TGI Fridays invites guests on a customization journey with new Grilled & Sauced menu

Nine mix-and-match sauces + six proteins = a new frontier in flavor and personalization at Fridays.
Steak with Al Pastor sauce
Grilled steak is paired with Al Pastor sauce and two sides as just one mix-and-match entree offered on the new Grilled & Sauced menu. |Photo courtesy of TGI Fridays.

TGI Fridays unveiled its new Grilled & Sauced menu Tuesday, giving guests the opportunity to take customization to a new level at the Dallas-based casual-dining chain.

The menu offers six flame-grilled proteins, such as salmon, steak and ribs, plus nine sauces that diners can mix and match to create an entree with a personalized flavor profile. Once those choices are made, customers round out the meal with a choice of two sides.

“This is the biggest change to the TGI Fridays menu since we first launched Whiskey Glaze in the 90s,” said Brandon Coleman III, president at TGI Fridays U.S., in a statement. “Our guests love bold, exciting flavors and the new Grilled & Sauced menu delivers just that.”

Among the nine sauce options are four entirely new ones. These include Spiked Orange Glaze, infused with Hennessy V.S. Cognac with notes of orange and garlic; Al Pastor, which has a smoky chipotle flavor profile and a garnish of pineapple and cilantro; Korean Red Chile, a bold and spicy sauce layered with garlic and citrus, then garnished with sesame seeds, crushed chili flakes and parsley; and Nashville Hot, a blend of savory spices, chili peppers and fresh jalapenos.

Fans of Fridays' Signature Whisky Glaze made with Jack Daniels are in luck—that’s one of the choices, too. So is Whiskey-Glaze Blaze, that same signature sauce spiked with extra heat. There’s also Apple Butter BBQ and Jamie Foxx’s Foxx on the Roxx BBQ, shot with Foxx’s own BSB Brown Sugar Whiskey. For those who want to go sauce-less, Friday’s offers a new Dry Rub blended with savory herbs and spices.

Restaurants are increasingly realizing how sauces can be a foundation for menu innovation and a ticket to craveability. Chicken wing and burger concepts have led the charge, ramping up the variety of sauces they offer and introduce as LTOs to differentiate from the competition.


One of Fridays five new cocktails is the Pineapple Mezcarita.|Photo courtesy of TGI Fridays.

Along with the new sauces, Fridays has refreshed its side-dish lineup. New selections include Broccoli Slaw and Tomato Cucumber Onion Salad, along with two old favorites—Garlic-Butter Broccoli and Seasoned Fries. Guests can also upgrade to new premium sides, such as Four Cheese Mac & Cheese, Elote Street Corn and Garlic-Butter Green Beans with Bacon.

The bar team is mixing up five new cocktails in tandem with the Grilled & Sauced menu. On the drinks roster are a Cooling Paloma, Pineapple Mezcarita, Hella Old Fashioned, Lavender Fields Lemon Drop Martini and The Legacy—a punched-up sidebar that’s a mix of top-shelf cognac, bourbon, lemon, orange and agave.

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