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Menu news of the week: Nov. 4, 2019

Chefs and R&D teams are launching new menu items at a fast clip. Here’s a roundup of the most recent introductions and menu news.

Food

NYC bans foie gras

The fine-dining staple will be outlawed in 2022.

A roundup of items that are in the works or launching in chains.

The bakery-cafe chain is launching a new line with the addition of warm grain bowls.

Its namesake brand will focus intently on dinner, a bid to build on the success of a new chicken line, while the parent operation tweaks Holler & Dash and works with Punch Bowl Social.

Chain restaurants are required to flag menu items that contain at least 2,300 milligrams of sodium per serving.

The barbecue ribs concept is trying four plant-based dishes that are traditionally made with beef or other animal proteins.

At a time when many chains are searching for a magic bullet, the venerable casual-dining brand has found a reinvigoration takes time and a multitude of efforts.

The dish will be offered as a snack, a side for lunch and dinner, and as a catering option.

Operators are tempting customers with cool sweets to lick, sip and spoon up.

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