(From December 2007) Lushly dark and romantic, Alegria offers some of the city’s finest meals. Beer-battered fried asparagus is ready for its close-up, crisp pita-crusted shrimp are bright with citrus flavor, while grilled lamb is earthy and appealingly simple. Leave room for the chile-infused cheesecake. Impressive wine list. Bar.

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(From September 2007) Alessio dishes up home-style fare in this quaint restaurant with salmon-hued walls. Chicken boscaiola, breaded and fried with prosciutto, mushrooms, and artichokes, arrived drizzled with sherry cream sauce and sided with crisp snap beans and ziti marinara. For dessert: ricotta-filled cannoli garnished with strawberries. Bar.

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(From March 2008) This converted fast-food restaurant serves consistently delicious, affordable Cajun and Creole fare. We started with an alligator-crawfish gumbo, an earthy concoction with a thin, filé-based roux, and found that the formidable creature (the alligator, not the crawfish) tastes a lot like lean beef. A muffuletta came on a roll just thin enough to push the meats and olive relish to the forefront, and the Atchafalaya revealed itself to be blackened catfish filets smothered with your choice of shrimp or crawfish étouffée. Beer & wine.

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(From December 2008) The rewards of exploring a menu that offers Mexican and Peruvian street food are plenty. This smartly dressed (in chocolate and apple green) cousin of La Duni is full of discoveries, like tempura shrimp tacos, saltados with your choice of meat, and causas (saffron-hued mounds of potato with a vinegary edge, topped with grilled shrimp, smoked salmon, or crispy calamari). Don’t be fooled by the tapas-like approach; portions are quite generous. Bar.

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(From March 2008) Hawaiian owners welcome diners with warm island-themed decor and some of their favorite dishes from home. We began with crispy, lightly breaded fish and chicken and continued the feast with succulent beef short ribs marinated and grilled in a teriyaki-type sauce. The Loco Moco, Hawaii’s original comfort food, is surprisingly good; white rice is topped with hamburger patties, gravy, and fried eggs.

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(From December 2008) “Over the top” is no overstatement for the latest incarnation of this celebrated restaurant. Stairs from a swanky lounge lead down to sweeping water walls, and tropical-themed murals adorn the ceiling of the riverside dining room. The drama continues with the menu, with starters like plump pork ribs wrapped in bacon and glazed with tamarind and entrées like crisp-skinned roasted salmon atop avocado mousse and seared redfish with smoked tomato jus and tamale gnocchi (talk about fusion!). Bar.

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(From November 2008) If you find yourself hungry in North Austin, ditch the Domain and settle in at this unpretentious strip-mall spot for some excellent Italian food. All the frills you need are sprinkled throughout the menu. We were bowled over by the pillowlike gnocchi bathed in a decadent fontina béchamel. The fettuccine was sublime in a hearty tomato and Italian sausage ragù, and the rosemary veal sang with a bright lemon butter sauce. The tiramisù was above average, but the star of the dessert menu was the white-chocolate cheesecake. Beer & wine.

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(From November 2008) Silver-haired chef-owner Andrea Pintus (formerly of Patrenella’s) lovingly rules over his new far-west strip-center domain, a spacious spot softened by arches and faux-marble columns. Tasty involtini—thin-sliced fried eggplant wrapped into rolls with ham, salami, and provolone—got us off to a protein-packed start. Even more impressive were the generous entrées: ravioli stuffed with veal, sage, and Parmesan and house-made gnocchi with a mellow Gorgonzola sauce. We expect to be regulars here. Beer & wine.

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(From November 2008) No doubt Google maps has boosted the success of this spot, hidden on a side street in Uptown. Polished oak floors and antique brick are accented with colorful contemporary art, and the menu has personal-ity. A baby spinach salad brims with pecans and slices of orange and Granny Smith apple, all bound together with buttermilk–blue cheese dressing, while a toasty baguette sports warm beef tenderloin with Burgundy mayo and a blanket of Brie and caramelized onions. Bar.

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(From July 2007) This cozy bistro offers Italian classics and some modern dishes: crisp Caesar salad, fried calamari, pasta, and veal or chicken Marsala. If you prefer salmon, try the Vesuvio with a rich, tangy balsamic glaze. Another specialty is the tiramisù—light on the espresso, not too sweet, fabulously creamy. A guitarist plays unobtrusive Sinatra-esque tunes. Beer & wine.

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