New restaurants: Din Tai Fung, Osawa, Chez Soi, AltaEats

Taiwanese dumpling chain Din Tai Fung, with two locations in Arcadia, plans to open a new restaurant in September at Glendale shopping center Americana at Brand. The nearly 7,000-square-foot restaurant will serve its uber-popular soup dumplings (including truffle dumplings), pot stickers and noodles and is part of the company’s push to open at more high-end U.S. locations. Meanwhile, Americana at Brand says Michael Mina’s Bourbon Steak is expected to open at the Glendale mall early next year. www.dintaifungusa.com.

Osawa, a Japanese restaurant serving shabu shabu, sushi and otsumami (small plates), has opened its doors in Pasadena. Owner Sayuri Tachibe -- a former manager at Chaya Brasserie where her husband, Shigefumi Tachibe, is executive chef -- has teamed with chef de cuisine Norio Yoshikawa. Among Yoshikawa’s menu items: shishito tempura stuffed with spicy tuna, grilled Hokkaido scallop with nori pesto butter and Jidori kara-age with shiso balsamic ponzu. The shabu shabu menu features Kurobuta pork, USDA prime ribeye, fresh seafood and high-grade Wagyu beef called Saga from Saga prefecture in Japan. Open for lunch Tuesday to Sunday from 11:30 a.m. to 2:30 p.m. and for dinner Tuesday to Thursday from 5 to 9:30 p.m., Friday and Saturday from 5 to 10 p.m., and on Sunday from 5 to 9:30 p.m. 77 N. Raymond Ave., Pasadena, (626) 683-1150, www.theosawa.com.

AltaEats is the new Altadena restaurant helmed by Paul Ragan, who worked in New York and Spain, according to LA Weekly, and brings to these parts dishes that ring “gastropub”: Brussels sprouts with pancetta, little gems with anchovies, duck hash with sous-vide hen egg, hanger steak frites, and a beefy burger as a blackboard special. 1860 N. Allen Ave., Pasadena, (626) 794-1162, www.altaeats.com.

And Chez Soi‘s the 3-week-old Manhattan Beach restaurant from chef Mark Gold, who formerly owned Eva restaurant on Beverly Boulevard, and partner Thierry Perez. Located in the Metlox Plaza, the restaurant features a cocktail lounge and a menu of “American fare with European flavors made with Southern California-sourced ingredients.” For example: kale salad with smoked walnut, sheepsmilk ricotta and charred lemon; wood-grilled octopus with crispy fingerlings and espelette; Snake River Farms pork with buttered radishes and spring garlic; and handmade chestnut pasta with chanterelles. Now serving brunch too. 451 Manhattan Beach Blvd., Manhattan Beach, (310) 802-1212.ALSO:

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