Rock Bottom Brewery & Restaurant, a polished casual-dining establishment with a distinctive selection of micro-brewed and specialty beers, today announced the introduction of a variety of new signature burgers. From spicy to savory, the #RBurgerLove menu will offer an array of mouthwatering options to please any palate. Guests are encouraged to take a selfie with […]
Gordon Biersch, an upscale casual brewery restaurant specializing in handcrafted German lagers brewed in-house, unveiled today its new, chef-driven menu, featuring made-from-scratch, seasonal recipes across the brand's food, beer, and cocktail offerings. The new menu rolled out at Gordon Biersch locations throughout the Greater Washington, D.C. area today and will follow in additional markets over […]
Guests can enjoy the newest addition to Red Robin’s Finest burger line, The Big Sky, inspired by Chef Brad Halsten through Jan. 4. Chef Halsten was Red Robin’s Best of the Bash Contest Grand Prize Winner at the 2014 Food Network and Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE. The Big […]
The Chilean Cherry Committee, an entity associated with the Chilean Fruit Exporters Association (ASOEX), anticipates total exports of fresh cherries from Chile to reach 100,000 tons this year. As the second largest export market for Chile, North America anticipates a 45 percent increase in volume from the 2013-14 season. This year’s strong harvest is great […]
Acclimating to life after the recession has been a bumpy ride for many brands. Bravo Brio Restaurant Group reported a third-quarter sales decline of 5.8 percent this week, while Famous Dave's third-quarter sales declined a similar 5.7 percent. Both companies announced plans to limit discounting strategies put in place at the tail end of the […]
Chopps American Bar and Grill, a modern spin on the quintessential American chophouse, announced a new fall menu. The new menu, a collaboration between Executive Chef David Verdo and Consulting Chef Daniel Bruce, uses peak-of-season ingredients to reinvent familiar American cold weather classics. Working closely with local growers including Verrill Farm in Concord, Mass. and […]
Indiana-based Eddie Merlot’s Prime Aged Beef and Seafood restaurants, with 10 operating restaurants and three in development stages, uses the tag line “Distinctly Different.” President and founder Bill Humphries challenged his corporate executive chef, Tony Dee, and director of operations, Bruce Kraus, to create food items that are even more distinct. The restaurant debuted a […]
Dallas-based Boston’s Restaurant & Sports Bar announced today the launch of its new gourmet menu. Just in time for the holidays, Boston’s new menu features 17 new items. The casual-dining brand is now offering the new menu at all locations nationwide. As part of the launch, the company also added optional drink pairings. “The launch of this new […]
Red Lobster is introducing its first new menu since becoming a private company in July. The menu is designed to appeal to true seafood lovers by bringing them new lobster-based entrées, new and improved signature combination dishes, and more seafood variety. Red Lobster created the new menu based on direct feedback from guests who indicated […]
New York City restaurant Serendipity 3, which celebrates 60 years in business this year, received a Guinness World Record for the most expensive sandwich in the world, The Quintessential Grilled Cheese Sandwich, which sells for a whopping $214. Serendipity premiered the sandwich Nov. 3 on national television for Wendy Williams, on her popular show, The […]
TGI Fridays announced its new Rib Flight Trio, offering customers an expanded selection of ribs with choice of three of five grilled, premium rib tastes on one plate with sides for $10. Guests at Fridays can choose three sections of baby back ribs baked in-house, each with their own tasty seasoning, sauce, or topping. Each […]
All Hallows' Eve is a time for candy, ghost stories, costumes, and vampires. Avoiding the living dead can be a real pain in the neck so this Halloween, Red Robin Gourmet Burgers is launching "Vampire Fighters Fries." The new garlic herbed fries feature Red Robin's signature bottomless steak fries tossed in garlic herb seasoning and topped with shredded Parmesan […]
On the heels of its 50th anniversary in 2013, the Bonanza Steakhouse restaurant brand has entered a new era as Bonanza Steak & BBQ. This modern, casual-dining concept celebrates Bonanza’s American steakhouse heritage and modernizes it with an updated menu including new authentic, Southern-style barbecue offerings, an interior redesign around a butcher house theme, and full-service […]
On the first night of the National Pork Board's annual Pork Crawl, held Oct. 9-12 in San Juan, Puerto Rico, one of my fellow travelers posed a question to me: "If you could eat only one meat for the rest of your life, which would it be?" No offense to the Pork Board, but I […]
Gordon Biersch, an upscale casual brewery restaurant specializing in handcrafted German lagers brewed in-house, is celebrating fall with its annual, limited-time FestBier menu through Oct. 19, 2014. This year, Gordon Biersch locations nationwide are offering "The Best of the Fest," the brand's traditional German food items that have its signature Gordon Biersch flavors. "Gordon Biersch […]
When a new vendor came to Johnny Rockets this year, wanting to test its milkshake ingredients against those the burger brand already used, Johnny Rockets decided to put the choice in the hands of consumers. In early September over the course of two days, Johnny Rockets held its first official Shake Lab. At the brand’s […]
Texas de Brazil is launching a new lunch menu at its New York City location. The restaurant, which is traditionally known for its continuous dining experience with a fixed-price and fixed-menu, is unveiling an a la carte menu with rice bowls, salads, and sandwiches. "At Texas de Brazil, we pride ourselves on providing a great product […]
Three years ago, when health-centric quick serve LYFE Kitchen opened in Palo Alto, California, the restaurant placed an experiment on its menu: infused water. “The concept was to offer a low-calorie beverage with a lot of flavor,” says Jeremy Bringardner, executive chef. “We saw there was an opportunity to sell the water and make money, […]
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