A Brazilian- and Cuban-inspired sandwich pop-up turned brick-and-mortar, Yuma now occupies Ninja Ramen’s former Washington Avenue space. Chef Mike Hartley and his wife and co-owner Miriam Leek-Meira draw from Brazil, the Caribbean, and Houston culture to craft classic Cubanos, an El Penny Cubano banh mi; the Sampa Gallo chicken sandwich; a Brazilian take on a cheesesteak; and the vegan El Jardin, which is layered with tostones, sofrito, mustard greens, and black bean purée.

Chef Claire Smith has breathed new life and food into the former digs of Bistro Menil. The menu is an amalgamation of new dishes and nods to Smith’s past as chef of Shade and Alice Blue. Diners can start the morning with coffee and pastries, or stop in for lunch or dinner, where dishes like crab gazpacho, chicken flautas, and pan-seared red Snapper served with Thai curry make appearances. Houston architect Dillon Kyle drew inspiration from the nearby museum, incorporating a dramatic 30-foot sculptural bar made from seven varieties of marble and a patio overlooking the Menil’s iconic Jack sculpture.

Pizza nomad Anthony Calleo makes another grand return with this new pizzeria built on modified Detroit-style dough and garlic butter crust. Galaxy Pizza serves more than a dozen styles, plus salads, subs, oven-baked ziti, and appetizers, including garlic and cheesy breads, pizza rolls, and an Everything-Not-Bagel spinach-and-artichoke dip. Calleo launched Pi Pizza as a food truck before opening it as a restaurant in 2016, in partnership with Cherry Pie Hospitality. That restaurant closed in February 2020, but Calleo remained in the pizza world, consulting for the cocktail-and-pizza bar Betelgeuse Betelgeuse, and serving pizza at Rudyards. He later opened Gold Tooth Tony’s, a small Detroit-style pizza chain with locations in the Heights and Bellaire. Calleo told Culturemap Houston he quietly stepped away in 2025, choosing to rest after receiving an autism diagnosis.

A roving matcha pop-up has finally landed a permanent home in the Heights. Located in the former Vuji Cafe space, Enso serves over a dozen matcha drinks, including pandan, cherry-vanilla, blueberry-lavender, ube-taro-coconut, red bean, honey jasmine, and Fruity Pebbles. Five traditional options are available for the purists.

Nautical-themed and family-friendly, Below Deck was launched by a Marine Corps veteran and professional sailor and his wife. The menu covers bar fare—wings, sandwiches, burgers, and chicken tenders, alongside cocktails and beers on tap. The themes go beyond the boat decor. Play poker on Mondays, score a 16-ounce bone-in ribeye with a loaded baked potato for $25 on Tuesdays, Singo Bingo on Wednesdays, or karaoke on Thursdays.

This beloved Indo-Pak restaurant now has a fast-casual spinoff in Katy. Aga’s launched its to-go format at The Shoppes at Grand Crossing, offering around 100 popular halal dishes, including biryani, curries, freshly baked breads, and the signature goat chops. More to-go locations are planned for Austin, San Antonio, and Dallas, according to the Houston Chronicle.

This Mexico City-inspired restaurant opened another Houston-area location in The Woodlands in June. Ojo de Agua is known for its colorful, fast-casual menu of tacos, fresh ceviche, all-day breakfast, açaí bowls, and fresh juices that also fuel its cocktails. Its first US outpost opened in Miami, followed by its location in Houston’s River Oaks District in May 2023.

Greg Perez, co-founder of Monkey’s Tail and owner of Trash Panda Drinking Club, opened this new Downtown bar in early June. Concrete Rose takes cues from streetwear boutiques, paying homage to Chicano culture with framed photographs of lowriders and altars. The cocktail menu, modeled after a lookbook, features eight house cocktails inspired by The Rose That Grew from Concrete, Tupac Shakur’s posthumously published poem collection, plus classics and Kickbacks that offer familiar flavors. Chef Fernanda Alamilla, the former sous chef of Chivos, is crafting the soon-to-debut food menu. Perez plans to open another establishment in the same building: Uncle Charlie’s Athletic Club, a Mexican American sports bar, in a few weeks.

The Tings and Wacos food truck has gone brick-and-mortar in Missouri City. Diners can now get their hands on air-fried wings and tacos stuffed with smoked brisket, shrimp, and black beans.

Dogs and their humans are both welcome at this new Southern-style Heights bar. Owners James Cone and Derek Dobbins remodeled the former Space Cadet Bar and Grill building to create a community gathering spot centered on cold beer, cocktails, and Southern hospitality. Try a Saddle Up Darlin’ (tequila, lime, cucumber, jalapeño, and Top Chico) and pair it with bar snacks like smash burgers, chicken tenders, nachos, or fries smothered in queso.

Lucille’s Hospitality chef Chris Williams opened this wellness-inspired restaurant in Midtown high-rise Forme, according to Culturemap Houston. The dinner menu features a variety of seafood dishes (crudo, oysters, caviar), charcuterie, cocktails, and other beverages. Williams, who also launched Afro-Mexican restaurant Late August and Southern-inspired restaurant Lucille’s, will soon expand The Branch’s offerings to include breakfast and lunch.

This Connecticut-born bagel chain has officially opened in Houston, with a simple directive: “grip, rip, and dip” into spreads such as salted butter and scallion cream cheese. Bagel choices are just as straightforward, with plain, salted, poppy, sesame, or everything. No sandwiches. There are two other locations in Dallas, and 10 more locations are planned for Texas.

Clarkwood, the Allen Parkway cocktail bar, has launched a 90-minute, $95 tasting menu inspired by summers in Italy. Hosted in its courtyard, the Arc Room offers three seatings for 10 people each night Thursday through Saturday, with drinks channeling Florence, Sicily, Capri, Venice, and the Amalfi Coast. 

Wok-fired Chinese comfort food is the focus at this new fast-casual spot. Find classics like kung pao chicken, mapo tofu, walnut shrimp, orange chicken, and Mongolian beef; sides like baby bok choy, shiitake mushrooms, and Chinese kale; and appetizers including spicy wontons and handmade crab rangoons. 

Timed to the World Cup in June, this Mexican cantina opened with a variety of tacos, quesadillas, queso, and a full bar with a solid mezcal lineup.