinated satsuma and sweet potato. Desserts include passion fruit crumble with hazelnuts and a raspado (shaved ice) made with cucumber granita served over figs cremeux. Cocktails are rooted in agave-based spirits.

Bumu is an izakaya-style restaurant in the West Village, the latest from executive chef Joaquin Baca (Momofuku Noodle Bar, Teo, The Brooklyn Star) and beverage director Chris Johnson (Maialino, The Eddy, Metta).

Complimented by a list of natural wine (including orange wine!), local beer and sake, Bumu’s menu includes shareable items like cast-iron okonomiyaki with smoked tobiko, Benton’s bacon and Duke’s mayo; chicken skins skewered and served with buttermilk-sambal dipping sauce; raw salmon with yogurt, pickled beet and everything bagel spice.

San Jose’s Santana Row is known as a “village within a city,” and Meso’s aim is to create an oasis within that village, a place to take in the sights from the patio. Open for dinner and happy hour, Meso plans to debut lunch and weekend brunch soon.

A collaboration between chef-partner Roland Passot and French Laundry alums Gregory Short, executive chef, and Eva Wong, pastry chef, the menu uses iconic French and Mediterranean flavors as a jumping-off point into surreal small plates. Shown here, the roasted chicken features a free-range, local chicken rubbed with a house spice blend served with red yogurt and laffa bread.

This is the first brick-and-mortar project by cheese sweethearts, husband-and-wife team Rosemary and Austin Ewald, who began with a charcuterie board company. The menu is cheese-focused, with cheese boards, of course, but also inventive grilled cheeses and salads.

Located at the ROW DTLA, M.Georgina is the first project by chef Melissa Perello and co-owner Robert Wright. M.Georgina’s look is industrial-chic warmed up by a hearth and wood-burning oven. “I’ve always loved the elemental cooking that’s done from live fire,” Perello said. “My team and I have really enjoyed creating dishes using this method or the first time together here.” The restaurant is named for Perello’s grandmother.

The elemental cooking style is evident in menu items like grilled squid ink pita with trout roe, pickles and smoked oyster aioli. Other fascinating menu items: spiced quince and buttermilk sherbet with seeded rye crisp and cave aged gouda, and sourdough ice cream with Saigon cinnamon and salty croutons.