Edit
Food

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.
B.Good
Photograph courtesy of B.Good

B.Good is tapping into Korean cuisine with its two latest menu additions. The plant-based Spicy Korean Bowl features roasted watermelon, kimchi, avocado, grains, spicy slaw, mixed greens, scallions, crispy rice and gochujang aioli, while the Korean Burger also includes kimchi, avocado and gochujang aioli. The kimchi is made from kelp, a very sustainable food source with both environmental and health benefits.

Not Your Average Joe’s is promoting a new menu focusing on seasonal ingredients. Included in the lineup are Butternut Squash Flatbread (with sage-pecan pesto, roasted butternut squash, shaved Brussels sprouts, caramelized onions, smoked mozzarella and balsamic reduction); Pecan-Sage Pesto Salmon (grilled Atlantic salmon with pecan-sage pesto, chipotle sweet potato mash and roasted Brussels sprouts); and Veggie Harvest Bowl (brown rice, quinoa, butternut squash, onions, carrots, Brussels sprouts, Tuscan kale and Napa cabbage drizzled with herbed tahini).

umami cauliflower bites

Photograph courtesy of Umami Burger

Umami Burger is revamping its menu for the first time in a decade. The latest additions reinforce the namesake umami taste profile—a combination of savory, bold and full flavors. Along with three new burgers, the chain is debuting Cauliflower Bites and Chicken Tender Bites with a choice of chili garlic, yuzu yogurt, Buffalo or jalapeno ranch sauce. On the beverage side, there are three new cocktails: Umami Martini, Mule Royale and Coco Loco.

Coffee Bean & Tea Leaf introduced oat milk as an option with any beverage. Also new is a roster of holiday-themed drinks and baked goods. These include Peppermint Mocha Cold Brew Latte, Red Velvet Hot Cocoa, Cookie Butter Latte and a Winter Dream Tea Latte made with black tea, rooibos, sweet spices and vanilla. Edible accompaniments include Cranberry Orange Zest Scone, Gingerbread Loaf, Carrot Cream Cheese Cupcake and Red Velvet Whoopie Pie.

P.F. Chang’s is catering to the late-night crowd with new items on its Chang’s After Dark menu. In the lineup are Chicken Katsu Sliders with kimchi slaw and Mongolian Sliders with sweet soy glaze and pickled onions; both are served on steamed bao buns. Three dessert drinks also are on offer: A Whoppin’ Good Time, a rye-based cocktail with vanilla ice cream, malted milk balls and graham crackers; Emperor’s Kiss, made with tequila, rocky road ice cream, almonds and malted milk balls; and Three Loop Circus, with gin, Froot Loops cereal, vanilla ice cream and strawberry puree.

Want breaking news at your fingertips?

Get today’s need-to-know restaurant industry intelligence. Sign up to receive texts from Restaurant Business on news and insights that matter to your brand.

Trending

More from our partners