“In crafting the Carversteak story, we began at the source; dry-aged American cuts and Japanese-certified Wagyu steaks,” Ontiveros said. “I cannot wait to bring these incredible dishes to life for our guests.”

One of the chef’s standout menu items is lobster en croute, a whole Maine lobster with a puff pastry shell and red pepper-cognac cream.

The Duplex features rotating micro-concepts, and one of the newest is the sassy Seoul/K-pop-inspired concept, 2 Korean Girls, which up until now had only been a pop-up in Miami. Equal parts fun and authenticity, 2 Korean Girls’ mission is serving fresh Korean cuisine featuring menu items like the O.B. (original bibimbap, pictured).

Founding sisters, Jennifer and Michele Kaminski, have joined forces with their mom, Chom “Sunny” Kaminski, a talented cook and entrepreneur in her own rite, with a popular line of Korean sauces and seasonings sold nationally.

The 2 Korean Girls concept is built for a delivery/takeout fast-casual setup. Taking this little number to go is savvy free advertising in the tradition of The Cheesecake Factory’s signature striped bags.

Cocktails here capture that unmistakable neon Miami vibe.

Chef Lon Symensma and ChoLon Restaurant Concept debuted YumCha in Denver’s Lower Downtown, next to the brand’s flagship ChoLon. YumCha takes its cues from bustling noodle shops found in New York City and Asia. The dining room seats 40, including 10 at the bar, and there’s a small patio outdoors.

“We had so much fun creating this menu,” Symensma said. “I want people to feel excited about being in downtown Denver and enjoying restaurants again.”

Chef Michelle Xiao, who was a dim sum chef at Buddakan when Symensma was executive chef there, moved to Denver from NYC in 2019, bringing more than 30 years of experience to YumCha, where her dumplings will shine alongside Symensma’s signature noodles.

Chef Kristina Liedags Compton and co-owner Rachel Sillcocks are bringing a retro diner experience roughed up and reimagined with femme energy. Hilda and Jesse, in SF’s North Beach, is rolling out with a brunch-inspired menu determined to move forward from generic, predictable mimosa/avocado toast brunch menus.

Anchoring the menu is a brunch tasting menu, inspired by Compton and Sillcocks’ popular brunch-for-dinner pop-ups. This pancake dish stands apart from other stacks with fluffy, souffled pancakes topped with grilled fruit, maple and fresh buttermilk. The fruit is grilled over mesquite wood.

Philly’s Fishtown seemed like the perfect spot for a new concept from local owners of the Crab du Jour group. The Fin is a 10,000-square-foot surf-and-turf destination has been designed as the more upscale sister in the group, with a more robust food-and-beverage program.

Bay’s menu dips into everything from whole red snapper to rockfish to whole lobster to make-your-own seafood boils, bison tartar with caviar, chicken and waffles, shrimp and grits and a signature Cajun crab cheesecake.

On the dessert menu, this item has been heralded as the “must try” of The Fin.

Owner Med Lahlou’s coastal Mediterranean roots guide Dolce Vita’s Italian, Moroccan, Spanish and Greek flavors. The fusion menu from Corporate Executive Chef Juan Olivera and Executive Chef Elier Rodriguez incudes an upscale meze selection, salad and veggies and large dishes from the wood-fired oven.

Rodriguez’s presentation of this lamb shank is designed to blow diners away with the cool smoke as the shank falls off the bone.

Tropical vibes arrive in Charleston’s Upper King Street district with breezy, Tulum-inspired Mexican eatery Maya. Designed by The Restaurant Studio’s David Leboutillier, interiors here feel like they’re outdoors, with a jungle-meets-sea/secluded cabin aesthetic.

Materials like reclaimed timber, natural stones, tile work, pottery, live greenery and other earthy furnishings turn Maya into an escape from the hustle and bustle of Charleston. The Indigo Hospitality Group and Executive Chef Brett Riley kicked off the menu with coastal Mexican classics with attention to detail (Mexico-sourced corn and an in-house nixtamalization process). The bar is mezcal-heavy with creative cocktails.

Birdie’s seats just 27, but manages to encompass a café, oyster bar and wine cellar, all within Common House Richmond, a social club in the Arts District. Coffee, pastries and grab-and-go sandwiches and salads rule the roost in the morning hours; then, at 4 p.m., the oysters come out to play, a cool example of daypart fusion.

Birdie’s tagline says it all: “Café by day, oyster bar by night, wine cellar when it feels right.”

Adjacent to downtown SLC’s Grand America Hotel entrance, this modern Euro-American brasserie offers breakfast, Sunday brunch, lunch, happy hour, late night happy hour and dinner. The décor is all natural stone, ceramic tiles, custom carpets, gold accents and marble. An outdoor patio is scheduled for spring.

Traditional brasserie fare is given a certain je ne sais quoi.