Eureka! launches new menu Courtesy of Eureka!
Four new drinks are being introduced at Eureka!

Eureka! launches new menu

Kimchi burger and pimento grilled cheese now available

Eureka!, a 22-unit casual-dining chain based in Hawthorne, Calif., has rolled out new menu items. 

Three new appetizers are available:

·Spiced Caramel Popcorn with peanuts, bacon and rosemary, $5
·Cauliflower Bites with bonito flakes, garlic aïoli and lemon zest, $8
·Smoked Salmon Dip with pickled red onions, cucumbers and dill, served with crostini, $10

Eureka also is introducing a Shaved Brussels Sprouts Salad with chicken, chive, dates, pecans, Parmesan cheese and grapes in lemon vinaigrette, priced at $12.50.

Courtesy of Eureka!

The chain also has launched three new entrées:

·Short Rib Kimchi Burger: A patty combining Angus beef, pork shank and Korean barbecue sauce, grilled and topped with Cheddar cheese and kimchi, served on a bun with garlic aïoli and more Korean barbecue sauce, $13, with fries
·Housemade Pimento Grilled Cheese & Soup: Pimiento cheese on grilled bread with spicy porter mustard, served with tomato dill soup, $10
·Skirt Steak: Grilled skirt steak with grilled broccolini, red chimichurri, chile flakes, Parmesan cheese and lemon zest, $19  

Additionally, Eureka is introducing a Chocolate Pudding with salted caramel, pecan butter whip and peanuts, priced at $7.

Courtesy of Eureka!

Chocolate Pudding with salted caramel, pecan butter whip and peanuts

Four new drinks are being introduced, including the Electric Butterfly, made with “Buzz Button,” the flowering herb of the Acmella oleracea that has a numbing effect. It’s mixed with immature brandy, rum, Butterfly Pea tea, lime, Chareau Aloe liqueur and orgeat, and priced at $14.

The additional drinks are:

·Perfect Manhattan: Michter’s rye, vermouth and bitter, $12
·Chef’s Martini: Local vodka, clarified tomato and green herbs, $11
·TLC Nectar: A nonalcoholic beverage with turmeric, lemon, carrot and honey.

Courtesy of Eureka!

Prices may vary by location.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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