The year 2017 is looking mighty brisk in the world of dining, with new places opening, menu updates, and cool limited-edition items to try. Here's what's happening in Fort Worth restaurant news:

NM Cafe is the new-and-improved restaurant opening in the new Neiman Marcus in the Shops at Clearfork. The menu will keep signature dishes including the popovers with strawberry butter and the chicken salad served at the Zodiac, the previous Neiman Marcus restaurant. It'll have a bar with cocktails and Sunday brunch. Opening day is February 10.

Dagwoods Grinders & Growlers, the last of a trio of restaurants opened by chef David Hollister, has closed. It follows Dagwoods Fire Grill and Tap and Common Ground, which closed in 2016. According to DFW.com, the restaurant closed when an investor pulled out.

Rahr & Sons Brewing, Fort Worth's favorite craft brewery, is making the switch from bottles to cans, in response to the growing popularity of canned beer. Their new cans feature a shield design first used on cans of Pride of Texas pale ale, which was initially released in 2014. The craft brewery has also released a new beer, Dadgum's IPA.

Oficina is the name of the latest restaurant popup from chef Tim Love. Oficina will be Spanish, with tapas and a five-course menu that includes scrambled eggs with manchego cheese, razor clams, prawns, fideo, and black olive cake, with a cocktail, wine, and coffee. The popup takes place from February 15-18 at his headquarters at 713 N. Main St.; seatings will run from 6-9 pm and are $95 per person. For reservations, call 817-624-9712.

Fuzzy's Taco Shop has a new limited-edition chicken-fried taco, starting January 30. It's prepared with your choice of hand-battered and fried fajita-style beef or chicken, Latin-fried potatoes, a creamy verde sauce, and shredded cheese, served on a flour tortilla.

Hopdoddy Burger Bar is bringing back the poutine burger, for a limited time through February 7. The burger, which goes for $12, has an Angus beef patty topped with Kennebec fries, steak sauce, Tillamook cheddar cheese, caramelized onions, and a fried egg.

Chili's is bringing in craft beer and meats. The chain tapped a few local breweries to upgrade their tap selection, and while they were at it, added a quartet of new smoked meat dishes. There's BBQ chicken breast, jalapeno-cheddar smoked sausage, chicken "crispers," and a half rack of baby back ribs. They're served with roasted street corn, fries, chile-garlic toast, and garlic dill pickles. Their President Margarita, which they describe as famous, is also now on tap. Margaritas on tap, now you're talking.

McDonald's has brought back two sandwiches born from the classic Big Mac. Called the Grand Mac and Mac Jr., the sandwiches were tested in the DFW area in spring 2016. Now they're back not only in North Texas but nationwide. Let us recap the formulas: The Big Mac has two patties, lettuce, cheese, pickles, and onions on a sesame seed bun. The Grand Mac has a one-third pound patty and two slices of American cheese, served on a larger sesame seed bun with lettuce, minced onions, and pickles. The Mac Jr. is a single-layer Big Mac, which they describe as easier to eat on the go.

Whataburger is now selling its buffalo sauce at H-E-B. This is the sauce that goes on their buffalo ranch chicken strip sandwich. They're also selling a new larger 40-ounce size of their regular and spicy ketchup. If this one does well, they'll sell it in a 55-gallon barrel. That's a joke.

7-Eleven has a new item to capitalize on the growing breakfast market: a hot breakfast pizza, served on a flaky biscuit crust. It's topped with the following: bacon, sausage, ham, scrambled eggs, cheddar and mozzarella cheese, and peppered cream gravy. You can get two slices for $2, or a whole breakfast pizza for $5.55. They did a test, and have now rolled it out nationally; it's become one of their best-selling ready-to-eat foods.