Menu Innovations in Restaurants | Food Newsfeed
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Menu Innovations

Umami Burger Brings Back Holiday Favorite

This holiday season Umami Burger is bringing back a fan-favorite, The Holiday Bird. An entire holiday meal with each savory bite, The Holiday Bird has Umami Burger¹s signature turkey patty, a cornbread stuffing patty, house-made turkey gravy, fresh ginger-cranberry chutney, spiced Japanese yams, and is sprinkled with Umami-dusted fried sage.

Bad Daddy’s Burger Bar Unveils Seasonal Specials in November

Bad Daddy’s Burger Bar, a chef-driven, full-service restaurant that uses a mix of local and artisanal ingredients to its burgers, is using fresh fall flavors in its new November menu.  The gourmet burger restaurant will feature new menu items that include fall produce such as pumpkin and butternut squash in a variety of options throughout the month of November.

Boba 7 Pioneers the Speakeasy Boba Bar

Whimsy may be on the way out with cocktail menus, but that doesn’t mean guests aren’t looking for beverages that lean heavily on experience, fun, and novelty. While craft cocktails have been getting endless ink for the renaissance that’s turning bar culture from bastions of bedlam into refined, artistic spaces, there’s a growing market for drinks that are versatile enough to please an entire spectrum of expectations: something unique, something with a healthy perception, and something that will make the perfect Instagram photo to share with their friends.

Hard Rock Partners with Aaron Burgau and Modelo For Burger Duet

Hard Rock Cafe is honoring New Orleans’ classic flair with its latest burger and beer pairing, the Modelo Especial duet. To create an authentic pairing that celebrates the city’s larger-than-life culture, Hard Rock joined forces with New Orleans native, Chef Aaron Burgau, to craft the Modelo Especial Bacon Cheeseburger.

Eataly Chicago to Open Pop-Up Truffle Restaurant

Eataly Chicago will open Il Tartufo, an Eataly pop-up truffle restaurant in collaboration with Urbani, Italy’s leading truffle purveyor, on Friday, November 6.“While truffles are traditionally viewed as a luxury item, at Eataly, we feel that truffles are something to be enjoyed by everyone,” says restaurant general manager Malory Scordato.

Lessons From Rich’s Inaugural Trend to Table Event

On Thursday, October 29, chefs, industry trendsetters, and media representatives kicked off the day with a breakfast comprised in part of sardines and a boba tea cocktail. These out-of-the-box aperitifs started off a day filled with data-driven ideas executed by up-and-coming chefs at the inaugural Rich’s Trend to Table event in Rich Products Corporation’s cutting edge Innovation Center in Buffalo, New York.

Tea Programs Draw in Guests with Nuances and Pairing Possibilities

More than 7,000 miles away, in the eastern Chinese province of Anhui, known for its sagging clouds and Huangshan Mountains, a Pu-erh tea was harvested for an emperor. Five years of negotiations later, the commodity was hand carried out of the country, and a small amount—only 7 kilos even exist for commercial consumption—eventually found its way into the Park Hyatt Washington Hotel.

Brix And Ale Introduces New Menu

Brix And Ale is a local favorite located in Tysons West [adjacent to the Silver Line Metrorail Station], a bustling Washington, D.C., suburb. The restaurant announced a newly designed menu along with added features and offering.

Mellow Mushroom Adds Burgers to the Menu

October 1 signaled a new day for Mellow Mushroom. Since 1974, the Southeast pizza purveyor, with 200 locations, has expanded its menu to include versatile fare from oven-roasted wings to avocado hoagies to calzones, but still has managed to stray away from one dining staple: the burger.

Denny's Unveils ‘Tastes of the Holidays’ menu

Denny’s is unwrapping festive flavors this month with its new limited time “Tastes of the Holidays” menu. “As America’s Diner we love to feed people, especially over the holidays when people come together to celebrate, share good food and make memories with their loved ones,” says John Dillon, chief marketing officer for Denny’s.

World of Beer Breaks Out First Seasonal Menu

As the season turns over into fall, Chef Mark Adair and the World of Beer staff are enjoying an elementary truth. With colder weather in sight, and events like Oktoberfest still lucid in patron’s minds, beers—and specifically pumpkin varieties—are even more coveted than usual.

Restaurants Turn Focus to Oktoberfest Flavors

An Oktoberfest theme, featuring a beer called OctoberFest, based on a menu item actually starring in Germany. Darryl Mickler, the senior director of research and development at Hard Rock International, admits this was one limited-time offering that didn’t need to stretch the brand’s creative outlets.