New on Resy: Owamni by The Sioux Chef, Josefina, Skaalvenn Distillery, and More

Ogala Lakota Sioux chef Sean Sherman gives a whole new meaning to the term “American food” at this handsome restaurant overlooking the Mississippi River. He works with indigenous ingredients, excluding such European introductions as wheat flour and dairy products, to create modern Native American fare. Pro tip: Definitely order the smoked trout tacos with dandelion pesto or the conifer-preserved rabbit with fermented blueberries.

The name of this Norwegian-accented cocktail lounge and craft distillery translates as “Cheers, friend!” and the cheering is done with drinks made exclusively with Skaalvenn’s own vodka, aquavit, rum, or bourbon. The light level is low and warm and there are splashes of color everywhere.

Argentina-born chef Daniel del Prado, of the popular Martina, Rosalia, and Colita in Minneapolis, scores again with this suave Italian trattoria in suburban Wayzata. Diners are buzzing about his deft twists on traditional fare — think spicy pineapple Fra Diavolo pizza or corn ravioli with chanterelles.

Prepare to be dazzled by the signature Yumi rolls at this St. Paul offshoot of the original Yumi on Lake Minnetonka: they’re immense and packed with a wealth of seafood (one has seven varieties). This is also the place to hone your sake expertise — at least 20 examples are offered — and to indulge in one of the best selections of Japanese whisky around.

Once known for its gastropub menu and housemade pastries, the former Augustine’s Bar & Bakery has been reborn with an abbreviated name and a new bill of fare, created by new chef Derik Moran, late of The Dakota jazz and blues club. Think contemporary French bistro (country-style terrine, grass-fed sirloin steak) and wines en carafe.

Here’s cause for celebration: after seven years of hosting weekly pop-up dinners at Our Kitchen featuring the colorful spice-infused cuisine of Sri Lanka, chef Heather Jansz now has a full-time home of her own. Her menu features curried beets with cardamom and coconut, and black pepper curry pork, among other brightly flavored specialties.

If a variety of fresh housemade pastas with both classic and innovative sauces (some based on vegetables from the restaurant’s own garden) sounds good to you, step right this way. Since 1994, the Broder family has been making their own spaghetti, fettuccine, and other familiar pasta forms, but don’t miss the seldom-seen specialties they also produce, like stringozzi (rectangular Umbrian noodles) and quadrucci (little pasta squares).

Antique fixtures — a huge crystal chandelier with etched mirror reflectors, an English arts-and-crafts-style mantlepiece — set the scene at this lively cocktail room attached to one of Minnesota’s top craft distilleries. Not just the spirits but everything else is made in-house (bitters, syrups, juices, etc.). To eat? Watch for some of the city’s best food trucks setting up residence outside.

A dramatic interior, complete with an aquarium, an eight-foot-long see-through gas fireplace, and patinated copper accents, all bathed in soothing blue light, forms a casually classy backdrop for Kona Grill’s sushi-to-meatballs menu. Surf-and-turf alert: try the KG cheeseburger with lobster butter.

Look up at the colorful Samuel Decker glass sculptures and inverted morning-glory-shaped lampshades hanging from the ceiling — then focus your attention on a wide-ranging menu that pushes the fusion envelope, with everything from lemongrass clam chowder and a Kona poke roll to BBQ chicken flatbread.