food

Move over carrots and broccoli. A variety of “new” vegetables is showing up on restaurant plates. And it’s not happening in fine dining alone. Many chain and casual concepts are incorporating items like kale, beets and Brussels sprouts on their menus—inspired by chef-driven dishes at more upscale spots.

When the first Europeans landed in America, the natives they encountered relied on three staple crops—corn, beans and squash—along with wild berries, fruits and other plants. Fishing and hunting filled out their meals.

Consumers reveal which chain limited-time offers they are most likely to order based on the name and description.