Keefer Court, the enduring Chinese bakery that Sunny and Paulina Kwan first opened in Minneapolis’s Cedar Riverside neighborhood in 1983, has reopened at Eden Prairie’s Asia Mall under new owners Michael and Mai Bui and Peter Do. The Kwans have passed all of Keefer’s pastry recipes — for Hong Kong-style pineapple and coconut cream buns, silky egg tarts, lotus and red bean cakes, and savory meat-stuffed buns — onto the Buis and Do, who’ve painstakingly recreated them. New to the menu are Vietnamese desserts like cendol (a pandan jelly dessert), and chè ba mau (a sweet tri-color bean dessert), plus Vietnamese iced coffee.

This buzzy doughnut pop-up has officially opened at a brick-and-mortar address in downtown St. Paul. SoYen’s brioche doughnuts, airy and creased around their middle like hamburger buns, come dusted with granulated sugar. Yen Fang and her husband Kong and brother Kuma stuff them with pastry creams — flavors range from ube Oreo and strawberry to pandan coconut and vanilla. The creme brulée doughnuts come lacquered with an amber sugar shell; the strawberry milk buns channel Japan’s viral strawberry sandwiches.

Bina’s, the divey new Northeast Minneapolis bar from Centro Restaurant Group, serves fun, funky Midwest bar fare: Think wagyu butter burgers, ham-and-pickle roll-ups (a.k.a. Minnesota sushi); deviled eggs; scotcharoos. There’s plenty of dive bar ephemera, a small-town-meets-city vibe, and a succinct cocktail menu of daquiris, espresso martinis, cowboy gimlets, and cosmos — plus Wisco’ Old Fashioneds (served sour) and Grape Ape shots. It’s just next door to Centro on Quincy Street.

Parcelle Organics is the latest venture from chef Kamal Mohamed of Stepchld, Nashville Coop, and snack company Gallant Tiger. This is the restaurant, Mohamed says, he’s designed for everyday eating, for fresh lunches between meetings or weekend breakfasts with friends. Airy and sleek, Parcelle serves sandwiches, bright salads, creamy smoothies, and breakfast toasts, all made with organic ingredients — flour tortillas are handmade, and the restaurant doesn’t use seed oils. Bento box lunches, featuring a main and two sides (think coconut chicken curry; Japanese sweet potatoes) are served from 11 a.m. to 2 p.m.

Dario, the pink-washed new North Loop restaurant from Stephen Rowe and chef Joe Rolle, puts fresh pasta at the center of its menu: Sunchoke-ricotta doppio and parmesan cappelletti are in good company with hiramasa crudo, brown butter brick chicken, and delicate vegetable dishes like grilled hakurei turnips. Pasta maven Rachel Cornelius McLeod (also of Cornelius Pasta Co.) makes the tender, supple pasta every morning; Rolle is the mind behind the menu, weaving together Italian, Asian, and American influences with a dexterous hand. Rowe, a Marvel bar alum and the architect of Dario’s cocktail program, forgoes garnishes in favor of aromatics and spices. Effervescence, bitter finishes, and a range of nonalcoholic, low-proof, and full-proof pours bring the menu together.

Klassics is the newest venture from Brittney and Gerard Klass of Soul Bowl and the Camden Social, nestled in Minneapolis’s Mill District, just a stone’s throw from the river. This is the couple’s first solo, full-service restaurant — here chef Gerard shows the full range of his expertise in Guayanese and African American cuisines, fusing Caribbean and soul food influences on a menu of Haitian chicken fettucini, spiced seared salmon on a bed of curried kale, and oxtail sliders. As far as dessert goes, opt for the strawberry banana pudding, served smooth and rich and topped with vanilla wafers. Brunch is served weekly on Sundays.

Chef Flip Koumalasy’s new skyway cafe is slinging Korean-style egg sandwiches. Creamy slices of milk bread and a mound of fluffy scrambled eggs form the base for these sammies — from there, they’re heaped with beef bulgogi, Spam, or maple bacon and turkey sausage, among other toppings, then drizzled with gochujang aioli and other saucy delights. Koumalasy offers burritos and bowls, too.

The Cities’ first bar dedicated entirely to women’s sports is now open in the former Tracy’s Saloon space on Franklin Avenue, and it’s absolutely buzzing. Owner Jillian Hiscock, who took inspiration from Jenny Nguyen’s Portland bar the Sports Bra, raised more than $200,000 to launch A Bar of Their Own just in time for the women’s Big Ten basketball tournament. She’s offering local beer on draft, a tight list of cocktails and mocktails, and a big bar food menu, feat. Caesars, smash burgers, kimchi carnitas sandwiches, fried pickles, and more, with women’s sports playing on all screens. Even better, Tracy’s sold Hiscock its wing recipe, so that famous dry rub appears on the menu as well. Plan to arrive early, as A Bar of Their Own has been packed during its opening week.

Chef Ann Kim’s new Korean American restaurant, Kim’s, is buzzing in Uptown. Start with snacks — fluffy hotteok, bubbling egg soufflé, Dishes like beef and kimchi mandu, stone bowl bibimbap, an stir-fried bulgogi — before a main course of stone bowl bibimbap or gochujang grilled prawns, best paired with a lychee tini or a soju Gibson. Kim’s has the same warm, laid-back ambiance of its predecessor, Sooki & Mimi, but the fun has been cranked up a notch: Don’t be surprised when the restaurant starts bumping Bad Bunny at 7 p.m. After dinner, head to basement speakeasy Bronto Bar for shochu sours and scratch-made Spam sammies.

Chef Matthew Kazama’s newest restaurant is just next door to his Kingfield ramen spot, Ramen Kazama. At TokiDoki, burgers, made with a Japanese-style meat blend, are the focus, plus chicken and tonkatsu sandos, served with shiso-dusted fries. The sleeper hit of this menu, though, is the gochujang chicken wings, which are tangy, crispy, and miraculously gluten-free. Sake is served by the glass and the bottle.

Bûcheron, a new French American restaurant from Adam and Jeanie Ritter — both alums of Gavin Kaysen’s restaurant Demi and Bellecour, respectively — emulates France’s bistronomy movement by merging fine dining techniques with essential dishes like venison tartare, grilled carrots in yogurt, and, in Jeanie’s words, a “really delicious steak.” Peer into the semi-open kitchen and you’ll see chefs rolling fresh sheets of pasta and plating pork chops. Ritter applies laser-like attention to vegetables, and there’s plenty of Minnesotan flair woven throughout this menu, from oysters served with rhubarb mignonette to the maple Old Fashioneds on Bûcheron’s unfussy, refined cocktail list. It’s wise to make a reservation, but seats at the bar and counter are held for walk-ins.

Chefs Jo Seddon and Lisa Wengler — both alums of Gavin Kaysen’s Wayzata restaurant Bellecour — have opened Gia, a new Italian restaurant, in the former Cavé Vin Space in Minneapolis’s Armatage neighborhood. Seddon and Wengler have run Gia as a pop-up over the past three-and-a-half years — at their new permanent home, they celebrate freshness and simplicity with small plates like artichoke and polenta fritti and bruschetta pomodoro; mains like Chianti-braised beef and shrimp bucatini studded with plum tomatoes; and desserts like affogatos and lemon tarts with cream.