“Laidback California glamour” is a phrase to remember for this location, and also when referring to Puck, who, after all, decades ago, wowed the world with gourmet pizza. “West Hollywood is undergoing a cultural revival,” said Michael Fuerstman, co-founder and creative director, Pendry Hotels & Resorts.

Merois, on the Pendry West Hollywood’s rooftop, has views of LA and a menu spotlighting Puck’s taste for the sophisticated subtleties of what makes California cuisine so perennially fresh: Japanese, Southeast Asian and French cuisines. Crispy scale whole black sea bass and Japanese A5 New York strip make up some of the menu’s surf ‘n turf vibe, along with vegan sushi, squid noodles of thin calamari in a Thai basil scented ginger-garlic clam broth. The Bar at Merois is marked with a central fireplace and a menu of elevated small bites and cocktails. Ospero is Puck’s Euro-casual café in the Pendry, right on the corner of Sunset Boulevard and Olive Drive. An all-day menu includes classic salads, handmade pastas, vegan dishes and those famous Wolfgang Puck housemade pizzas that started it all.

Chef Julian Medina and restaurateur Louis Skibar opened the doors last month to their latest concept, Kuxé, an authentic fonda (inn) named for the indigenous Totonac Mexican word for corn. The menu will focus on “cocina de pueblo” or “hometown cooking” and is located in Greenwich Village. Dishes all call to mind staffers’ Mexican heritage and childhood memories. This dish is called Machete, and can be customized with tinga de pollo, chicharron prensado or can be made vegetariano.

Not your ordinary “basket of fried apps,” this Molcajete Mixto is a departure in flavor, too.

Colorado-based New Belgium Brewing, the third largest craft brewer in the U.S., is opening its first company-owned-and-operated restaurant and taproom in San Francisco’s Mission Bay neighborhood.

Husband-and-wife duo Chefs Laura and Sayat Ozyilmaz, have been inspired by fresh, multi-cultural flavors and also the beer-and-ballpark experience. New Belgium Brewing is located near both the San Francisco Giants and the Golden State Warriors sports venues. Guests on the go will be able to purchase canned releases at the retail shop.

The Mission Dog is a bacon-wrapped jalapeno-cheddar sausage with cabbage slaw and pepper relish on a brioche bun.

A mash-up of two iconic French dishes becomes decidedly California toast that’s built to go great with beer. The onsite brewing team is led by Ramon Tamayo and overseen by Brewmaster Christian Holbrook. The first packaged beer for the grand opening is a Sour IPA. Other beers include Traceable Wit, a local malt; Voodoo Ranger Juicy Haze and Fat Tire, the one that started it all.

With design partners SF-based ROY, the restaurant has become an inviting space with walls by local mural artist John Thomas, reenforcing New Belgium’s bike-centric branding.

Popular Nantucket restaurant The Nautilus just landed in Boston’s Seaport District, brimming with classic New England ingredients zipped up with Latin and Asian flavors and served in a tapas-style format.

“I can hardly describe how it feels to finally be opening … this day has been a long time coming. Through the pandemic and everything the past year has thrown at us, this team has buckled down — we’ve even grown — and as a result, came out stronger than we could’ve imagined,” said founding partner Stephen Bowler (pictured, at right, with founders Clinton Terry and Liam Mackey).

Interior design at The Nautilus, by Workshop APD, is about 20,000 leagues away from “preppy New England” style, with an underwater world. The gold leaf mural is by Mark Grundig.

The Pier 4 location will feature executive chef Stephen Marcaurelle’s takes on established Nautilus-Nantucket menu items like these Tempura East Coast Oyster Tacos, Blue Crab Fried Rice, Whole Roasted Peking Duck and new additions like Colorado Lamb Chops and Charcoal Prawns.

Chicago has many of every type of restaurant you can imagine, but until now, it was lacking a matcha-focused café. Enter Matchacita, founded and co-owned by Bianca Pearson. Tropical-hued surroundings and leveled-up lattes are aimed at Instagrammers, and as Chicago summer heats up, iced Matcha Latte and Chaga Chai (pictured), Lavender Iced Tea and Yuzu Lemonade sound quench-worthy. Matchacita is in a dual-branded partnership with the health-conscious eatery Squeez Juice Bar, founded by Zach Segal. The drinks at Matchacita are topped off with superfoods, lucky charms and even CBD oil.

Luminary Hotel & Co.’s fifth food and beverage outlet is Oxbow Bar & Grill, located in what was once known as the City Pier Building in Downtown Fort Myers’ River District. With panoramic views of the Caloosahatchee, Oxbow’s got an upbeat nautical vibe with indoor and outdoor seating. The 120-seat restaurant sits below 2,400-square feet of event space on the second floor. Coming soon: a kayak and paddleboard rental shop to complete the nautical vibe.

The menu will feature fresh seafood, craft sandwiches, burgers, steaks and some very crunchy looking onion rings.

James Beard Award winning Chef Christopher Gross (pictured, at left) opens Christopher’s at the Wrigley Mansion, adjacent to the historic mansion and complete with sweeping views through giant windows and a retractable roof. “Gastronomy has led me around the world learning, creating, exploring, experiencing and embracing my love of food, wine and hospitality,” Gross said, adding that he’s very excited for a seasonally driven eight-course tasting menu, which is available for $250 per person with optional wine pairings available for an additional coast. Guest can look forward to watching their meals fired over a custom-built wood-fire oven and also viewing artwork from the late Yves Klein.

The owners of LA brunch spot Poppy & Rose, husband-and-wife duo Michael and Kwini Reed bring a spinoff to the Anaheim Packing District in the form of Poppy & Seed, an airy greenhouse restaurant showcasing Chef Michael Reed’s skill set.

Earlier last month, Poppy & Seed opened with a sneak peek menu with signature dishes Cacio e Pepe, Roasted Local Seabass with Italian salsa verde and a fried chicken sandwich. The menu is categorized into small, medium and large shareable plates that work their way up from zaatar and citrus marinated olives to bigger plates like the Chicken Schnitzel with a breaded half chicken, pickled beets, bitter greens, mustard seeds, blueberry compote and chicken jus.