Popular new offerings from the Top 100 independent restaurants run the gamut from high-end to casual, with operators listing drinks, seafood, steaks and more as popular new items.
The Crab Rangoon—jumbo lump crab and sweet Thai chili pearls on a crispy crab cracker—was added to the “Jewels on Toast” section of the menu at Beauty & Essex (No. 50).
Boa Steakhouse (No. 78) names far-from-steakhouse-fare vegan options, such as the Mediterranean chick pea panelle with smoked carrots, summer squash and tsatkiki (shown here), among its most successful new menu additions.
The Southern Burger at The Southern Steak & Oyster (No. 62) boasts Bear Creek beef, topped with lettuce, tomato, jalapeno bacon, pimento cheese and fried onions, served with sweet potato fries.
California's AB1228 pushed the fast-casual chain's wage up 20% and menu price hikes will cover the cost. But with first-quarter traffic up more than 5%, Chipotle officials are not worried.
The vegetarian fast-food chain emerged from Chapter 11 bankruptcy protection after just a few months with plans to grow to 60 locations around New England within five years.