There are finely crafted croissants in Fort Worth, burgers in Rendon, and chicken coming to Hurst. Here's what's happening in Fort Worth food news:

Is there no limit to chef Hans Peter Muller's skills? Having conquered cakes and burgers, the owner of Swiss Pastry Shop has been rolling out house-made croissants and the old-fashioned French pastry known as kouign amann, similar to a croissant but laced with caramelized sugar.

"No Swiss would be caught without his Rondo sheeter," Muller says, referring to the machine that gives croissants their many layers. "During the cooler months, on the weekends, I make croissants with Plugra [a European butter]. But we do a margarine-based croissant that we make all year for sandwiches."

Muller makes them in small batches, so they get snapped up quick, but he'll have a couple dozen for this weekend.

Open barely five months, Dagwoods Fire Grill Taphas closed. Manager Carlos Cueva confirmed the closure via Facebook email. According to the store manager, an investor pulled the plug, and DFW.com points out the location's lack of visibility and parking. But it was also one of three restaurants opened at the same time by chef David Hollister, along with Dagwoods Grinders & Growlers and Common Ground. Hollister also serves as a consulting chef.

A chain called Fat Shack is debuting in North Texas. A branch is opening in Denton in late April, at 508 Elm St., near the University of North Texas. Founded in New Jersey, the chain specializes in cheese steaks, but also does sandwiches filled with fried things like chicken fingers, french fries, and mozzarella sticks, plus burgers, wings, milkshakes, deep-fried Oreos, and deep-fried Twinkies.

Formerly known as River Oaks Bar & Grill, Mile 26 Bar and Grill is a sports bar concept that's open in the former River Oaks Steak House space in northwest Fort Worth. There was also a Dixie House in this space at one time that closed three years ago.

Slim Chickens, a fast-casual chain from Kansas, is opening more locations around DFW. It opened its first at 5528 N. Tarrant Parkway in June 2015 and will open another in Hurst, at 1400 Precinct Line Rd., this May. The menu does chicken tenders, wings, fried pickles, mac and cheese, and desserts served in jars. More locations are locked in for North Richland Hills, Frisco, and Plano.

5ive Spice Kitchen is a gas station restaurant in Rendon from Carlos and Christie Rodriguez, former owners of Salsa Fuego, a Fort Worth Mexican restaurant that closed in 2015. The couple is now presiding over the eatery at a Phillips 66, where they're serving burgers, tacos, and sandwiches. It has no website or Facebook page, but a Yelp page has the phone number as 817-879-9495.

A Taco Cabana will open at 2301 N. Tarrant Parkway.

Max's Wine Dive in Fort Worth has a new executive chef: former sous chef Victor Villarreal. His background includes Clay Pigeon Food and Drink, Grace, and the Rosewood Mansion on Turtle Creek. He replaces Stefon Rishel, who is moving on to a mysterious new gig whose identity he will not divulge. Mystery!

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