It can be difficult to accurately describe vegan food made with plant-based meat analogs and non-dairy cheese substitutes without sounding biased against them. But you can’t simply call a non-dairy food “cheese” without modifiers or explanations. Similarly, “plant-based chicken” literally doesn’t make any sense.
Next Level Burger makes it a little easier by calling its chicken substitute chik’n, and the meaning seems clear enough as long as you know it’s a vegan restaurant.
“Plant-based,” in case you’re unfamiliar with the term, which you probably are if you’re reading this, means “vegan” but without the socio-political baggage.
Anyway, Next Level Burger has a bunch of new menu items that are detailed in this gallery. So does Fogo de Chão, which has greatly expanded its Bar Fogo à la carte menu for people who don’t want the whole all-you-can-eat “Churrasco experience.”
In other meaty news, Dairy Queen has a new burger line, and Farmer Boys has a new cheeseburger in Parmesan-crusted sourdough.
Cowboy Chicken is selling tacos now, Pizza Ranch has a sweet chile pizza and Joella’s Hot Chicken has a new spice level that is hotter than “hot,” but not as hot as “Fire-in Da-Hole,” which you apparently have to sign a waiver to try.
Nekter Juice Bar has some peanut-butter-focused items, Paris Baguette has mochi doughnuts, Great American Cookies has a “kitchen sink” treat, Scooter’s Coffee has fruit-and-water “Quenchers,” Panda Express is bringing back its Wok-Fired-Shrimp, Sweetgreen has specials dressed in chimichurri and Velvet Taco’s Weekly Taco Feature is made with mahi mahi. It is still Lent, after all.
Contact Bret Thorn at [email protected]
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