Kevin Gray

1 day ago | restaurant-hospitality.com | Kevin Gray

Tableside service has existed presumably for as long as we’ve had tables. Select restaurants roll out Martini carts and stir drinks to order with customizable garnishes, or slice prime rib straight from a trolley. Others mix up Caesar salads as guests look on, and flambée desserts to “oohs” and “ahhs” and photos. Hibachi and teppanyaki restaurants are an entire concept predicated on immersive tableside cooking.

2 days ago | timeout.com | Kevin Gray

Courtesy Four Seasons Houston | Bandista interior Courtesy Four Seasons HoustonWhere to go for high-end cocktails, cheap beers and fun nights out. Tuesday April 22 2025FacebookTwitterPinterestEmailWhatsAppAdvertisingThey say everything’s bigger in Texas. This goes double for Houston, whose massive borders contain a little something for everyone.

6 days ago | restaurant-hospitality.com | Kevin Gray

Gurami Oniani is a prolific restaurateur. His Guliani Group has opened more than 30 restaurants highlighting the food of the former Soviet republic of Georgia. The concepts range from casual spots to fine-dining destinations across Georgia’s capital, Tbilisi, as well as Moscow. Last month, he opened his first stateside restaurant with the debut of Laliko in New York City’s West Village neighborhood.

1 week ago | restaurant-hospitality.com | Kevin Gray

Following his success opening high-end southern restaurants Audrey and June, and a fast-casual chicken and burger joint called Joyland, Sean Brock’s newest project is all about pizza. Sho Pizza Bar will open in East Nashville’s Riverside Village on Monday, April 14, for lunch and dinner. It’s a collaboration with Nashville natives and entrepreneurs Mary Carlisle and Ben Gambill after the trio connected over their shared love for the unique pizza they experienced in Tokyo.

2 weeks ago | theinfatuation.com | Kevin Gray

One of the newcomers on this list, the Irving strip mall spot has already proven itself with a menu focused on halal, wagyu beef and smoky, ember-roasted Iraqi sausages flavored with allspice and sumac. Pair that sausage with generously seasoned, peppery brisket or a hulking “dino rib” layered with rich fat so soft it barely requires teeth.