As the vibrant season of spring approaches, food enthusiasts are in for a treat with a wave of exciting new dining experiences. This year, culinary talents are stepping out on their own, bringing fresh flavors and innovative concepts to the table. Among these, Chef Nick Wong is set to unveil his first independent project, promising a delightful fusion of modern Asian American cuisine in Houston. With dishes like honey pecan shrimp toast and scallion waffles drizzled with sambal honey butter, Wong’s venture is sure to captivate the taste buds of many.
In addition to Wong’s establishment, we’ve compiled a list of three highly anticipated restaurants opening this spring, including a new Italian restaurant from a beloved Brooklyn team and a sequel to a charming Nashville teahouse that’s been getting rave reviews.
Le Calamar
After the closure of the Korean American wine bar Underdog, owners Claudia Lee and Richard Hargreave are excited to introduce Le Calamar, a French bistro infused with Texan flair. Collaborating with chef Casey Wall, who brings extensive experience from Melbourne, the menu will feature imaginative dishes such as stuffed chicken wings and a unique twist on the classic French bistro salad. Guests can also look forward to grilled trout accompanied by brown butter salsa macha, all while enjoying a selection of low-intervention wines that highlight French, Mexican, and Texan varieties.
I Cavallini
Renowned for its creative small plates and natural wines, the acclaimed restaurant Four Horsemen has captured the hearts of many. Now, the team is expanding with I Cavallini, a larger venue that will accommodate around 70 guests, including outdoor seating. This new Italian-inspired restaurant will emphasize seasonal ingredients and enhance the wine offerings, providing a delightful experience for both wine lovers and foodies alike.
Kizaki
Brothers Toshi and Yasu Kizaki have been culinary pioneers in Denver for over four decades. With their latest venture, Kizaki, Toshi is venturing into solo territory, focusing on the Edomae tradition of fish preparation. The restaurant will offer a 20-course omakase that changes with the seasons, featuring locally foraged ingredients. Diners can expect a unique experience, with dishes like unagi chawanmushi transitioning to matsutake chawanmushi as the seasons change.
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