Menu Innovations in Restaurants | Food Newsfeed

Menu Innovations

Bonanaza Steakhouse Rebrands to Steak & BBQ Concept

On the heels of its 50th anniversary in 2013, the Bonanza Steakhouse restaurant brand has entered a new era as Bonanza Steak & BBQ.This modern, casual-dining concept celebrates Bonanza’s American steakhouse heritage and modernizes it with an updated menu including new authentic, Southern-style barbecue offerings, an interior redesign around a butcher house theme, and full-service dining.

Crawling Through Pork: Three Days in Puerto Rico

On the first night of the National Pork Board's annual Pork Crawl, held Oct. 9-12 in San Juan, Puerto Rico, one of my fellow travelers posed a question to me: "If you could eat only one meat for the rest of your life, which would it be?"No offense to the Pork Board, but I chose chicken.

Gordon Biersch Offers Limited-Time FestBier Menu

Gordon Biersch, an upscale casual brewery restaurant specializing in handcrafted German lagers brewed in-house, is celebrating fall with its annual, limited-time FestBier menu through Oct. 19, 2014. This year, Gordon Biersch locations nationwide are offering "The Best of the Fest," the brand's traditional German food items that have its signature Gordon Biersch flavors.

What’s Old is New Again

People may not know exactly what they are, but ancient grains are still in demand. In fact, they’ve grown 13.5 percent on restaurant menus in the last year alone, according to research firm Technomic.

Cheers, Chef

Just as alcohol can liven up any social gathering, its presence can also work wonders on a dish, giving it unexpected new dimensions. Traditionally, alcohol has been used as a component in well-known specialties like French coq au vin, in which the chicken is braised with red wine, or Italian salsa alla vodka, where the spirit potentiates the tomato’s flavor and gives the pasta dish an upgrade.

Johnny Rockets Shakes Up its Vendor Offerings

When a new vendor came to Johnny Rockets this year, wanting to test its milkshake ingredients against those the burger brand already used, Johnny Rockets decided to put the choice in the hands of consumers.

Texas de Brazil Debuts New Lunch Menu in NYC

Texas de Brazil is launching a new lunch menu at its New York City location. The restaurant, which is traditionally known for its continuous dining experience with a fixed-price and fixed-menu, is unveiling an a la carte menu with rice bowls, salads, and sandwiches.

Water, Infused for Flavor and Profit

Three years ago, when health-centric quick serve LYFE Kitchen opened in Palo Alto, California, the restaurant placed an experiment on its menu: infused water.“The concept was to offer a low-calorie beverage with a lot of flavor,” says Jeremy Bringardner, executive chef.

Pittsburgh Blue Debuts Fall Oyster Shuck

If, as Jonathan Swift wrote, “It was a bold man who first ate an oyster,” then only a crazy one would miss Pittsburgh Blue’s Fall Oyster Shuck, underway now in both Edina and Maple Grove, Minnesota.

Carrabba's Celebrates Italian Wine Harvest Season

Just in time for the Italian wine harvest season, Carrabba's Italian Grill is highlighting the rich flavors of a traditional Italian cooking technique: wine-infusion. The new Vino Italiano menu is a collection of innovative dishes cooked with wine to enhance and accent their flavors.

Luby's Tests Full-Service Breakfast at Cafeteria Concept

While Luby's, operator of Cheeseburger in Paradise, Luby's Cafeteria, and Fuddruckers, has built a national reputation and multi-generational following for its delectable, home-style cafeteria fare, the nearly 70-year-old chain marks a morning milestone this month.

Dish from TV Competition Hits Chili's Menus

The menu at Chili's Grill & Bar just got some serious star power. On Friday, Oct. 3, Chili's was featured in the premiere episode of Turner Network Television's (TNT) "On The Menu," starring famed Chef Emeril Lagasse and Ty Pennington as host of the show.

CraftWorks Hires Exec Chef to Lead Innovation

CraftWorks Restaurants & Breweries, Inc., announced that the company will evolve its historic craft brewery and restaurant brands with the addition of Stan Frankenthaler, who joins the team as chief officer of food, beverage, and strategic supply.

Veggie Tales

At New York City’s The LCL: Bar & Kitchen, customers are sipping their vegetables in a martini glass. The full-service restaurant serves several cocktails including its popular juice-inspired one, Seeing Red, made with rye whiskey, ginger, lemon, and an organic juice blend of beets, carrots, and pears.

Sirloin Steak is Benihana's October Special

Benihana Inc. has announced its latest featured menu item, USDA Prime Sirloin Steak, which will be available exclusively at Benihana restaurants beginning this October.  Benihana's USDA Prime Sirloin Steak features a 6.