Opening Friday: Benji’s Cantina, an upscale Tex-Mex restaurant at 716 W. Sixth St. from operating partner Geoff Freeman and the group behind Kung Fu Saloon and the Brew Exchange. Chef Blake Keely, formerly of the Roaring Fork and the UT Club, oversees the “farm-to-table” menu, which features Tex-Mex staples including enchiladas, chile rellenos, tacos (crispy and puffy) on house-made tortillas and fajitas by the pound. Keely is sourcing many of the ingredients from local farms and is using pasture-raised chickens from Vital Farms. The two-story restaurant, which also has a rooftop patio with a dining area and bar, is open for dinner and plans to add lunch and brunch service in coming months. (512) 476-8226, benjiscantina.com
Open: DFG Noodles, a new trailer on 74 Rainey St. from chef Cheryl Chin, who grew up in Singapore and is serving Southeast Asian noodles and other dishes including Malay bread with chicken curry and potatoes, stir-fried vermicelli and soy-glazed pork belly. 512-745-0533, dfgfood.com
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