We have lots of tasty restaurant dish in Fort Worth right now, including a new pizzeria, a new AYCE pizza buffet, and new limited-edition tacos. There's more than one fried chicken offering, and at least two pumpkin specials including pumpkin frozen yogurt and pumpkin cookies for dessert.

Here's what's happening in Fort Worth restaurant news:

Shinjuku Station, a Near Southside sushi bar and pub, closed after 13 years. In a note posted on Facebook, owners Casey, Jarry, and Mary Ho said they were closing "with great sadness" and their final night was September 2. "Over the past three and a half. years, our little izakaya has weathered the most turlent economic times, heavy building construction, and a global pandemic," their note said. "We're proud of the way we've been able to survive, finally and in spite of our best efforts, we say Goodbye. While the Near Southside development grows and new businesses move in we hope you'll join us in supporting small and local. In the meantime our sister restaurant Tokyo Cafe at 5121 Pershing Ave. is there to fulfill your Japanese and sushi cravings."

Mountain Mike’s Pizza, a California-based chain known for its crispy, curly pepperonis and mountain-sized pizzas, has opened its first location in Fort Worth, at 3488 TX-144, across the street from the Texas Motor Speedway and around the corner from the Tanger Outlets. Fort Worth marks their second location in Texas, with possibly a dozen more planned for Dallas-Fort Worth. The restaurant is owned and operated by local resident Varinder Basati, whose brother Robby Basati is Mountain Mike’s largest franchisee in California. In addition to their signature pizza, there are big-screen TVs and a 500-square-foot patio, arcade games, an all-you-can-eat pizza and salad lunch buffet, and a full craft beer and wine list.

Eatzi’s Market & Bakery has new menu items: Chia Seed Pudding in two varieties: the Original, topped with granola, strawberries, blueberries, and blackberries; and the Matcha with kiwi, strawberries, raspberries, and raw almonds. Also power bowls: Bistro Filet Power Bowl or Chicken Power Bowl, with barley, arugula, mixed greens, mustard dill potatoes, cherry tomatoes, red onions, and shiitake mushrooms with a green harissa dressing; Salmon Power Bowl with brown rice, spinach, mixed greens, cucumber, carrot, edamame, radish, and green onion with ginger miso dressing; and Vegetarian Power Bowl with couscous, kale, mixed greens, roasted chickpeas, sweet potato, cauliflower, and shiitake mushrooms in a lemon tahini dressing.

Dog Haus has three new Hawaiian-themed menu items, $1 of which will be donated to Hawai‘i Community Foundation’s Maui Strong Fund: Ohana Chicken Sando ­with a fried chicken tender and slaw on a King’s Hawaiian bun; Mighty Moa bone-in wings tossed in teriyaki aioli and topped with spicy mayo; and an island-inspired cocktail with rum, Aperol, orange curaçao, and pineapple.

Who could resist this pumpkin puff cookie from Salata?Salata

Salata has brought back the Pumpkin Puff Cookie, a pumpkin-flavored cookie with a light fluffy texture, macadamia nut, white chocolate chunks, and cinnamon. Launching Tuesday, September 19, the cookie returns for the second year to Salata and will remain in restaurants through the end of the year.

Snooze, an A.M. Eatery launches its new fall menu on September 21 with the following dishes: Pumpkin Pecan Pie Pancakes: with vanilla cream cheese filling, caramel sauce, and candied pecans; Monte Cristo Brioche Toast; Carbonara Breakfast Pasta featuring spaghettini tossed with Parmesan scrambled eggs, habanero pork belly, red onions, garlic and diced tomatoes; Blood Orange Punch; Pumpkin Latte, and Pumpkin Martini with oat milk.

Fish City Grill and Half Shells have two chalkboard specials through September: Chimichurri Shrimp Tacos, featuring avocado crema, pico de gallo, Cheddar jack cheese, cilantro, Cuban black beans & rice for $16; and Herb-Crusted Texas Redfish with roasted Brussels, red bell pepper, lemon basil rice, for $26.

Bonefish Grill has a new three-course dinner for two for $46, featuring two salads, two entrées, and a shareable dessert, from choice of Caesar, Atlantic salmon, Pork Tenderloin, Sirloin, Chicken, Rainbow Trout, Mahi Mahi, Linguine & Clams, and Key lime cake.available for a limited time starting September 12 through October 29.

City Works Eatery & Pour House in Fort Worth is celebrating Oktoberfest from September 16-October 3 with German-inspired beers and bites includeing Smokehouse Currywurst (Spicy hot link, currywurst sauce, bacon-braised sauerkraut, caramelized onions, steak roll), Pork Schnitzel (pork chop, brown butter spaetzle, braised red cabbage, dijon-herb cream sauce), German Flatbread (Smoked hot link, bacon-braised sauerkraut, spicy mustard bechamel, swiss cheese, scallions). Oktoberfest specialty beers include Rahr & Sons Barrel Fest in Fort Worth.

El Pollo Loco has brought back Stuffed Quesadillas in three varieties: Poblano Chicken Stuffed Quesadilla with chicken, Oaxaca cheese, poblano peppers, pico de gallo, sliced avocado and cilantro; Chipotle Chicken Stuffed Quesadilla with chicken, Oaxaca cheese, salsa roja, sour cream, and pico de gallo; Beef Avocado Stuffed Quesadilla with shredded beef, Oaxaca cheese, avocado salsa, sliced avocado, onion and cilantro.

Hopdoddy Burger Bar has a new Birria Burger, their take on Birria tacos, made with beef patties, house-made chorizo stacked on a grilled/crisp quesadilla, cilantro onion aioli, and a side of "consome" (does someone not know how to spell consommé?); and a Churro Shake in collaboration with Siete Foods made with vanilla custard, cinnamon sugar, Siete churros, and whipped cream.

Chicken Salad Chick has a new Chick Melt featuring choice of chicken salad flavor or pimento cheese, paired with provolone cheese, atop croissant. The Chick Melt’s golden-brown, crispy exterior harmonizes with its melted, cheesy interior. It's a permanent menu addition that debuted September 12.

Shake Shack has fiery menu additions, all dusted with a hot pepper spice blend of cayenne pepper, brown sugar, vinegar powder, garlic powder, and smoked paprika. The Hot Menu items include Hot Chicken sandwich, Spicy Shackmeister Burger, Spicy Fries with Ranch Sauce, and Spicy Cheese Fries with Ranch Sauce.

Cicis Pizza is bringing back its all-you-can-eat Adult Buffet deal for $5 every Monday and Tuesday from September 18 to October 24.

SusieCakes has new fall-inspired treats with seasonal ingredients through September: Pumpkin Spice Latte Cupcake made with pumpkin spice cake frosted and filled with coffee buttercream; Mocha Cupcake, a chocolate cupcake frosted and filled with coffee buttercream and topped with white jimmies; and the Whoopie Pie, with two thick, chewy chocolate cookies sandwiched with vanilla buttercream.

Yogurtland has brought back Pumpkin Pie Cheesecake Swirl frozen yogurt, made by swirling Pumpkin Pie and Cheesecake flavors together using the middle handle.

Wendy's has added two new seasonal pumpkin items: the revolutionary Pumpkin Spice Frosty, a pumpkin version of their thick ice-creamy shake with notes of pumpkin, cinnamon, and nutmeg; and Pumpkin Spice Frosty Cream Cold Brew, featuring cold-brewed coffee with Frosty creamer swirled over ice.

Malai Kitchen has launched a traditional Marzen version of Oktoberfest beer, an amber lager that is semi sweet with a crisp finish. Plus, all taps at all locations will transform into Bavarian style beers September 16 through October 3 featuring a Helles Lager pale ale, Hefeweizen German unfiltered wheat ale, Schwarzbier traditional dark lager or "black beer," Munich Pale Ale, and Apple Strudel Milkshake IPA, a take on a popular Oktoberfest dessert made with apple puree, milk sugar, oats, cinnamon, and vanilla. At all four locations in Uptown Dallas, Preston Center, Southlake, and Fort Worth.

Howdy Homemade, the ice cream brand providing employment for adults with intellectual and developmental disabilities (IDDs), is now sold by the pint at H-E-B, Albertsons, Tom Thumb, Safeway, and Randalls stores.

The ADD SOY Act (H.R. 1619) is a bill introduced in the U.S. House of Representatives by Reps. Troy Carter (D-LA) and Nancy Mace (R-SC). The ADD SOY Act (Addressing Digestive Distress in Stomachs of Our Youth) would provide soy milk as an option for kids and reimburse the schools for providing soy milk. In 2020, the U.S. Dietary Guidelines for America recognized fortified soy milk as a nutritional equivalent to dairy cow milk. However, schools are not presently being reimbursed if they provide soy milk as an option, yet the USDA is reimbursing public schools for cow’s milk to the tune of $1 billion annually – despite the fact that studies show that nearly one third of it is being thrown away by the students.