Third generation restauranteur Pepe Garcia opened his Portuguese-style grill Tio Pepe Chicken after falling in love with peri-peri sauce while traveling through Portugal. Tio Pepe serves grilled chicken with choice of sauce and heat level, sides, and desserts.

The North Austin bagel specialists import its dough from New York City. The shop serves a variety of bagels and schmears, plus bagel sandwiches, and a few salads.

The food truck famous for its pastrami has finally expanded to a brick-and-mortar. The menu serves the same menu of sandwiches, with some new additions like a cheesesteak and meatball sub as well as latkes and lox.

The fast-casual Cherrywood restaurant is very focused: the daytime spot only serves biscuit sandwiches courtesy of chef Brian Batch. Fillings range from fried chicken thighs slathered with cayenne-black pepper honey and bacon-infused chipotle mayonnaise to the classic bacon, egg, and cheese combination.

The latest offering from the Odd Duck team is a bakery, bar, and all-day restaurant rolled up into one. Wake up with a latte and croissant, dive right into a hefty burger, or just relax on the ample patio with a beer or draft cocktail.

The popular Neapolitan pizza trailer is back as a brick-and-mortar found in a cute bungalow. Under chef Clint Elmore, the restaurant serves classic pies from the trailer like tender eggplant as well as newer inventions like dandelion greens with pancetta and onion jam. For non-pizza items, there’s a sturdy burger and porchetta sandwich.

Wu Chow dim sum chef Ling Qi Wu opened up her own restaurant on West Sixth Street. Focused on dim sum, the menu features items like dumplings (both soup and pan-fried), soups, noodles and rice, vegetables, and entrees like sesame chicken and two kinds of roast duck. There’s also a full bar and a gorgeous, sleek interior.

The Wright Bros. Brew & Brew team brought their coffee and food expertise over to the West 5th Street area with counter-service all-day cafe and bar Better Half. The focus is thoughtful yet easygoing dishes like cheeseburgers, biscuits, redfish tortas, plus top-notch coffee and cocktails in the small space with an expansive patio.

House of the Rising Tanuki-san (aka Tanuki) started as a pop-up in Aspen but migrated over to Austin to take over the former Basecamp spot downtown. It serves Southern-Asian fusion, with items like spicy chicken and bubble waffles.

The sleek new location of Dallas-based Malibu Poke has automated ordering of customizable poke bowls. James Beard-nominated chef Matt McCallister is behind the menu, which includes low-sugar cocktails and nontraditional items like smoked bonito aioli.

She’s Not Here serves tropical drinks and Asian-Pacific dishes in a stunning downtown space. In addition to daily sushi specials (including must-order crab butter), there are larger plates like pork shank and the fun sakana tempura — a play on fish and chips.

The casual burger restaurant at the Line Hotel has everything from burgers and disco fries to shrimp cocktails. Along with cocktails and sweets like pie and soft serve, the restaurant has a fun decor, including a shuffleboard table.

Top Chef winner Kristen Kish is now in the hotel restaurant game at the Line Austin Hotel. The signature restaurant in the trendy hotel, Arlo Grey boasts a burger topped with cheesy pommes aligot, ricotta beignets served in creme fraiche with caviar, and a drink program from Brian Floyd, who was formerly with stellar cocktail bars Half Step and Weather Up.

This Irish pub on Barton Springs serves pints, meat pies, and many, many kinds of potatoes. In true pub spirit, there are also television screens for watching games and live music.

A Mexican restaurant with Texan ingredients, Suerte comes from Sam Hellman-Mass, a co-founding partner of Odd Duck, with chef Fermín Nuñez. One of Eater National’s best new restaurants of the year, the kitchen highlights its house-made masa from heirloom corn in a variety of tacos, tlayudas, and tamals. There are also oak-grilled meats and raw ceviches.

The Carpenter Hotel’s restaurant Carpenters Hall sees the return of Grae Nonas, who was a co-founding chef of Olamaie. The menu features hearty fare like pastas, schnitzel, and of course a burger.

At the beer-focused restaurant, chef Zach Hunter sneaks beer ingredients into many plates, from beer grain spaetzle to toasted barley ice cream. Pair with a creation from head brewer Drew Durish, formerly of Live Oak, or choose from the large list of cocktails, beer, and wine.

Hai Hospitality’s hotly anticipated collaboration between Tyson Cole and Aaron Franklin is a spacious Asian smokehouse with soaring interiors in a casual, counter-service setting. Franklin’s brisket gets the usual rave reviews, and items like oak-grilled snap peas, corn fritters, and chicken karaage keep the menu interesting. There’s a spacious patio for sipping the many creative cocktails.