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).
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.
Another Broken Egglaunched several brunch-style dishes, both savory and sweet. The Brisket Benedict is geared to heartier appetites; it features a jalapeno cheddar cornbread waffle topped with brisket, poached eggs, hollandaise, a spicy barbecue drizzle and green onions. Another hearty dish is the Seared Scallop Omelette, filled with andouille, peppers and celery and topped with seared sea scallops and crispy leeks. On the sweet side, there’s a Carrot “Pan” Cake Stack (carrot, raisin and walnut cakes layered with cream cheese frosting) and Strawberry Pound Cake French Toast. Both are served with two eggs and a choice of breakfast meats.
Newk's is going for comfort with its seasonal offerings. The Newcomb Family Recipe Beef Chili is returning to the menu as a rotating soup selection throughout the fall and winter. Customers can also try the recipe by ordering the new Taco Salad, a combo of romaine lettuce, shredded cheddar, diced tomatoes, fresh avocado, jalapenos, pico de gallo, tortilla strips and cilantro, topped with the chili and drizzled with sour cream. Another option is Newk’s Grab & Go Chili Night—a family meal that includes a gallon of chili and toppings packed into a cooler to go. Also back for the season is Newk’s French Dip Au Jus and Pumpkin Cream Cheese Cake.
Cotton Patch Cafe’s Bold Flavors of Texas menu is available through Nov. 3. Included in the lineup are a Queso Surf N’ Turf, Big Tex Nachos and Grilled Chicken Tacos. The chain’s take on surf and turf features grilled shrimp atop a 6-ounce sirloin steak seared with Mexican seasonings and served over poblano rice, topped with roasted peppers and onions and smothered with queso.
Dunkin’ debuted its Beyond Sausage Sandwich in New York City in July and is now rolling it out nationwide on Nov. 6. The plant-forward breakfast sandwich combines a plant-based sausage patty on an English muffin with egg and American cheese. Consumers can get free tastes of the sandwich from 8-10 a.m. on Nov. 8 and 9 at participating Dunkin’ stores.
Veggie Grill is also menuing Beyond products in its Beyond Burger “Cheesesteak” Sandwich and Paleo Zucchini Noodles with Beyond Sausage. The vegan chain has long offered items featuring plant-based proteins, including tempeh and “chicken” made with soybeans, wheat and peas, and recently put the Beyond Burger on the menu.
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