New on Resy: Golfstrommen, 5Kinokawa, Chapman & Kirby, and More

At his first restaurant in America, Norway’s celebrated chef Christopher Haatuft has brought forth a restaurant that celebrates the Gulf’s abundance of seafood, infusing it with plenty of New Nordic flavors and techniques.

Blackbird Izakaya’s Billy Kin is back, along with chef Brandon Silva, and behind the counter at this intimate chef’s tasting menu spot where the menu changes daily and the focus is on Edomae-style sushi, among other incredible dishes.

If you like your nightlife big and bold, step right up to this colossal East Downtown restaurant, bar, and event space. Live music and DJs, festive cocktails, a comfort-food menu with plenty to share, a 1,000-square-foot terrace — it’s party time.

Dress to impress at this big, bright, buzzy celebrity-magnet River Oaks restaurant (is that Sharon Stone? Drake? Daniel Boulud?) — but don’t come just for the glitz. You won’t want to miss chef Michael Hoffman’s suave French-accented cuisine, from escargots to trout almondine.

Some restaurants have an open kitchen. This light-washed, high-ceilinged Italian concept from the group behind Gratify and Brasserie 19 has a glassed-in “dough room,” where the restaurant’s pasta and Neapolitan-style pizza dough is made in full view. You won’t want to miss the spaghetti carbonara and pizza with prosciutto and (of course) coppa.

Chances are you’ll want to become a regular at this chic American bistro — sibling to Brasserie 19 and Coppa Osteria — with its posh but offbeat interior (vintage café chairs, flamboyant wallpaper, a disco ball), its sparkling raw bar, and its crab cakes-to-lamb chops menu.

Here’s a twist: Instead of regional Mexican cuisine, this convivial newcomer from the group behind Trash Panda and Space Cowboy features imaginative Mexican American fare by Xoxhi veteran Thomas Bille. Think pozole dumplings and wagyu beef shank barbacoa.

Tulum is the inspiration for this laid-back, beachy bar and restaurant from the owners of Wicklow Heights. The drinks are colorful and tropical and let’s just say the menu doesn’t include combination plates. A signature dish: roasted bone marrow with guajillo chile marmalade and fried garlic.