Best New Restaurants in the South

Yelp's 25 best new restaurantsin the Southare serving up fresh takes on BBQ, fried chicken, and other classics with flame cooking, seasonal ingredients, and global flavors

Throughout the South, chefs are pushing culinary boundarieswith delicious and surprising twists on the classics and beyond. Whether you live here or are road-tripping across the region, our first-ever list of the Best New Restaurants in the South provides an itinerary to the latest, most innovative dining experiences.

From Austin to Atlanta and Nashville to New Orleans, here are some noteworthy Southern trends we discovered:

Flame cooking is hot. Open fires, often in view of diners, have become a popular cooking method that adds a touch of entertainment. At Nashville's Noko (#1), Chef Junior Vo's Asian-influenced, wood-fired fare has sparked a loyal following, while chef and grill master Guillermo Eleicegui's Argentine-inspired menu lures foodies to Ossobuco (#6) in Miami.

Showcasing Southernroots. At Louisville's Enso (#15), Yelpers swoon for updates on tradition like Octopus Hushpuppies and Japanese Fried Chicken with smoked Cajun sauce. And at NBA star Brandon Knight's namesake bistro (#8) in South Florida, Shrimp & Grits are elevated with pancetta, sauteed kale, and a summer tomato ragout.

Global thinking. Southern chefs are channeling their tastes and travel experiences to create unique offerings with a global accent. At Nami (#3) in Orlando, London-born Chef Freddy Money fuses European cooking techniques with Japanese flavors. At Austin's Nomade (#4), Chef Jay Huang transports diners to the Yucatán via cuisine and ambiance.

Fresh changes.Local ingredients take the spotlight, with chefs building menus around seasonal produce. At Pulito Osteria (#13) in Jackson, Mississippi, for example, you might find either Summer Squash Casserole or Brown Butter Radishes and Turnips on a menu that changes 2-3 times per week.

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Methodology: This is a list of the best new restaurantsin the South, according to Yelp. We identified full-service businesses in the restaurant category, which opened after January 31, 2023, then ranked those spots using a number of factors including the total volume and ratings of reviews between January 31, 2023, and May 1, 2024. When available, all businesses on the list have a passing health score as of May 1, 2024. Finally, we consulted with our Community Managers to zero in on which spots Yelpers were loving.

This wildly popular wood-fired Asiangrill is taking Nashvilleby storm, with spicy, sharable tapas inspired by backyard cookouts. Noko, short for nokoribi ("embers" in Japanese), puts a creative spin on favorite comfort foods, by smoking, searing, and roasting them. Take the bestselling Burnt Ends Lettuce Wrap-a twist on classic Kansas City burnt ends with chunks of smoked beef belly coated in Asian-style BBQ glaze. Popular Tuna Crispy Rice features sushi-style tuna served on fried blocks of rice topped with spicy aioli and serrano peppers. On the cocktail menu, there's even a wagyu fat-washed Old Fashioned. (This technique involves adding liquid beef fat to a spirit, letting it blend with the alcohol, then chilling it and skimming off the solidified fat. The spirit still retains a rich umami flavor.)

Noko launched after founder Jon Murray and his business partners, Wilson Brannock and Executive Chef Dung "Junior" Vo, "began cooking together over a charcoal fire several times a week"-then they decided to turn their passion into a new restaurant, Jon recalls. Beyond "spectacular " cuisine, Noko's "North Star is taking care of our people," he says. Employee benefits include PTO, healthcare, and 4-day work weeks. The result? Low staff turnover and "unmatched" service.

Yelpers say: "I'm obsessed with Noko. I've been a few times now and it just keeps getting better. The atmosphere is very cool, and you feel fancy enough but right at home. This last trip, we got the Tomahawk steaks, dumplings, brussels, fried rice, green beans, salmon carpaccio, fries, probably 5 other dishes, and everything was out of this world. Make a reservation and enjoy your feast-you'll be glad you did." -Yelp Elite Sasha P.

A longing to re-create the mouthwatering Sunday family suppers of his youthled chef-owner Noam Bilitzer to open this popular Louisville spot. The menu is a melting pot of Mediterranean flavors with a Southern twist. The Smoked Lamb Hummus, for example, features a classic garbanzo spread while honoring the Kentucky barbecue tradition of smoked mutton. "Our new Heirloom Tomato Knafeh [with shredded phyllo and whipped feta] is our play on a Southern tomato pie," says Noam. Every main course is served with salatim-small plates of salads and dips that range from "creamy to crunchy, mild to spicy" and create a "unique and beautiful dining adventure.< /a>"Guests have fun picking and choosing from the droolworthy menu of sharable small plates, "Dips & Schmeers" (such as whipped labneh or mushroom hummus served with warm pita), and entrees like Roasted Black Cod and Harissa Grilled Shrimp. But to truly experience Meesh Meesh, don't go alone, Yelpers advise: "Bring friends to share and sample multiple menu items."

Yelpers say: "Meesh Meesh is an absolute delight! From the moment you step inside, you're greeted with an inviting ambiance that exudes warmth and charm. The menu is a culinary journey through the Mediterranean, with each dish expertly crafted to perfection. From flavorful tapas to mouthwatering entrees, every bite is a celebration of taste and freshness. The attentive staff adds to the overall experience. Five stars all around!" -Ashley T.

Michelin-starred Chef Freddy Money pairs European cooking techniques with Japaneseflavorsat this sleek, sophisticated spot in the Lake Nona Wave Hotel. Freddy-who's also culinary director at Atlanta's acclaimed Atlas restaurant-drew from early years in Europe and travels in Asia to conceive Nami ("wave" in Japanese). "I'm influenced by ponzus, citruses, and ingredients from Japan, as well as the culture's [pride] in cooking processes," he explains. Jason Beliveau is the chef de cuisine behind "fan-freaking-tastic" dishes, such as a Hamachi with Truffle Ponzu and "tender, flaky" Chilean Sea Bass, marinated with miso-orange and umeboshi (pickled Japanese plums), then cooked on a plancha (a very hot flat-top grill).

For a more intimate dining experience, book the 10-seat chef's counter with a 20-course tasting menu that starts at $155 per person and changes with the seasons. (Advance reservations are strongly advised.)

Yelpers say:"Nami is an absolute gem! The tapas-style menu is both innovative and mouthwatering, with each small plate surpassing the last. My personal favorites were the Hamachi with Truffle Ponzu sauce and Lamb Chops with green miso sauce! Every bite was a delight, bursting with flavor. Nami has truly mastered the art of creating a memorable dining experience." -Yelp Elite Juliette L.

You'll feel transported to Tulum at this bohemian-chic hotspot, which specializes in gluten-free Yucatecan cuisine."As a chef with food allergies, I understand how frustrating it is to not be able to eat anything on a menu, so I created one that guests with allergies could explore freely," says Chef Jay Huang, who co-owns the restaurant with Adam Weisberg. (They're also the team behind popular sushi restaurant Lucky Robot.) "The food is my interpretation of all the cultural influences in the Yucatán region-from Mayan and Spanish to African and Caribbean," Jay explains.

Crowd favorites include the "super fresh, light but tasty" Tuna Crudo (with bigeye tuna, coconut aguachile, serrano pepper, and goldenberries served in a coconut shell) and Enmoladas Verdes (blue corn tortillas stuffed with lion's mane mushrooms or cochinita pibil-slow-roasted pork-marinated in achiote and citrus and served with green mole). A full plant-based menu is also available, and there's an impressive mezcal and agave spirit selection (drinks are gluten-free except the beer).

Yelpers say: "Nomade has quickly become our favorite spot in Austin. The seafood platter was a sensational beginning, and flatbread downright irresistible. Every entree was a revelation, [and] the chicken left us all in awe. The cocktails were a delightful complement to the exceptional meal. Nomade truly exceeded our expectations in every way." -Amy H.

This NOLA newcomer specializes in authentic Thai cuisine. No fancy fusion here, just good home fare based on family recipes from Warakorn "Tom" Intavichai, who co-owns Dahla with partner Glenn Mahiya. Their dishes, cooked by Tom's relatives, include such classics as "freaking awesome" Pad Thai, "delicious" Spicy Drunken Noodle, and Khao Soi Chicken, a popular yellow curry and egg noodle soup. "We focus on flavorful classic Thai dishes made with fresh, high-quality ingredients," explains Glenn, who was born in the Philippines and runs Dahla while also working as an engineer.

The setting includes a mural of the restaurant's namesake dahla, a torch ginger flower native to Southeast Asia. It gives the place a vibe that's "elevated but approachable… and the food is reasonably priced enough that people can come back multiple times a week." Glenn says.

Yelpers say: "This is by far our favorite restaurant in the city these days. I'd recommend trying one of their craft cocktails made with love from their fabulous bartender! Their appetizers, soups, and salads are always good starters. My favorite is the Tom Yum soup [made with your choice of chicken or shrimp]! The Crispy Duck Basil and Pad Kra Pao Kai are probably the 2 dishes I get most often. Must-try place if you're looking for Thai food in New Orleans!" -Yelp Elite Brandon P.

This Michelin-recognized newcomer specializes in wood-fired meats and seafood that have Yelpers and critics swooning.Executive Chef and Partner Guillermo Eleicegui channels his Argentinian roots into such favorites as Pulpo a la Parilla (grilled octopus with pickled onions and red chimichurri) and Dry Aged Branzino a la Parrilla (grilled fish with red chimichurri). Embrace your inner carnivore with one of the many steaks, including an "exceptional< /span>" Black Angus Tomahawk and a Prime Picanha "topped with butter and…torched to perfection in front of [you]."

Feeling adventurous? Try a creative cocktail like a ricotta-foam Fat Espresso Martini or savory Wagyu Negroni, flavored with beef fat and garnished with mushrooms.

Yelpers say: "Truly worthy of 6 stars! Every aspect of our experience was wonderful. An intimate atmosphere; one of the walls opens up to a covered private patio. The food and bar menu are very unique and extremely well thought out. My stomach simply would not allow me to try all of the dishes that I wanted to try. Get in while you can, because it will be very hard to get a reservation once word gets out." -Lauren V.

The duo behind popular Nashville-area spots Smiley Thaiand Sushiand Poy Thaiand Sushi is at it again, with a hybrid sushi and Thai food concept. Co-owners Amy Yimnoi and her husband, who goes by "Big-O," opened A-Roi because "We wanted to bring good-quality traditional Thai and Japanese food to Nashville," says Amy. Executive Chef Koji-a native of Japan and sushi master with 40 years of experience-works his magic at the sushi bar while Amy and Big-O oversee the Thai dishes.

Classics like flavorful Pad Thai and Khao Soi Gai [chicken and noodle curry] win praise for generous portions and beautiful plating. There's also a popular omakase option. After dark, the restaurant "gives romantic vibes " that are great for date night.

Yelpers say: "This is one of the best restaurants in Nashville. Not only is it beautiful, but the food is 100% delicious, great staff too! They're blessed with the best sushi chef in Nashville. I've loved everything I've tried so far, which includes the miso and wonton soups, [fried] dumplings, Pad Thai, Khao Soi Gai (I've had the twice!), Hamachi Carpaccio (I've had this 3 times, so good!). Go try it!" -Angela P.

The motto on the wall says it all: "Feed your soul." Majority-owned by former NBA star Brandon Knight, this small, welcoming spot features scrumptious Southern home cooking. "It's the type of food you keep eating when you're full because it's just that good," says Yelp Elite Keidra M. Think "juicy and flavorfu l" fried chicken, mac & cheese served piping hot, and catfish blackened or "fried to perfection." Chef Gerald Harvey (who is also executive chef of Miami's acclaimed Smith & Webster) serves it for brunch over a bed of grits topped with an egg and creole cream sauce. "Catfish is our most popular dish by a mile," says general manager Gabe Holmes.

Snagging one of the dozen or so tables can be a challenge, at dinner or during brunch served 6 days a week, where the crowd-pleaser is lamb chops with potato hash and chimichurri. Reservations are advisable. "Every meal draws a crowd," says Gabe.

Yelpers say: "Brandon's Bistro offers a culinary journey through the rich tapestry of African American cuisine. From the moment you step in, the ambiance exudes warmth and sophistication. Each dish tells a story, expertly crafted with fresh, locally sourced ingredients, and infused with the soulful flavors of tradition. Whether indulging in the tender lamb chops or savoring the delicate layers of the Mahi sandwich, every bite is a testament to the chef's dedication to quality and authenticity." -Keenan C.

Savor "out-of-this-world" omakase, sashimi, and nigiri sushi-plus a chance to learn about what you're eating. Co-owners Tony Ma and Viet Nguyen, along with Executive Chef Eric Bui (the same team behind the now-closed sushi haven Kyodai), make it their mission to educate diners about the art of sushi-making at their new North Dallas spot.

The food is rich and addictive, according to Yelpers. They heap praise on the rich Uni Pasta as well as the outstanding Fried Brussels Sprouts. Fittingly, Yūjō-which means friendship in Japanese-gets props for its "impeccably attenti ve" service. It's meant to be approachable, entry-level omakase, but don't let the reasonable prices fool you. "They definitely don't cut corners on the quality of the fish," says Jarod M.

Yelpers say:"Best sushi spot in DFW! From the intricately designed presentations to the fresh and vibrant colors on the plate, they truly understand the artistry of sushi. The chef and staff's knowledge of the menu and recommendations were spot-on. They made the dining experience truly exceptional. Every bite was a burst of flavor, and high-quality ingredients were evident in every dish." -Nh T.

After 2 decades as a vegan, Chef Je Wallerstein decided it was high time she upped Austin's plant-based ante,opening this unique chef's-table-style spot with just 22 seats. Je, who serves as executive chef and co-owner with husband Silas, offers 5- and 7-course seasonal tasting menus plus thoughtful wine pairings that entice even the meat eaters in town. "We celebrate plants, using amazing local ingredients and unique garnishes," she explains.

Fans rave about Fabrik's "fluffy," "pill owy" house-made sourdough focaccia-an 18-hour labor of love with 2 fermentations. Served with scratch-made vegan butter, it's the only permanent item each season. On the changing tasting menu, you'll also find items like a summery charred corn chawanmushi (steamed custard) with maitake mushrooms and black sesame puree.

Yelpers say: "Fabrik is outstanding!Everything was perfect, and I'm already dreaming of my next visit. We went for our anniversary and were blown away by the food quality, service, and entire experience. My favorite courses were the bread and insanely delicious butter, a gochujang [Korean condiment made from red chili paste] mushroom dish, and the carrot tartare. But I loved everything and never wanted it to end!" -Yelp Elite Katie G.

This nautical-themed oyster and cocktail bar is celebrated for its fresh Gulfcatches. Owner John Michael Rowland imports fish from farther-flung destinations-Maine lobsters, Prince Edward Island oysters, and North Atlantic scallops (the latter served with English peas, pea puree, and pickled fennel, topped with crab fat beurre blanc).

Best sellers include Chef Jeremy Latimer's char-grilled Prince Edward Island mussels on the half shell with brown butter sauce, and Pastry Chef Winnie Rubin's lemon cheesecake "illusion," which looks like a real lemon until you cut it open. There's even "a color wheel of negronis," according to John Michael-6 variations on the popular cocktail, each with different vermouths, bitters, and gins, that result in different shades, from red to white to orange.

Yelpers say: "The food was fabulous. Rich but artfully prepared. Each plate was unique, with subtle flavors all in perfect balance. My favorite was the Squid Ink Pasta [with] a carbonara sauce, peas, and lardons. We also enjoyed the ample selection of cocktails. The ambiance is cozy with a nautical theme, which makes it quite lovely. This is hands-down one of the best restaurants I've been to in a while." -Shaula L.

Chef/co-founder Beatriz Martines' popular restaurant pays tribute to the Mexicanstate of Jalisco, where the talented "cafeteria lunch lady" turned culinary-school grad/restaurateur learned to cook growing up. The menu honors her family's classic recipes, often with creative, contemporary twists. Fans are especially fond of the Trompito Al Pastor (spit-roasted marinated pork with fresh corn tortillas, dramatically served flambé-style and sliced at your table) and Tamal de Elote (fresh corn tamales with corn cream, grilled seasoned corn, and cotija cheese). For brunch, try the Tacos Ahogados-crispy potato tacos topped with pork belly carnitas, roasted tomato sauce, cabbage, and pickled onion.

Yelpers say:"Food is authentic and a delight to your taste buds! [You'll] be amazed by the glorious flavors and masterful attention to detail. The service is equally amazing! The decor is tasteful and transports you to Mexico. If you have not checked this place out, get it on your list!" -Yelp Elite Fleta K.

Executive chef-owner Chaz Lindsay got his culinary start at a Jackson pizzeria,later honing skills at fine-dining establishments in Rome and New York-including the acclaimed Eleven Madison Park-before returning home to open his own Italian eatery. Pulito Osteria's seasonal menu is based on local ingredients and shareable portions. Favorite dishes include the "wond erful" Arancini (fried risotto stuffed with 4 different cheeses and garlic aioli) and "spectacularl y good" Linguini (with crab, garlic confit, and Mediterranean fish roe). Whether you're in the mood for pasta, brick oven pizza, or even polenta, you'll find something to satisfy your craving here.

Yelpers say: "Pulito is incredible! Everything from the atmosphere to the service and food was perfect! The antipasti was fantastic. The Arancini was my favorite, so creamy and flavorful. The Braised Short Rib was so tender. The brick oven pizza was hands down one of the best pizzas I have ever had! The desserts were also fantastic. Our server gave us great recommendations and made our experience even better. This is a must-visit spot." -Yelp Elite Daniel S.

Praise is piling up for the Cantonese and Sichuan dishes at this NoMo newcomer. Executive Chef Michael Chanthavong oversees the menu, which features classics like Crab Fried Rice and Steak Chow Fun, while owner Herman Ng keeps things running seamlessly. The decor runs to shades of jade and warm wood accents, while potted palms line the windows and a mural of origami cranes flies along the walls. After dark, dramatic lighting creates an air of romance.

Yelpers say: "Go soon while rezzies may still be had. The food is flavorful and sublime. The dumpling wrappers are like silk, the fillings superb. The Crab Rangoon was filled with a creamy, craveable, cheesy crab. The Xinjiang Lamb Lollipops with curry sauce were fantastic. The Mapo Tofu was perfectly seasoned and addictive. Super staff. Beautiful decor. Can't wait to go back." -Lawrence L.

A 2024 James BeardAward semifinalist, Chef/partner Lawrence Weeks combines his Creole-Cajun heritage, knowledge of Southern cooking, and love of Japanese culinary-including grilling over coal-to create the unique menu at Enso. Octopus Hushpuppies, Japanese Fried Chicken with smoked Cajun sauce, and tempura-coated Nashville Hot Shrimp are prime examples. There's a raw bar and an 8-top chef's table in the kitchen where you can watch this rising star at work.

Yelpers say:"Blown away. Chef Lawrence provided an exceptional experience for the taste buds and ears. It was a gift to sit in front of Chef and learn from him. I was left dreaming about the food for weeks. The consistency and elevated tapas-style/shareable dishes allow you to try more than one dish, which, in my opinion, is the best way to eat your way through a restaurant! An experience that is well worth the money!" -Yelp Elite Elise Dixie Jane M.

This Michelin-recognized Mediterraneanhotspotwas created by sibling co-owners Blake Casper and Allison Adams as a tribute to their great-grandmother, Predalina Oliviera-who was born in Brazil, raised in Portugal, settled in Rhode Island, and lived to 101 years old. Their high-energy, seafood-driven restaurant celebrates Oliviera's love of seaside life, showcasing fresh Mediterranean and Aegean dishes, says General Manager Mark Hoefer. Favorites from Executive Chef Billy Zeko include flaming Salt-Crusted Branzino (fileted tableside), Blue Crab Chitarra pasta, and Potato Stroma with Greek kefalograviera (a hard sheep or goat's milk cheese) that's "to die for."

Yelpers say:"Predalina is hands-down my absolute favorite restaurant in Tampa. The Mediterranean-inspired menu is absolutely amazing. I highly recommend getting a group of foodie friends together and sharing. After several visits I think I have tasted almost the entire menu, but go-to orders are the dips, Smoked Hamachi Crudo, and the Zucchini Chips." -Yelp Elite Karaline M.

Taste the best of coastal Italy, from Liguria to Amalfi and all the way to Sicily, at this popular Charleston newcomer. Floor-to-ceiling windows overlook the Ashley River, while sunny yellow and deep blue banquettes reinforce the waterside vibe. An open kitchen with a counter spanning most of the dining room invites guests to watch Executive Chef Vinson Petrillo (also of local hotspot Zero George) and team whip up standout dishes featuring fresh seafood (scallops, shrimp, oysters, tuna, and more). Yelpers are especially fond of the Burrata Caprese with confit tomatoes and katsuobushi (smoked, fermented skipjack tuna) on sourdough. Caviar is optional.

Yelpers say: "Our experience at Costa was a culinary delight. Standouts [included] flawlessly crafted Scallop Crudo, indulgent oysters, and luscious Burrata. The stars of the evening were the perfectly cooked Cherry Point Swordfish and Beef Cheek Tortelli. We ended the night with Almond Polenta Cake with olive oil drizzles. Very yummy. With its delightful Italian cuisine and outstanding service, Costa deserves our wholehearted recommendation." -Yelp Elite Shamila P.

Alabama's loss was Georgia's gain when Chef Duane Nutter, a James Beard Award semifinalist, and business partner Reginald Washington, closed Southern National in Mobile and re-opened in Atlanta's trendy Summerhill neighborhood this year. Nutter blends traditional Southern comfort foods with inventive flourishes to create an imaginative menu that reflects his life, travels, and interests. Classics like fried oysters and pork chops share space with Tandoori Cauliflower and Harissa Roasted Carrots-and it all harmonizes perfectly, according to fans.

Yelpers say: "These guys got it going on! We ordered the Gulf Coast Fried Oysters and Bread [jalapeno johnny cake and sheet pan biscuits] as starters. The oysters with the cornmeal breading were perfectly prepared, and the cornbread, dare I say, was as good as my grandmother's! I had the Berber Spiced Fried Chicken Thighs with maque choux [a traditional Louisiana vegetable dish], and [it] did notdisappoint. We also ordered the Buffalo Brussels Sprouts, which I could have eaten by themselves as my dinner. Overall a great place with an amazing setting and ambiance. I will definitely be back!" -Casey B.

Former Food Network champ Kevin Lee is winning acclaim for Korean barbecue-style wagyu beef, ribeye, and other popular meats at his modern Korean steakhouse, located in a former fried-chicken emporium. Chef Kevin, who food competition series fans might recognize from appearances on "Beat Bobby Flay" and "Tournament of Champions," also serves up Korean treats like Kimchi Pancakes and Hot Stone Bibimbap, as well as must-try Sticky Spicy Ribs-double-cooked baby back pork ribs with "an incredible crust," served with perilla leaves.

Yelpers say: "Easily the most thoughtful and exciting meal I've had in the OKC area in some time. Favorite dishes were Sweet Potato Burrata (otherworldly), the Sticky Spicy Ribs (unreal flavor, we cleaned the bones), Denver Steak (so perfectly marinated; the trio of sauces were a treat), and Black Sesame Crème Brûlée (a delicious surprise). Special thought was obviously given to Birdie's ambience. Everything from the music to the moody lighting added to our experience." -Dani S.

Book a table and get a password for the secret entrance to this modern-day speakeasy,where chef-owner Joshua Garland's elevated, locally sourced Southern cuisine just might be Hot Springs' best-kept secret-although Yelpers are getting the word out fast. The menu changes every few weeks, but recent crowd-pleasers include a giant deviled egg with crispy alligator, truffles, and hot sauce pearls, and the whimsically titled Duck Duck Goose, smoked duck Bolognese with goose egg pasta and torched burrata.

Yelpers say: "Inventive and delicious!! DONS delivers from the moment you go through one of their secret entrances with your passcode and carries on through every course. We started with the sweet potato rolls and butter, stuffing balls, and crab cake. All were delicious! For our mains, we had the fried chicken, pork chop, and duck. Everything was amazing, but the duck confit was special. DONS is hidden away in Hot Springs as a speakeasy but has to be one of the best restaurants, and chefs, in the country!" -Rachel D.

Modern Americanfare with a global flair lures crowds to this Atlantanewcomer. Chef Murad Ghashim draws inspiration from Mediterranean and European cuisine for the menu at Rwby (pronounced ruby). You'll find ample Greek, Spanish, and Italian-style dishes, as well as burgers (with beef from Georgia's Chatel Farms), Mac & Cheese, and a Cowboy Steak. Fans say you can't go wrong with the Mediterranean classics, like grilled chicken Shawarma or Shakshouka served with "soft and pillowy" pita. Wooden booths and lots of light lend an airy feel. There's also a covered patio for outdoor dining.

Yelpers say:"Truly one of the best new gems in Atlanta. Good design with a mixture of tile and wood interior. The owner currently is one of the servers, which adds a humbling but personal touch to everything. The Rwby Burgers are delectable. Try the Mac & Cheese and the Fried Brussels [sprouts]. Must-try for dinner." -Jonathan F.

Co-executive chefs Jacques Varon and Max Lappe channel their passion for live-fire cookinginto a unique culinary road trip through Japan, Spain's Basque country, and the Lone Star State. Almost all of BASO's dishes are touched by flame. Both the cooking and decor are minimalist: BASO emphasizes simple preparations over elaborate ones to bring out the flavor of fresh, high-quality meats, seafood, and vegetables. Standouts include a "perfectl y cooked" Ribeye with burnt-onion sauce and Bluefin Tuna with preserved chiles and house aminos served on crispy Carolina Gold rice (which fans call "crunchy and chewy with a mountain of flavo rful tuna").

Yelpers say: "From the moment our group stepped into the intimate and beautifully designed restaurant, it was a home run. Highlights included the scallops in a light cream sauce with white mulberries, venison tartare, crispy potatoes with Mimolette cheese, and poached flounder. One of the stars of the night was the lettuce…5 variants sourced from 5 independent farms, the best salad any of us have had. We finished with a perfect basque cheesecake with sturgeon caviar on top. I can't recommend this place enough!" -Jessica T.

Sumptuous Peruvian/Andean dishes are ready for their closeup at this buzzy new addition to the Brickell restaurant scene. This latest concept from the Aromas del Peru restaurant group features unique dishes like alpaca meat (served seared and garnished with berries and sweet potato puree) as well as classics like Lomo Saltado (filet mignon stir-fried with vegetables), creative ceviches, and maki rolls. Elaborate cocktails and a sleek modern setting accented by Peruvian art and decorative objects complete the picture.

Yelpers say: "Memorable Peruvian food in a lovely space with stellar service….We tried the Ceviche Nikkei, Anticuchero, Ragu Ossobucco, A Lo Pobre [sweet plantains and yucca fries with chimichurri], Aji de Gallina [shredded chicken in yellow pepper cream], and Lomo Saltado. The side hot sauces are super flavorful and I wanted to dip everything in them. Delicious food, nice romantic ambiance, and topnotch service. Presentation for everything is beautiful. We will be back!" -Yelp Elite Meg C.

A paradise for pasta lovers and locavores,chef-owner David Ellis's Figulina offers inventive Italian dishes that showcase fresh ingredients from the Carolinas. Think country ham carbonara with flat mafaldine pasta; Nori Bucatini tossed with blue crab; or spinach cannelloni with ramp tops, melted leeks, and ricotta in a soubise (creamy French onion) sauce. To get the most out of fresh ingredients, the menu changes with the seasons. The popular Warehouse District newcomer even has a community table behind the bar with a view of a pasta-making room, where diners can watch the chefs in action.

Yelpers say: "I'm truly blown away!!! Everything was incredibly fresh-tasting (we even saw the pasta being made!) and wonderfully thought out. Everyone in my party was raving about the food. We experienced incredible service and atmosphere. I'm not Italian, but this meal makes me wish I was." -Lauren S.

This upscale Asian eatery, helmed by James BeardAward-winning Chef Adam Evans and New Zealand-born Chef Luke Joseph (both of Automatic Seafood and Oysters fame), features a rotating menu of sustainably sourced seafood and meats prepared the Japanese way over slow-burning Binchotan charcoal. Favorites include Pork and Shiitake Dumplings served upside down with a crispy veil for added texture and with a side of peanut chili crisp. Other recent hits include Korean-Style Fried Chicken with gochujang sweet chili, as well as a Short Rib Beef Bo Ssam that's cured, seared, and cooked via sous vide for 24 hours before being finished on the charcoal grill. Housed in a former warehouse, the stylish space has high ceilings, exposed brick walls, and an open kitchen so you can see the chefs at work. There's also a patio for alfresco dining.

Yelpers say: "Savoring every exquisite bite! The Pork and Shiitake Dumplings with peanut chili crisp were superb! My favorite dish was the Duck Liver Mousse featuring strawberry, black vinegar, pickled chili, and almonds with seared Japanese milk bread. The Snapper Collar with Hunan sauce and fried garlic was divine! You can taste that it was cooked over an open flame. I love it here. Best new restaurant in town? Hands down." -Yelp Elite Amy B.

Yelp's Best New Restaurants in the South 2024 was written and reported by Kathy Passero.

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