Arby’s is getting into brunch, testing two new multilayered sandwiches at locations in Ohio. The Bacon, Ham & Egg Brunch Sandwich is composed of ham, egg, cinnamon-sugar bacon, a potato cake and French toast-inspired sauce, while the Brisket, Avocado & Egg Brunch Sandwich is made with brisket, egg, cheese, a potato cake and avocado spread. Both are available all day.
Dunkin’ Brands is kicking off Girl Scout Cookie season on Jan. 1 with the return of two cookie-inspired coffee flavors: Coconut Caramel and Thin Mints. Both are available through early spring 2020 in Dunkin’s full lineup of espresso, hot and iced coffee, cold brew, frozen coffee and frozen hot chocolate. Franchisees are also welcoming Girl Scouts in select areas to sell their cookies in Dunkin’ stores.
Fazoli’s is giving plant-based meat an Italian accent with the debut of Impossible Spaghetti and Impossible Baked Spaghetti. Both feature a tomato-basil sauce made with ground plant-based burger meat. Impossible Spaghetti is vegan, while the baked spaghetti is topped with mozzarella and marketed as vegetarian.
Brick House Tavern is gearing up for football playoffs with a menu of sports-themed specials. Leading the lineup are Game Day Nachos, topped with pulled pork, black beans, queso, guacamole, sour cream, jalapeno, pico de gallo and cilantro. The meaty MYPizza is topped with pepperoni, meatballs, ham, candied bacon and brick cheese, while the salted soft Stadium Pretzel is served with queso and mustard. Also on hand are several new cocktails, including a Pineapple Ginger Margarita, Bloody Good Mary and a Twisted Old Fashioned.
Fatz Southern Kitchen is heading to the Midwest for its latest promotion: the Kansas City Chophouse menu. Highlights include Calabash Fried Ribs, Bacon Butter Kansas City Strip and Calabash Chicken & Ribs. For dessert, there’s Molten Fudge Chocolate Cake, and to drink, a Fatz Old Fashioned.
Iron Hill Brewery is turning to the sea for post-Christmas feasting. From Dec. 26-31, the full-service chain is offering a la carte seafood options such as Pan-Seared Sea Scallops with sauteed baby kale and spinach in an orange-whiskey glaze and Pan-Roasted Chilean Sea Bass with Champagne-soaked, sun-dried tomato risotto, sauteed asparagus, charred lemon and a garlic butter pan sauce.
Bartaco is ringing in the new year with a limited-time cocktail. The Blood, Sweat + Cheers margarita features tequila, triple sec, housemade smoked pepper agave, jalapeno and lime juice, garnished with a blood orange chip.
Firebirds Wood Fired Grill is introducing its Winter Features menu, which runs through Dec. 31. The menu offers 10 new items in step with the season, several of which boast bolder, more robust flavors. These include Crab-Crowned Chile Salmon; a Crispy Chicken Sandwich on toasted focaccia with herbed goat cheese; French Onion and Mushroom Sliced Steak topped with caramelized onions and mushrooms with Gruyere cheese; and a Grilled Prime Pork Chop with bacon-bourbon mustard glaze. On the comforting side are Baked Herbed Goat Cheese Fondue and Pyramid Peach Chocolate Cheesecake.
Beverage additions include Flannel Pajamas (coffee with butterscotch schnapps and chocolate liqueur) and Fired Up Coffee with tiramisu liqueur and tuaca, an Italian brandy.
Tropical Smoothie Cafe is releasing its first line of grilled cheese sandwiches, available until Dec. 31. The two comfort-food favorites are Smoky Grilled Cheese with fresh mozzarella, white American cheese, bacon and smoked tomato spread on brioche and Classic Grilled Cheese, featuring cheddar and white American cheese on brioche. Also returning for the holiday season are the chain’s cranberry smoothies in Cranberry Truffle and Very Berry flavors.
Burger Lounge is offering a plant-based burger made with fonio, an ancient West African grain. The fast casual partnered with Yolele Foods, distributors of fonio, to be the first to develop a burger with the sustainable, millet-like grain as a primary ingredient. Also in the mix are red quinoa, brown rice, zucchini, mushrooms, carrots, corn, onion and garlic. Burger Lounge’s Organic Quinoa Vegan Burger is layered with vegan cheddar cheese, lettuce, tomato, fresh or grilled onions, pickles and vegan Thousand Island dressing on a vegan bun.
Dog Haus also debuted its first vegan item, the Take Banh Mi. The chain partnered with chef Ilan Hall for its final LTO of 2019. The plant-based banh mi features an Impossible Foods burger patty topped with pickled vegetables, fresh jalapenos, cilantro, spicy vegan mayo, chile oil and hoisin sauce served on a vegan ciabatta bun. On the beverage end, Dog Haus added two new cocktails: the Patio Crusher (vodka, watermelon, lime, mint and cucumber) and The Gatekeeper, a fruity beer-based drink.
Modern Market Eatery’s new Chefs Picks menu is veggie-focused, too. The fast casual introduced Beyond Meat as an option, featuring the brand’s plant-based Italian sausage crumbles for a pizza topping. The Beyond Sausage vegetarian pizza includes ricotta, shaved Brussels sprouts, roasted onion, smoky Jack cheese and chile oil. Brussels sprouts also show up in a new Harvest Cobb Salad, Ricotta Pom Toast and Seasonal Fire Roasted Veggies.
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