As the holidays near, Dallas is enjoying a burst of dining news, with openings, new menus, and fabulous holiday items.

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

The Biscuit Bar, a Dallas biscuit chain in the making, opens a location in Deep Ellum at 2550 Pacific Ave. on Thursday, November 21. It's part of The Epic, the mixed-use project combining office, residential, and a boutique hotel. This is the same development that will be the regional HQ for Uber. In addition to breakfast, lunch, dinner, and late night, the Deep Ellum Biscuit Bar will have extended late-night hours.

Fireside Pies has opened its Lake Highlands location at 6750 Abrams Rd., Ste. 105 in the Creekside Shopping Center. This is the chain's sixth restaurant in Dallas-Fort Worth.

Coolgreens, the healthy chain, is opening a third location in DFW in Old Town in early 2020. It'll go into the space at 5500 Greenville Ave., #504, IE the old Fuddrucker's space. The renovation is being done by Dallas-based JM Construction Solutions which will begin in December.

Full Circle Tavern, a neighborhood bar and restaurant that recently changed neighborhoods, has closed. The establishment was originally in the Cedars for nearly eight years before relocating to Lakewood in spring 2019. They announced their closure on Facebook, thanking Dallas for "a hell of an 8-year run," and reminding regulars that their Edible Envy Catering business was still available for cheese curds, Italian beef, and holiday parties.

Raising Cane's Chicken Fingers, the Louisiana-based company known for chicken fingers, broke ground on two new restaurants in Dallas-Fort Worth: 3158 State Hwy. 161 in Grand Prairie will open in March, and 11900 Webb Chapel Rd. in Dallas will open in April. That makes 57 Raising Cane’s in DFW, more than 160 in Texas and 510 system-wide.

Edible Arrangements, known for fruit arrangements, fruit snacks, and dipped treats, has chosen the Dallas-Fort Worth market to debut its new edibles CBD product line. CBD products, including smoothies and chocolate-dipped fruit, are now available for in-store purchase across 25 participating locations including Dallas, Fort Worth, Arlington, Garland, Grapevine, Irving, really, all of the towns around DFW, and 200 more locations to come by the end of the year nationally.

Blue Sushi Sake Grill has a new, redesigned menu featuring new categories, dishes, cocktails, and a new vegan maki roll category, using plant-based alternatives to fish made by Ocean Hugger Foods. Blue is the first national restaurant group to serve Ocean Hugger Foods plant-based alternatives in the United States.

Start Restaurant, Dallas' clean fast-food chain, has new holiday menu items with cardamom: There are cardamom spice lattes and cardamom cakes, a twist on the usual cinnamon. The cakes come in mini-loaves or round cakes for orders of 12 or more.

Sprinkles has a new batch of cupcake flavors for November. Sticky Toffee has a caramel filling and is topped with date-infused buttercream, crushed chocolate toffee crumble, and caramel sauce. Double Stuffed Oreo features an Oreo cookie crust, chocolate cake, vanilla buttercream frosting, and an Oreo crumble rim. The Christmas Cookie Cupcake is a vanilla cupcake studded with red and green sprinkles, topped with vanilla buttercream frosting and a sugar cookie. Pumpkin is a pumpkin cupcake with ginger, clove, nutmeg, and cinnamon, and topped with cinnamon cream cheese frosting.

7-Eleven has debuted three new sliders in DFW: Cheeseburger, Pulled Pork, and Smoked Turkey. The cheeseburger has a beef patty, sharp cheddar cheese, fire roasted onions, and secret sauce. Pulled pork has Sweet Baby Ray's BBQ Sauce and sliced pickles. Smoked Turkey has a tangy jalapeño ranch sauce. All sliders are assembled fresh daily from local Village Baking Company on an artisan Hawaiian brioche roll and are 99 cents.

Kenny's Italian Kitchen has three new menu items: Sicilian shrimp & fettucini in a spicy parmesan cream, with tomato, spinach, mushrooms, and shrimp; East Coast linguini with clams, mussels, calamari, white wine, garlic, basil, and roasted tomatoes; and an Italian club sandwich with Genoa salami, ham, pepperoni, provolone, lettuce, tomato, red onion, and pesto.

Tacodeli in Dallas and Plano have two new items available through December 4: For breakfast, Huevos al Pastor made with pork shoulder al pastor, scrambled eggs, jamito queso fresco, and salsa de árbol. For lunch, Pollo en Achiote with achiote recado rojo-marinated and roasted chicken topped with pickled red onions.

Modern Market Eatery has a menu of new Chef’s Picks that are heavy on the veggie, including Beyond Sausage Italian Crumbles, from Beyond Meat. Beyond Sausage Pizza has ricotta, shaved Brussels sprouts, roasted onion, Beyond Sausage Italian Crumbles, smoky jack cheese, and chili oil. A Harvest Cobb salad has romaine, roasted chicken, shaved Brussels sprouts, egg, green apple, sweet potato, pomegranate seeds, candied walnut, and scallion ranch dressing. Seasonal Fire Roasted Veggies have Brussels sprouts, broccoli, cauliflower, radish, and carrot. Ricotta Pom Toast has sourdough toast with ricotta, Brussels sprouts, kale, bacon, pomegranate seeds, and Grana Padano.

El Pollo Loco has brought back chicken tamales for the holiday season with a new twist: in three innovative bowls that blend traditional Mexican flavors with Los Angeles culinary inspiration. Each Tamale Bowl is prepared with fire-grilled chicken simmered in red chile sauce and tender masa. You can get the tamales in combos with chicken breast or leg & thigh. Other holiday offerings include Chicken Pozole Verde, a traditional holiday soup with chicken and hominy; and Mexican Hot Chocolate made with Abuelita Chocolate.

Jalisco Norte, the authentic Mexican eatery, is now pouring select wines from the illustrious Guadalupe Valley in Mexico­­­. They're the only restaurant in Dallas to do so. The wines are available on a limited basis, based on limited inventory from Mexico, from labels that include Uriel and Madera 5.

Shake Shack has three seasonal shakes available through January 5. Christmas Cookie Shake has sugar cookie frozen custard, whipped cream, and crumbled shortbread. Chocolate Peppermint Shake has chocolate custard, peppermint fudge sauce, whipped cream, and chocolate peppermint bark. Coconut Snowball Shake has vanilla custard, coconut, marshmallow, whipped cream, and coconut.

Punch Bowl Social has recently launched a new brunch menu, with new dishes that include the Texas Express, with sage-sausage gravy over buttermilk biscuits, poached egg, and potatoes; Barbacoa Brisket Hash with roasted sweet potatoes, onions, poached eggs, and Hollandaise; Mile High Granola with brûléed honeyed Greek yogurt topped with hemp and flax seed granola and seasonal fresh fruit; and Migas Breakfast Tacos with scrambled eggs, poblano chiles, corn tortilla strips, white cheddar, and salsa roja over a soft flour tortilla.

Pinstack has two new specials: fried turkey & dressing bites and a zesty Buffalo Chicken Ranch Pizza. They'll be available through November 30 at all three DFW locations.

CiboDivino Marketplace in Oak Cliff has new fall + winter pastas, pizzas, and more. Pastas include Italian gnocchi with Italian mild sausage, white wine, radicchio, leeks, gorgonzola cream sauce, and walnuts; and fettuccine with oxtail ragu, made with 44 Farms oxtail, vegetables, and red wine sauce. The Cucuzza Pizza consists of mozzarella, pesto, grilled zucchini, cherry tomatoes, radicchio, EVOO, and shaved parmesan. Soups include lentil and Italian Onion Soup with provolone and parmesan.

Papa John's has a new garlic parmesan crust, the first time in 35 years that the chain has made an addition to its original dough, which otherwise has always had six ingredients. The new Garlic Parmesan Crust features garlic sauce and Parmesan-Romano cheese baked into the crust, then covered with pizza sauce and toppings of choice. Papa John’s is also offering a limited-edition Crust Luster’s Pizza made up of 90% crust, with a small inner circle of sauce and cheese and toppings, making the new crust the star.

Pōk the Raw Bar has four new signature bowls: Miso Salmon, Yellowtail Tomatillo, Mushroom Bowl, and Let It Beet. They also have salmon and yellowtail fish collar, or Kama, as protein options. When the collars are cooked down, the collagen, bone, and fat from around it seeps into the meat, making it juicy and flavorful. They’ve also updated the beverage menu, adding new matcha drinks and fresh pressed juices. On the matcha menu, oat, golden milk and 2 percent have been added to the milk options. Along with the three regular juices, Pōk will rotate additional specials seasonally.

First Watch, the breakfast-centric chain, has a new holiday menu is available through January 5 that includes: cinnamon sugar-dusted cake donut holes with chocolate sauce, berry compote, and vanilla crème anglaise for dipping; Carnitas breakfast burrito with pork carnitas, scrambled eggs, potatoes, black beans, Cheddar, Monterey Jack, and avocado, wrapped in a grilled whole wheat tortilla, covered with tomatillo hollandaise and topped with lime crema; steak & eggs hash with flank steak, potatoes, mushrooms, onions, Mozzarella, spinach, eggs, Parmesan cream, and Parmesan-crusted ciabatta; cinnamon chip pancakes with eggs and choice of bacon, chicken, pork, or turkey sausage; iced chai cider with Fuji apple, D’Anjou pear, chai tea, and cinnamon.

Double Wide and Single Wide, the sibling bars in Deep Ellum and Greenville Avenue respectively, have introduced a new menu of hot drinks in time for the holidays. Yoohoo Yeehaw is a White Russian served hot with whipped cream. Thin Mint is a Yoohoo Yeehaw served hot with a Rumple Minze kick and whipped cream. Hot Apple Pie is bourbon with hot apple cider and a cinnamon stick. Irish Coffee has Tullamore DEW, French press White Rock coffee, and heavy cream. G & Tea has Hendrick’s Gin, orange blossom tea, honey, and an orange slice.

Hide Bar will transform into a Christmas wonderland, Miracle at Hide, with nostalgic holiday décor and a signature cocktail menu with cocktails including Christmapolitan, Run Run Rudolph, and the newly created SanTaRex.

Tiny Victories and Dibs on Victory will host Sippin’ Santa, a tiki-themed holiday getaway popup with Polynesian décor. Guests can expect unique tiki-Christmas themed cocktails such as the Kris Kringle Colada and the Christmas Eve Destruction.

Truluck's has rolled out new cocktails with an orange twist or garnishicluding the Upper Manhattan has butter-washed rye, Chinato Vermouth, maple syrup, and black walnut bitters; and the Fig Manhattan with rye, vermouth, fig syrup, and orange bitters.

Shiner has brought back its limited edition Cold Front variety pack featuring three brews: Shiner Frost, a Dortmunder-style malt; Morello Dark Cherry Lager, a semi-sweet Bohemian Black Lager brewed with Morello Cherries; and Candied Pecan Porter, a liquid pecan pie. The Cold Front variety pack first debuted in 2018 and is available in 6- or 12-bottle packs.

Kroger debuted a new logo and brand transformation campaign, celebrating its love of customers and associates and food-first culture. The redesigned logo reflects the company's heritage by retaining the shape and movement of the iconic K and G.