Last year, Tom Sietsema shook up his annual Spring Dining Guide by including only restaurants that had opened in the previous 12 months. And when he began considering themes for the 2019 edition, keeping the focus on new restaurants was “a no-brainer,” he says. “If print space weren’t an issue, I could have easily doubled the number of reviews. That bubble everyone has been talking about for so long? It’s only gotten bigger.”