Peaches, guava and Persian flavors are trending on menus this week, according to Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, co-hosts of the Menu Talk podcast.
Bret observed that peach-themed drinks are making a comeback this summer. Chick-fil-A returned its Peach Milkshake for the 16th year and added a new Peach Frosted Lemonade, and Pat reported that Piada Italian Street Food, a much smaller chain, launched a cooling Peach Basil Fresca.
The beverage side of the menu continues to be a hotbed of innovation. Guava, a less-familiar fruit in the U.S., is moving into the mainstream. Bret pointed out that Dunkin’ introduced a guava, orange and passion fruit refresher, and A&W has a guava, orange and passion fruit freeze on the menu.
On the casual-dining front, Texas Roadhouse just rolled out a line of tropical-flavored mocktails, the chain’s first foray into zero-proof cocktails.
We mentioned previously how pistachio is getting more play in both food and drinks, and Pat noted that Nick the Greek is highlighting the flavor in a frozen yogurt dessert later this summer. It’s called Pistachio Cream “Dubai Chocolate” Froyo and is a takeoff on the decadent Dubai Chocolate Bar that is a viral sensation on TikTok. Which spurred a discussion on whether frozen yogurt is making a comeback. Tune in to find out.
Persian food seems to be emerging as a Middle Eastern niche, even in fast casual. Dig teamed up with a Persian-American content creator to put a Sumac Yogurt and Chicken Plate on the menu, and halvah is flavoring coffee at The Caffe by Mr. Espresso.
Danny Grant, chef-partner in Maple Hospitality Group.
Our guest this week is Danny Grant, chef-partner in Maple Hospitality Group, which operates three Maple & Ash Steakhouses in Chicago, Scottsdale and Miami. The newest in Miami has in-house dry-aging equipment and offers the Sundae Tower, an extravagant shareable dessert inspired by Grant’s mom. Listen as he shares the secrets behind Maple & Ash’s signatures and his passion for all things culinary.
Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.
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