This roundup of dining-themed news and press releases around Fort Worth includes openings, closings, and everything in between. There are new menus and new chefs. There's tacos, burgers, brisket, and booze.

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

Jimboy's Tacos has made its Fort Worth debut with a location at 9316 Clifford St., at the corner of Jim Wright Freeway. The California-based chain founded in 1954 by Jim "Jimboy" Knudson is known for its unique crispy tacos dusted with Parmesan cheese and for its fresh, made-to-order preparation.

Razzoo's Cajun Cafe has temporarily closed its Cityview location at 4700 Bryant Irvin Rd. for a facelift and will reopen in early October. Improvements include windows and front doors, new shiplap siding, new exterior color, interior tile color, updated floors, refreshed furniture, new ceiling for the kitchen. The closest Razzoo's is at Alliance Town Center.

AC Hotel Fort Worth Downtown has appointed Javier Maysonet as executive chef. Maysonet, who was previously executive sous chef at Dallas/Addison Marriott Quorum by the Galleria, has a decade of experience and knowledge of French, Italian, Caribbean, and international cuisine, having worked at resorts in Puerto Rico, including W Retreat & Spa Vieques Island and El San Juan Hotel. He's created menu emphasizing the European soul and Spanish roots of the AC brand, including breakfast cazuela, empanadas, carnitas pork, and chicken & chorizo paella. The AC Kitchen features a European-inspired breakfast with croissants, prosciutto & cheese, breakfast tarts, yogurt, and fruit. The AC Lounge in the hotel lobby features gin & tonic, Spanish wines, and a tapas menu of small plates. The hotel opened in September 2020.

Big Deal Burger, the burger ghost kitchen from Dickey's, has a new lineup of indulgent burgers including a double burger with brisket, and blue cheese, a single burger with brisket and Polish sausage, a double burger with brisket, spicy jalapeño cheese sauce, and pickled jalapeños, and a double cheeseburger served between two grilled cheese sandwiches. Big Deal Burger is available for delivery or pickup online at bigdealburgerco.com or through UberEats, GrubHub and DoorDash.

Dog Haus has a new limited-time menu item from Cajun chef Isaac Toups: The Big Easy, with Creole chaurice sausage, caramelized onions, pickled jalapeños, spicy brown mustard, mayo and scallions on King's Hawaiian rolls. Chaurice sausage is a cousin of the Spanish chorizo and native to Louisiana, flavored with garlic, cumin, smoked paprika, and cayenne pepper. It's available through November 30.

El Pollo Loco has brought back its Crunchy Taco as its first-ever digital-only menu item. Featuring shredded chicken, lettuce, Jack cheese, and tinga sauce in a crispy tortilla shell, the Crunchy Taco will be available through the El Pollo Loco app and website from October 4 through November 1.

Chipotle Mexican Grill now has smoked brisket. Whoo. It's charred on the grill, and seasoned with Mexican spices including jalapenos and chipotle chili peppers, then chopped and finished with brisket sauce made from chile peppers. Brisket is the third new menu item Chipotle has introduced in 2021; they launched Cilantro-Lime Cauliflower Rice for a limited time in January and debuted the Hand-Crafted Quesadilla, the brand’s first new customizable entrée in 17 years, in March.

Whataburger is bringing back the Hatch Green Chile Bacon Burger, plus all-new Whataburger Hatch Green Chile Bacon Chicken Sandwiches. The Whataburger Breakfast Burger has returned for its third time. There's also a new Whataburger Chocolate Mint Shake, a chocolate shake with the addition of mint flavoring.

Twin Peaks has two new Corazón tequilas: Corazón Reposado Weller Barrel Select is spicy and peppery, and Corazón Reposado Buffalo Trace Barrel Select is golden, herbal and slightly spicy. Twin Peaks has also added Teremana Blanco, Dwayne Johnson's tequila. Guests can grab a taste for $5 on Mondays.

Denny's is busy-busy with new menus. In addition to their limited-edition fall items such as Pumpkin Pecan Pancakes, they have a collection of benedict breakfasts with eggs and Hollandaise including: the classic Benny on a toasted English muffin with ham; a Prime Rib Benny with prime rib on bacon cheddar potato cakes; and Southwestern Benny with chorizo, 5-pepper sauce, and pico de gallo on an English muffin.

Cicis has a new Ultimate Giant Pepperoni Pizza, with two types of pepperoni: traditional pepperoni and new cupping pepperoni.

Cowboy Chicken has a new turkey plate with sliced turkey breast, stuffing, choice of side, roll, and gravy for $10. From October 4-December 31, guests can purchase the new turkey plate (which is also perfectly packaged/easily transportable) and add a turkey plate at checkout to be provided to a local charity.

Dairy Queen has a new twist on its classic steak fingers: Cheesy Steak Fingers infused with creamy pepper jack cheese. The Cheesy Steak Finger Country Basket is served with fries, Texas toast, and ranch dressing and is available through October.

Whole Foods Markets are now stocking plant-based protein seitan by Blackbird Foods, in four varieties: Original, Chili Lime, Rosemary Garlic, and Texas BBQ. Many restaurants throughout New York City and Philadelphia use their seitan in a variety of dishes ranging from BBQ, fried chicken, and even steak. Blackbird is a New York-based company whose hand-tossed vegan frozen pizzas launched two months ago in Whole Foods, in four varieties: Margherita, Supreme, BBQ Chick’n, and Kale Mushroom.

Shiner Bock has two new releases celebrating their 112-year history. Shiner 1909 (4.5% ABV) is a small-batch lager brewed with heritage ingredients, and Shiner Bock Heritage Edition (ABV 4.4%), is a collection of 12-packs with labels featuring authentic throwback designs from four different eras.

Código 1530 released a special edition double barrel Rosa-Reposado with George Strait featuring a custom, special edition print with George Strait's silhouette, guitar, and signature. Each bottle is $75.

Four Seasons Resort and Club Dallas at Las Colinas has appointed a new executive sous chef: Nicholas Trosien, whose Four Seasons career has included Palm Beach, Singapore, Dubai and most recently, Toronto. He has oversight of concepts on premises to include Law and Outlaw Taproom. Paolo Gama is Chef de Cuisine, and Yudith Bustos is Executive Pastry Chef, all under the purview of Executive Chef Christof Syré.