Bywater

This petite, 32-seat nautical gem of an eatery opened last June. Rhode Island industry vets Katie and Brian O’Donnell (she an alum of Persimmon, he formerly the chef at Café Nuovo) focus on natural wines, local seafood, and coastal cuisine — New England, mostly, with Irish, Southern, and Asian influences.

Dish to try: Whatever fish is on the oft-changing menu, like dayboat fluke that’s wrapped in nori and served with wakame, pickled plums, and littleneck clams.

54 State St., Warren, R.I., ­401-694-0727, www.bywater ­restaurant.com

dNB Burgers

Open since 2014, this is a burger joint with a scratch-kitchen mentality that recently doubled in size, and now offers cocktails, too. Gut-busting sides like chorizo-stuffed onion rings and nacho-bacon fries share menu real estate with “tom yum’’ fried chicken sandwiches, onion-string-topped lobster rolls, and house-ground burgers topped with everything from egg yolk jam to chive-bacon pesto.

Dish to try: The “20-mile’’ burger, made exclusively with ingredients from area farms.

22 Elm St., New Bedford, 774-202-0118, www.dnbburgers.com

Little Moss

Owned by John and Lisa Lofberg, this ambitious bistro offers stylish, hyperlocal fare — showcasing unique ingredients from Westport’s Ivory Silo farm and Eva’s Garden. Chef Max Hull came from Mei Mei Street Kitchen in Boston.

Dish to try: Grilled lettuce with cured egg yolk, candied pepitas, and herbed crème fraiche.

6 Bridge St., South Dartmouth, 508-994-1162, www.littlemoss ­.com

The Red Dory

After decades frequenting the Westport area, Cambridge chef Steve Johnson sold stalwart Rendezvous to open a destination-worthy waterfront restaurant in Tiverton with a similar farm-to-table ethos (bolstered by his own raised-bed gardens).

Dish to try: Sauteed bluefish cakes with spicy cucumber salad.

1848 Main Road, Tiverton, R.I., 401-816-5001, www.reddory ­restaurant.com

Leah Mennies

Leah Mennies can be reached at lmennies@gmail.com. Follow her on Twitter at @lmennies.