It's a recipe for a fabulous fall: new restaurants opening so fast it's hard to keep them straight. Here's the skinny on the newest eateries to find yourself at... until next week, at least!

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Youssef Nafaa made his name bringing Spanish tapas to Houston in the 1990s with Rice Village's Mi Luna (he sold it a few years ago and it's never been the same since), so his new Andalucia Tapas and Taverna at Houston Pavilions is kind of like going back to basics. In addition to a plethora of hot and cold tapas, Andalucia also offers up Spanish-style sandwiches, Mediterranean-classic entrees, a serious wine list and flamenco dance on Thursdays.

Twin concepts from Brennan's Alex Brennan-Martin at Hotel Sorella, Bistro Alex offers a mix of modern and traditional bistro fare in a gorgeous setting, and Café Rose is a European-style venue with coffee, sandwiches, light bites and wine.

A modern-American tavern in the former Cue & Cushion spot, Branch Water Tavern serves up seasonal and local ingredients in dishes by exec chef David Grossman that range from classic to current; as well as cultured cocktails, beers and wine by beverage director Evan Turner. Did we mention the kitchen will stay open 'til 2 a.m. on weekends?

With Byrd's Market & Café (opening this week) at long last a market has come to the historic district of downtown, with organic produce, artisan breads and an extensive wine selection. The café will serve breakfast, lunch and dinner, (with a particularly great and varied burger menu) and everything, down to the condiments, is made in-house.

Those in the know are already hip to Hearsay, a swank new downtown speakeasy-style spot in the second-oldest building in Houston. With a modern Gothic vibe like no place else in town, old-school cocktails by master mixologist Britton Douglass and noshes by Grille 5115's Pedro Silva, it's smarter than the average bar.

At The Rockwood Room, chef/owner Michael dei Maggi, last seen at Max's Wine Dive, and co-owner Robert Hall III take a page from the Mad Men era with robust American favorites and Rat Pack–ready décor.

A culinary A-Team of Bill Floyd, exec chef Bryan Caswell, Justin Basye (of Voice) and Dave Poss (last at Vic & Anthony's) make up Stella Sola in the former Bedford spot, dedicated to Texas ingredients (dry-aged cuts of beef, fresh catch from the Gulf, pasta made in-house daily) and the flavors and influence of Northern Italy, as well as desserts by Rebecca Masson and a drinks menu by Anvil's Bobby Heugel.

A funky beach house with a laid-back vibe and fresh, south of the border eats, Yelapa Playa Mexicana is the latest incarnation from industry vet Chuck Bulnes. Chef L.J. Wiley serves up flavorful, seafood-oriented botanas, tacos and entrees, including ceviche, tiradito and a kick-ass campechana.