Tuna tiradito at Este

Este’s menu starts with seafood, including raw oysters with mignonette and salsa, ceviches and aguachiles, plus larger plates like grilled squid and bone-in turbot with shishito-anchovy butter. Tostados and tacos are made with fresh heirloom corn masa, and the 24-ounce T-bone steak is butter basted and served with grilled chimichurri. Este also takes drinks seriously, with a thoughtful wine list and coastal-inspired cocktails that pair with the seafood.

 Dea – Dallas

Open since late September, Dea is a new concept from Lynae Fearing and Tracy Moore Rathbun, the duo behind Shinsei and Lovers Seafood & Market, and all three restaurants are positioned on the same West Dallas corner. The name translates to “goddess” in Italian, and the two-story space accommodates about 100 diners between the dining room and bar.

Wood-roasted bone marrow at Dea

Chef Roman Murphy runs the kitchen, putting out a menu of coastal Italian dishes, fresh pastas and steaks. Starters include wood-roasted bone marrow and meatballs with tomato sugo, pastas include pappardelle Bolognese and cacio e pepe, and larger plates range from scallops with white bean cassoulet to seared halibut and bistecca alla Fiorentina.

Thistle & Rye — Nashville

Thistle & Rye is the latest project to open inside the Conrad hotel from Las Vegas-based restaurateur Elizabeth Blau, following the debuts of her concepts Blue Aster and the Lounge at Blue Aster. It’s located on the third floor and has a terrace covered in green turf with a cocktail bar, live music, and a menu serving international street food.

Portuguese duck rice at Thistle & Rye

The bar offers an extensive spirits list, plus cocktails inspired by different eras — with categories like golden age, prohibition and post-war Tiki. Food ranges from temaki, bao and lamb kafta to udon noodles with braised short rib and Portuguese duck rice with crispy duck skin, andouille sausage, Castelvetrano olives and a soft egg.

Palo Santo – Atlanta

Chef Santiago Gomez opened this Mexican supper club concept in late September. The space seats about 170 diners across two floors, with a dining room and bar joined by a rooftop lounge. Before moving to Atlanta last year, Gomez worked at high-end restaurants in Miami, Mexico City and New York, including Nobu and Daniel.

Hamachi tostada at Palo Santo

The restaurant’s menu features wood-fired cooking and highlights the merger of modern Mexican cuisine with local Georgian ingredients. Dishes on the opening menu include a hamachi tostada with charred serrano yuzu mayo, burnt avocado, dry miso and uni, and poblano rice with palo santo smoked scallops, pecorino and black truffles.

Full Goods Diner — San Antonio

Full Goods Diner opened September 22 at the Pearl complex in San Antonio. The concept is from restaurateur Ryan Harms and chef Patrick Jackson of Paperboy in Austin, and was created in collaboration with San Antonio’s Potluck Hospitality. It is currently open daily for breakfast and lunch service.

Steak and eggs at Full Goods Diner

The menu highlights seasonal and local ingredients, with a nod to central and south Texas and Mexico. Diners can expect handmade pastries, seasonal toasts, breakfast enchiladas, migas, pancakes, granola bowls, steak and eggs, a carnitas torta and a chopped cheese.

Italica Midtown — Miami

Italica hails from Buenos Aires, and in October it opened its first U.S. outpost in Miami’s midtown neighborhood. The 3,500-square-foot restaurant comes from the same team behind Negroni, another South American export with a location in midtown.

Squid ink risotto at Italica Midtown

Italica’s Italian menu features antipasti, pasta, pizzas, mains and desserts, with dishes including octopus carpaccio, truffle cacio e pepe, oven-roasted branzino and squid ink risotto with seared cuttlefish. The restaurant is also home to a spritz bar, in which patrons can customize cocktails with various aperitifs, spirits, sparkling wines and garnishes.