New on Resy: Le Jardinier, Georgia James Tavern, ReikiNa, and More

Michelin-starred chef Alain Verzeroli, who perfected his craft under renowned chefs Alain Passard and the late Joël Robuchon, leads the kitchen at this Museum District offshoot of a New York (and Miami) hit. The restaurant’s name means “the gardener” in French, so it’s only appropriate that the spotlight here is on farm-fresh produce and herbs, with sustainably- and locally-sourced fish and meat in supporting roles. The artfully plated dishes — with vibrantly-hued ingredients arranged with meticulous precision — are masterpieces in their own right.

Located in the artsy Sawyer Yards complex, this sleekly-designed restaurant from Prophet Hospitality and Clé Group — the masterminds behind charming French hot spot Bisou (which, incidentally, means “kiss” in French) — is billed as a “vibe dining experience.” And a vibe it is, especially if you enjoy sipping on specialty cocktails prepared with ingredients like sweet mango puree and refreshing hibiscus flower, as the DJ spins some boppin’ beats in the background.

James Beard award-winning chef Chris Shepherd and his Underbelly group dip their toes into the downtown dining scene with this casual version of Georgia James steakhouse, which itself came into being thanks to the success of pop-up One Fifth Steak. On the menu: all the dishes chef Shepherd likes to whip up at home, including cast-iron seared steaks, hearty roasted vegetable salads, and of course, a tavern-style burger made with 44 Farms ground chuck and topped with melty American cheese, smoked onion mayo, pickles, and red onions.

Note: The first available date for making a reservation at Georgia James Tavern is August 15.

Chef Lance Fegen continues his long history of serving Houston’s Heights neighborhood with this namesake restaurant. The primary focus here is simple, reliable, and refined classic American and Southern Italian-inspired fare. Translation: diners can look forward to comforting options like creamy carbonara bucatini, masterfully executed steak au jus, and perfectly charred Neapolitan-style pizza.

Chef Thomas Stacy (an Uchi alumnus) leads the charge at this cozy 20-seat CityCentre spot, which derives its name from the Japanese words sakana and reiki, meaning “divine snacks.” To that end, diners can expect a rotating eight-course tasting menu with small bites that fuse Asian flavors with European gastronomical techniques. Think oyster with sake mignonette emulsion or yellowtail with a pineapple vierge sauce.

This hookah bar and cocktail lounge marks the first Texas outpost for the Atlanta-born brand, founded by serial entrepreneur Dennis McKinley. Offerings include traditional bar fare — burgers, wings, lollipop lamb chops, crab cakes — as well as the lounge’s signature sweet “Crutails,” like the Cru Cranapple made with apple-flavored whiskey, apple puree and cranberry juice. Hookah enthusiasts will be pleased to find a variety of shisha flavors like blueberry vanilla ice cream, Fruity Pebbles, melon mint, and white and red gummy bear.

This charming spot from industry veteran Kerry Pauly has everything you’d want in an all-day bistro. Weekend brunch features juicy crab cakes and eggs, hot chicken and biscuits, and a rotating lineup of freshly made quiches. All week, you can order filling salads, club sandwiches, and 12-hour baby back ribs. Pro tip: Don’t sleep on the Chef’s Veggie Panini, made with house-cured beets, Houston Dairy Maids’ Swiss raclette cheese, and sauerkraut.

This neighborhood tavern has been a welcome addition since it opened in 2016. With an emphasis on “spirited” cocktails and food, GP delivers the same way its sister restaurants (The Rustic, Mutts Canine Cantina) do, with a convivial atmosphere and addictively shareable food (daily tots, crab hushpuppies).

Aptly named for its indoor soccer pitch and featuring more than 100 different beers on tap, there’s arguably no better place in town to catch a soccer game. Don’t forget to check on the dining specials, especially whenever Pitch 25 offers its delectable crawfish boils.