This Houston-based restaurant opened outposts in Plano and Carrollton to sell its Indian- and Pakistani-influenced street food. There are classic Indian dishes and a selection of Indian-Asian fusion dishes. Look for items such as Chicken Reshmi Seekh Kabab, a Mughal made with ground chicken, spices, and fresh herbs and served with a dipping sauce, and Peshawari Karahi Mutton, a Pakistani stew made with goat and a tomato base.

Tiffany Derry’s long-awaited Italian restaurant opens with a load of tempting dishes. The menu is structured to be family-style, with antipasta, primi, and secondi courses all recommended — that means sharing an appetizer or two, ordering your own small serving of pasta as a course, and finishing with a shared main or two. Do not skip the focaccia — thanks to it’s ingredients it smells like the Italian coast and the Alps all at once — or the suppli al telefono, a breaded cheese croquette stuffed with savory pork sausage and chicken liver.

New Haven-style pizza has made its way to Dallas. Head to this spot in Garland to try this thin crust, coal-fired pie. The clam pie, a New England favorite, is already earning raves, as are the meatballs and cannoli.

Las Colinas adds a fine dining Indian restaurant with a menu that aims to represent every region of the country — no small feat. Dine on shakargandi amrak chaat (a Delhi street food) or bharwan paneer tikka. It also covers the history of India, reaching back thousands of years — for example, the scallops recheado, which is a take on the Goan dish with roots dating back to the time when the state was under Portuguese rule.

If the closure of Teppo on Lower Greenville left a hole in. your heart, great news — it’s owner has opened a new restaurant in the Park Cities. While it is, yes, more omakase, with a $200 per person price tag, what diners will get is a bit different than every other omakase in Dallas. This includes skewers of meats and four or five a la carte dishes crafted from seasonal ingredients. Expect grilled chicken, duck, wagyu, mushrooms, and more.

Hungry for some proper Greek food? This new bistro on Lovers will scratch the itch. Pop in for dishes from executive chef Blake Andress (formerly at the Mansion at helped open Mister Charles) including pefti kreatopita (falling meat pie) made with beef, lamb, leeks, Greek olive oil, and skordalia foam. Or try a plate of Okeania Synkomida- (ocean’s harvest) with citrus cured fish, Greek pickled peppers, spring berry coulis, pistachio gremolata, compressed cucumbers, and melons.

This family-owned place in Mockingbird Station serves Japanese barbecue, tapas, ramen, and dumplings. It also has a solid lunch menu with special combos of chicken karage, shrimp tempura, chashu, and teriyaki chicken weighing in at under $15 for a plate.

The Design District lands a new sushi joint — and it’s not omakase. Shodo serves classic cuts from across representations. The menu features tataki (pounded) beef, a poke bowl, yakitori (skewered), onigri (rice balls), and handrolls, along with sashimi and nigiri bites and sushi rolls.

This spot has finally opened (re-opened?) after a massive makeover under new ownership. Pop in when you’re Downtown for breakfast, lunch, or happy hour — word is that dinner service will be added. Until then, order a coffee made by the Faema espresso machine and chow down on a plate of blackberry lemon mascarpone French toast or a lunch special plate.

Dive into Nepalese fare at this South Arlington restaurant. Menu highlights include momo dumplings, filled with chicken, pork, beef, potato, and a veggie option. Other notable dishes worth trying are the keema noodles served with finely chopped meat and wok-cooked chicken chili. There’s also a speakeasy with a limited menu and cocktails open in the evenings.

This ribs-only spot in Fort Worth comes from Goldee’s owner Jonny White, and two of his childhood friends. The ribs are smoked on a rotisserie and served with fries, cole slaw, a roll, and a can of soda. There are four options: original, sweet ribs, spicy cayenne with red pepper flakes and chili powder, and hot honey. It’s all super simple and will probably be faster service than the notorious lines at Goldee’s.