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.

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.

Multimedia

Exclusive Content

Financing

In Red Lobster, a symbol of the challenges with casual dining

The Bottom Line: Consumers have shifted dining toward convenience or occasions, and that has created havoc for full-service restaurant chains. How can these companies get customers back?

Financing

Crumbl may be the next frozen yogurt, or the next Krispy Kreme

The Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next.

Technology

4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.

Trending

More from our partners