Customer experience fueled chef Steve Riley to move his original Nob Hill restaurant across the street to a space twice the size. “Our main driver was hearing customers tell us they have to make a reservation a month in advance,” says the two-time James Beard Award–nominated chef. The new Mesa Provisions offers more seats, a new cocktail program, and a larger kitchen to prepare the restaurant’s signature farm-to-table cuisine, while allowing room for new discoveries. Try this: Green chile and sharp cheddar biscuits served with red chile honey butter.
After making a splash with her signature Costa Rican fare—including caramelized plantains and house-made chicharrones—at the El Vado Motel courtyard, Kattia Rojas has opened a Barelas location with a greater focus on grab-and-go service. “The neighborhood is awesome,” Rojas says. “The space is brand new, but with the same vibe.” Try this: Banana-leaf–wrapped tamales with tender pork, chicken, or vegetarian fillings.
In 2025, the pioneer of modern Southwestern cuisine welcomed back executive chef Dakota Weiss. “[Owner] Quinn Stephenson put his full trust in me to just do what I think is best,” Weiss says. Her new menu draws on Latin American influences and her time working for famed French chef Bruno Menard. Try this: Toasted masa gnocchi in nixtamal broth with red chile adobo butter.