Spicy foods are continuing their rampage across menus, most notably at Dunkin’ which has a new doughnut in a glaze with cayenne and ghost pepper, but also at Blaze Pizza, and BurgerFi.
Jack in the Box is testing its first item using plant-based protein, but only in two markets.
Black Tap is celebrating its win at the New York City Food & Wine Festival’s Behind the Burger Bash (which was held virtually, but the judges were present to taste the entries), by putting their Little Italy-inspired item on the permanent menu.
TooJay’s Deli is bringing back seasonal favorites for the holidays, and Krystal is reprising it’s country-fried steak slider.
Sweetgreen, meanwhile, has a new line of seasonal salads, bowls and plates for the fall.
Dickey’s Barbecue Pit is making chili out of its brisket and putting it on baked potatoes, mac & cheese and other items.
Lazy Dog Restaurant & Bar has extended its frozen TV Dinner line, and also introduced new seasonal dishes and cocktails, and Moe’s Southwest Grill is selling a steak & potato burrito.
Robeks has some autumn-inspired smoothies and bowls, Champps Kitchen & Bar is stuffing lobster and shrimp into steak, Fox & Hound Sports Bar has ribs glazed in Thai sweet chile, and Velvet Taco’s weekly taco feature has blackened mahi mahi.
Sajj Mediterranean Grill has a new salad line, and Toppers Pizza, which tested vegan items Madison, Wis., this summer, has rolled them out systemwide.
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