McKinney has a cute new fast casual noodle bar owned by Tuan Tran. The Alley Noodle Bar is differentiating itself by offering Vietnamese-style noodle dishes. Order its pho, garlic noodles, spring rolls, fried tofu, chicken, or shrimp. 

There is a new stop in Plano called Fizz for coffee, cocktails, and champagne. The place has a drink list of 50 sparkling wines and 20 Champagnes. It also features a wealth of options for building a personalized charcuterie board and a 1,200-square-foot patio. 

Richardson lands a new fast casual barbecue joint, and they want to feed you like family. All the usual barbecue suspects are there: smoked brisket, pork spare ribs, and house-made sausage, plus sides. 

This San Francisco neighborhood bar and grill opened its first Texas outpost in Addison, bringing an extensive wine list and gastro dishes. Ask the in-house sommelier to pair your meal with a glass. The duck “beggar’s purses” and the ahi tuna poke, which is all squared, are delicious orders. 

Richardson also has a new Ethiopian restaurant, Shawley Cafe. The service is traditional large shared plates, best eaten with one’s hands. The menu is heavy on meat dishes, including kitfo (beef tartar), lega tibs (sautéed beef cubes with vegetables ), and siga begomen (beef and greens). 

The cutest little cafe on Greenville Avenue is a beautiful spot to get an espresso and handmade sausage kolaches or blueberry danishes. Later in the day, stop in for a cocktail and a pizzetta — and pick up some necessary Italian staples. 

Go for the size alone: this Mi Cocina is the franchise’s largest at 11,500-square feet that includes huge patios and an upstairs bar with premium bottles and an “upscale” experience. 

Have the steakhouse experience at the top of the Hilton Anatole’s tower wing at Ser Steak + Spirits. There are spectacular views of Dallas in every direction from this Design District spot. There’s a lively bar, and sometimes a piano player, whiskey flights, and if the price points make you gasp, you can still try the small plates of steak to sample the flavor of the joint.

Serving up omakase-style sushi, this restaurant seats only 10 people at a time and offers no menu. Instead, savor an 18-course meal of primarily raw fish, selected by the chef based on its sustainability.