Canadian-based Ye’s Group of Companies opened the first US location of this seafood restaurant on Sunday, September 21. The menu promises East Coast classics with a nod to the Gulf, including Blue Claw’s signature lobster roll and a seafood boil made up of mussels, shrimp, and calamari, with corn and potatoes tossed in Cajun butter sauce. Also on offer is a slate of other comforting fare, including sushi rolls, burgers, salmon risotto, and a New York striploin.

Here’s a new spot to find your favorite wine. Chateau Bellecru debuted in the Heights in September with a goal of being Houston’s “true French wine bar,” according to its website. With the lounge’s dimly lit, intimate interiors, bargoers will feel as if they’re being transported to Paris. Choose from a list of wines curated weekly or its nonalcoholic sips, plus small plates, like truffle chips, chocolate cake, and honey spice bread. Reservations are encouraged for those who plan to visit after 7pm. 

This Michelin-recommended Tex-Mex restaurant is opening a second location in Bellaire. The new spot in Bellaire will feature the same menu as the Montrose flagship, including favorites like a creamy chile con queso, refreshing ceviche, fajitas and carnitas, beloved staples like enchiladas, black bean enfrijoladas with queso fresco, and margaritas made with tequila or mezcal. 

Austin-based Bunkhouse Hotels is expanding its Houston footprint with Hotel Daphne in the Heights, along with its restaurant and lounge. Helmed by chef Terrence Gallivan of the now-closed Pass & Provisions and pizza-and-crudo joint Elro, Hypsi will open for dinner in November, serving Italian-style fare. The hotel is now accepting reservations for stays beginning in January 2026. 

Army Sadeghi and Brandon Duliakas, the owners of Melrose, are opening another cocktail hot spot in Montrose with a menu crafted by James Beard finalist Emmanuel Chavez of Michelin-starred tasting menu restaurant Tatemo. Set to debut in December, 1111 will offer a lineup of cocktails, plus dishes like one-bite Wagyu empanadas, tuna tostadas finished tableside, and Contramar-style grilled whole fish.