Alex Burch, an advanced sommelier who’s led the wine programs at Bastion and Henrietta Red, and Colby Rasavong, a 2022 StarChefs Rising Chef Award recipient, have brought Lao cuisine and a dizzying array of fantastic wine to East Nashville. Starters like scallop-stuffed crepes with nam prik blanquette segue into a mushroom and vermicelli p. Shareable mains include Lao-style fried fish and grilled eggplant in a tamarind barbecue sauce served with puffed rice. You can count on a perpetually full glass thanks to the 3,000 bottles in the custom-made wine cellar.

Located in the former Far East space, Limo comes to the neighborhood courtesy of chef Marcio Florez (the Inka Trailer) and Mauricio Sulay. The duo is currently churning out a full menu that includes several traditional Peruvian dishes including anticuchos (veal hearts marinated in anticuchera sauce); ceviches (like “the Devil” served with Nashville hot leche de tigre, rocoto sauce, sweet potatoes, fish, and choclo); and lomo saltado (beef served with potatoes and rice). Breakfast, which is served on Sundays at 9 a.m., features the Peruvian Lurin — a platter of French bread, Peruvian chicharron, sweet potato with criolla sauce, and a tamal.

Owned by husband and wife team, Becca Bendaj and Niko Bendaj, Benji’s is supplying West Nashville with scratch-made bagels, schmears, and pastries seven days a week. Pulling culinary flavors from Niko’s Albanian and Becca’s Israeli background, the bagels range from familiar to inventive — za’atar, cheddar jalapeño, and cinnamon sugar bagels accompany tahini and chili crunch schmears. Just add a cup of freshly brewed Lavazza coffee to wash it all down.

Owner Elodie Habert moved from Nantes, France to Nashville back in 2016, and quickly made her savory and sweet French pastries and treats a staple at various farmer’s markets and shops around town. Now, Cocorico has grown into its very own brick-and-mortar space in Midtown where you can find croissants in various flavors, sandwiches on crusty baguettes, madeleines, cakes, and quiches Tuesday through Saturday.

This moody Atlanta import has made a splash in the Gulch, where it resides in the former Colt’s Chocolate factory. The menu embraces all things Spanish, doting on the savory slices of ham imported from the Iberian peninsula of Spain, Spanish cheeses ranging from the popular manchego to more obscure options like the KM 39, bacon-wrapped dates, pork cheek tacos, and a suckling pig that feeds over six people and requires 72-hour notice to prepare. “Jamon happy hour” is offered daily from 4 to 6 p.m. with reduced prices on charcuterie, snacks, and sangria.

Curry and Tikka doles out a mean dahi puri, a tender lamb vindaloo, and buttery naan from its unassuming new digs on Thompson Lane — that’s thanks to chef Agni Ranjit, who honed his skills in Maneet Chauhan and Brian Riggenbach’s kitchens. Locals have been flocking in and raving about its dishes (most of which are exclusively prepared in a tandoor oven), including inventive twists on the standards like masala fries and a tikka mac and cheese. The restaurant has also launched a lunch buffet that features all of the menu’s greatest hits for $14.99 per person.

Brian Riggenbach and Mikey Corona of downtown’s the Mockingbird have ventured into the Buchanan Arts District with a cheery little bungalow featuring potted plants, a patio with rainbow-colored umbrellas, and a shrine to famous fictional uncles —“tio” means “uncle” in Spanish — throughout pop culture. On the fast-casual joint’s menu: Mikey’s Super Taco, a plate-sized flour taco brimming with eggs, beans, potatoes, and cheese. Also, a foot-long Tijuana-style hot dog topped with jalapeños, caramel-stuffed churros, agua frescas, and margaritas.

Bestia Mare is Culaccino owner and executive chef Frank Pullara’s second concept in Franklin. But this eatery pulls its inspiration from the Italian South with a strong focus on coastal Mediterranean dishes and seafood. The light, airy space utilizes sustainable seafood sources and features a raw bar with oysters, caviar-topped tuna tartare with house-made chips, and octopus carpaccio. For the main course, expect heartier dishes like the snapper al cartoccio (baked in parchment), Faroe Island salmon, and land-based dishes like Cornish hen and a pork rib chop.