New on Resy: Revolver Taco Lounge, Meridian, Towne Grille, and More

Felipe Armenta has brought his signature San Angelo-meets-Southwest Fort Worth vision to the northern reaches of the city, and it’s a welcome sight. Most similar to sister restaurant The Tavern, the menu here is an ever-so-clubby riff on Armenta standards (Zuni chicken salad, brisket tacos), all in a shiny, comfortable space.

Inspired by Tokyo’s busiest train station, Shinjuku Station does what izakayas do best: good food, good drinks, and great hospitality.

The little sister of down-the-street grande dame Grace, Little Red Wasp is hardly an afterthought. With its knife-and-fork sandwiches and elegant riffs on steak and pasta, the restaurant is a worthy haunt, full stop. Plus, there’s a daily happy hour (local draughts are just $5) from 4 to 6 p.m., seven days a week.

Felipe Armenta’s TCU-area restaurant is the most personal glimpse into his culinary childhood, both a nod to his late mother and the summers he spent with his grandparents in Mexico. Here, he exceeds devoted diners’ expectations with decadent crab enchiladas, short rib sopes, and chicken mole.

Chef Junior Borges’ upscale entry to The Village dining scene is a terrifically unique take on modern Brazilian food, with swoon-worthy daily bread service (often with whipped ‘nduja!) and tapioca cheese fritters, to showstopper entrees like the whole grilled octopus. It’s innovative fare for the masses — accessible and outrageously good.

Gino Rojas is taking Fort Worth by storm (again), this time in a Sundance Square space that both reminds diners of his dynastic talents (his mom is known to oversee the kitchen) and improves upon one’s best memories of dining in the old West 7th Street location. Expect birria tacos and other Michoacan favorites, plus a more formal concept-within-a-concept called Purepecha.

This family-owned seafood standby in Plano has been open since 2007, serving an-emphasis-on-fresh fish in a trademark “gourmet casual” manner. Dad Rick Oruch founded the business, and son Ryan is the chef who serves up lobster rolls, clam chowder, and a variety of upscale specialties. Grilled Alaskan halibut with a strawberry gastrique, anyone?

While iL Modo may have opened without much buzz, this pasta palace is drawing notice, showcasing the entire handmade pasta-making process with with a glassed-in prep room and, soon-to-come, classes. The refined dining room matches the food and service, but this lobby-level hotel restaurant is far from just that, emphasizing locally-sourced ingredients in its cacio e pepe orecchiette and clam linguine, to name a few.

This Lower Greenville haunt has many things: a relaxing patio, a rooftop brunch, live music, and a menu that spans salads to heavier fare, like its burgers. With $10 “light lunch” specials, the focus here is on healthful foods. Vegan specialty stir-frys and a bow to Mediterranean influences (falafel, caprese wraps) make sure fans are full, in a tasty-yet-mindful manner.