This roundup of Dallas dining news has an unprecedented number of restaurants offering special seasonal menus for summer, most starting on June 1. We're so seasonal right now.

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

Sister on Greenville Avenue has an unusual new item: Called the One Night Stand, it features a bottle of prosecco and a room key to one of the three boutique apartments above its sibling Cafe Duro next door. Guests have special access to the neighboring Duro concepts including private dining experiences and priority access to reservations at Sister and their other sibling, The Charles. The sparkling and overnight stay are $299.

Chef's Palette, the restaurant at the Canvas Hotel, has a summer new menu from Executive Chef Emerio Viramontes, featuring pepita-crusted salmon on poblano cream rice with a green bean and pepper medley and blood orange-mezcal glaze; NY strip with goat cheese polenta, broccolini, and blackberry demi; red snapper with black rice and charred baby bok choy; and pork chop with roasted parsnips, carrots, and whipped potatoes. Viramontes is a graduate of Le Cordon Bleu College of Culinary Arts in Austin who joined the Canvas last year. The new menu debuts on June 1.

Mendocino Farms has a new summer menu featuring: Strawberry Fields Salad with chicken, strawberries, watermelon radish, fennel, mint, red onions, goat gouda, and pistachios; Hot Honey Peach & Prosciutto Sandwich with mozzarella, honey-roasted almonds, Calabrian chili aioli, hot peach honey, and arugula on a toasted sesame roll; Turkey Avo Salsa Verde Sandwich; Italian Roast Beef Sandwich; and new sides: Watermelon Street Cart Salad, Southern Macaroni Salad, and Oaxacan Potato Salad.

Grimaldi's Pizzeria has a new Summer Selections menu with Smoked Brisket Pizza and Sweet Baby Ray’s barbecue sauce; Spinach Salad with feta cheese, red onion, almonds, and strawberries; Cheesecake topped with blueberries or strawberries; a charcuterie board with prosciutto, salami, mozzarella, Spanish olives, and antipasto peppers; and the Bourbon & Blues cocktail with Tincup American whiskey, lemon juice, muddled blueberries, and thyme. It runs June 6 through September 11.

Salad and Go has a new summer menu with four new dishes: Antipasto Salad with romaine, salami, feta cheese, cucumbers, banana peppers, kalamata olives, red onions, and croutons in red wine vinaigrette (can also be ordered as a wrap); Mediterranean breakfast burrito with spinach, eggs, feta cheese, and avocado with green tomatillo salsa (can also be ordered as a bowl); Minestrone Soup, a vegetarian soup with kale, cannellini beans, and pasta in a tomato-based broth, which will become a permanent menu item; and the return of Blueberry Basil Lemonade. The dishes will debut on June 1.

Smoothie King smoothie chain has brought back its X-Treme Watermelon smoothie and a new Watermelon Lemonade smoothie for the summer.

Texas Dairy Queen Operators’ Council is launching a contest to find The Biggest Fan in Texas. You have to write an essay, plus tell what your favorite DQ item is, your favorite location, and a photo with a DQ memory. The winner gets free Treats & Eats for a year, plus swag from Josh Abbott Band, DQ, and Dr Pepper. The contest is open only to legal residents of Texas, 13 or older. Entries must be received by August 6 at 8 am. The rules can be found on the dqtexas.com/biggestdqfan website. The winner will be announced on August 14.