Over-the-top milkshakes and other sweet treats arrived in the Domain, courtesy of Alabama-based chain the Yard Milkshake Bar. The casual spot serves milkshakes in pints and quarts with lots of toppings, ice cream, and cookie dough scoops.

Upscale shabu-shabu (hot pot) restaurant DipDipDip Tatsu-ya on Burnet Road is the latest addition to the Tatsu-ya family. Diners cook meats, vegetables, and noodles tableside in pots of broth and add sauces to taste. There’s a full bar, too, and sleek dark decor from McCray & Co.

Parkside Projects chef Shawn Cirkiel converted the former Spanish tapas restaurant into a neighborhood Tex-Mex spot in Hyde Park. The “ranch-style” menu was created with the help of Chris Martinez (Mi Cocina, El Arroyo, Taco Diner). There are with gooey enchiladas (plus optional eggs), grilled entrees like Gulf redfish and ribeye, and combination plates with flour tortillas.

The new Hyde Park restaurant from the popular food truck serves street-style tacos, breakfast tacos, and quesadillas. Brothers Daniel and Miguel Cobos make ample use of the trompo for a classic al pastor.

The farmers market favorite opened up a physical deli and restaurant, albeit a temporary one (it’s staying open for about a year), on the former Eastside Cafe property. On deck are counter-service sandwiches filled with that ever-popular pastrami, turkey, or pimento cheese, among others; sides like salads, pickled vegetables, and chicken soup; plus breads from Swedish Hill’s Alex Manley and pastries by Madison Collins (yes, as a nod to the old Pork & Pie shop, there’s pie).

Kome co-owners Kayo Asazu and Takehiro Asazu joined forces with former Uchi chef Masazumi Saio for a three-in-one Japanese restaurant in East Austin with the Springdale General space. First, there is the casual, counter-service temaki (aka hand rolls) during the daytime. Then there’s the quick reservations-only omakase menu with 12 pieces for $65. And finally, there are weekly sushi classes.

The hotel on East Sixth Street has three restaurants: The Upside (which has a rooftop patio), casual Pool Bar by the hotel’s pool, and Sixth & Waller, an all-day international restaurant. All serve cocktails and a similar menu of comfort food like a burger, nachos, and a mango cream pie.

Fareground’s latest stall comes courtesy chef Berty Richter, of the beloved food truck Hummus Among Us. The Israeli dishes include hummus platters, sandwiches with falafel, and sweet doughnuts.

Arrive East Austin Hotel’s more casual bar restaurant, Lefty’s, reflects chef Todd Duplechan’s upbringing in the Dallas suburb of Richardson, and the city’s Vietnamese, Indian, and Cajun influences. That means combinations like banh boys (like Gulf shrimp with nuoc leo) as well as boozy sno-ball drinks and ice cream sandwiches.

Oseyo (which means “welcome to my home”) offers Korean dishes inspired by owner Lynn Miller’s mother, who worked with the chefs to adapt her recipes for the restaurant. This includes a grilled short rib, rice and noodle bowls, and lots of banchan (side dishes). The stylish restaurant serves cocktails, too.