This mid-October restaurant news roundup starts on a sad note, with the death of a local pitmaster who was not only beloved by many but acclaimed for his unique cuisine that brought together cultures and communities. R.I.P. and well done, Patrick Hicks.

From there, this month's column is a smorgasbord of new fall menus, limited-edition specials, and a few openings. Stay till the end for an opportunity to volunteer at one of the biggest and most meaningful foodie events of the year.

Here's what's happening in Fort Worth-area restaurant news lately:

Smoke’N Ash BBQ, the acclaimed Tex-Ethiopian barbecue restaurant in Arlington, is mourning the loss of co-founder and chef Patrick Hicks, who died earlier this month after suffering a stroke following a two-year battle with cancer. In a social media post, the restaurant remembered Hicks, 60, for helping build a place where food, culture, and community came together. His wife, Fasicka Hicks, and their daughters, said Patrick helped build the restaurant and introduced more diners to the family’s blend of Ethiopian flavors and Texas barbecue. The smokehouse has earned recognition in the Michelin Guide, appeared on Diners, Drive-Ins and Dives, and has received several nominations for CultureMap Tastemaker Awards. Hicks also earned a nomination for Best Chef in Texas in the 2026 James Beard Awards. A public visitation was held October 12 at Moore Funeral Home in Arlington. The family says it plans to keep Smoke N’ Ash BBQ going and preserve Hicks’ legacy.

Salt & Straw has added a Strawberry Pretzel Cheesecake Tacolate to its lineup of ice cream tacos, joining the original Cinnamon Ancho Tacolate. The new one features strawberry ice cream in a hand-pressed waffle cone shell dipped in cream cheese white chocolate and sprinkled with crushed pretzels, served with a cheesecake sauce. Both flavors are available at Salt & Straw on Magnolia Avenue in Fort Worth, and the shop is offering a buy-one-get-one-free Tacolate deal on Tuesdays through October.

Truluck’s is bringing back Florida Stone Crab for the season starting October 17 at its local restaurants, including Southlake. The claws are served chilled, pre-cracked, and ready to eat with the restaurant’s signature mustard sauce. The seasonal delicacy is available through May 1, and because stone crabs can regenerate lost claws, they’re returned to the ocean after harvesting.

The Mont has introduced a fall dinner menu with seasonal dishes ranging from black truffle and pumpkin risotto to wagyu short rib with potato and truffle pavé. Other offerings include venison ragù with cavatelli and Ōra King salmon with butternut squash. Desserts include apple cobbler for two with buttermilk ice cream and smoked chocolate crémeux with mesquite ice cream. A separate bar and patio menu features casual bites such as chicken-fried steak skewers, a fried chicken sandwich with hot honey, and steak frites.

Bacchus Kitchen + Bar at Hotel Vin in Grapevine has introduced new menu items under Culinary Director Joseph Thomas, including a Wagyu Kolache with jalapeño cheddar and Shiner Bock lager mustard, and Kaluga caviar served with Pringles, crème fraîche, cured egg, and chive. Another standout is the Lobster Pot Pie, filled with butter-poached lobster, XO Cognac cream, and leek fondue beneath puff pastry.

Acquario Italian Seafood in Keller is offering a new two-course prix fixe menu for early diners, available Tuesday-Saturday from 4-6 pm for $25 per person. The menu features a selection of the restaurant’s favorite Italian dishes, starting with soup of the day or Caesar salad, followed by choice of salmon piccata, chicken Marsala, or pappardelle with veal Bolognese.

Whiskey Cake is now serving an Adult Happy Meal for $17.99, through November 8. The limited-time deal includes an OMG Slider, fries, and a choice of an Espresso Yourself Martini or Happy Endings Old Fashioned, plus a Whiskey Cake matchbox to take home. The meal is available all day.

Shake Shack has brought back its fan-favorite Black Truffle menu for a limited time, featuring a Black Truffle Burger with fontina, crispy sweet onions, and black truffle sauce made with truffle oil from Umbria, Italy. Other options include the Black Truffle ‘Shroom, Black Truffle Shack Stack, Black Truffle Parmesan Fries, and new Mac & Cheese Bites.

Firebirds Wood Fired Grill is offering an Early Dining Menu with eight entrées for $19.95, including a side, Monday through Thursday from 3 to 5 pm. Options include Wood Grilled Sirloin, Wood Grilled Salmon, Baby Back Ribs, Honey Garlic Chicken, Butcher’s Meatloaf, and Chicken Tenders.

SusieCakes is partnering with Susan G. Komen for October with a limited-edition collection of pink-themed cakes and cupcakes benefiting the breast cancer organization. Through October 31, the SusieCakes x Komen Cupcake will donate $1 per cupcake, while two four-packs donate $4 each and a 6-inch Komen Cake donates $5. The cake is available exclusively through nationwide shipping; the cupcakes and boxes are available at SusieCakes bakeries with 24 hours’ notice.

Teriyaki Madness is teaming up with drone delivery company Zipline to bring its teriyaki bowls to customers across Dallas-Fort Worth, starting with the Denton location. The drone service launched October 15, with plans to expand to additional restaurants. Customers will order through the Zipline app, and autonomous electric drones will lower meals to the ground in a delivery pod. The company says most orders arrive in less than 5 minutes.

Fuzzy’s Taco Shop is bringing back its Halloween-themed Draco lineup through November 8, with a new Draco’rrito joining the Draco Taco II. The $10.25 burrito comes wrapped in a crispy cheese crust and stuffed with seasoned ground beef, rice, vampiro-style sauce, queso, sour cream, cheese, and crispy red tortilla strips. Drinks include the frozen Drac a ‘Rita with rum and strawberry puree and the blood-orange Midnight Matador. For National Taco Day on October 6, Fuzzy’s will also offer $2 Original Tacos all day.

Grimaldi’s Pizzeria is serving up its Fall Favorites menu through December 7, featuring Buffalo Chicken Pizza with fire-braised chicken, hot sauce, mozzarella, Gorgonzola, and celery, plus a Buffalo Ranch Chicken Salad. Seasonal desserts include Pumpkin Cheesecake and Caramel Apple Cheesecake. The Slices ASAP! lunch menu now offers two slices with a soda or iced tea for $10.99.

HTeaO has added two limited-time chai lattes to its fall menu. The Spiced Cookie Crumble Chai Latte combines the brand’s Texas Chai with cookie crumble, while the Toasted Coconut Chai Latte adds toasty coconut flavor. Both are available hot or iced at participating locations, with hot sizes starting at $4.99 and iced sizes at $6.45.

Golden Chick has reopened its outpost at 4440 Golden Triangle Blvd. in far north Fort Worth after a remodel, with the location now under corporate management and a new management team. The restaurant serves the chain’s Original Golden Tenders, Big & Golden Chicken Sandwich, and Golden Roast Chicken. It’s open daily from 10:30 am-10 pm.

Smoothie King has opened a new location in Colleyville at 5615 Colleyville Blvd., Ste. 140, serving its lineup of fruit and veggie smoothies, protein blends, and fitness-focused drinks. The menu offers options for everything from a quick breakfast to a post-workout refuel.

Thirsty Lion has rolled out a fall menu featuring nine seasonal dishes and four craft cocktails. The lineup includes a Fall Harvest Bowl with butternut squash, caramelized pears, cranberries, beets, candied walnuts, and pomegranate vinaigrette, plus Korean Fried Chicken tossed in gochujang sauce. Other highlights include bacon-wrapped Medjool dates with maple-pepper bacon and a warm cinnamon pear and cranberry crumble.

H-E-B and Central Market are recruiting 1,000 volunteers for their annual Feast of Sharing holiday meal in Fort Worth. The free community feast will take place November 11 at Dickies Arena, from 3 to 7 pm. Guests can expect a holiday meal, live music, a kids’ zone, Santa and Mrs. Claus, and representatives from more than 40 social service agencies. Volunteers are needed to serve meals, clear tables, welcome guests, and help in the kids’ zone. Sign up here.