The people have spoken, and they love chicken parm. After the whopping success of their Red Sauce Sunday series, brother-sister chef team Angelo and Lucianna "Louie" Emiliani have officially transformed all-day bistro Cafe Louie into Louie's Italian American. Classic Sunday gravy suppers get a posh spin, here, with highlights including Dry Aged Meatballs atop garlic bread in tomato gravy; housemade Little Rigatonis in slow-cooked sausage ragu; and a Wagyu NY Strip and Gulf Shrimp Fra’Diavolo. There’s also stellar extras like the Roasted Pumpkin dripping with sage brown butter and taleggio fonduta and the rum-soaked Tiramisu.

Houston’s innovative Ion District just got even more ground-breaking with the addition of veteran chef David Cordúa’s latest sensation. True to the chef’s signature style, the plush all-day restaurant, bar, and lounge celebrates the rich heritage of Latin and Mediterranean cuisine in elevated form. Dishes include Stuffed Chicken Ballotine, Sweet Corn Flan, and an old school Cordúa family favorite, the Churrasco beef with chimichurri, pickled onion, and bernaise.

The Underbelly Hospitality team brings a true native Texas experience to the newly finished Houston Farmers Market, which takes a deep dive into the diversity that makes the Lone Star special with the help of some fellow HFM vendors and its custom-built live-fire grill. High-low features include R-C Ranch Wagyu done country-fried steak-style with a cowboy-inspired bacon poblano gravy, Crispy Mojo Pork Belly, and Haven Style Shrimp Corn Dogs. It’s a taste of Old Texas, chef’d way up.

After gaining fans at the since-closed Blackbird Izakaya and continuing to impress at Hidden Omakase, chef Billy Kin opened this omakase experience in the former Golden Bagels locale on White Oak, along with former Degust chef Brandon Silva. A more casual izakaya, Tesseract, is set to join the space next. With high quality ingredients flown in weekly from Japan’s Toyosu Market, expect flawless preparations of fatty otoro (tuna belly), A5 Wagyu, tako (octopus), and fresh uni. Speaking of uni, if you’re lucky, the night will include a bite of Kin’s incredibly silky Uni Pasta, a redux of his famous Blackbird Izakaya Uni Carbonara. Bring your own booze and gear up for a good time.