Expat chef: Tony Mantuano
Peekytoe crab ravioli. Risotto with saffron, shrimp, and tomato cream. Truffled gnocchi. At Yolan, Mantuano hasn’t just transported the suave Italian glamour he offered at Michigan Avenue’s Spiaggia; he’s building luxe menus around delicacies sourced from Tennessee farms and Old World food artisans. 403 Fourth Ave. S.

Expat chef: Mathew Rice
Those are, indeed, real rainbow cupcake sprinkles lacquered into the floor at Pink Door Cookies. Having worked at Girl & the Goat, Nightwood, and the Publican, Rice is now translating his favorite childhood desserts and brunch specials into soft-baked cookies that taste like pineapple upside-down cakes, French toast, and blueberry pancakes. 321 Hart St.

Expat team: Land & Sea Dept.
Ever wonder what a tavern-style pizza might taste like if it were liberated from its South Side roots? The answer’s waiting at Dicey’s Pizza & Tavern, where the group behind Parson’s and Longman & Eagle serves crispy pies topped with Southern favorites (smoked bacon, Peppadew peppers, dill pickles, chili sauce) and shots inspired by Mr. Pibb. 425 Chestnut St.

Expat bartender: Demi Natoli
In the mood for some hardcore honky-tonk kitsch, darlin’? Go see Natoli. The former Lost Lake star now whips up country tipples at Graduate Nashville’s animatronic karaoke bar, Cross-Eyed Critters Watering Hole, and pours spiked chai teas and frozen spritzes at the hotel’s frilly, all-pink rooftop lounge, White Limozeen. 101 20th Ave. N.