Mid-May calls for another chapter of Restaurant News Roundup, our bi-monthly roundup of restaurant news around Dallas, culled from press releases, secret tips, and the worldwide web. This edition is your prototypical multifaceted CultureMap restaurant news roundup with openings, name changes, new lunch offerings, spring menus, and in a pleasing twist, lots of booze.

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

Swank is the new name for the Oak Cliff restaurant formerly known as Beckley 1115. It's still run by chef Luke Rogers and still has his food but has rebranded itself. They're also hosting live music: "chill ballads and piano."

White Rock Coffee has opened a location at 6312 LaVista Dr. in the center of Lakewood, taking over the space previously occupied forever by Starbucks, which has relocated a block away to 1924 Abrams Pkwy. It's the seventh location for the Dallas coffee shop chain.

JingHe Japanese Restaurant is a new-ish restaurant at Mockingbird Station in the former Urban Taco space from husband-and-wife Kangfan Jing and Gangchao Zhang that opened in January 1, serving Izakaya-inspired cuisine. Menu items include sushi, sashimi, noodles, sake, Japanese beer, wine, and cocktails. Megan says to get the tuna tawa roll, a riceless roll with spicy tuna, avocado, crabmeat, and mango.

Chick-fil-A is opening a new location in DeSoto at 616 W. Belt Line Rd. on May 16 from franchisee James Pruitt. It;ll be open for dine-in, drive-thru, carry-out and delivery from 6 am-10 pm Monday-Saturday, and joins more than 148 other Chick-fil-A restaurants in Dallas-Fort Worth.

Shodo, the Japanese concept in the Design District, is now open for lunch Tuesday-Friday 11 am-2 pm featuring power lunch combos like seaweed salad or miso soup with rolls; a 3 roll combo with Salmon, Spicy Tuna and Snow Crab for $25; wedge salad, Tokyo Niçoise, sashimi salad, miso black cod, Wagyu burger with white cheddar and fries, chicken fried rice, and the Prime beef “katsu” sandwich. Plus sushi rolls, sashimi, and nigiri.

Bobbie's Airway Grill has added a new weekend lunch menu available Saturday-Sunday from 11 am-3 pm with dishes such as Croque Madame on housemade Brioche, French omelet with soft French cheese, and Cinnamon Sugar Donut Holes with hot fudge, and a Breakfast Martini, their twist on gin and jam made with Bobbie’s Marmalade.

STK Steakhouse has a new steak dinner for two with choice of Lil’ Brgs, jalapeño pickled shrimp cocktail, or baby gem Caesar, 6-oz filet, 14-oz NY strip, miso-glazed Chilean sea bass, maple-rubbed salmon, mushroom & truffle tagliatelle, and two sides including tater tots, asparagus, mac & cheese, plus doughnuts or apple pie. $69 per person, available Sunday-Thursday.

Te Deseo in the Harwood District has a new Sunday-night "Menu de la Familia" with unlimited Latin small plates for $39, plus pitchers of margaritas or sangria for $20. Must be enjoyed by the whole table in a two-hour time frame.

Locals Craft Beer + Fine Wine and Locals Lounge, the wine store-lounge concept in Farmers Branch, is now serving brunch every weekend from 10 am-1 pm, including pastries from La Casita Bakeshop, plus cocktails like ‘Banana Nut Coffee’ and ‘The Corpse Reviver #2.

Mendocino Farms has a new lineup of limited time entrées available beginning Tuesday, May 21: Street Corn Chicken Sandwich with al pastor chicken over street corn, roasted peppers & onions on a toasted sesame roll, and Peach Goat Cheese Salad with chicken, peaches, goat cheese, almonds, fennel, Romaine, kale, and mixed greens. New sides include couscous tabbouleh, Oaxacan potato salad, macaroni salad, corn chowder, and chicken tortilla soup.

North Italia Dallas has debuted its Spring/Summer lunch, brunch, and dinner menus available now through mid-October, including sea scallops over corn risotto with asparagus, pancetta, Hot Honey & Prosciutto Pizza, tortelloni al pomodoro, lemon olive oil cake with lemon curd and blueberry compote, carrot buttercake with cream cheese frosting, and cocktails like the My Verona and Ristretto.

Dive Coastal Cuisine in Snider Plaza has new dishes: Spring Pea Soup with crab; Farm Fresh Salad showcasing lettuce and herbs from DiveDWN, her new high-tech container garden; PEI Mussels with sofrito and chorizo; Steak Tacos, topped with micro radish and jicama.

Ramble Room has new spring menu items: yellow curry mussels, crab & corn beignets, beets & fried Brie (with blood orange, pistachio, frisee, aged balsamic vin), shrimp cocktail, tuna sandwich with wasabi slaw, crab & corn bisque; Little Gem & Bibb Salad, catch of the day with pea & farro risotto, scallops with forbidden rice succotash, 10-oz pork chop, and 16-oz 44 Farms ribeye.

Twisted Root Burger Co. is celebrating its 18th birthday with new menu items: Birthday Cake Shake, featuring vanilla custard with cake pieces, topped with a cake slice; Cuban Burger with Swiss cheese, bread & butter pickles, ham, and horseradish Dijon mustard; and a sampler platter with fries, onion strings, fried pickles, fried green beans & carrots, chips, chipotle ranch, and peppercorn ranch.

Kona Grill has a new $39 Steak Night dinner featuring field salad, 6-oz NY strip, choice of chili glazed salmon or lemon garlic penne, New York cheesecake, and glass of wine, available daily from 2-10 pm.

La Neta Cocina y Lounge at The Epic at Good Latimer has a new $50 prix-fixe three-course dinner menu featuring a Flaming Watermelon Shot, and choices from queso fundido, Brussels salad, chicken with poblano & cheese, al pastor pork chop, seafood poblano, and tres leches. Available Wednesday-Sunday from 5-10 pm.

Chili’s has a new Big Smasher Burger, featuring a hand-smashed burger patty with Thousand Island, red onion, lettuce, pickles, American cheese, and a Crispy Chicken Sandwich with topped with mayo and a pickle.

Pollo Campero, the Guatemalan chicken chain, has two new permanent crispy chicken sandwiches: The Buffalo Slaw Chicken Sandwich with coleslaw and buffalo sauce, and the Queso Bacon Chicken Sandwich topped with Pollo Campero's new green chile queso and bacon.

Sweetgreen is now serving Caramelized Garlic Steak available at all Dallas/Fort Worth locations and nationwide in three new entrées: The Caramelized Garlic Steak protein plate with wild rice, sweet potatoes, broccoli, tomato, and pesto vinaigrette; The Steakhouse Chopped warm bowl with Romaine, herbed quinoa, cabbage, tomato, crispy onions, blue cheese, and green goddess ranch dressing; and The Kale Caesar (Steak) salad with kale, Romaine, tomatoes, and parmesan.

Dog Haus has three specials for May featuring Colorado Green Chili: Colorado Green Chili Sausage, a smoked green chili, jack cheese & pork sausage topped with Colorado green chili sauce, corn tortilla strips, cotija cheese, and scallions between grilled King's Hawaiian rolls; Colorado Green Chili Burrito with smoked green chili, jack cheese, pork sausage, eggs, Colorado green chili sauce, white American & cotija cheeses, corn tortilla strips & scallions in a flour tortilla; and Colorado Green Chili Queso Hot Fries.

Cinnaholic has two specialty desserts for the summer: Strawberry Shortbread Roll with strawberry frosting, strawberries, and shortbread cookie crumble; and Churro cinnamon roll dusted in cinnamon sugar.

Whataburger has a new Caramel Latte Shake, a twist on a latte with espresso, caramel, and vanilla, available for a limited time, how long they do not say. To quote the Supremes and Vanilla Fudge, they just want to keep you hangin' on.

La La Land Kind Cafe is serving the Crookie, a buttery croissant/chocolate chip cookie hybrid originally made famous by Boulangerie Louvard in Paris, combining a croissant with a chocolate chip cookie. The La La Land version features chocolate chip cookie dough baked with a flaky, buttery croissant.

La Casita Bakeshop has a new treat for May: Blood orange Figure 8 knots featuring a Danish thyme filling, blood orange marmalade, fresh orange, and a hazelnut crumb.

PJ's Coffee of New Orleans has new Southern Wedding Cake flavored drinks: Southern Wedding Cake Iced Latte, Wedding Cake Velvet Ice featuring almond and vanilla blended with Southern Wedding Cake cold brew concentrate, choice of milk and ice; and Southern Charm Chicory Cold Brew, a chicory-infused cold brew topped with black sugar sweet cold foam.

Cantina Laredo is featuring the USA ’Rita, a layered red, white, and blue frozen margarita with flavors of Blue Curaҫao and strawberry puree, for Memorial Day weekend from Friday, May 24-Monday, May 27 at the restaurant’s Addison and Frisco locations.

Malai Kitchen, the Thai and Vietnamese restaurant with four DFW locations, is offering specialty tequila drinks for the month of May. The week of May 10, it's a Lychee Guava Mezcal Cooler with mezcal, lychee syrup, guava juice. The week of May 17 it's a the Blood Orange Tequila Old Fashioned with añejo tequila, Grand Marnier, blood orange simple syrup, angostura and whiskey bitters. The week of May 24 it's a Mezcal Mule with mezcal, agave, passion fruit puree, lime and cucumber topped with ginger beer.

Electric Shuffle has a new specialty cocktail, the Electric Marg, featuring flavors of lime, orange, and tequila, on the rocks or frozen.

Shiner Bock released three new beers for summer: Shiner Shandy, !Orale Limon¡ and Tex Hex Passion Fruit IPA, as well as a sober Rode0 variety pack with Citrus Wit, Red Amber, and Golden Brew.

Silver Fox Steakhouse and III Forks Steakhouse are both serving three new cocktails available through September 9: Sparkling Paloma with Herradura Reposado Tequila, Q Sparkling Grapefruit; Gunpowder G&T with Gunpowder Irish Gin, Q Classic Tonic; and Aperol Spritz with Aperol, Lunetta Prosecco, Q Club Soda.

Southfork Ranch executive chef Juan Rivas has created an expansive collection of catering menus, with options for breakfast, lunch, dinner, and snacks, including smoked meats, steak dinner, and desserts.

Candor Food Chain is a new technology that allows shippers to transport frozen and refrigerated food across the U.S. using a fully reusable cold packaging solution that allows pallet and box-sized frozen and refrigerated shipments to go by regular transport and stay frozen or refrigerated for up to nine days. The release is short on how they do this, but the eco-safe packaging and cooling components are non-toxic, safe, and food-grade, which means no more dry ice. All boxes are reusable. The Candor team picks up the chilled and filled palettes, delivers them, and then retrieves packaging for cleaning and reuse.