Seafood makes a splash on menus and the LTO pace picks up
By Patricia Cobe on Feb. 16, 2021Now that Valentine’s Day has passed, restaurants are promoting the next seasonal tie-in: Lent. Fish sandwiches, shrimp tacos and other seafood dishes are the focus of limited-time offers at several chains, along with plant-based meatless items. Other menus are highlighting new takes on customer favorites, including fried chicken sandwiches, burgers, queso and pizza. And some operators are giving guests a hopeful glimpse of springtime ingredients and preparations.
Fuzzy’s Taco Shop
From Feb. 17-March 28, Fuzzy’s Taco Shop is offering a Queso Shrimpico Taco. The meatless taco, launched in sync with Lent, features tempura or grilled shrimp topped with queso, fresh corn pico de gallo, garlic sauce and feta cheese on a flour tortilla. It’s the first time Fuzzy’s is adding its popular queso to a taco.
Del Taco
Del Taco is menuing its new crispy shrimp and crispy fish in five items geared to observers of Lent and seafood fans. Three tacos are in the lineup: Honey Mango Crispy Jumbo Shrimp and Crispy Jumbo Shrimp (both two for $5) and a Beer Battered Crispy Fish Taco (two for $4) featuring wild Alaska pollock topped with shredded cabbage, pico de gallo and “secret sauce.” Also on offer is a Crispy Jumbo Shrimp burrito and an Epic Crispy Fish and Guac Burrito.
Captain D’s
Seafood is always the focus at Captain D’s, but the chain is introducing four new items for its Lent promotion, running now through April 25. The Fish Tenders & Shrimp Meal includes four pieces of Southern-style fish tenders and six crispy butterfly shrimp, served with two sides and hush puppies ($7.99). The Ultimate Seafood Platter includes batter-dipped fish, butterfly shrimp, seafood stuffed crab shells and popcorn shrimp ($8.99). Customers can also choose from two other combos: a Fish Tenders Meal ($5.99) and a 12 Piece Butterfly Shrimp plate ($6.29).
Eggs Up Grill
To help guests look forward to and celebrate spring, Eggs Up Grill is launching seasonal specials with an “eat happy” theme. On the menu at the breakfast-and-lunch chain through Mother’s Day on Sunday, May 9, are the new Coastal Crab Cake Benedict and a decadent Chocolate Covered Strawberry French Toast. Joining the permanent menu is a Shrimp and Grits Bowl. To add a little bubbly to the celebratory menu, guests at participating locations can order a glass of sparkling rose or a sparkling rose mimosa.
Pollo Campero
Another chain is jumping on the fried chicken sandwich bandwagon. Pollo Campero, the chicken concept with a Latin accent, just debuted a pretty straightforward sandwich, composed of a fried chicken fillet on a brioche bun with thick slices of sweet pickle. For customers looking for a lighter option, the same sandwich build can be ordered with a grilled chicken fillet, spiced with Pollo Campero’s proprietary seasonings.
Gott’s Roadside
Vegetarians who are missing out on the fried chicken sandwich hoopla can try a new Crispy Tofu Sandwich from Gott’s Roadside. Patterned after the on-trend poultry version, this sandwich spotlights organic tofu, which is brined for 24 hours, dipped in buttermilk and dredged twice for an extra-crispy coating. The tofu is fried to order and layered on a butter-toasted egg bun with dill pickle slices, cabbage-cilantro slaw, red onions and housemade charred jalapeno mayo. It’s priced at $12.99 and will be on the menu through March 25.
Taco John’s
In step with the rise in drive-thru dining, Taco John’s is now offering a side of its queso blanco to customers who order from their cars. The chain also launched a Queso Blanco Creations menu, with items such as a Queso Chicken Boss Burrito and Queso Loaded Nachos with chicken or steak. To promote the news, Taco John’s is inviting guests to join a #CheezyChallenge, comparing its queso blanco to a certain fast casual’s version and sharing their thoughts on social media.
Toppers Pizza
Those not giving up meat in the weeks ahead may want to head to Toppers. The chain introduced prime rib as its newest topping, an ingredient that is showing up in its Steak ‘N Taters Pizza as well as the Prime Rib Mac ‘N Cheese. The pizza is topped with sliced prime rib, tater tots, green onions and a creamy cheese sauce, while the mac ‘n cheese combines Toppers three-cheese Wisconsin macaroni and cheese, prime rib, mushrooms and a Parmesan-garlic drizzle. Plus, Wisconsin Cheesesteak Pizza is now available at all locations
Slater’s 50/50
For the month of February, Slater’s 50/50 has brought back its Pizza Burgers in three variations. The burgers are made with a 50-50 beef and Italian sausage blend, and are layered with red pepper, garlic marinara, fried mozzarella and a choice of toppings: pepperoni, Hawaiian (grilled pineapple and Canadian bacon) or supreme (green pepper slices, black olives, pepperoni and sautéed mushrooms). A Red Velvet Milkshake is the special beverage of the month, embellished with cream cheese frosting, a slice or red velvet cake, whipped cream and sprinkles.
Coolgreens
A number of consumers want to head in a healthier direction this month. Coolgreens is feeding that demand with two new offerings: a Miso Power Bowl and a Kale Caesar Salad. The bowl combines spinach, carrots, farro, eggs, sesame seeds, roasted broccoli, crunchy noodles, edamame and cilantro, topped with marinated tofu and a miso-ginger vinaigrette. The salad is a twist on the classic, adding kale to the romaine lettuce base, along with an eggless Caesar dressing. Miso tofu and roasted broccoli are permanently joining the topping options at Coolgreens.