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.
Bravo! Cucina Italiana
This casual Italian chain updated its menu to put more emphasis on plants and seafood. New options include Fettuccine Alfredo with fresh fettuccine and Parmigiana Reggiano; Shrimp Primavera with a vegetable medley and shrimp; and Neapolitan Vegetarian Pizza with roasted red peppers, zucchini, shiitake mushrooms, grape tomatoes and basil. The chain is also introducing Pico, a lineup of proprietary Italian Mediterranean house wines. The offerings include Rosso, a red blend, and Bianco, a white blend.
Gluten-free menu items rolled out nationwide at IHOP. Customers can now order Original Gluten-Friendly Pancakes (four pancakes topped with whipped butter, also available as a combo with a selection of eggs, hash browns and bacon or sausage); Gluten-Friendly Belgian Waffles (waffles topped with whipped butter, also available as a combo with a selection of eggs, hash browns and bacon or sausage); and Gluten-Friendly Ultimate Steakburgers, including The Classic, The Classic with Bacon, Mega Monster, Loaded Philly, Jalapeno Kick and Cali Garlic Butter varieties, all served with a choice of gluten-friendly sides such as fries, fruit, hash browns or two Original Gluten-Friendly Pancakes.
Tender Greens is promoting its monthly special: Chicken Katsu. The Japanese-style item is made with togarashi-seasoned chicken served on sushi rice with pickled beech mushrooms, Japanese cucumber, green onion, toasted sesame and spicy mayonnaise. It’s accompanied by a salad of Napa cabbage, daikon radish and heirloom tomatoes with a ginger dressing.