This roundup of Fort Worth dining news includes upbeat openings, renovations, new menus, and new desserts. But there is also sad news of closures that have happened, or that may happen — unless diners get out there and dine.

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

Cattleman's Steakhouse in the Stockyards, which is getting a $3-million renovation from TV producer-director (Yellowstone) and Fort Worth native/hero Taylor Sheridan, has new management and new menus: There are buttery Parker House rolls, steaks with loaded baked potatoes, thick peppery beer-battered onion rings, Tajin-rimmed margaritas, and cobbler with vanilla ice cream.

Yucatan Taco Stand at 908 W. Magnolia Ave., has bitten the dust. The restaurant was cleared out on February 16 and had a delinquent notice from the city posted on the door. It's an ignoble ending for the one-time chain founded by Paul Willis, formerly of Fuzzy's, serving tacos, nachos, and margaritas, which at one point had locations in Dallas, Plano, and Frisco. It was taken over (and renamed Yucatan Tequila Bar and Grill) by a new owner in 2021 after getting shut down by the city health inspector due to numerous infractions. Now it has met its timely end.

VFW Post 8235 Fort Worth at 9520 Santa Paula Dr. has brought back its Saturday morning breakfasts at its in-house Steel Armadillo Canteen, where it's serving omelets, fried egg sandwiches, breakfast tacos, and pancakes, from 8 am-11 am. Where else can you get creamed beef on white toast with eggs? After breakfast, they do lunch from 12- 6 pm consisting of burgers, fries, chilli, hot dogs, and beer.

Wingstop has opened a location in Bedford at 2248 Central Dr., in the same shopping center as The UPS Store and Subway. The chain does wings, both bone-in and boneless, chicken sandwiches, tenders, and seasoned fries, with choice of dry or wet seasonings such as Original Hot, Hickory Smoked BBQ, Lemon Pepper, Atomic, Mango Habanero, and Cajun flavors.

Chip'd, a dessert shop in southwest Fort Worth that specializes in "cookie nachos," threw out a desperate plea on Facebook, saying they were at their "make or break point," stating that business had been "incredibly slow since August," with many days only seeing only 2 to 3 customers. "Yesterday we hoped, being Valentine’s Day and as a sweet shop, it would be a turn for the better for us. But, instead it was one of our slowest days ever. We have been trying everything from marketing and ads to promotions and deals, happy hours, flavor changes, new varieties of cookies and toppings, store hour changes, and nothing seems to help. We hate asking for help but if we don’t, we will have no choice but to close our doors as we have put everything our family has into our Chip’d dream and then some and have nothing left to keep it alive."

Royal Yum, a Thai restaurant in Denton, has added a new menu item that fuses Thai and Mexican flavors. Called the Thai Ginger Dilla, the item includes chicken breast, ginger, mushrooms, cheese and carrots inside a toasted tortilla with a spicy, garlicky sauce for dipping.

Fred's Texas Cafe has a new dessert: Chocolate Pudding, layered with tiers of whipped cream and smashed Oreo cookies. It's served in a schooner, like their "famous" Banana Pudding.

Tacodeli, the Austin-based taco chain, is bringing a seasonal favorite back to its menu: the Borracho Taco, with sherry and tequila-braised pork seared with basil, chile, and lime and topped with onion, cilantro, and avocado. They’re also adding a seasonal agua fresca with blood orange and basil. Available through March 25.

Firebirds Wood Fired Grill, the kitchen steak and seafood restaurant chain, has launched a new seasonal menu, including an appetizer, five entrees, dessert, and a cocktail. In addition to the wedge salad with bleu cheese appetizer, entrees include a crab cake salad, shaved roast beef grilled cheese served with tomato soup, honey garlic glazed grilled salmon with a seasonal grains pilaf, filet and tempura lobster tail, and grilled scallops with a grain salad and champagne butter sauce. Top it off with a caramel pecan bread pudding for dessert and strawberry cotton candy vodka cocktail. Available through February 29.

SusieCakes, the home-style bakery concept from California, is adding a new boozy cupcake to its menu in honor of Black History Month. It's a vanilla cupcake topped with blonde whiskey buttercream made with whiskey from Black-owned liquor company Uncle Nearest. SusieCakes will donate a portion of the proceeds to Uncle Nearest as the company raises money for its HBCU Old Fashioned Challenge. Available through February 29.

Snooze A.M. Eatery, the Denver-based breakfast chain, has begun accepting reservations for the first time. Parties of four or less can book reservations via the Snooze website or mobile app, Yelp, or Google; parties of larger than four must call the restaurant directly to book. They also have new dishes: a crispy garlic and avocado miso rice bowl, soft scrambled eggs with ricotta and chives, chilaquiles and bread pudding French toast with vanilla crème and caramel sauce.

McCormick — yes, the seasoning company — has announced its 2024 Flavor of the Year, Tamarind and Pasilla Chile, along with a new collaboration with Black Tap Craft Burgers & Beer. Through the collaboration, chefs from McCormick and Black Tap built a limited-edition menu that infuses the tangy, Mexican-inspired seasoning blend into several menu items, including a ground chicken burger basted with a sweet and tangy tamarind chile jam, fries tossed in house-made chili oil and Tamarind seasoning, and a chocolate churro shake topped with a light dusting of the spice. Available through February 29. Black Tap has seven restaurants across five states, with the sole Texas location at 2475 Victory Park Ln. in Dallas.

Church’s Texas Chicken has added limited-run fish and shrimp choices to its menu available through Easter. Menu items include fried Pacific pollock in panko breading, a fish sandwich with the aforementioned filet on a brioche bun with tartar sauce; six- and 20-piece shrimp coated in a crunchy Southern breading; and a lemon cheesecake fried pie.

McDonald’s has brought back its fan-favorite Shamrock Shake, a Saint Patrick’s Day-themed milkshake made with vanilla soft serve and mint syrup. Its Oreo Shamrock McFlurry — which is the same thing as the shake but with crushed oreos blended in — is also available. The annual menu items are typically available until Saint Patrick’s Day on March 17.