The snowboarding champ turned Michelin Star Chef Akira Back opens his first namesake restaurant in Texas with a location in The Colony on May 6. The menu features Asian food with an American influence, including his famous Japanese pizzas, a Cow-Wow Roll that mixes braised short rib and Asian slaw, and a signature mystery box for two called the Nazo 9 that contains a mix of the chef’s selection of sashimi and sushi. The last is noted as being for adventurous diners.

For the old-school Dallasites who remember Hunan Express in Uptown, this offshoot is its new iteration. The interior is a significant upgrade, and the food will be familiar to fans, and Mark Carey is back with this new location at SMU with some recipes from the O.G. spot. 

For fans of the underdog, this Tex Mex restaurant is returning to Dallas after being gone for 20 years. Inside what was previously an El Fenix on Lemmon Avenue, its new location is bringing back fajitas and a family-run business. 

Hoping to up the spice in the fried chicken game? In the now-shuttered Khao Noodle Shop location, chef Donny Sirisavath and Niwa Japanese BBQ’s Jimmy Niwa have opened up an Asian chicken spot featuring 24-hour brined chicken and loads of dipping sauces such as Yuzu kosho aioli and “DJ Sauce,” a mix of house-made aioli and fish sauce. Their side game is strong, too, with options including pickled daikon, chicken skin (with a vegan option), and Lao cucumber salad. 

If you still can’t get into Carbone, one of April’s hottest restaurants, Carbone Vino next door is saving room for walk-ins. Vino is more about the indoor/outdoor vibes and lighter fare than its sister restaurant and an extensive wine list.

Fort Worth sees and addition of a fine dining establishment to its Mexican food scene with Don Artemio. Try the cactus tacos with bacon and heirloom maiz or the seared sea bass in mole negro. The restaurant is dedicated to the preservation of Mexican heritage and Chef Juan Ramón Cárdenas explores traditional dishes, specifically from Saltillo, the capital of Coahuila in Mexico.

The team behind Yellow Rosa in Deep Ellum opened this Oak Cliff market focused on Northern Mexican flavors, including numerous seafood dishes and traditional Mexican fare. The deep-fried red snapper is the way to go for the adventurous. The salsa comes in multiple flavors and levels of heat, which is a real treat. Unlike the usual Tex Mex places, there are no margaritas — instead, they offer a michelada bar with nine options. 

The no-frills dining room doesn’t exactly give away how great the food at this spot in Fort Worth’s Near Southside district is. Its global fare is inspired by owner Dustin Lee’s world travels as an oil and gas exec. Chef Michal Arlt has developed a Southwest-inspired menu that traces the origins of food and blends cultures. That leads to what might seem like unusual food combinations and an adventurous list of options for mains worth exploring.