Caterina’s – Fort Worth, Texas
Caterina’s is the latest project from Tim Love, the restaurateur known for his collection of Fort Worth concepts including Lonesome Dove, Woodshed Smokehouse and Gemelle. The 40-seat upscale Italian-American restaurant opened in late-July in Mule Alley, a recently redeveloped strip in Fort Worth’s Stockyards neighborhood. Interestingly, diners may not bring their phones to the table — they’re stored securely in a locked pouch.
Rigatoni alla vodka at Caterina’s
The Caterina’s kitchen is helmed by chef de cuisine Lance Willis, and the menu features familiar Italian-American flavors. Dinner begins with three varieties of focaccia and a platter of cured meats and Parmigiano-Reggiano cheese before moving onto antipasti, tableside Caesar salads, house-made pastas and plates like roast chicken diavolo, veal chops and branzino.
June – Nashville
Sean Brock’s new restaurant opened July 13 in East Nashville. The 32-seat concept is housed above Audrey, another of his restaurants, and features a dining room with natural lighting and a relaxing, zen-like atmosphere that belies the polished service and $250 price tag.
Snow crab at June
The menu averages 20 courses and is slated to change twice per season, always highlighting ingredients that are indigenous to the American South. The current summer menu includes grilled lobster with lovage and benne seeds, spoonbread with uni, lobster and black truffle, and Texas deer with corn and okra. Many of the dishes are workshopped in June’s attached R&D lab, where the team experiments with extraction and concentration to maximize flavors. Pictured is snow crab with freeze-dried buttermilk and parsnip pudding.
Culprits – Oklahoma City
Culprits – Oklahoma City
Culprits opened in late July in the new Renaissance hotel in OKC’s Bricktown neighborhood. It’s part of the Provision Concepts portfolio, which also includes Broadway 10, Birra, Sidecar, and Hatch. To create the menu, the restaurant teamed up with Phoenix-based chef James Fox, who runs Vecina, a James Beard Foundation Award semifinalist for best new restaurant in 2020.
Crab cakes at Culprits
Culprits serves breakfast, lunch and dinner, beginning with classic fare like eggs Benedict, biscuits & gravy, and avocado toast. As the day moves on, the menu transitions to steaks, seafood and sushi, with dishes like steak tartare, crab cakes, miso salmon salad, spicy tuna rolls, a New York Strip and a tomahawk pork chop.
The Ashford – Brookhaven, Ga.
The Ashford opened its doors in Brookhaven, a northeastern suburb of Atlanta, on June 21, taking over the old Pour Kitchen + Bar space. Chef and co-founder Randy Lewis runs the kitchen. He previously served as executive chef of Gypsy Kitchen and the Southern Gentleman, and he teamed up with former Pour Kitchen + Bar owners Matt and Blair Huckeba on the new concept.
Vidalia onion dip with potato chips at the Ashford
The neighborhood restaurant serves shareable plates of seasonal dishes, like warm olives, Vidalia onion dip, salumi and cheeses, plus larger plates including heritage pork meatballs, chile-lime chicken asada, and short ribs with mushroom ragoût. The bar is stocked with local beers, sommelier-paired wines and cocktails, like the Run Away with Me, featuring bourbon, cantaloupe, lemon, honey, and bitters.
Neya – Miami
Neya opened in July in Miami’s Surfside neighborhood, occupying a 2,700-square-foot dining room and serving a menu of modern Israeli cuisine, with accents pulled from the Mediterranean, North Africa and the Middle East. The space includes a rectangular bar serving craft cocktails, and the open kitchen gives diners a clear view of the action.
A spread of dishes at Neya
The menu comes from head chef Ben Siman Tov and is broken down into small plates, crudos, mezze, salads and large plates. Dishes include spiced padron peppers, hamachi ceviche, hummus, beef and lamb kofte, grilled branzino and Moroccan snapper.
Bayshore Club – Miami
The long-anticipated Bayshore Club is finally here. It opened July 25 in a prime spot that’s nestled along the water in Coconut Grove, Fla., and looks out over Biscayne Bay. The restaurant is the latest project of the prolific Grove Bay Hospitality Group, which also includes the Michelin-starred Stubborn Seed, Public Square, Stiltsville Fish Bar and several other concepts.
Whole fried snapper at Bayshore Club
Bayshore Club embraces a retro travel theme, as it’s located near where Pan Am airline once housed its clipper planes, and it spreads 300 seats across its dining room and spacious patio. It’s open for lunch, dinner and weekend brunch. Chef Jeff McInnis’s menu leans into seafood and features plates like coral reef ceviche, grilled fish tacos, whole fried snapper, and a grilled mojo-marinated mahi mahi.