Last week, I talked about Cowtown\u2019s latest seasonal menus<\/a> and promised to serve you even more winter flavors this week. I am a woman of my word, so that\u2019s exactly what I\u2019ll do today.\u00a0<\/p>\n Of course, I\u2019ve got to talk about breakfast and brunch offerings, too, as I\u2019m pretty sure I\u2019m required by law to discuss brunch at least once every two weeks when writing a restaurant column.\u00a0<\/p>\n At least, I think that\u2019s how it works. I didn\u2019t go to law school.\u00a0<\/p>\n We\u2019ll also check out some Italian cuisine and a poultry dish making a comeback.<\/p>\n Tacos and sweets at First Watch<\/p>\n Taco lovers will probably quickly spot the carne asada breakfast versions on First Watch\u2019s holiday menu. The set of three tacos are served on wheat-corn tortillas, according to their website<\/a>, and include the marinated and grilled beef, scrambled eggs, cheddar and Monterey Jack cheese, pico de gallo, avocado and pickled red onions in a spicy cream sauce.\u00a0<\/p>\n Foodies with a sweet tooth might also consider the Cheesecake Holey Donuts with Nutella, fried donut holes filled with whipped cheesecake filling and served with strawberries, Nutella drizzle, cinnamon sugar and gingerbread cookie topping.\u00a0<\/p>\n Other savories are the Double Bacon Parmesan Hash and the slightly sweet Million Dollar Bacon. A creamy tangerine, pineapple and ginger drink with sweet cream foam and sugar is the seasonal pour.<\/p>\n Find multiple Tarrant County locations and wait times here<\/a>.<\/p>\n Piattello Italian Kitchen offers short rib special<\/p>\n Piattello Italian Kitchen hasn\u2019t switched over to its full winter flavors yet, according to staff, but diners can get a taste of it Fridays and Saturdays by ordering the special \u2014 a 10-ounce braised short rib with mushroom conserva, polenta and a parsley garnish.\u00a0<\/p>\n The short rib is mentioned in a winter culinary preview post on the restaurant\u2019s website<\/a>, alongside many dishes that also appeared on the fall menu<\/a>. Among these were their ricotta with sourdough, mussels and Brussels sprouts in Calabrian colatura, a traditional fish sauce, and honey. Staff couldn\u2019t give a date for when the menu will change seasons.\u00a0<\/p>\n 5924 Convair Drive, Unit 412, Fort Worth; 817-349-0484<\/p>\n Chicken piccata at Wishbone & Flynt<\/p>\n The restaurant that houses The Amber Room speakeasy, Wishbone & Flynt features seasonal dinners, desserts and cocktails. Staff said the dining spot brought back the chicken piccata this month due to popular demand. Their dinner card<\/a> shows the pan-seared chicken breast served with capers and sauteed vegetables in a white wine sauce.\u00a0<\/p>\n Other entrees include seafood options of Atlantic salmon, shrimp fra diavolo, blackened tilapia and crab cake, and almond breaded trout. Meats range from short ribs and spaghetti and wagyu meatballs to chicken thigh with a jalapeno buttermilk marinade.\u00a0<\/p>\n This eatery does brunch<\/a>, too, so those looking for chicken and waffles, pork schnitzel and seasonal French or avocado toast will find those on the table Saturdays and Sundays 10 a.m.-3 p.m. Their cocktail varieties are viewable online<\/a>.\u00a0<\/p>\n 334 Bryan Ave., Fort Worth; 817-945-2433<\/p>\n We\u2019d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org.\u00a0<\/p>\n