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Restaurants spotlight bowls and breakfast

Menu news of the week: 2.17.20
B. Good
Photograph courtesy of B. Good

Bowls and breakfast items make up several recent additions to menus this week. See what restaurants and chains are launching in these two categories.

B.Good introduced three winter warmers to menus this month, including a plant-forward Butternut Carbonara Bowl. It features noodles made from butternut squash, spinach, peas, egg, mushrooms, Parmesan cheese, roasted coconut and creamy miso sauce. Squash also highlights a Roasted Squash Soup—a creamy blend of Hubbard squash along with other winter varieties. The third new item takes the form of a sandwich rather than a bowl. The Bomba Chicken Sandwich is layered with grilled chicken, caramelized onions, Parmesan, butternut squash and spicy bomba sauce. The seasonal winter items will be available through the end of March.

A partnership with a commercial seaweed farm inspired the new Tingly Sweet Potato + Kelp Bowl at Sweetgreen. The fast casual worked with Momofuku chef David Chang to develop the dish. It’s a mix of marinated kelp, roasted chicken, sweet potatoes spiked with Momofuku’s tingly sauce, shredded cabbage, tomatoes, cilantro, the Japanese seasoning furikake, wild rice, kale and lime-cilantro dressing. Seaweed is not only nutrient-rich, but it is also regenerative to the ecosystem, helping to remove carbon from the atmosphere and oceans.


Photograph courtesy of Sweetgreen

Black Angus Steakhouse launched its Steakhouse Bowls nationwide. Targeted for lunch customers, the bowls are available with a choice of top sirloin, grilled chicken, grilled shrimp or salmon, served on a bed of greens tossed with balsamic dressing along with cucumbers, balsamic onions, red cabbage, shredded carrots, diced tomatoes, zucchini, five-grain rice blend and a choice of sauces—teriyaki, barbecue and honey Sriracha.

Breakfast will be starting at Wendy’s on March 2. The morning menu, which is launching nationwide, includes the Breakfast Baconator, Honey Butter Chicken Biscuit and a Frosty-ccino coffee drink. When Wendy’s introduces breakfast, it will mean that eight of the 10 largest U.S. chains serve breakfast food in the morning, potentially prompting a massive marketing fight, noted Jonathan Maze, executive editor of Restaurant Business


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