It's a good week for Dallas dining, with exciting new restaurants opening, new dishes, and new chefs. There's also a local guy showing up on TV.

Here's what's happening in Dallas restaurant news:

Bánh Mì Station, a fast-casual restaurant specializing in classic Vietnamese sandwiches, is open for lunch and dinner at Sylvan | Thirty, on the south side of the development near AT&T and Vernacular. Sandwich options include five-spice pork belly, lemongrass chicken, duck confit, pickled carrots, daikon, cucumber, and garlic aioli. Sides include fries, kale slaw, and red curry mac and cheese, along with vegan dishes and soft-serve ice cream. Soft-serve is a trend.

The Henry, the so-called greatest neighborhood restaurant from Sam Fox Restaurants (Flower Child, North Italia), is now open at the Union Dallas. It includes a coffee bar, two full-service bars, and private dining room. The menu has Dallas specials with dishes such as short rib potstickers, fried chicken sandwich, and portobello tacos. It's open for breakfast, lunch, dinner, weekend brunch, as well as weekday happy hour and late nights.

Imoto in Victory Park is now open for lunch. The menu includes spring rolls, Korean fried chicken, yellowtail and snow crab rolls, and a variety of bento boxes with seared Scottish salmon, shrimp tempura, and pork belly.

Omni Dallas Hotel has a new line of mini versions of favorite comfort foods, including shrimp and grits, grilled cheese brisket, and honey cheesecake. Omni Dallas executive chef Greg Wallace's contribution is the Texas brisket monsieur: brie and brisket sandwiched between Texas toast with pickles and chipotle ketchup. Other options include vegetarian paella, cured salmon on a mustard dill scone, and pâte à choux with salted bourbon, banana cream and white chocolate whipped ganache. Guests can choose a selection of three or five minis for a set price.

Knife restaurant at both The Highland Dallas and The Shops at Willow Bend locations have a new seasonal dessert: The Hazelnut and Blood Orange is created by pastry chef Eric Cobb and has hazelnut mousse, blood orange sorbet, blood orange crémeux, praline crumb, candied hazelnuts and hazelnut ganache. It's $12.

Tacodeli, the Austin-born taqueria chain, is featuring short rib from 44 Farms for its February specials. At breakfast, it's a taco with scrambled eggs, short ribs, and poblano-onion rajas, 7–11 am weekdays and 8 am–3 pm weekends. At lunch, it's short rib tacos with shredded short ribs braised in guajillo-pasilla adobo and garnished with jalapeño escabeche, 11 am–3 pm every day.

Rotolo’s Craft and Crust pizzeria has a new spring menu with lighter choices, available through March 31. Hummus with kalamata olives and red peppers comes with feta cheese-crumbled flatbread. Pesto Manifesto is spaghetti, bruschetta, chicken, pesto, feta cheese, and garlic Parmesan bites. Hummus pizza has tomatoes, chicken, feta cheese, and pesto on a cauliflower crust. There are also mini bite-size King cakes.

McDonald’s is offering donut sticks sprinkled with cinnamon sugar for a crunchy outside and soft, doughy inside, available during breakfast hours only, by the half-dozen or dozen, starting February 20 for a limited time.

Shake Shack has rolled out Chick'n Bites — fried breaded bites of chicken breast, available in a 6- piece or 10-piece combo with BBQ sauce or honey mustard for $4-$6, for a limited time, how long that is, they do not say.

Gas Monkey Bar Live owner Richard Rawlings will appear in an upcoming episode of the new Food Network series Buddy vs. Duff, a "cake-off" competition show starring bakers Buddy Valastro (Cake Boss) and Duff Goldman (Ace of Cakes). Rawlings will appear in the March 10 premiere when Valastro and Goldman create car-inspired birthday cakes for the "celebrity gearhead."

Ocean Prime Dallas has appointed Brandon Moore as executive chef. Moore has been with Ocean Prime Dallas for seven years and brings over 22 years of experience to the team. Prior to his promotion, he served as sous chef under former Ocean Prime Dallas Executive Chef, Sonny Pache for four years. Pache moved to Columbus in late 2018 to develop a new CMR concept; who knew. Moore hails from Troy, Michigan and has a degree in Culinary Arts from the Culinary Studies Institute in Farmington Hills.

Four Seasons Resort and Club Dallas at Las Colinas has appointed Ryan Barnett as the new chef at LAW, the resort's signature restaurant. Barnett has worked in some of Dallas' most notable kitchens including Bistro 31, Neighborhood Services, Stephan Pyles, San Salvaje, Flora Street Café, and most recently Lark on the Park. He received a college diploma from the University of Mississippi, and a culinary degree from Colorado Mountain College.

Billy Can Can, the Victory Park restaurant, has hired Keith Cedotal as its new pastry chef. His new menu includes Texas sheet cake, apple crisp, churros, sticky toffee cake, and a frozen chocolate-peanut butter mousse. In addition to Joule restaurants Mirador, CBD Provisions, Americano, Sassetta and Wheelhouse, Cedotal has worked at Uchi, Stephan Pyles, Stampede 66, Craft Dallas, Park, and Hotel Zaza's Dragonfly. Most importantly, he won Best Pastry Chef at CultureMap Dallas' 2018 Tastemaker Awards.