Chef Arnon Oren recently took over the picturesque restaurant space once operated by Black Star Pirate BBQ, situated at the Point San Pablo Harbor. He’s making the space his own with the new fast-casual restaurant Sailing Goat. Expect wood-fired pizzas, such as the seasonally appropriate mushroom and asparagus pie, alongside other dishes such as Brazilian moqueca, a seafood stew made with local fish, and roasted Peruvian chicken. Beers, wine, and some nonalcoholic drinks are available as well.

The restaurant at the Hotel Mac has been a local favorite among Point Richmond neighbors, though it was forced to close during the pandemic. But it recently reopened under new operators: the couple behind Richmond’s Mi Casa Grill. It now features a menu of Italian classics, such as risotto al frutti di mare, or seafood risotto, and house-made lasagna. The bar is also serving drinks once again, including a list of classic cocktails and wine to drink alongside your meal.

The new SanDai and adjacent Kopi Bar in Walnut Creek offer two ways to try chef Nora Haron’s food. SanDai is the restaurant side of things, serving Nusantara cuisine that spans Haron’s background and food from across Southeast Asia. There are sambal-laden dishes such as the grilled half chicken dish smothered in a coconut- and turmeric-flavored sambal, and Haron’s version of beef rendang. At Kopi Bar, Indonesian coffee and Haron’s pastries are front and center, with items like a coconut egg cream cruffin among the offerings.

This new Berkeley izakaya features an assortment of Japanese food, including fried bites of ebi katsu, sashimi, skewers, udon and ramen, and donburi bowls. And, befitting of an izakaya, expect an array of drinks, including Japanese beers Asahi, Sapporo, and Hitachino, as well as shochu- and sake-based cocktails. Harry Potter fans may take to the Japanese Hogwarts drink, featuring sake, yuzu, and ginger, while others may take to the Tamako Sour, which features sake, yuzu juice, shiso syrup, and bitters, shaken up with egg whites to give it that classic, foamy sour top.

Chef Matt Solimano built his pop-up Sfizio around the idea of affordable, freshly made pasta, and his new Rockridge restaurant continues in that same vein. Expect a tight list of food and drink options for dinner, with most main courses priced at $16 or less (and appetizers at about $10). The menu is highly seasonal and dishes will change, but the meatballs are a Sfizio customer favorite from its pop-up days, so order them if they’re on the menu. Drinks include wine, beer, a non-alcoholic option, and excellent low-ABV cocktails, all priced at $12 and under.

Bay Area fans of celebrity chef Baek Jong-won will be excited to note that an outpost of the Korean restaurant chain Hanshin Pocha has landed in Oakland. The restaurant will serve the late-night crowds past midnight — it’s open until 2 a.m. Thursday through Saturday — with plates of fried chicken, corn cheese, tteokbokki, and bowls of seafood-laden soondubu jjigae.

Oakland-based Mother Tongue Coffee is already known for its excellent coffee beans, but now the roaster opened its first cafe with an (expected) robust coffee program and perhaps an unexpected element: a cocktail menu. Taking advantage of a full liquor license that came with the space, along with the coffee, pastry, and toast offerings, there will be a chance to sip on pisco palomas and spritzes as well.

This latest Thai spot from restaurateur Todd Sirimongkolvit — who also runs Oakland’s Bird and Buffalo and Basil Canteen in San Francisco — focuses on coastal Thai cuisine. Located in Danville, the new restaurant offers “dishes that are not common in other Thai restaurants,” as Sirimongkolvit told the Mercury News, such as a pan-roasted salmon fillet with curry reduction, or miang pla pao, which comes with a fried seabass fillet, vermicelli, fresh herbs, and lettuce leaves to wrap everything.

Chef Nelson German transformed his seafood-focused restaurant at 100 Grand Avenue in Oakland into alaMar Dominican Kitchen, celebrating his Dominican roots and a childhood spent in Washington Heights. Debuting on June 30, the restaurant serves dishes such as pernil, or slow-roasted pork made with citrus and sofrito garlic butter, a smothered whole crispy branzino, and a braised oxtail dish meant as a tribute to German’s mother.

Mike Raskin and Jeffrey Wright built Edith’s Pie into a local favorite, selling all sorts of sweet and savory pies at pop-ups around the Bay Area. Now, the duo opened a brand-new shop in Oakland serving, of course, pies, including savory hand pies, sweet chocolate chess pies, plus some seasonal options. But this place is about more than just pies — alongside their crusted confections, the storefront also serves local wines and beers, plus low-ABV drinks, such as the Gemini & Leo, made with syrup from leftover strawberry tops, Manzanilla sherry, orange sweet vermouth, and citrus.

Señor Sisig became a well-known brand in the Bay Area through years of running their fleet of food trucks and expanding into permanent restaurants, slinging sisig burritos, and even expanding into vegan options. With its latest Oakland location, Señor Sisig is adding new shareable dishes such as sisig lumpia and a lechon kawali plate, but there’s also the addition of a bar and cocktails. The mezcal- and tequila-focused drinks menu will include cocktails like a tamarind and chile margarita or an ube colada slushy with rum and mezcal.

As its name suggests, T’Chaka specializes in Haitian dishes made by chef Frantz Felix. The new restaurant serves hearty and classic dishes such as jerk chicken and oxtail, along with harder-to-find items such as griyo, or crispy pork bites; fried goat; and akra, fritters made of the root vegetable malanga.

Chef Matt Horn’s latest restaurant describes itself as a tribute to “the quintessential American diner” with a menu of meaty items such as the Matty’s Burger, made with dry-aged beef and caramelized onions. Beyond that, lean into the fried bologna sandwich with its crispy onion rings, or beef tartare with cured egg yolks and capers.