The dining scene in Fort Worth isn't letting the end of 2019 get in the way. Right through the holiday and beyond, there are new restaurants opening across town, from a chef-driven eatery in Burleson to an Airstream serving up beignets.

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

American Revelry is a new restaurant in Burleson that opened in mid-December at 279 W Hidden Creek Pkwy., #1101 at the Standard at Chisenhall, a mixed-use retail/office/restaurant development, located next to Chisenhall baseball/softball fields. Owner/chef Eric O'Connor worked for Brinker International and is a graduate of the Culinary School of Fort Worth who was at Winlsow's Wine Café and HG Sply Co. before opening his first place. Revelry has craft cocktails and dishes such as deviled eggs, butternut squash soup, and the signature shrimp & grits. It’s open for lunch and dinner, plus weekend brunch.

Main Squeeze Juice Co., a newbie in the juice world, is expanding throughout Texas, including the debut of its first location in Fort Worth. It's opening at 4560 Heritage Trace Pkwy. at the southeast corner of Beach Street. Main Squeeze is a New Orleans-based chain founded in 2017 that currently has a dozen branches. The Fort Worth location will be owned and operated by husband-and-wife team Steve and Jana Simpson, and according to a release, will open in January 2020.

The Dusty Biscuit, a beignet concept that has been doing pop-ups at locales such as Martin House Brewing, is setting down roots of sorts, in an Airstream trailer at 105 S. Main St., beginning January 7. The trailer will serve cafe au lait, plus breakfast and lunch items, both sweet and savory, including classic beignets with powdered sugar; Everything Beignet-gal, with herb-and-seed mix you find on an everything bagel; and beignet sliders such as Cajun chicken salad and Bayou Boudin. They'll be open Tuesday-Saturday 7:30 am-1:30 pm.

Voicebox Karaoke is getting close on its Fort Worth location at 2955 Crockett St. on Crockett Row at West 7th, with an opening slated for January. This is the first DFW location for the Oregon-based karaoke company, and the company's fifth overall, following Portland, Denver, and Boise, Idaho. Voicebox will feature eight private karaoke suites with seating for more than 100 guests, along with an open public lounge area. There'll be a menu of bar snacks, plus a full bar with beer, wine, and liquor, including Voicebox’s signature, house-infused saké cocktails.

Atico is the latest concept from Fort Worth's celebrity chef Tim Love. It's a rooftop lounge with bar food opening in the Stockyards, right across from Lonesome Dove, at the new SpringHill Suites by Marriott hotel at 2315 N. Main St., a former Wells Fargo bank whose vault door is featured prominently in the hotel's lobby.

First Watch, the Florida breakfast chain, is opening new locations around DFW including one in Grand Prairie at 3150 SH 161; and one in Richardson, in the Canyon Creek shopping center at 202 W. Campbell Rd., #202, in what used to be a location of the Royal Chopstix chain. Both locations will open in January.

Common Bond, the amazing incredible world-class bakery in Houston, is looking to open a location in Dallas. According to Eater/Houston Business Journal, the bakery has expanded its management team and has Dallas on its list for expansion.

DiMassi's, the Mediterranean concept from Houston, is opening two new locations around Dallas-Fort Worth: One in Fort Worth at 6357 Camp Bowie Blvd. #200, in a former Black Eyed Pea space; and the other in Allen, at 190 E Stacy Rd. #3200. The chain does high-quality veg-friendly buffets with middle-Eastern dishes such as gyros, skewers, lamb, falafel, grape leaves, four kinds of hummus, salads, baklava, and more. There are currently three locations in the DFW area: Richardson, Irving, and Plano.

Outback Steakhouse has three new steak options. Steak Frites is a seared 9-oz NY strip with rosemary Parmesan fries and peppercorn sauce, and choice of a side salad. An 18-oz center-cut sirloin is topped with herb bistro butter and served with a potato and side. Kingsland Pasta features tenderloin medallions and grilled shrimp over fettucine noodles in Alfredo sauce.

El Fenix has a seasonal item called Fiesta Burritos, with choice of veggie, shredded chicken, picadillo beef, braised pork, fajita steak or fajita chicken filling and choice of sauce, rice, and beans. It starts at $8 and is available through February.

Snuffers has new seasonal dishes including tomato basil soup and a loaded grilled cheese with bacon, tomato, and avocado on sourdough bread with American, Swiss, and Pepper Jack cheese. Available through February.

Outback Steakhouse has three new steak options. Steak Frites is a seared 9-oz NY strip with rosemary Parmesan fries and peppercorn sauce, and choice of a side salad. The 18-oz center-cut sirloin is topped with herb bistro butter and served with a potato and side. Kingsland Pasta features tenderloin medallions and grilled shrimp over fettucine noodles in Alfredo sauce.

Carl’s Jr. now has Beyond Meat items all day, becoming one of the first national U.S. quick service restaurants to offer plant-based options for breakfast, lunch, and dinner. There are two new breakfast offerings: the Beyond Sausage Burrito with a Beyond Breakfast Sausage patty, scrambled egg, shredded cheese, hash-rounds, tomatoes, and salsa served in a soft, warm tortilla, for $4.79; and the Beyond Sausage Egg & Cheese Biscuit, with a Beyond Breakfast Sausage patty, American cheese, and a fluffy folded egg served on a Made from Scratch Biscuit, for $3.99. They complement the current Beyond Famous Star and Beyond BBQ Cheeseburger.