Fast casuals got going on spring menu launches at the beginning of March, but casual-dining restaurants generally lagged behind a bit. That changed this week, as concepts ranging from Applebee’s to Logan’s Roadhouse and Fogo de Chao introduced new seasonal items and value deals. That’s not to say that innovation has slowed in limited service—beverages, barbecue and bowls, in particular, are seeing action.
Applebee’s added two entree skillets to its 2 for $25 value menu, which includes a choice of one appetizer or two side salads and two entrees. The Hot Honey Glazed Chicken & Bacon Skillet features sliced grilled chicken breast topped with hot honey glaze, applewood-smoked bacon and parsley, served sizzling with sauteed mushrooms, onions, and waffle fries. The Garlic Sirloin Skillet includes a 6-ounce top sirloin, grilled and topped with a buttery garlic and parsley sauce, served sizzling with garlic mashed potatoes and steamed broccoli. There’s also a new Big Bangin’ Burger combo meal for $9.99. On the drinks side, shareable Bacardi buckets are back at the casual-dining chain in three varieties: Rum Breeze, Strawberry Daq-A-Rita and Party on the Beach.
Sizzling Skillets are new entrees on Applebee's 2 for $25 meal deal. | Photo courtesy of Applebee's.
Value is the theme at Logan’s Roadhouse too, which is launching the Real Meal Deal, a three-course meal ranging in price from $11.99 to $16.99. Each includes a garden or Caesar salad, entree, side, soft drink or tea and the chain’s signature bottomless rolls. The main dish choices range from a cheeseburger to wood-grilled chicken, beer-battered fish and a center-cut sirloin. Logan’s designed the limited-time offer to compete with fast-food restaurants, a spokesperson said.
Indulgence is on the menu at Fogo de Chao with new dishes guests can add to enhance the Brazilian-style churrasco experience. There’s Butter-Bathed Lobster Tail, an All-Jumbo Lump Crab Cake, Roasted Bone Marrow and Black Truffle Butter. There also are new shareable sides such as Lobster Mashed Potatoes topped with buttery lobster and fresh scallions, and Oscar Crab Asparagus with Brazilian Bearnaise sauce. Spring Market Table additions include Tomato Mozzarella Soup, Apple Manchego Salad and Spring Hummus blended with herbs. Two spring cocktails are on offer, too: Franca 75, a riff on the French 75, and Skinny Caipirinha.
A revamp of the Lunch & Early Dining Menu (Monday-Friday until 6 p.m.) is the focus at Black Angus Steakhouse. Highlights include Top Sirloin and Crispy Shrimp; Fish & Chips made with beer-battered wild Alaskan cod and served with fries, onion rings and house-made tartar sauce; Classic French Dip; and Blue Crab Cakes. Brunch is also getting a refresh, with new features such as Shrimp & Grits, Shaved Prime Rib on garlic toast with over-easy eggs, and Signature Scrambles served with a griddled potato cake.
A new brunch menu debuted at Iron Hill Brewery & Restaurant as well, featuring several shareables, including Hot Donut Holes with chocolate sauce and strawberry sauce; Bacon, Egg & Cheese Egg Rolls with scallions and cherry pepper relish; and Butterscotch Croissant French Toast Sticks with cornflake crust, maple syrup and bourbon vanilla cream. Also on the menu are a Rise & Shine Pizza with sausage gravy, bacon, cheese, scallions, eggs and potatoes with maple drizzle, Red Velvet Pancakes, Chicken and Waffles, three different styles of Eggs Benedict and a Brunch Burger.
The Pepperoni Smash at Wahlburgers. | Photo courtesy of Wahlburgers.
The latest limited-time offer at Wahlburgers is called the Pepperoni Smash, created by Chef Paul Wahlberg. The build features two Certified Angus Beef patties, crispy strips of pepperoni, provolone cheese, rosemary tomato jam and a garlic butter finish. To promote the LTO, Wahlburgers is teaming up with the Boston Deli Boys—Chad McDonough and Tommy Guarino—a pair of food influencers who create content around their passion for no-nonsense, big flavor food.
On the fast-casual front, Korean fried chicken concept Bonchon is launching a “Bulgogi Takeover” to expand bulgogi on the menu. The Korean signature of thinly sliced, marinated and grilled beef is making its way over steamed rice covered with melted mozzarella and scallions, then drizzled with spicy mayo for Cheesy Bulgogi Rice. Bulgogi Tteokbokki is another iteration, composed of rice cakes simmered in bulgogi and soy garlic sauce, then topped with scallions, onions and mozzarella. It’s joined by Bulgogi Stir Fry Udon, wheat noodles sauteed with bulgogi, soy garlic sauce, onions and red bell peppers, then sprinkled with scallions and sesame seeds.
Bonchon is expanding bulgogi into new bowls. | Photo courtesy of Bonchon.
Tender Greens is introducing several seasonal dishes, including a Spring Harvest Salad made with Laura Chenel goat cheese, fruit, onions and herbs over baby lettuce. The fast casual also added three new items to its permanent menu: a Great Northern Braised Beans Plate; the Happier Vegan, a combo of baked falafel with braised beans, hummus, heirloom cherry tomatoes, pickled cucumbers, roasted peppers, baby lettuces, sunflower seed pesto and sherry vinaigrette; and Chicken Pesto Pasta.
Steak is new on the menu at Nick the Greek, finding its way into a Mediterranean Steak Bowl. Along with the flame-grilled steak tossed in chimichurri, the bowl features crispy chickpeas, pickled onions and hummus, finished with a spicy harissa kick.
Peaches bring a taste of spring to Sonny’s BBQ. Sweet Peach BBQ Chicken is flavored with Sweet Peach BBQ Sauce, which is also tossed with smoked chicken wings. The seasonal menu also includes Tillamook Cheddar Cheese Curds with Smokin’ Ranch, Brisket Grilled Cheese, a Chicken Tender Sandwich with Golden BBQ Sauce, Hot Link Mac & Cheese and Peach Cobbler Egg Rolls for dessert.
Through April 20, Metro Diner is promoting three seafood dishes: a Teriyaki Salmon Bowl, Shrimp Platter with 10 butterflied fried shrimp and seasoned fries, and Fish & Chips. Heat-and-Eat Easter Feasts are also on offer, which include baked ham or roast turkey, along with mashed potatoes and gravy, green beans, cornbread stuffing, mac & cheese or street corn, cranberry sauce and dinner rolls.
Peet's launched coconut water beverages and protein lattes. | Photo courtesy of Peet's Coffee.
The Vitality Menu made its debut at Peet’s Coffee, featuring two pressed coconut water beverages: Coconut Water Cold Brew and Coconut Water Matcha. Protein-rich lattes, also known as “profees,” continue to trend on the menu. Three flavors are available—Vanilla Latte, Golden Latte and Matcha Latte—each crafted with whey protein powder to provide up to 20 grams of protein per medium size.
Beverage concepts are making a splash, too. Blank Street released three nostalgia-themed drinks. Strawberry Shortcake Matcha is a mix of house-made strawberry shortcake syrup and strawberry jam with oat milk and matcha, served iced. The hot or cold PB&J Matcha is made with PB&J syrup, cashew butter and strawberry jam mixed with oat milk and matcha, while the Aries Latte is a blend of cardamom, saffron, lavender and rose, served hot or iced.
Raspberry Dream Cream, a contrast of sweet and tart flavors, is the newest release for Handel’s Ice Cream. The limited-time ice cream, originally crafted by California franchisee Keith Kesler, has a base of vanilla ice cream swirled with red raspberry sherbet.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.