This round of Fort Worth restaurant news is rife with surprises. A cool concept that seemed to be closed has re-opened. Another new restaurant is coming soon — but not as soon as it hoped.

Strap in and catch up with the latest dining news in Fort Worth:

Americado, the briefly shuttered taqueria and food hall, has re-opened. Americado will remain reminiscent of Mexico City markets, bars and taco stands, but will add a new line of American-flavored tacos, as well as full service. New tacos include the John Wayne, with brisket, onions, mushrooms, guacamole, and queso fresco; the El Cri Cri with ribeye and cheddar mashed potatoes; the Frida with chicken tenders, buttermilk ranch, and slaw; and the Lucy Liu with chicken tenders, buffalo sauce, avocado blue cheese crema, and carrots. The weekend brunch menu includes churro French toast filled with raspberry jam and cream cheese; huevos divorciados, two fried eggs on tostada, with green and red salsa, breakfast potatoes, and refried beans; and brunch cocktails such as a Bloody Mary and Michelada.

Golden Chick, a Texas-based chicken chain known for tenders, roast chicken, and fried chicken, has opened a new location at 5701 Craig St. This is the chain's sixth store in Fort Worth and its 175th in the rapidly growing Golden Chick family. CEO Mark Parmerlee notes that this is the chain's second Fort Worth opening this year; a location opened in August at 3001 Altamesa Blvd., and there's a third coming in December to 2870 Cleburne Rd. Golden Chick everywhere! They even offer chef-inspired menu items such as gourmet chicken salad and yeast rolls. Mmm yeast rolls.

B&B Butchers & Restaurant, the steakhouse/butcher shop from Houston opening at the Shops at Clearfork, has bumped back its start date to the first week of December. The restaurant will serve steaks and appetizers such as Wagyu carpaccio and brisket ravioli. The butcher shop will be open daily, offering hand-cut steaks plus sandwiches.

Unleavened Fresh Kitchen will open its second location at Southlake Town Square on November 16. Owners Tom Dynan and Scott Piland worked closely with Mitchell Garman Architects to create a space where guests are encouraged to visit and stay. The new store features elements like oak wood tables, shiplap siding, and natural stone counters along with contrasting industrial metal light fixtures. The lunch and dinner menu features wraps, salads, dips, sides, and sweets. The breakfast menu focuses on wraps and hash. They also serve local beer and wine on tap.

LAW at the Four Seasons is offering a weekly "Sunday Supper" with a three-course meal, featuring a seasonal smoked meat as the main dish, for $39. Bottles of wine are half-price from 6-10 pm with the purchase of an entree.

Taco Cabana has several new holiday dishes including, gasp, a horchata margarita. The new items include a ranchero and verde beef enchilada plate, served with rice, beans, guacamole, and flour tortillas, for $6. There are chicken tacos with "avo-verde" salsa, three for $6 or $2.29 each. There's a dulce de leche cheesecake for $2.29, and last but not least, a horchata margarita blending horchata, Lunazul tequila, and Triple Sec, rimmed with cinnamon sugar for $5.75. Taco Cabana, why couldn't you announce this in time for our horchata roundup? These items will be available November 20-January 1.

Mi Cocina has brought back its annual red chile chicken pozole, but a little earlier than in prior years; it usually shows up in January. It's a traditional Mexican soup with chicken, chiles, tomatoes, hominy, garlic, fresh cabbage, radish, and cilantro, and it is now available at lunch and dinner.

Whataburger has collaborated with Yeti to release a line of branded tumblers. This follows Whataburger's launch last October of stainless steel mugs that looked like Whataburger drink cups. Fans' feedback was the tumblers would be better if they were Yeti-branded. The stainless-steel, double-walled, vacuum-insulated 30-ounce Yeti Ramblers will keep cold drinks cold and hot drinks hot. Find them at Shop.Whataburger.com.

Bob's Steak & Chop House, the steakhouse at the Omni Fort Worth Hotel, has two new key appointments. Adam Holt is the new executive chef and Jordan Dickey is general manager. Holt has 18 years of experience in country club, restaurant, and catering kitchens, most recently as Bob's sous chef. Dickey began his career with Omni Fort Worth Hotel as manager of two of the hotel's restaurants – Cast Iron and Whiskey & Rye. He also served as Bob's manager and wine director, and was most recently manager at Truluck's in Uptown Dallas.