This edition of hot Dallas restaurant news includes a burst of spring and Saint Patrick’s Day-themed menu additions at fast food chains, upscale restaurants, and local spots alike. There are loads of fresh dishes to try, including pink Barbie-themed cupcakes, Irish-green dumplings, and carrot cake for Easter.

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

La Parisienne, the French bistro, has brunch and lunch additions for spring, including Mille Feuille aux Asperge hollandaise sauce on poached eggs, French puff pastry, and asparagus; Salade de Printemps made with mixed greens, strawberries, blueberries, apples, cherry tomatoes, sliced onions, goat cheese, and vinaigrette; Spicy Rigatoni with creamy vodka sauce; and Poulet Frites, a roasted half chicken and pomme frites with house salad. There’s also a selection of spring cocktails.

Shodo, the newly opened Design District sushi restaurant, has introduced new entrees, including giant sea scallops, hanger steak, big rib, Kinoko bucatini, Atlantic salmon with Japanese curry, duck with plum sauce, and Katsuobushi fettuccine.

HG Sply Co has launched a ready-to-eat meal service offering bowls, a la carte proteins, and sides that will be shipped directly to customers’ doorsteps. There are eight bowl options ranging in price from $9 to $13.50 with options like chicken thighs, garlic green beans, mushroom quinoa pilaf and white BBQ; grilled salmon, cilantro lime brown rice, roasted broccoli, and chile aioli; and grilled chicken breast, honey garlic brussels, cilantro lime brown rice, and chimichurri aioli. The order minimum is eight meals and must be placed by Saturdays at 11:59 pm for delivery on Friday the next week.

Sprinkles, the cupcake and cookie bakery chain, has teamed up with Mattel to release a Barbie Pink Velvet flavor in honor of Barbie’s 65th anniversary. The flavor is available as a $6 cupcake with a white chocolate ganache core and pink cream cheese frosting, or in The Barbie Dozen, a box of three Barbie pink velvet cupcakes with three sprinkles, three strawberries, and three red velvets.

DIVE Coastal Cuisine in Snider Plaza has spring specials like Asian Albacore Tiradito (tiradito, ginger, ponzu, orange, lime juice, cucumber, shallots, cilantro, pickled jalapeños and sliced avocado), roasted tomato and garbanzo soup, shrimp lettuce wraps, and albacore tuna steak, plus sauteed swiss chard chiffonade with fennel as a seasonal side.

La Madeleine, the French bakery and cafe chain, has brought back springtime desserts, including a lemon poppyseed muffin for $2.99, lemon white chocolate chunk cookie for $2.99, blueberry and lemon Danish for $3.99, blueberry and lemon cheesecake (for one) for $4.29, and carrot cake for $5.99 per slice. Available March 20-July 31.

Prive, the intimate lounge on the second floor of downtown’s Kitchen + Cocktails, will debut a speakeasy experience called “Don’t Kiss and Tell.” The space will host up to 300 reserved guests with eight private sections, and offer luxury amenities, cocktails, and small bites. Debuts March 15 with reservations available starting March 23.

Sweetgreen, the salad restaurant chain, has partnered with Austin-based Siete Foods to create a potato chip exclusively available at Sweetgreen. The Green Goddess Ranch Potato Chips with a hint of poblano combines a popular Sweetgreen salad dressing flavor profile with Siete’s kettle-cooked potato chips for $2.50 per bag.

Ramble Room has added new spring menu items, including a seared ahi tuna sandwich with wasabi slaw, chili aioli, pickled ginger, rice crisp and ponzu; yellow curry mussels; seared scallops with with rice succotash, bacon, saffron beurre blanc; Catch of the Day with pea and farro risotto, mint salad, blood orange emulsion; 10-ounce grilled pork chop; and 16-ounce ribeye from 44 Farms.

HG Sply Co has a new spring menu with avocado hummus with crispy taro chips, bison meatballs, half-roasted chicken, a roasted turkey club sandwich, and a veggie club sandwich, plus a mango margarita and bourbon ginger ale cocktail with prickly pear.

Standard Service has a new spring menu with crispy rice and salmon poke, chicken wings, and a buffalo chicken sandwich. Cocktails include the Castaway, a coconut water cocktail; Pimms-in Ain’t Easy, made with gin and Pimm’s blueberry lemon liqueur; Squeeze Me, a fruity Italian margarita; Strawberry Fields, a bourbon strawberry sour; and Blue Coconut, piña colada with a blue coconut swirl.

Malai Kitchen, the Thai-Vietnamese restaurant, has collaborated with Bee and Brew Meadery in Fort Worth to add a new rotating beer brewed in-house: it’s the Honey Irish Red, a traditional, malt-rich Irish ale.

Lakewood Brewing Co. has launched several new brews, including Stub’s – Texas Pils, a clear, crisp pilsner with a smooth finish; Irish Cream Temptress, a stout with Irish Cream, roasted malt, and chocolate; Cookies ‘n Cream Temptress, made with an “outrageous amount” or Oreo cookies; and Sunburst Wheat, a light brew with fruity hints.

Gong Cha, the boba tea chain, introduced two new drinks: Cookies ‘n’ Creme Milk Tea, a black tera shaken with Hershey’s Cookies ‘n’ Creme flavor and topped with a drizzle of chocolate syrup and milk foam; and Cookies ‘n’ Creme Milk Slush, a black tea with milk and Hershey’s Cookies ‘n’ Creme plus a drizzle of chocolate syrup. Available through April 26.

Twisted Root Burger Co. is serving a new burger and shake: the $12 Quincy’s Patty Melt, made with a beef patty on Texas Toast with swiss, caramelized onions, lettuce, tomato, and a special sauce; and the $6 Reese’s Shake made with house custard, crushed Reese’s peanut butter cups and whipped cream, with the option of adding rum for $2.

III Forks, the steakhouse chain, is serving American Wagyu steaks from the acclaimed Snake River Farms in Idaho. They’re offering a 16-ounce New York strip for $136 and a 24-ounce bone-in ribeye for $179.

Melting Pot, the fondue restaurant, has a five-course special featuring a green goddess bacon-stuffed tomato, fresh salad, cheese fondue with produce and bread, entrees cooked by the customer using a fondue pot or cast iron grill, and chocolate fondue for dessert.

Ocean Prime Dallas, the upscale seafood restaurant chain, is offering an early dining prix-fixe menu with three courses for $60 per person. Menu items include, lobster bisque, six-ounce filet mignon with a gouda potato cake, chili-seared spinach, and cabernet jus; five-layer carrot cake with cream cheese icing and pineapple syrup; and blackened Texas redfish with corn spoon bread, swiss chard, and corn emulsion.

Brooklyn Dumpling Shop in Deep Ellum is offering green dumplings filled with corned beef and cabbage for Saint Patrick’s Day weekend. Available starting March 15 until supplies run out.

Evans’s Meat Market in The Shops of Highland Park is selling frozen crawfish dishes, including hand pies, fettucini, étouffée, and whole crawfish tails. Available through March 31.

Ebb & Flow in Deep Ellum and Plano will offer Saint Patrick’s Day specials of $5 Irish coffee, $5 Jameson shots, $5 shamrock mimosas, and $10 green eggs and ham. Available March 15-17.

St Pierre Bakery, the brioche bread company, is now available in H-E-B stores. Products include their burger buns, seeded burger buns, and hot dog rolls.

Cowboy Chicken, the rotisserie chicken chain, has introduced Nashville hot chicken, available as a $12.50 sandwich, $13 four-tender meal, or $12 six-wing meal. They also added Cowboy Slaw (shredded cabbage, creamy sauce, and jalapeño). Available through May 26.

Cinnaholic has several new spring treats, including a lemonberry crunch and rainbow sorbet roll; a Spring Break Baby Bun Box of pastel mini cinnamon rolls with rainbow sprinkles; lemonberry coffee cake, a Saint Patrick’s Day-themed baby bun box with 12 baby buns topped with green frosting, marshmallows, and rainbow sprinkles.

Dairy Queen restaurants around Texas are offering chocolate or vanilla Easter cakes made with DQ’s signature soft serve and available in 8-inch or 10-inch sizes. Customers can preorder up to 24 hours in advance of their desired pick up date.

Chick-fil-A has opened a new location in McKinney at 8601 W. University Dr. Owned and operated by franchisee Bryson Bullington, the location will join more than 140 other Chick-fil-A restaurants in Dallas-Fort Worth.

Chipotle has reintroduced its chicken al pastor, made with adobo, morita peppers, and ground achiote with a splash of pineapple and lime plus cilantro. Available for a limited time.

Bud Light has brought back its limited-edition green bottles for Saint Patrick’s Day, which is on March 17. Available at bars around Dallas and in select retailers while supplies last.