Nashville hot chicken pop-up Hot Chix finally opened a permanent location in Inman Square at the end of August. The small counter-service spot features the irresistible spicy fried chicken sandwiches, honey butter biscuits, and banana pudding fans loved during the pop-up days, while also adding a few new treats like fried oyster mushrooms, fried shrimp, waffle fries, and potato salad.

South End favorite Petit Robert Bistro has a new sibling in Kendall Square, where Batifol opened in October. Expect a similarly elegant experience at the new spot, with well-executed French classics from house-made croissants, a croque monsieur, and omelets at brunch to French onion soup and steak frites with green peppercorn sauce at lunch to beef bourguignon and escargots at dinner. Interesting wines and cocktails (both alcoholic and non) round things out.

Central Square pizzeria Si Cara brought something a little new to Greater Boston’s vibrant pizza scene this summer: canotto-style pizza, an offshoot of Neapolitan that features an extra-puffy crust. (Chef Michael Lombardi says, “It’s essentially like eating a loaf of bread fresh out of the oven, with fresh toppings,” so be prepared for a lot of crust.) The vegetable-heavy menu is Italian-inspired, hence uncommon pizza toppings like mushrooms with kimchi as well as shrimp and zucchini with salsa verde. And while Si Cara has a full liquor license for cocktails like the Italian Ice — shaved ice flavored with gin, limoncello, and Lillet — the beverage focus is on natural wines.

Small Connecticut-based chain Mecha Noodle Bar recently arrived in Fort Point and aims to serve “some of Asia’s most comforting dishes,” which translates to a menu of Korean fried chicken bao, ramen, and pho — not to mention boozy bubble teas. (A location opened in Brookline’s Coolidge Corner earlier this year, too.) Expect a well-designed space, friendly service, and flavorful food. The restaurant also has a charitable arm, donating a portion of ramen sales to a rotating list of local causes, among other philanthropic initiatives.

Korean barbecue chain Gopchang Story has finally arrived in Boston, several years after the expansion was announced. It’s a love letter to offal, particularly cow intestines, which are served in a variety of ways, including marinated and grilled or in a casserole with shrimp, octopus, and vegetables. The restaurant’s drink list emphasizes the Korean spirit soju.

Yes, it’s another seafood restaurant in a town already full of them, but Pescador is aiming to carve out a niche by going broad with a globe-trotting menu of coastal seafood dishes, including various interpretations of crudo, aquachile, ceviche, and paella. The bar is stocked with over 70 mezcals and tequilas from Mexican producers, and the cocktail lineup includes Brazilian caipirinhas, margaritas, and build-your-own palomas. The restaurant is one of three new Kenmore Square spots from NYC-based restaurant group Blue Ribbon. (The first, Blue Ribbon Sushi, opened in June, and the last, a brasserie, is forthcoming.)

Restaurateur Michael Serpa — no stranger to seafood with his restaurants Select Oyster Bar and Atlántico — closed Back Bay’s Paris-inspired bistro Grand Tour in early September and replaced it with Little Whale Oyster Bar days later. It’s an upscale ode to clam shacks, emphasizing traditional New England seafood like fried clams and oysters, clam chowder, and lobster rolls, cold or warm, complemented by a drink list focused on light, crisp, seafood-friendly wines.

The Haven — Boston’s only Scottish restaurant and bar — has been open for a dozen years, but it recently bid adieu to its Perkins Street space and moved elsewhere in Jamaica Plain, opening in the much larger former Bella Luna & the Milky Way space at the Brewery complex. Much of its old menu (and charm) remains, but now there’s pizza, too, and the events calendar is quickly ramping up: Expect dram nights, comedy shows, and lots more.

Wei Shu Wu has brought bubbling bowls of spicy Sichuan hot pot to North Quincy just in time to thaw everyone’s insides as temperatures dropped. There’s nearly endless options of meat, seafood, and veggies to dunk here, including skewers of duck gizzards, lobster meat, oysters, thin slices of marinated beef, and more. Bring a group and gather around the restaurant’s wide wooden tabletops, or sidle up to the bar where smaller hot pots are installed. The restaurant is an expansion of an international chain; this is its first location in the Boston area.