East-central Mexico steals the show at this new family-owned restaurant in the Heights. Alturas opened February 6, bringing with it plates of street tacos, mole, chilaquiles, and sips of coffee and sangria. Weekends promise specials like menudo and a cup of café de olla to warm you from the inside out.

Energy Corridor diners in dire need of caffeine now have a new spot to try out, thanks to the opening of Maggie’s Coffee, which made its debut on February 2. Sip on cold brews, Americanos, mocha lattes, a variety of frappes, teas, matcha, or a seasonal cinnamon dolce latte, all made with coffee beans sourced from Bastrop-based Independence Coffee Co. Pair your caffeinated drinks with pastries and bites from Kraftsmen Baking. 

After several years in the Loop and an expansion to Bellaire, Lankford’s finally opened a third location on January 31 in The Woodlands. Third-generation owner Jessica Prior, husband Paul, and fourth-generation family member Nicolas van der Does are leading the new outpost, which continues to sling Lankford’s signature lineup of burgers. Pick a pint from the 12-tap self-serve beer wall or satisfy a sweet tooth at the milkshake bar, filled with both kid-friendly favorites and boozy adult options. And furry friends don't miss out with a selection of dog-friendly dishes (a portion of proceeds goes to the Montgomery County Animal Shelter). 

iWok opened its first Houston location on January 30. The fast-casual Asian concept uses robotic woks to cook made-to-order bowls, such as Kung Pao chicken, mapo tofu, Mongolian beef, and wok shrimp, using traditional high-heat techniques. Four Houston-area locations are planned for the first half of the year, including outposts in Asiatown, Katy, and along NASA Parkway.

Known for his high-level Japanese cuisine at both Kata Robata and Katami, chef Manabu “Hori” Horiuchi has officially embarked on his next adventure. Hori describes this new six-seat omakase restaurant, which opened on January 27, as his most personal project to date, with the primary goal of making his younger self proud. The small, intimate setting represents a return to his youth and culinary roots, and also offers him an opportunity to foster relationships with every diner who walks through the door. As for the menu, Hori plans to update it and allow it to evolve, offering signature dishes only when they are repeated requests. Individual seatings start at $300 a person.  

Set to open inside Hotel King David, chef Dominick Lee’s progressive Creole restaurant has been in the works for a couple of years now, but he’s almost ready to finally open its doors. The menu remains a mystery, but diners can expect recipes that celebrate Creole cuisine and its blend of European, African, and Indigenous influences. Lee’s goal is to showcase a narrative of migration, culture, and evolution, drawing on his New Orleans roots and his culinary journey thus far.

Viet-Cajun and pho will soon blend with this dual concept, which will debut both Crawfish Café and Pho Prime in one space. Set to open later this month, the restaurant will have a street market vibe, with vibrant colors, lush greenery, and a touch of New Orleans flair. The menu will feature a combination of Vietnamese cuisine from Pho Prime and select signature seafood dishes from Crawfish Café.

This Latin-Caribbean food truck has shared a lot with Las Perras Café, but now it’s ready to branch out into its own digs. According to the Houston Chronicle, Flor y Miel plans to open its own “upscale casual” restaurant this year in the Heights. In the meantime, Flor y Miel continues to offer catering, events, collaborations, and pop-ups, with a menu that includes empanadas, paella, beef ribs, and tostones.

This Central Texas barbecue joint is plotting its arrival in Bayou City. Terry Black’s BBQ is set to open later this year in the Heights, alongside a new boutique hotel. That means Houstonians will no longer have to travel far to experience Terry Black’s smoked meats by the pound, including sliced brisket, pork ribs, chopped beef, and jalapeño cheddar sausage.