Pickles are moving from sidekick to main event on restaurant menus, as the Menu Talk co-hosts witnessed recently.
Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, attended Popeyes’ pickle reveal at the chain’s flagship Times Square location in New York City. The restaurant was decked out in green from top to bottom, and Bret got to taste Popeyes new pickle menu, which included fried pickles, a tart pickle glazed chicken sandwich and pickle lemonade. Although not on the menu, servers also handed out Pickle Margaritas infused with pickle juice, and pickles with smoked salmon, caviar and crème fraiche, courtesy of NYC deli landmark, Zabar’s.
When Pat Cobe, senior editor of Restaurant Business, interviewed Popeyes chef Amy Alarcon following the event, she mentioned the hydrating properties of pickle juice, which is mixed into Popeyes’ signature cane sugar-sweetened lemonade. Coffee chain Dutch Bros also introduced a pickle juice energy drink this month, the Pickleback Rebel.
Moving on to non-pickle items, Pat talked about the inspiration behind Jack in the Box’s culturally connected milkshakes. The latest is the Pink Pineapple Express that ties into 4/20, the unofficial “holiday” celebrating cannabis. Bret mentioned that Ike’s Love and Sandwiches and Jimmy John’s are both offering special munchies for 4/20 as well.
Other food news of the week focused on the never-ending parade of ranch dressing variations and Subway’s latest footlong snack—Doritos Footlong Nachos.
Bill Nevruz of Shaw's Crab House | Photo courtesy of Lettuce Entertain You Enterprises
Then the two shared an interview with Bill Nevruz, an executive partner in Lettuce Entertain You Enterprises and the divisional president of Shaw’s Crab House in Chicago. Shaw’s is celebrating its 40th anniversary this month, and Nevruz described the festivities around that milestone, including a throwback menu that features items like sauteed frogs’ legs, clams casino and crab-stuffed shrimp. Of course, signatures including oysters, sushi and king crab legs will also be on hand, along with two anniversary cocktails—an Old Fashioned and a Martini—both garnished with oysters and caviar.
Listen as Nevruz relates Shaw’s story and how the restaurant has earned its reputation as a premier seafood destination far from both coasts.
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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