10 New Restaurants with Innovative Twists | Listen

By: The Local Palate

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From Asian-American fusion to a classic Southern steakhouse, these 10 new restaurants bring a variety of old and new flavors.

For many, fall signifies crisp air, cozy gatherings, and the vibrant colors of changing leaves. At The Local Palate, we’re embracing this season with inspiration from a variety of culinary influences. From comforting Southern classics to exciting Asian-American fusion, these 10 restaurants are transforming the culinary landscape of the Southeast with their inventive dishes and rich flavors.

Próximo | Chapel Hill

Próximo is the new restaurant venture from chef Brandon Sharp and his wife, Chapel Hill council member Elizabeth Sharp. Drawing inspiration from executive chef Brandon Sharp’s travels to Spain, the menu is tastefully divided into four sections: tapas calientes (hot small plates), bocadillos (snacks), tapas frias (cold small plates), and postres (desserts). Located on charming Franklin Street, Próximo is settled in a historic home that’s over 100 years old. The 1,400 square foot intimate dining room features exposed bricks and thoughtful details to enhance a diner’s experience. Notably, chef Brandon Sharp earned a Michelin star for seven consecutive years as the Executive Chef at Solbar in Calistoga before opening two restaurants in North Carolina. Proximo will be the sister restaurant to preexisting Chapel Hill ventures Hawthorne & Wood and Bluebird.

Magnolia Point | Birmingham

Paying homage to the historic fish camps along the Gulf, Magnolia Point enters the Birmingham scene as a colorful, nostalgic seafood eatery. Located in the heart of downtown, Magnolia Point provides open-air dining as well as indoor seating with a full bar. Housed in a historic building, Magnolia Point exudes original 1930s charm with curated modern touches like exposed brick walls, penny tile floors, and custom furnishings crafted from a felled Magnolia tree.

The restaurant also features a mural by local artist Marcus Fetch honoring local legend Willie James Perry. The spacious dining room seats 72 guests and the outdoor dining patio offers additional seating. Magnolia Point’s menu can be described as quintessentially Southern, offering a wide variety of classic comfort dishes like jalapeño and cheddar hushpuppies, seafood gumbo, and shrimp and grits.

PASTA Interior, one of 10 featured restaurants — Image courtesy of Pasta

Pasta | Miami

Joining the vibrant scene of restaurants, bars, and shops in Miami’s Wynwood district, Pasta will be the first US location for Peruvian chefs Juan Manuel Umbert and Janice Buraschi.

Pasta reinterprets classic dishes with a contemporary flair and invites guests to explore a diverse menu featuring fresh, homemade pasta and innovative starters. Starters include offerings such as razor clams with nduja and salsa verde, and oyster tempura with aji amarillo and bottarga.

Pastas will range from pappardelle with a 15-hour braised beef cheek ragu and taglierini with anchovies, peperoncino, garlic, and pangrattato. Guests can pair their meals with a curated selection of traditional Italian wines. The open kitchen and dining area blend modern and classic décor, accommodating up to 77 diners for a welcoming experience.

Sake a Go Go | Louisville

Sake a Go Go aims to enhance the dining options in Louisville’s NuLu neighborhood on Market Street with a seasonal menu featuring both local and Japanese ingredients. Executive chef Bryan Emperor brings his award-winning international culinary experience to craft a distinct dining experience.

The spacious 220-seat venue includes four main areas: a sushi bar, a yakitori grill, a sake and Japanese bourbon bar, and a private omakase room. With a focus on seasonal flavors and a variety of dishes, Sake a Go Go seeks to provide a blend of sushi and sake that highlights traditional techniques and innovative approaches.

Mileta | Lexington

Mileta, a contemporary Italian-inspired restaurant with global influences, is making its debut in the Lexington food scene under the leadership of executive chef Alexander Green. A graduate of the Culinary Institute of America, Green brings a wealth of experience as both executive chef and chef de cuisine. The talented team at Mileta includes Director of Operations Aaron Wood, managing partner Dallas Rose, and other culinary professionals dedicated to crafting a unique dining experience.

The menu showcases seasonal delights while staying true to Italian roots, featuring a variety of small plates, salads, raw bar selections, and an extensive housemade pasta program. Mileta’s beverage program is designed to enhance the dining experience, offering classic and innovative cocktails, a diverse selection of Kentucky bourbon, and Italian aperitifs. The restaurant’s design merges mid-century modern style with tasteful bohemian elements, featuring a marble bar, rich leather and velvet seating, and lush greenery throughout the space

Isidore dish with fish and berries, one of 10 featured restaurants — Image courtesy of Chris Praetze

Isidore | San Antonio

San Antonio’s Pullman Market opens its latest concept, Isidore, featuring a seasonal menu with local ingredients sourced from independent farmers. Highlights include Southern shrimp toast, black angus ribeye, and embered beet. Their extensive beverage menu showcases unique twists on cocktail classics like the Bread & Butter old fashioned, Labrador spritz, and Chulapo Cobbler.

Described as “purely Texan,” Isidore’s vibrant dining atmosphere complements its diverse offerings, which include a raw bar, small plates, and mains. Under the leadership of chef de cuisine Ian Lanphear, the restaurant promises a truly exceptional dining experience. Reservations are required.

Crawford Brothers Steakhouse | Raleigh

Crawford Brothers Steakhouse offers comforting Southern steakhouse fare rooted in nostalgia. Chef and CEO Scott Crawford, inspired by cherished steak dinners with his brother, aims to blend the classic charm of an old-school steakhouse with modern appeal.

The menu will specialize in house dry-aged beef and feature an extensive wine program alongside a lively cocktail bar. The restaurant’s design includes a glass wall, a “wine library,” backlit stone accents, custom artwork, and ambient lighting, accommodating 120 guests, including two private dining rooms. This new venture adds to Crawford’s impressive portfolio, which includes Crawford and Son, a 2024 James Beard Foundation finalist for Outstanding Hospitality, further enriching the North Carolina food scene.

full fish from Mayflower Cafe, one of 10 featured restaurants

Mayflower Cafe | Jackson

A Jackson, Mississippi, landmark since 1935, Mayflower Cafe has long been celebrated for its iconic comeback sauce and appearances in films like The Help. Recently, Hunter Evans, a Jackson native and owner of the acclaimed Elvie’s restaurant, along with managing partner Cody McCain, have taken over the historic establishment.

With Evans, a 2024 James Beard Award finalist for Best Chef: South, at the helm, Mayflower Cafe is set to embrace change while honoring the restaurant’s rich legacy. After extensive renovations, the cafe, known as Mississippi’s Original Seafood House, now features a New Orleans-style oyster bar, a revamped front bar for casual dining, and a private dining room for intimate gatherings. The menu, however, retains beloved staples like broiled seafood, deviled stuffed crabs, and homemade lemon pies.

Current Charcoal Grill | Birmingham, Alabama

Current Charcoal Grill is an Asian fusion experience that is thoughtfully constructed and sustainably produced. Equipped with a constantly evolving menu, must-try dishes include soft and savory steamed bao with pompano katsu and a bold Cantonese-style roasted duck with scallion salad.

Inspired by the depths of the Pacific Ocean, the interior of the restaurant features tall, airy ceilings and dark, earthy tones. True to the restaurant’s name, the kitchen uses a grill stocked with Binchotan charcoal to honor traditional Asian grilling styles. For all the sushi lovers out there, Current has a mindfully curated raw bar, with selections like bar jack nigiri, snapper tamaki, and Hunan-style beef tartare.

KILN | Alexandria

The flagship restaurant of Hotel Heron, KILN offers “hearth-inspired mid-Atlantic cuisine” with a modern twist on classic dishes. Guests can also indulge in a fully immersive five-course dining experience featuring standout dishes like confit Maryland catfish, cold-smoked clams, and Weaver Farms coulotte steak.

Additionally, the restaurant offers an eight-seat Chef’s Counter, allowing diners to enjoy a close-up experience with the chef and team as they indulge in dishes straight from the hearth. Acknowledging its roots, KILN pays tribute to its “farmer and producer friends” with a thoughtful nod to each throughout the menu. Fully embodying the essence of mid-Atlantic design, KILN is decorated with a rich color palette and classic colonial-style wood elements. Local purveyors like Seylou and Pluma Bakery, Fresh Impact Farms, and Wade’s Mill are regularly featured, bringing regional flair to every dish.