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Menu Innovations

Decadence Done Right

Of all the holidays, Valentine’s Day is perhaps the most indulgent, especially when it comes to decadent desserts. Lately, mixologists and chefs have introduced chocolate into every daypart, on beverage to pastry lists.

Roka Akor Chicago Goes Big for National Meat Month

While it’s probably safe to assume that much of the dining community isn’t aware of January’s month-long status as a culinary holiday, the regulars at Roka Akor's Chicago location were already charting the possibilities in December.

Oggi's Sports | Brewhouse | Pizza to Offer New Menu Items

Oggi's Sports | Brewhouse | Pizza has unveiled four new, limited-time dishes featuring pork belly and all natural, antibiotic free poultry. Starting in January, Oggi's will offer its newest additions to the menu showing off its signature spicy Jamaican Jerk seasoning.

Andre's at Monte Carlo Seves Tasting Menu on One Plate

Andre's Restaurant & Lounge at Monte Carlo Resort and Casino in Las Vegas now offers its five-course tasting experience served on a single plate, not only to patrons dining in the bar, but also in the restaurant’s main dining room.

The Breakfast Boom

“Variety and a wide range of options are part of what keeps diners coming back to the breakfast daypart,” says Shane Schaibly, culinary director and corporate chef for First Watch restaurants.

Bad Daddy’s Burger Bar Infuses Indulgence in January Specials

Bad Daddy’s Burger Baris celebrating the New Year with two entrees that will only be available throughout the month of January.The following new menu items were created by Executive Chef Tim Kast: The Hangover Burger: A 7-ounce custom blend burger on a bed of crushed tater tots, topped with house made American cheese, rosemary ham, and a fried egg; If Pigs Had Wings: Three fall off the bone, slow cooked pork shanks with a choice of sauce: Smokey Bourbon BBQ or Thai Chili sauce.

Walk-On’s Starting 2016 With Special Burger

The New Year deserves a distinctly delicious burger, and Walk-On’s Bistreaux & Bar is stepping up to get 2016 off to a lip-smacking start.Throughout the month of January, Walk-On’sBistreaux & Bar is serving up the Smoked Gouda Turkey Burger, a new twist on its traditional Turkey Burger, featuring a perfectly seasoned turkey patty, three slices of smoked gouda cheese, three slices of thick cut bacon and fresh sliced peppadews.

STACKED: Food Well Built Introduces Customizable Breakfast to Orange County

Nearly five years ago, STACKED: Food Well Built opened its first restaurant in Torrance, California, followed by additional locations in Cerritos, Thousand Oaks, and San Diego. Guests were able to customize entire meals by choosing from dozens of high-quality and flavorful ingredients, toppings and sauces to build burgers, sandwiches, salads, mac ‘n’ cheese, shakes, appetizers, desserts and cocktails, and more.

Designing Drink Menus

Ever since the word “mixology” entered the bar and restaurant lexicon, beverages have started to move from sideshow to center stage. This trend shows no sign of slowing, with more restaurants adding show-stopping drinks, and more beverage-centric concepts emerging on the scene.

O'Charley's Showcases Southern Roots in New Menu

O’Charley’s Restaurant + Bar, a Nashville-based restaurant, introduced its new Southern-Inspired menu. The menu features exciting flavor combinations designed to appeal to guests looking for a taste of authentic Southern cuisine.

Red Robin Introduces The Wedgie Burger

To ring in the New Year, Red Robin Gourmet Burgers, Inc. is introducing The Wedgie Burger, a low-carb, 450 calorie limited-time offering stacked with bacon, guacamole, tomato, and red onions on top of a 6-ounce beef patty all inside of a lettuce wedge bun.