October 31 means it's time to round up all of the Fort Worth dining tidbits that have gathered in the in-box and on social media sites. This edition is dominated by new menus celebrating fall (and some celebrating happy hour). There are bread bowls, burgers of the month, and an irresistible-sounding baklava cheesecake.

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

Aloha Chicken and Shrimp, the Hawaiian plate lunch chain, is closing its location in Watauga on Saturday November 4. According to a Facebook post, they're working on renovations for a new location in Fort Worth at 6633 Beach St. Western Center. "Thank you for all the constant support these past five years in the gas station. We look forward to seeing you all soon, Mahalo," the post says. Their location in Richardson is still open.

El Chingon has a new happy hour menu featuring Super Sundia, half a watermelon filled with watermelon chunks and two upside down cans of Modelo, garnished with chamoy and Tajín, served with two chamoy and tamarindo straws and a glass filled with michelada mix, garnished with Tajín and limes, $14; Bad Ass Michelada Cóctel, an El Chingon goblet rimmed with Tajín, filled with michelada mix, shrimp, cucumber, lime and an upside down Modelo can, garnished with a chamoy and tamarindo straw, $8; and Camarones Borrachos, a platter filled with five Modelo cans garnished with chamoy, Tajín, lime and a shrimp, accompanied by mango ceviche and tortilla chips, for $28. available Monday-Thursday 3-7 pm, Friday 11 am-7 pm.

Topgolf at 2201 E 4th St in Fort Worth has new limited-time menu items including a grilled chicken sandwich topped with pineapple, hot honey pepperoni flatbread, patty melt & truffalo fries, S’mores Cookie Skillet, and Brisket Sliders.

The Bearded Lady has brought back its possibly most-popular burger of the month for November: the “Stuff Me Sweetly” Thanksgiving burger featuring a half-pound Nolan Ryan patty, mashed potatoes, cornbread stuffing, tempura fried green beans, and turkey gravy. It's $15.50.

The Patriotic Pig, the veteran-owned BBQ restaurant in North Richland Hills, has brought back its popular bread bowls, featuring a bread round hollowed out and filled with two hearty choices: Brisket Chili, with house-made smoked brisket chili, for $13; or Smoked Chicken Noodle, like a smoky chicken noodle soup with bow-tie pasta, celery, and carrots in a creamy sauce, for $10.

Modern Market Eatery has five new dishes for the season: roasted corn salsa, roasted butternut squash, roasted cherry tomatoes, roasted bell peppers, and lemongrass Brussels sprouts.

Flower Child has a seasonal menu featuring Italian chopped salad, Brussels Sprouts with yuzu miso, maple-glazed squash with walnut and Medjool date, mushroom Bolognese bowl (squash noodles, crumbled chickpea & tofu “sausage”, almond ricotta, Italian basil), Carolina BBQ chicken wrap, Brussels & butternut squash salad.

La Madeleine Dallas-Fort Worth cafés are now offering not-very-French sounding baked pasta dishes with a "four cheese" theme, starting at $10 and available through 2023: Penne with four-cheese sauce, Penne with four-cheese sauce, broccoli, & bacon, and Chicken Cordon Bleu, penne with four-cheese sauce, chicken, and diced ham.

Hopdoddy has a November Burger of the Month: The Duchess with grilled chicken - is that a burger? - basil pesto, marinated peppers, prosciutto, mozzarella, tomato, balsamic vinaigrette, arugula, and truffle aioli on a rosemary egg bun.

Fuzzy’s Taco Shop has new limited-edition menu items, all birria-themed: Quesabirria Tacos, a Birria Bowl, and Chips & Queso with Birria Beef available through November 19. It's Fuzzy’s take on birria, the Mexican meat dish with bold, spicy flavors.

Taziki’s Mediterranean Café is rolling out its beloved Baklava Cheesecake systemwide and bringing back its Tomato Soup for a limited time. Last year, Taziki’s introduced Baklava Cheesecake for the holidays in select markets, as a modern twist on the traditional Greek dessert. The ardent response led to the Baklava Cheesecake becoming a permanent menu item at Taziki’s locations systemwide, beginning October 30. The Tomato Soup, topped with basil and feta cheese, will be available through January 28.

Yogurtland is offering catering with packages ranging from 10 to 50 cups, where customers can choose their favorite flavors such as the limited-edition Pumpkin Pie Cheesecake Swirl and Chocolate Chip Cookie, plus three toppings. A package for 10 people is $50 all the way up to a package for 50 people that costs $250.

Black Rock Coffee Bar has new winter drinks at its 100-plus locations across seven states, including OR, WA, AZ, CA, ID, CO, and TX: Peppermint Bark White Mocha, Eggnog Latte, Gingerbread, and Sugar Plum Fuel made from its Fuel energy drink combining a mix of red raspberry, almond, and vanilla topped with original Fuel.

Travis Kelce, the football player and Taylor Swift's current beau, has debuted new refrigerated entrees under the brand name Travis Kelce’s Kitchen, featuring seven meal options with a KC theme: Bacon Mac & Cheese, Brisket Burnt Ends & BBQ Sauce, Brisket Burnt Ends with Mac & Cheese, Sliced Brisket in KC-style BBQ Sauce, BBQ Baked Beans with Sausage (Barbecue-baked black beans and white kidney beans with brown sugar, onion, sausage, and bacon), Sausage & Meatball Marinara with Peppers & Onions, and BBQ Baked Beans with Burnt Ends. Prices run from $8.17 to $12.78 and are only available at Walmart.

McDonald's will phase out the McFlurry spoon and replace it with smaller spoons made with less plastic - part of an effort toward more sustainable packaging.