Breakfast enthusiasts, your wishes have been granted. Huddle House has “stuffed” its menu with new varieties of popular guest favorites as part of the recent introduction of a collection of limited time offers.
Anyone thinking the Dakburger is headed for a “sophomore slump” as it enters the fall season just hasn’t been paying attention.Not only has the Dakburger become a fixture on the menu at all 12 Snuffer’s Restaurant & Bar locations, but the legendary Dallas brand believes the all-star burger can soar even higher in its second year.
The Cheesecake Factory announced the return of its famous Pumpkin Cheesecake and Pumpkin Pecan Cheesecake. Anticipated all year, the two seasonal favorites made their annual debut on September 1 which also marked the beginning of Hunger Action Month.
The award-winning, family casual-dining restaurant Quaker Steak & Lube, invites guests to its new menu release showcasing bold new tastes for fall. The Lube has paired flavorful entrees and delicious desserts, as well as crisp drinks, available for a limited time at Quaker Steak & Lube locations nationwide.
The Gastropig, a sandwich spot in the heart of Uptown, expanded its menu to include hot sandwiches every day of the week, as well as seasonal items, freshly prepared salads, and espresso drinks.New hot sandwiches at The GastropigThe restaurant also installed accordion windows across the entire front section of the restaurant—bringing fresh breezes in and making TGP a perfect breakfast, brunch and lunch destination for the Bay Area’s warm and fogless fall months.
At Tony Roma’s flagship location on humming International Drive in Orlando, Florida, some of the booths were tearing apart. Aging wall art hung in cramped, carpeted rooms. It was dark like your grandfather’s steakhouse.
All 14 P.J. Whelihan’s in Pennsylvania and New Jersey have expanded their menu offerings to include a selection of limited time, seasonal dishes throughout the end of September. The list of additions from, healthful salads to sinful desserts, debuted in August to flavorful feedback from fans.
The age-old process of using the yeasts and bacteria around us to create depth of flavor in ingredients has been increasingly adopted in menus across the country. For chefs, bakers, and brewers, fermented products—from rutabagas to rye loaves—can add a new dimension to an existing dish or provide an entire platform for a business.
Brixx Wood Fired Pizza unveiled a flavorful new sandwich menu at all 34 Brixx locations nationwide.Introduced in early summer, the speedy lunchtime choices are already proving popular. Diner favorites so far include the Pimento Cheese BLT and Turkey with Pecan Cranberry Chutney.
Among the eclectic, chef-driven restaurants redefining dining in New Orleans is Maypop, home to Food & Wine 2016 “Best New Chef” Michael Gulotta. Sister to Gulotta’s acclaimed MOPHO, the restaurant, located in downtown’s South Market District, is known for its unique menu of elevated, Southeast Asia-meets-Southern Louisiana cuisine.
It’s no secret brunch is big these days. Families flock to it for kid-friendly leisurely meals, while boozy brunches in urban environments and college towns tend to draw those 25 years and under, according to research firm Crimson Hexagon.
Fans of Roofers Union in Adams Morgan can dig into Executive Chef Jenn Flynn’s new summer dishes, beginning Thursday. Flynn’s deft hand with Mid-Atlantic summer flavors results in a surprisingly delicate menu full of satisfying dishes sure to delight vegetarians as well as stalwart carnivores.
The classic American restaurant, B&B Burger & Beer at The Venetian, welcomed the warm weather with delicious, seasonal menu additions for the months of July and August.National Hot Dog Day is July 19 but at B&B Burger & Beer, they will celebrate the entire month with the Allen Brothers Certified Angus Beef Hot Dog ($12).
Black Angus Steakhouse is adding seasonal summertime steakhouse fare to its menu.The new items include:An 8 oz. tender Top Sirloin paired with Jumbo Wild-caught Mexican Prawns seasoned, fire-grilled and topped with garlic butter, served on a bed of Western wild rice with two classic sidekicks of your choice and molasses bread6 oz.
Nothing screams summer like ice cream, and now chefs are going above and beyond those traditional sweet flavors to incorporate spice, smoke, and other savory elements into the frozen treats. Think charred vegetables, exotic fruits, port wine, and more.