Food

Culver's, Pancheros and Tijuana Flats make a splash with seafood

Taste Tracker: Get bowled over at Jamba; hot honey returns to Wingstop; Moe’s fires up birria; and Bob Evans expands winter menu.
Photos courtesy of the brands

Lent began on Wednesday and restaurants were well prepared, adding tasty options to the seafood selection. Culver’s is honoring its Wisconsin roots with a limited-timeNorthwoods Walleye Sandwich or Dinner, fresh-caught and hand-battered. Other choices include Butterfly Jumbo Shrimp in a value basket and a North Atlantic Cod Sandwich or Dinner.

The Bojangler Fish Sandwich is back on the menu for Bojangles customers. It’s layered with an Alaskan pollock filet dusted in Bo’s seasoning and topped with American cheese and creamy tartar sauce, all sandwiched on a toasted bakery bun.

Sizzlin’ shrimp are in the spotlight at Panchero’s, seasoned with garlic, onion, honey, smoked jalapenos and chili peppers to add to any bowl or entree. Tijuana Flats is also offering shrimp in an LTO. Several choices are available, including Mango Tango Shrimp Tacos, Sweet Heat Shrimp Tacos and a Garlic Lime Shrimp Bowl.

For those who prefer their shrimp crispy and fried, Long John Silver’s has it covered. The QSR’s $6 Shrimp Baskets include a six-piece Batter Dipped Shrimp and Crispy Breaded Popcorn Shrimp, both accompanied by hush puppies. There’s also a six-piece Grilled Shrimp Basket served with rice. And Golden Chick is bringing back its signature Butterfly Shrimp through April 14. The shrimp are 30% larger than previously and coated with panko for a light and crispy exterior. Customers can also opt for Southern-Fried Catfish or order a catfish and shrimp combo.

But meat eaters aren’t being put out to sea. Moe’s Southwest Grill launched the Blazin’ Birria Taco, composed of a crispy red corn tortilla shell filled with shredded beef birria, shredded cheese, pico de gallo, fresh jalapenos and the chain’s proprietary Kickin' Cayenne Sauce. On the chicken side of the menu, Wingstop brought back its hot honey rub to bring sweet heat to bone-in and boneless wings and chicken sandwiches. Wingstop tied the flavor’s return into Valentine’s Day.

Protein-packed bowls join the expanded winter menu at Bob Evans, including the new Three Meat featuring sausage, bacon and ham over roasted sweet potatoes, sauteed spinach, cheddar, roasted corn and black beans and caramelized onions. It’s topped with two eggs, hollandaise sauce, tomatoes and green onions. There’s also a Garden Veggie Bowl with salsa, avocado and lime-cilantro cream sauce, plus grilled beef steak tips to enjoy in an omelet, as steak and eggs and in a dinner with sauteed mushrooms and caramelized onions.

Bowls are big at Jamba, too. Three new varieties have joined the lineup: an Acai Peanut Butter + Chocolate Hazelnut Bowl, an Acai Tropical Bowl and a Tropical Waffle Bowl. They each fall into a different bucket on the menu—indulgent, healthy and innovative respectively. Jamba has also refreshed its ingredient selection with choices of Greek yogurt or coconut whip and Belgian waffle pieces.

Meanwhile, St. Patrick’s Day is on the radar at Cousins Subs, as the green-hued Mint Shake and Reuben Sub return to the menu. The sub is filled with corned beef, Swiss cheese, sauerkraut and Thousand Island dressing, then grilled to order.

To catch the wave of new menu items, click on this video: 

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