El Bolero is a new Mexican restaurant from Oak owners Tiffanee and Richard Ellman and John Paul Valverde, opening in the Design District in early 2015. Chef is Hugo Galvan, described in a release as having "deep and personal expertise in creating the regional and authentic flavors that will form the fabric of the El Bolero experience." Galvan has cooked in kitchens in the U.S. and Europe, but he'll rely on his experience in restaurants and mercados across different regions of Mexico. El Bolero will be located at 1201 Oak Lawn Ave. in the GrassRoots building.

Market Hall, a California-based food emporium concept, will open in Addison in spring 2015 at 3875 Ponte Ave., at the base of Savoye 2 in Vitruvian Park. The market will sell meat, poultry, seafood, produce, cheese, charcuterie, beer and wine. Prepared foods will include sandwiches, rotisserie chicken, sushi and more. Other branches are opening in California and Seattle.

Messina Hof now has a branch in Grapevine. The family-owned vineyard was founded in Bryan, Texas, then expanded to Fredericksburg in 2011. Grapevine makes it three. The new facility is in the renovated Wallis Hotel, at 201 S. Main St., where it serves nine wines on tap in its tasting room; there is also a private event space upstairs. Hours are Sunday-Thursday, 11 am-9 pm, and Friday-Saturday, 10 am-10 pm.

Small Brewpub opened in North Oak Cliff, at 333 W. Jefferson Blvd., with black pepper pils, Russian Imperial stout, cocktails and six guest beer taps. Chef Misti Norris is serving charcuterie; fried mushrooms; boudin; gnocchi with winter vegetables; black pepper and fennel pig trotter; fried chicken feet; cheese board; and chocolate-rice pudding with chilies, marshmallow, tarragon and hops. Hours will be 4 pm-midnight seven days a week, but for now the kitchen will be closed on Tuesday and Wednesday.

After a year in business, Deep Ellum noodle shop Monkey King Noodle got its rooftop deck and sidewalk seating shut down— abruptly, mysteriously— by the City of Dallas. "They were terribly nice about it," reads a post on the restaurant's Facebook page. "Seems even though it's been a dining spot for a decade, we may have to majorly overhaul the space. They suddenly aren't keen on our little sidewalk tables either, but we shall fight the good fight." For now, Monkey King is takeout only during the week; on weekends, they will set up tables and chairs behind the restaurant.

Boom Juice, a cold-pressed juice bar, will open its first permanent retail location at Sylvan Thirty. Specializing in organic juices and grab-and-go raw, vegan and Paleo snacks and meals, Boom Juice will open in a 700-square -foot space on Sylvan Avenue, under SYNC Yoga & Wellbeing. Boom Juice owners Davio and Jessica Ventouras started Boom Juice in the Dallas Farmers Market in October 2014.

Roots Juices is opening at Innergy Fitness at The Crescent. The private exercise and fitness studio is located at 200 Crescent Court, Ste. 95. A renovation at The Crescent is slated to begin before the end of the year, with completion projected for mid-2016.

Proof + Pantry now has brunch on Sunday, 11:30 am-3 pm. The menu includes steak and eggs, pork belly eggs Benedict, and soft-scrambled eggs with caviar.

Cucina Neighborhood Italian restaurant in Preston Center has new winter menu items, including meatball sliders, pot roast nachos, jalapeño lime chicken, artichoke spinach pasta, lasagna and fettuccine carbonara. These join Italian favorites such as pizza, chicken Marsala, fettuccine Alfredo and baked rigatoni. Entrées average $9-$16. Desserts include cheesecake, tiramisu, flourless chocolate cake, gelato and sorbet.

Relish, the kiosk sibling restaurant of Savor in Klyde Warren Park, now has salads. There's corn chow salad with smoked salmon; poached pear and bacon salad with chicken, spinach, red onion, red grape, blue cheese and candied pecans; quinoa, mushroom and haricot vert salad with mixed greens, cherry tomato and goat cheese; Caesar with chicken; and burger bowls, which does not sound very salady but has romaine, bell pepper, cherry tomatoes and ranch dressing.

Slow Bone has added a delicacy to its menu: fried chicken, expertly prepared by former Sissy's chef Jeffery Hobbs, who's working with owner Jack Perkins. They start with the same quality chickens they roast. But the fried birds have a unique flavor thanks to the brine, which they put in pans and stick in the smoker to make something resembling a homemade liquid smoke, although "not that heavy," Perkins says. Fried chicken is served every day until it runs out.

Lakewood Brewing brings back the popular limited-edition Bourbon Barrel Temptress to Dallas-Fort Worth, on tap at bars and restaurants and in 22-ounce bottles beginning December 15. Lightweight alert: The ABV is 9.8.