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Menu Innovations

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.

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.