Food

Menu news of the week: October 29, 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.
uno.com
Photograph courtesy of Uno.com

Uno Pizzeria & Grillis tapping into the lifestyle diet trend with its new “Love All, Feed All” menu. The lineup covers eaters who are vegan, vegetarian, gluten-sensitive, dairy-free, carb-conscious and calorie counters. There are more than 50 items on this supplemental menu, including pizzas, burgers and chicken dishes. Chains including Chipotle Mexican Grill, Blaze Pizza and Mooyah Burgers, Fries and Shakes have also gone this route, tagging menu items as lifestyle choices.

Popeyes Louisiana Kitchen plans to bring back its fried chicken sandwich on Nov. 3, after selling out in two weeks after its August debut. The popular sandwich features a buttermilk-battered and breaded white-meat chicken fillet topped with pickles and a choice of mayonnaise or spicy Cajun spread on a toasted brioche bun.

Pizza Hut is testing a plant-based pizza topping at one location in Phoenix. The new Garden Specialty Pizza, which is topped with Morningstar Farms’ Incogmeato plant-based sausage, is served in the chain’s new round pizza box.

Cooper’s Hawk Winery & Restaurants is promoting a Friendsgiving dinner, to be held on Nov. 19. The three-course dinner menu begins with a glass of cranberry sangria, followed by a first course called “Friendsgiving Potluck” with crispy shrimp, housemade meatballs and roasted butternut squash soup, paired with Blanc de Blanc wine. The main course is Barbera-Braised Short Rib with roasted baby carrots, cauliflower, potato-parsnip puree and mustard seed pesto, paired with Barbera wine. A Spiced Sticky Toffee Pudding with vanilla bean ice cream and caramel, paired with sparkling wine, will be served for dessert. The dinner is $65 per person for Wine Club members.

Fazoli’s rolled out new limited-time offers with smoky flavor profiles. Options include the Smoky Bacon Pasta Bake (orecchiette pasta topped with a smoky Gouda cheese sauce and bacon, then baked with mozzarella and Gouda cheeses); Blackened Shrimp and Chicken Bake (shrimp simmered in smoky Gouda cheese sauce, blackened chicken, fire-roasted red peppers and orecchiette pasta, topped and baked with mozzarella and Gouda cheeses); and Smoky Chicken Carbonara Bake (spaghetti topped with smoky Gouda cheese sauce, chopped bacon, blackened chicken, roasted broccoli and fire-roasted red peppers, then baked with mozzarella and Gouda cheeses).

 

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