This roundup of restaurant news around Fort Worth includes some openings, some expansions, and a big closure or two. There's also new dishes and menus to try.

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

Edelweiss, the authentic German restaurant in west Fort Worth, closed on February 28, after 56 years. The owners posted an announcement on their website, citing rising food costs, staffing shortages, and lack of business, but also said they are actively working to secure a new location.

Great Harvest Bread Co. in Fort Worth closed on February 25, after six years. The restaurant posted a notice stating that staffing was a major issue. Two locations of this chain remain in DFW, in Southlake and Frisco.

Olivella's Pizza & Wine, the Roman and Neapolitan-style pizza kitchen, has completed a 1,200-square-foot expansion of its existing space located “on the bricks” at 4910 Camp Bowie in Fort Worth. The new 3,000-square-foot space features a full-service dine-in experience with seating for 70, a full bar, daily food and drink specials, and online ordering. They've also increased their wine list to more than 60 red, white, and sparkling wines, priced from $18 to $140 per bottle and $8 to $25 by the glass.

Thirsty Lion Gastropub is serving Irish dishes from March 2-17 such as Bacon Cheddar Potato Cakes, Scotch Eggs, Reuben Sandwich, Irish Shepherd’s Pie, Beer Braised Corned Beef & Cabbage, Irish Whiskey Salmon; and Whiskey Bing Cherry Bread Pudding with whiskey caramel sauce, at four locations in Grandscape, Preston Hollow, Irving, and Euless.

Chipotle Mexican Grill is introducing the new Fajita Quesadilla as a digital-only menu item on the Chipotle app and Chipotle.com. The quesadillas have Monterey Jack cheese, protein of choice, and veggies, and will be available starting March 2.

El Pollo Loco has added a new option to its Double Tostada Salad lineup: Double Shredded Beef Tostada Salad, featuring a crisp tostada shell filled with a double portion of shredded beef, Hass avocado, shredded lettuce, pinto beans, Mexican rice, sour cream, Monterey Jack, and pico de gallo, with creamy cilantro dressing. It joins its sibling the Chicken Double Tostada Salad and is available until April 19.

Carrabba's Italian Grill has a new dishes for spring: Linguine Primavera with asparagus, peas, roasted tomatoes, & artichoke hearts tossed in basil pesto cream sauce; Tuscan-Grilled Lamb T-Bones with bourbon mint demi-glace; Tomato Caprese with burrata, tomatoes, basil, red onion, & balsamic glaze; Citrus Olive Oil Cake with lemon curd, whipped cream, & blackberries; and Passion Pear Spritz cocktail with New Amsterdam Passionfruit vodka, desert pair, pineapple juice, & Riondo Prosecco. They begin on March 7.

Fuzzy’s Taco Shop has a new Margarita Shrimp Taco, with flavors inspired by the taco brand’s signature FuzzyRita.The Margarita Shrimp Taco is prepared with fried or grilled shrimp, Tajin garlic sauce, cabbage, lime crema, and a margarita-tomatillo pico made with lime juice and agave on a flour tortilla, topped with feta & cilantro, available through April 9.

Salata, the salad chain, has three new pickled topping options: Pickles, Pickled Okra, and Spicy Giardiniera, which you can put on any salad or order one of these three new salads: Dill Pickle Salad, Jalapeno Okra Salad, Spicy and Sweet Salad.

Dunkin’ has new spring menu items including Caramel Chocolate Cold Brew, with caramel and milk chocolate, topped with Chocolate Cold Foam and Cocoa Caramel Sprinkles; Carrot Cake Muffins, featuring shredded carrots, raisins, crystalized ginger pieces, and cream cheese icing; Chocolate Croissants; and Irish Crème Flavor coffee.

American Airlines Center has introduced new vegan menu items at its in-house eateries. Modelo Gold Lion Bar & Grill is serving a vegan burger and a vegan brat with spicy mustard. El Taco Tex has vegan nachos and vegan tacos. Market 2 Go has a power bowl with spinach, quinoa, garbanzo beans, tomato, and cucumber.