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).
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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