A partnership between local restaurant vet Robby Vernon (La Baguette) and S&B Burger Joint co-founder Bryan Neel, the Mexican concept opened in the Shoppes at Northpark just before Christmas. The fast-casual restaurant emphasizes premium ingredients and offers a full bar. Though it’s only been open a short time, it’s already found an enthusiastic audience.

The second restaurant from Szechuan Bistro owners Leo and Sophia Chen, Ding expands upon its sister restaurant’s menu from mainland China. Ding offers plenty of Chinese favorites to the Southern Nazarene University crowd in Bethany, plus a full sushi bar and teppanyaki dining room.

A photo posted by Kim Metcalf (@kimberlydmetcalf) on Jul 22, 2016 at 7:01pm PDT

30 years as standard-bearer for local culinary standards weren’t lost when the Coach House closed in this space in February — instead, these years make up the rich backstory for a new restaurant in the storied space. Executive chef David Henry remains in the kitchen, but now rather than old-school fine dining staples, he's making room on the menu for barbecue ribs, braised beef cheek, and a variation on the orange dreamsicle. The vibe at the Hutch is fun and relaxed, but with no less sophistication than Coach House. With an expanded cocktail program and a kitchen full of state-of-the-art equipment, pub fare in OKC has never been so good.

The Pritchard opened in the Plaza District in the fall, filling a need for upscale, full-service dining in the entertainment district. Chef Shelby Sieg built her reputation on world-class pastry skills, but is showing her savory side with a menu dominated by dishes that work as tapas, entrees, and sides. Wine is the star beverage here, and it's served by the glass, bottle, and on tap from an extensive list that changes with the seasons and availability, offering the promise of discovery with each return trip.

The city’s second, and Hospitality 84’s first, ramen concept opened in the Plaza District last summer to large crowds that haven’t slowed. Chef Jeff Chanchaleune is pushing out three kinds of ramen plus add-ons to customize each piping-hot bowl. A well-stocked bar has stretched crowds deep into the night while a recently added lunch service has expanded its audience.

Along with Mexican food, breakfast was the other prominent theme in new restaurants this year. Sharing the same property as Revolución, Sunnyside Diner offers old-timey breakfast fare like pancakes, omelets, corned beef hash, hearty sandwiches in meatloaf, brisket, or hot beef daily. Since owners Shannon Roper and Aly Branstetter opened the doors in the spring, the retro-chic dining room has remained busy.

Good Egg Dining Group, the local, independent hitmakers behind Kitchen No. 324, Red Primesteak and the Drake Seafood and Oysterette, has built a strong reputation on quality concepts. In this project, chefs Robert Black and Chris McCabe this time turn their attention to mixing modern interpretations of Tex-Mex favorites like fajitas with clever use of classic Mexican ingredients like mole and huitlacoche. From the bar, the frozen avocado margarita has drawn a fan club, and the kitchen offers desserts rarely seen at other local Mexican cafes.

Perhaps the city's most anticipated opening of 2016, Justin “Nic” Nicholas’ second offering opened almost a year later than expected, but one look at the beautiful dining room and it all makes sense. For close to 20 years, Nic’s Grill has been king of the state’s burger scene, operating out of a 17-seat lunch counter. Now with more room to operate, Nic’s Place serves the burgers that continue to draw crowds along with a much wider selection of comfort foods, plus a full bar in the stunning basement lounge.

Automobile Alley’s newest watering hole Sidecar offers an impressive wine list plus single-malt scotches in a setting appointed in wood, glass, and iron. With outdoor seating, large screen TVs and an enticing selection of sliders, the city’s cocktail crowd has welcomed it with enthusiasm.

Modern takes on Mexican cuisine came early and often this past year. The first to open was the fast-casual Cultivar in Automobile Alley. Chef Josh Valentine grinds heirloom corn to make tortillas and builds seasonal tacos on them. The menu also includes a burrito bar, quesadillas, and salads. Diners can eat inside or out with easy access to the industrial-chic tequila-focused cocktail bar.

21c Hotels opened a new property in the summer, anchoring downtown’s march west. Mary Eddy’s Kitchen and Lounge opened ahead of the hotel it boasts a broad menu from chef Jason Campbell, whose kitchen is stocked with premium ingredients and all the state-of-the-art equipment he could ask for to churn out wood-fired pizzas and rotisserie chicken. Built in converted car factory, the dining room continues the theme of industrial chic with the lounge near the art-heavy entryway.