If you like tacos or breakfast, you'll find good news here — especially if you live in Arlington, because that is where it's all happening. Other tasty bites in this news roundup include queso, barbecue, and craft beer.

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

A branch of First Watch, the breakfast and lunch chain from Florida, is now open in South Arlington, at 5001 S. Cooper St. First Watch serves its entire menu every day, from 7 am to 2:30 pm. It ranges from traditional favorites, such as omelets, pancakes, sandwiches, and salads, to unique specialty items like the Chickichanga and fruit crepes. It also has avocado toasts; avocado toast is a trend. In 2014, its quinoa power bowl won an award for best healthful innovation. The restaurant also offers complimentary newspapers and free Wi-Fi. First Watch first entered the DFW area in 2016 and currently has locations on in North Richland Hills, far north Fort Worth, and on Camp Bowie Boulevard.

Torchy's Tacos, the Austin-based taco chain, has opened another DFW location: in North Arlington in Champions Park at 1805 N. Collins St., at I-30. It's outfitted with new touches to the interior including a marquee-lettered queue line, two 8-person community tables, and nine HDTVs. It'll serve Torchy's classics such as the shrimp taco and their green chile queso, along with the taco of the month, September being Thai beef fajitas with cabbage slaw, jack cheese, pickled cucumbers and carrots, Sriracha, and peanuts. Torchy's was founded by Mike Rypka as a mobile trailer in 2006; there are now more than 48 locations in Texas, Colorado, and Oklahoma.

Deep Ellum Brewing Co. will open a taproom in the cultural district. Founder John Reardon tells the Fort Worth Star Telegram that the brewery is under contract for a the building occupied by a OneStop printing center at 611 University Dr., and will open in spring 2018.

Honey Smoke Pit is a new barbecue restaurant at 2600 W. Seventh St. in the utterly doomed spot that was most recently M Bistro, serving brisket, pork ribs, burgers and sides such as jalapeño-bacon mac-and-cheese, onion rings, and ranch beans. Chef is Rodney Lambert, who has worked at Cowtown BBQ and Fred's Texas Cafe.

Thirsty Lion Gastropub & Grill, the regional gastropub based in Portland, Oregon, opening its first DFW branch at IrvingToyota Music Factory in October, will serve four menu items that'll be exclusive to the location: ahi poke bowl, spicy fried chicken sliders, green chile chicken sandwich, and Thai red curry chicken with jasmine cilantro rice, bok choy, bell pepper, carrot, edamame, green beans, and shiitake mushrooms. With all those killer veggies, who needs the chicken. Planning ahead for your future Thirsty Lion needs, another branch will open at the GrandScape in The Colony in summer 2019.

Flying Saucer Draught Emporium, the craft beer pub, is one of a handful of restaurants opening at DFW Airport. It'll be joined by a new offshoot next door called The Flying Square that hosts live music and a place to lounge. Shinsei, the North Dallas sushi spot from Tracy Rathbun and Lynae Fearing, is also opening a branch there, as is New York burger chain Shake Shack. The openings will happen in 2018.

Chipotle is now serving queso made with cheddar cheese, milk, tomatillo, tomato, onion, peppers, vinegar, lemon, and lime juice, with thickening coming from tapioca starch and corn starch. It can be added to a burrito or bowl for $1.25, or as a side with chips for $5.25. CEO/founder Steve Ells said in a statement that queso was their number one requested menu item, but they never added it until now because they didn't want to use the industrial additives used in most quesos.