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Menu Innovations

40 Food and Beverage Professionals on the Rise

Raise a glass to 40 professionals, under the age of 40, who are helping to define new expectations for dining experiences across all spectra of restaurant environments, from Michelin-starred white-tablecloth settings to eclectic independent concepts to dynamic multi-unit brands.

Brunch Finds a Home in Fine Dining

It’s just a tick after noon on a December Sunday, and La Stanza Ristorante, a classy, one-year-old restaurant amid Chicago’s high-end Magnificent Mile strip, is a flurry of smiles and activity.There are live jazz music and patrons sipping Prosecco, servers crafting tableside mimosas, and diners munching on delights from a do-it-yourself doughnut bar.

Bennigan's Rolls Out New 40th Anniversary Menu

This week, Bennigan’s is rolling out a new menu to commemorate its 40th anniversary, with new chef-driven recipes and innovative drinks now appearing alongside the chain’s signature favorites.

Brixx Puts Butternut Squash on Pizza

Squash on a pizza? It might sound crazy, but this innovative combination is producing delicious results as a new winter menu item at Brixx Wood Fired Pizza, with 32 locations throughout the nation.The roasted butternut squash pizza begins with a sage pesto base.

Marin and Mill Valley Kitchen Present Greatest Hits Dinners

On February 21 through February 26, Executive Chef Mike Rakun of Marin Restaurant & Bar and Mill Valley Kitchen is letting his guests call all the shots. Chef Rakun took to the restaurants’ social media channels and let loyal diners select all the dishes that appear on the special Greatest Hits Menu.

TESSA Launches New Brunch Program

TESSA, a Michelin-recommended modern Mediterranean restaurant on New York City’s Upper West Side, has launched a new brunch beverage program, and has focused its brunch menu.The new brunch beverages begin with the outrageous Hot Chocolate, made with Valhrona dark & milk chocolate, whipped cream, a massive housemade marshmallow, and an almond biscotti on the side.

Red Robin Gourmet Burgers and Brews Releases Voodoo Fries

Red Robin Gourmet Burgers, Inc. debuted its lasted limited-time appetizer, Voodoo Fries. The casual dining chain's appetizer features its signature steak fries tossed in blackened seasoning, smothered in queso, topped with bacon, and fried jalapenos, and drizzled with fiery ghost chili sauce.

A Contemporary Look at Comfort-Food Classics

As winter begins to take grasp—and it’s often an extra-firm grip in Chicago—diners seek out warmth in the much-loved world of comfort food. Elevating those culinary memories to the fine-dining forum, and doing so in surprising and contemporary fashion, is one of Chef Ryan McCaskey’s specialties.

P.F. Chang’s Celebrates Chinese New Year by Giving Back

P.F. Chang’s will celebrate the Chinese New Year with guests throughout February to spread good fortune and raise money for the Boys & Girls Clubs of America.Making wishes and giving to children are two Chinese New Year traditions, and P.

Outback Steakhouse Adds Hand-Carved Roasted Sirloin to Menu

Outback Steakhouse is introducing the all-new Hand-Carved Roasted Sirloin at participating locations nationwide. In addition to Outback's signature grilling styles—Seasoned & Seared and Wood-Fire Grilled—the restaurant is now offering a third preparation option to its guests.

Marrying Plate and Glass

As a beverage consultant and bar manager at Provision No. 14 in Washington, D.C., Chad Spangler says that until the last decade, the beverage programs he observed at most American restaurants were more or less uniform across all segments.

On The Border Mexican Grill & Cantina To Launch To-Go Burrito Boxes

On February 8, On The Border Mexican Grill & Cantina is launching burrito boxes to-go in participating restaurants nationwide. To celebrate the launch, for one day only, all Burrito Boxes and Border Bowls at On The Border are only $5/$6 depending on protein choice.

Rodizio Grill Extends BaconFest for Another Month

Rodizio Grill announced the extension of BaconFest through February."We have received an overwhelming amount of guest comments asking for us to continue BaconFest; we are thrilled to see this response and are excited to announce BaconFest is extended through the end of February," says Ivan Utrera, founder and president of Rodizio Grill.