From traditional Mexican cuisine to a taste of Southern comfort, these eateries have made their way home to Atlanta, and they’re here to stay.

Pappardelle dish from The Woodall

1. BK Lobster

Making its way south from Brooklyn comes BK Lobster to elevate the seafood scene in Atlanta. Nestled in Midtown, BK Lobster opens its doors to the city’s seafood lovers. The menu offers an array of dishes like its famous 24K golden lobster roll, which is every bit as luxurious as it sounds. Above all, the restaurant focuses on finding Maine’s finest lobsters to create star dishes in a fast-casual-meets-elegant lounge environment. 855 Peachtree St. NE, bklobster.com

2. Girl Diver

Helmed by chef-owner Richard Tang, new restaurant Girl Diver is a playful take on serious by-the-pound seafood. Inspired by Chinese-Vietnamese dishes and comfort food, the new locale’s menu features Viet-Cajun seafood platters, shareables and some big-ticket items—like the striking $9,999 PhD platter! The restaurant’s name, design and theme pay homage to Japanese artist Katsushika Hokusai’s work “The Dream of the Fisherman’s Wife.” Complementing the elaborate menu is a vibrant cocktail, sake, beer and wine selection. 905 Memorial Drive, Ste. 510, 404.525.2424, girldiveratlanta.com

Interior wall mural by Thomas Turner at The Woodall

3. The Woodall

Hello, Southern comfort! A new era of contemporary with a pinch of Southern luxury has popped up on the Westside. Executive chef John Metz’s kitchen and bar, The Woodall, offers the perfect combination of steaks, pasta and seafood, and a boastful cocktail, beer and wine list. A patio with banquettes and a fire pit creates a comfortable and relaxed atmosphere for small plates and easy-to-share dishes like pigs in a blanket and fondue. 2260 Marietta Blvd. NW, 404.343.4424, thewoodallwestside.com

4. Chido & Padre’s

Buckhead haunt Chido & Padre’s is making a comeback to impress with the introduction of new executive chef Thomas Goss. The resto welcomes Goss with open arms and a new take on traditional Mexican cuisine featuring produce from local farmers. “When I think of Mexico, I think of it being very lively and colorful and fresh. That freshness is what’s inspiring to me,” says Goss. “Every dish is created according to what’s available at the moment in that specific region.” New menu highlights include six grilled oysters divorciado, which feature ancho butter, jalapeño butter and toasted sourdough, and the squash blossom quesadilla with shaved zucchini, flores de calabasa, queso Oaxaca, pickled serrano and escabeche. 128 E. Andrews Drive, 404.848.9100, chidoandpadres.com