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Menu ClipsSM 

Recapping Menu Activity in 2001 Throughout the Restaurant Industry 

Annual Review 

2 0 0 2

Menu Clips Annual Review 2002 

Prepared by: 

A Division of Technomic, Inc. 

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Suite 1940 South 

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312/876 0004 

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e-mail: foodinfo@technomic.com

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©2002 Technomic Information Services, division of Technomic, Inc.

Table of Contents 

Introduction ......................................................... 5 

Segment Review ...................................................... 7 

Limited Service Activity .............................. 8 

Midscale Activity .................................. 12 

Casual Dining Activity .............................. 14 

General Overall Themes ............................ 18 

Menus in the Spotlight ................................................. 21 

Antico Posto ..................................... 21 

Brasserie 8½ .................................... 22 

Charley’s Crab .................................... 24 

Grand Luxe Cafe .................................. 26 

Hard Rock Cafe ................................... 28 

The Ivy ......................................... 30 

Jar ............................................ 31 

Postrio ......................................... 33 

Rio Grill ........................................ 35 

Samba Room ..................................... 37 

Trotters to Go ....................................39 

Vesta Dipping Grill ................................41 

Appendices ......................................................... 43 

A: Chain Restaurant Activities ........................43 

B: International Cuisines Taking Center Stage ............97 

C: Ingredients Take the Spotlight ..................... 134 

D: Focusing on Light and Healthy .................... 171 

E: Preparation Techniques Emphasized ................ 187 

Indexes .......................................................... 209 

1: Chain Restaurant Activities ....................... 209 

2: Listing of Independent Concepts and Emerging Chains .. 241 

3: Menu Categories ............................... 257 

4: Recap of Activity within Each Newsletter Category ...... 347 

5: Geographic Index .............................. 357

Introduction 

Menu Trend Review 

The Menu Clips newsletter was developed to help foodservice professionals track 

menu activity, keeping them apprised of new products and promotions as well as general 

overall themes. The Annual Review was created as a companion product to offer a complete 

look at activities throughout the year in one convenient format. This second edition details 

activity in 2001. Specifically, this report provides: 

A Segment Review that focuses on menu developments within Quick Service, 

Midscale and Casual Dining as well as an overview of general trends 

A compilation of the 12 operations listed in the Menu of the Month section 

Five appendices culled from the monthly newsletters, covering such topics as: 

— Chain Restaurant Activities 

— International Cuisines Taking Center Stage 

— Ingredients Taking the Spotlight 

— Focusing on Light and Healthy 

— Preparation Techniques Emphasized 

Five major indexes to assist in tracking specific chains, independent concepts, 

menu categories, activities within each newsletter category and a listing of 

referenced concepts organized by major geographical market 

Menu Clips is a monthly newsletter published by Technomic Information Services. 

In addition to Menu Clips and its annual review, Technomic Information Services publishes 

a variety of reports and newsletters on the chain restaurant business, including: 

Technomic Top and Second 100 Reports—authoritative reports on the largest 

restaurant companies and their chains 

Technomic Chain Restaurant Profiles—a quarterly report profiling more than 330 

leading U.S. chain restaurants and companies 

Technomic Foodservice Digest—16-page monthly newsletter of summaries on key 

foodservice industry news 

ConcepTrac—monthly newsletter profiling emerging restaurant concepts 

Emerging Concept Report—annual report that features profile summaries on over 

200 new chain concepts as well as analyses of fastest growing concepts and concept 

clusters. 

Public Chain Restaurant Report—annual report that offers financial data on 

publicly held restaurant companies 

Chain Restaurant Executive Compensation Report—easy-to-use tool for 

5 

© 2002 Menu Clips Annual Review 2002

evaluating and comparing executive compensation programs 

For subscription information to Menu Clips or any Technomic Information Services 

publication, contact Chris Urban, Director of Information Services, at 312/876-0004 or email 

curban@technomic.com. Subscription information is also available on the Technomic Web 

site at www.technomic.com. 

6 


Segment Review 


Menu activity in 2001 was typified by several main themes. All of these trends 

contributed to efforts to create unique and signature menu items. A recap of the year saw 

the following developments: 

New flavors and techniques came to the forefront just like any other year, but 

traditional, and even retro, elements and preparations also continued to receive 

mentions. 

Ethnic foods and traditions continued to draw consumer interest, and regional 

cooking styles became increasingly common. 

The continuing focus on bigger, bolder flavors and increasing sophistication 

continued and both authenticity and freshness were placed at a premium. 

Ingredients also took on increasing importance, especially their sources of origin. 

Increased interest in preparation continued. Many menus seek to inform diners 

of any special ingredients in a particular dish, where they came from and how they 

are prepared. A specific ethnic region of influence might also be given. 

Within the segments, other themes emerged. New menu items continue to be added 

at an accelerating pace. Some are limited-time offers or promotional menus, while others 

represent new core items or entirely repositioned menus. Still others might serve as a 

means to explore a new daypart, not previously offered. Other notable trends are: 

Increasing sophistication was evident in all segments, along with a commitment 

to boosting flavor profiles. Several limited-service operators upgraded their menus 

and are aiming to offer “better than fast-food” options. 

A number of midscale operators focused on familiar components that have 

already proven popular and repackaged them as new offerings. 

Casual-dining chains are also seeking an upscaled identity. As food tastes and 

trends change, these operations face the challenge of serving increasingly fickle 

consumers. Upgraded menu items and even repositioning of the brand are seen as 

viable methods to meet this challenge. The growing popularity of the quick casual 

segment has also added competitive pressure. 

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Limited Service Activity 

LSRs Upscale Menus to Compete with Quick Casual, Casual Dining 

The growing popularity of Quick Casual has left traditional limited-service operators 

scrambling for new ways to compete. Many have upgraded their menus to compete with 

Quick Casual operations that position their menus and decor packages as premium while 

offering the same quick service and convenience that lends to the appeal of the limited 

service segment. Many launched revamped menus emphasizing upgraded items as part of 

concept revitalization strategies. 

Blimpie introduced a retooled menu that features new signature sauces and 

upgraded toppings for its sandwiches, along with flavored breads. The chain also 

launched panini sandwiches to add further variety and placed renewed focus on its 

“stacked” sandwiches with double the meat and cheese of its traditional 

sandwiches. 

Burger King is exploring more premium menu items. The chain is testing a new 

“Burger Lovers” line of four “bigger, better” burgers with new sauces and cheeses. 

They are being touted as having a taste as if they were made “on a backyard grill.” 

Other new products include a new burger with bacon and Swiss cheese and roll-out 

of a veggie burger. 

Carl’s Jr. targeted Casual Dining with the introduction of its “Six Dollar Burger.” 

The sandwich was positioned as having the quality of a casual-dining burger, at the 

more affordable price-point of $3.99. 

Long John Silver’s brought in chef Todd English as a consultant for its new menu. 

The upgraded selections now feature flatbread sandwiches, shrimp chili, seafood 

gumbo and 11 LJS platters. 

McDonald’s New Tastes Menu Emphasizes Variety, Regional Selections 

McDonald’s launched a New Tastes Menu systemwide in an attempt to expand its 

variety. The menu offers more than 40 new products that can be added to a core menu. Local 

markets are able to select up to four of these products and selections are rotated throughout 

the year. The menu was also designed to appeal to different dayparts and includes both 

breakfast items as well as lunch and dinner fare and desserts. New Tastes is positioned as 

a vehicle to highlight any new national products as well as seasonal offerings or value-based 

items. Regional tastes also are addressed with specific items geared toward particular 

tastes in a local market. In California, a Fiesta Menu featured soft tacos. In Colorado and 

New Mexico German-inspired items included Bratwurst and a Von Muenster Burger with 

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Muenster cheese, Montreal seasoning, sauteed onions and Dusseldorf mustard. Meanwhile, 

in South Florida, Latin flavors were featured in offerings such as a Cuban Sandwich, Latin 

Omelet and a Pineapple Mango dipping sauce for Chicken McNuggets. 

MENU SAMPLER: MCDONALD’S NEW TASTES 

Chili Cheese McDouble—two seasoned beef patties topped with chili sauce, 

American cheese and slivered onions on a toasted bun 

Breakfast Sourdough Sandwich—bacon, egg, cheddar cheese and special sauce 

on a toasted sourdough bun 

Eggs Benedict McMuffin—Canadian-style bacon, egg, special breakfast sauce and 

American cheese on a toasted English muffin 

BBQ Chicken Sandwich—seasoned barbecue sauce over shredded chicken served 

on a bun 

New Dayparts Being Explored 

Expanded daypart appeal was another key initiative. Many in the limited service 

segment sought to expand offerings in certain times of day, while others developed new 

items to test initial entries into new dayparts. 

Dairy Queen has planned a gradual expansion for its breakfast menu. Offerings 

center around biscuits and platters. 

Dunkin’ Donuts continued to explore breakfast options. The chain expanded its 

line of Omwich breakfast sandwiches with a new pizza variety. Other choices 

include a Spanish option and one with Bacon and Cheddar. 

 

Jack in the Box also went after breakfast sales. It targeted its core users of young 

males with a line of “extreme” breakfast sandwiches. 

Einstein Bros. Bagels targeted increased lunch sales with several product 

launches centering around salads and deli sandwiches. Plus, the chain continued 

its focus on breakfast, but with expanded offerings beyond its signature bagels. It 

tested a range of breakfast sweets, including Danishes, cinnamon rolls and tea 

breads. A new Bohemian Blend coffee also was introduced. 

Tim Hortons focused on capturing lunch traffic with the debut of a collection of 

soups. Varieties such as broccoli and cheese; potato and bacon; and turkey with 

wild rice are offered in a bread bowl. In addition, a broad selection of sandwiches 

are now offered. 

Boston Market 

Boston Market tested new products for specific dayparts. The chain also will be 

testing breakfast service when in Australia in 2002. Meanwhile, in the U.S., new 

lunch items have been tested as well as a prepackaged “to-go” lunch box and a 

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“Pick 2" option that allows guests to pair two items (e.g.,half sandwich and soup or 

salad). 

Freshness Increasingly Used in Menu Positioning 

A fresh connotation became increasingly important in 2001. Consumers interest in 

fresh ingredients and made-to-order options continues to grow. Sandwich chains in 

particular highlighted the fresh angle by playing up fresh vegetables and toppings and 

sandwiches that are made upon order to guests specifications rather than being premade. 

Arby’s continued to reposition itself as a purveyor of fresh menu options with the 

roll out of its Market Fresh line. The deli sandwiches are made with oven-roasted 

meats and other “garden fresh” ingredients on honey wheat bread. It also continued 

to target adult consumers with an interest in healthful eating and more 

sophisticated eating habits. 

 

Subway found on-going success with its Selects line and added new varieties. 

These sandwiches feature more premium meats and sauces and emphasize fresh 

ingredients. Four new varieties were rolled out this year 

MENU SAMPLER: SUBWAY SELECTS 

Genoa Salami, Pepperoni and Ham with Asiago Sauce 

Spicy Southwest Chicken 

Steak and Cheese with Horseradish Sauce 

Turkey with Honey Mustard and Cucumber 

Sizing Options Change in Some LSRs 

Burger King rolled out additional sizing options for its Value Meals. Guests now have 

a choice of medium, large or king-sized fries and a drink with the purchase of a sandwich. 

Its previous Value Meals offered only medium-sized products. The chain also ran a “Make 

it a Meal” promotion offering guests who ordered a Whopper the option of adding medium 

fries or onion rings and a medium drink for an additional 99¢. Further, for an additional 

cost, they can trade up to larger sizes. Conversely, Wendy’s went the other way and removed 

its “Biggie” fries and drinks from its 99¢ Super Value Meal. Each was replaced with smaller 

versions and the Biggie fries are now offered at a higher price point. 

Proven Products Get Line Extensions 

Based on the success of its Dunkaccino beverage, Dunkin’ Donuts is exploring other 

hot beverages such as cider, a revamped cocoa and other proprietary drinks. After the 

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successful launch of its Coolata beverage line, the chain expanded it with a Pina Coolata and 

a collection of Whirl-ins that add Oreo cookies or chocolate mint to any Coolata beverage. 

El Pollo Loco also considered the success of its chicken burrito line when it added two new 

varieties—a Ranch Chicken Burrito and a Spicy Chicken Burrito. Boston Market built on the 

popularity of its grilled chicken and began testing nine new items. Scheduled to be rolled out 

systemwide by the end of 2003, the new chicken offerings are designed to provide increased 

menu variety. 

MENU SAMPLER: BOSTON MARKET 

Oriental Grilled Chicken Salad 

Teriyaki Grilled Chicken 

Barbecue Grilled Chicken 

New Product Development Enters New Categories 

Some chains introduced new products that represented entirely new approaches. 

Two sandwich operators explored pizza, with both Subway and Schlotzsky’s conducting 

tests. Schlotzsky’s offers eight-inch pies in both regional varieties and a standard menu. 

MENU SAMPLER: SCHLOTZSKY’S PIZZA 

Double Cheese and Pepperoni 

Thai Chicken 

Smoked Turkey and Jalapeno 

Vegetarian 

Domino’s, in turn, rolled out a new dessert. Its Cinnastix are cinnamon breadsticks 

served with a vanilla frosting dipping sauce. Cinnabon explored new flavors with the launch 

of its first chocolate product. Its ChocolateBon is drizzled with Ghiradelli chocolate and 

cream cheese frosting. The chain also promoted apple-cinnamon buns and cherry-cinnamon 

buns as limited-time offers. 

For another chain, the launch of any new product represented notable activity. When 

Chick-fil-A rolled out its Cool Wraps line, it represented the company’s first new product in 

six years. Three chicken sandwiches are featured. 

MENU SAMPLER: CHICK-FIL-A COOL WRAPS 

Spicy Chicken Cool Wrap—slices of spicy grilled chicken breast tucked among 

crisp romaine and iceberg lettuce, red cabbage, Roma tomato slices and Monterey 

Jack cheese; all tightly rolled in a flatbread and served with spicy dressing 

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Chargrilled Chicken Cool Wrap—slices of grilled chicken breast tucked among 

crisp romaine and iceberg lettuce, red cabbage, Roma tomato slices and Monterey 

Jack cheese; rolled in flatbread and served with a choice of dressing 

Chicken Caesar Cool Wrap—slices of grilled chicken breast tossed with romaine 

lettuce and parmesan cheese; rolled in flatbread and served with Caesar dressing 

Pizza Operators Focusing on Bigger and Better 

Several pizza operations debuted enhanced menu products, emphasizing new 

ingredients and crusts as well as bigger flavors. While Donatos tested a thicker crust, 

Domino’s reintroduced its Roma Herb crust flavored with olive oil, basil and sun-dried 

tomatoes. In addition, Pizza Hut debuted a Twisted Crust pizza that featured a breadstickstyle 

crust accompanied by marinara or ranch dipping sauces. The chain also recast its 

“Lover’s Line” of pizzas as “Ultimate Lover’s Pizzas” that feature a six-cheese blend as well 

as a garlic-cheese-herb seasoning. 

MENU SAMPLER: PIZZA HUT’S “ULTIMATE LOVER’S PIZZAS” 

Ultimate Pepperoni Lover’s—with two layers of pepperoni and six cheeses 

Ultimate Meat Lover’s—with six meat toppings and six cheeses 

Ultimate Veggie Lover’s—with five different veggies and six cheeses 

Ultimate Cheese Lover’s—with six cheeses 

Continued Focus on Premium Ingredients for Quick Casual Operators 

Quick casual operators continued to focus on combining the convenience of quick 

service with upscaled menu items. Premium ingredients remained a major point of 

differentiation. Chipotle dropped the Mexican Grill part of its name to recast itself as simply 

Chipotle and at the same time upgraded its menu even further to showcase new ingredients 

and menu specifications. Its carnitas are now made with Niman Ranch free-range pork and 

new specifications were developed for other menu components, such as sour cream, 

avocados and cumin seeds. 

Activity 

Midscale 

Burger Operators Launch Upgraded Menus 

Two midscale burger operations debuted enhanced menus in 2001. Fuddruckers 

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rolled out a new menu with increased pre-dinner options such as new soups and appetizers. 

The menu also featured six specialty burgers with enhanced toppings such as grilled 

portobello mushrooms, fresh guacamole, triple cheese, bacon and spicy chipotle sauce. In 

addition to traditional beef-based hamburgers, turkey, veggie and even ostrich options are 

now offered. 

Johnny Rockets also launched an enhanced menu. While the company emphasized 

that it would continue to offer classic American fare such as burgers, fries, shakes and 

malts, the updated menu offered new hamburgers, along with increased salads, chicken 

items and beverages. The chain also began offering Nathan’s Famous All-Beef Hot Dogs. 

MENU SAMPLER: JOHNNY ROCKETS 

Route 66 Burger—a one-pound hamburger with fresh grilled mushrooms, onions, 

Swiss cheese and mayonnaise 

Smoke House Burger—topped with Tillamook cheddar, thick bacon and crisp 

onion rings with a signature Smoke House ranch/barbecue sauce 

Chicken Club Salad—grilled chicken breast on crisp chicken tenders with iceberg 

lettuce, smoked bacon, tomatoes and cheddar cheese 

Skillets Continue to be Popular 

Skillets remained popular in 2001. The items appeal to heartier appetites and also 

benefit from a strong value connotation. Several midscale operators extended their already 

popular lines to include new varieties. IHOP introduced five new skillets that would be 

offered through the end of the year. They included seasoned red skin potatoes, green 

peppers, onions, mushrooms and shredded cheeses. Toppings choices were sirloin steak, 

country fried steak, grilled ham, bacon strips or pork sausage links and two eggs. Denny’s 

also introduced a new collection of breakfast skillets with five varieties. In addition, Village 

Inn extended it line of skillets, adding four new breakfast options to the seven already 

available 

MENU SAMPLER: BOB EVANS’ SKILLETS 

Steak Tip Skillet—with steak, mushrooms and sauteed onions 

Ranch Chicken Skillet—chicken, bacon, an open-faced omelet and home fries, all 

topped with cheese and scallions and served with ranch dressing 

Classic Menu Items Continue to Hold Appeal 

Menus in the midscale category did not seem to change a great deal, but these 

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operations can generally be counted on for classic dishes. Big Boy appealed to this 

consumer desire for consistency by rolling out a new menu that illustrates a stronger 

commitment to its classic items. The menu also was pared down to make ordering easier. 

Offerings now include the original Big Boy double-decker hamburger with 25% more beef, 

hand-dipped onion rings, old-fashioned shakes, strawberry pie and an all-you-can-eat 

breakfast bar. 

Greater Focus on Appeal Throughout Different Dayparts 

Many midscale operators have a heavy breakfast focus, offering breakfast fare 

throughout the day. In 2001, though, several operators positioned themselves as 

destinations for any meal period by running promotions that included menu options for each 

daypart. Country Kitchen offered a “Big Ranch Steaks” promotion with steak dishes 

appropriate throughout the day. Steak and eggs were touted for breakfast, while a steak 

sandwich was available for lunch and a collection of sirloin steaks were menued for dinner. 

Cracker Barrel also promoted offerings throughout the day, and even included 

desserts, on its Web site. 

MENU SAMPLER: CRACKER BARREL 

Uncle Hershel’s Breakfast—two eggs cooked to order, choice of sugar cured or 

country ham, hashbrowns or fried apples, and grits, sawmill gravy and biscuits 

Roast Beef Dinner—show-roasted and served with mashed potatoes and gravy, 

choice of two country vegetables, biscuits and corn muffins 

Strawberry Shortcake—fresh-baked shortcake topped with two scoops of vanilla 

bean ice cream, hand-picked strawberries and real whipped cream 

Casual Dining Activity 

Casual Dining in 2001: Pressure to Upscale Identity and Later a Need to 

Emphasize Value 

A number of casual-dining operators debuted revamped menus in 2001. Bertucci’s 

hired Tony May, a fine-dining Italian operator, as a consultant to develop new dishes and 

regional sauces. Planet Hollywood launched a revitalization program with a retooled menu 

that showcased increased portion sizes and higher-quality items. American Café debuted a 

new menu to capitalize on consumer interest in ethnic flavors and authenticity. 

14 



Others launched menus as part of rebranding strategies. Damon’s recast itself as 

Damon’s Grill and debuted a revamped menu with 12 new entrees, salads, sandwiches and 

desserts. Ground Round introduced a Ground Round Bar & Grill that featured a more 

sophisticated casual menu with the same price points as traditional units, along with a 

lighter interior. Red Robin also retooled its brand. It now differentiates itself by offering 

gourmet burgers, bottomless fries and more nontraditional beverages. 

MENU SAMPLER: DAMON’S GRILL 

Apple Bourbon Chicken 

Steak Gorgonzola 

Broiled Tilapia—with French Quarter cream sauce 

Grilled Honey Lime Chicken Salad 

Smoked Pork Chop 

In the second half of the year, a weakening economy, coupled with the after-shocks 

from September 11, caused new pressures for the casual-dining segment. While consumers 

largely retained their interest in sophisticated flavors and signature menu items, they also 

became increasingly interested in value for their dining dollars. When Red Lobster ran its 

annual 30 Shrimp promotion this year, it was priced a dollar below last year’s cost at $9.99. 

Romano’s Macaroni Grill also ran price point-driven promotions. 

MENU SAMPLER: ROMANO’S MACARONI GRILL 

Tuscan Lunch—choice of soup or salad with half of a calzone ($5.99) 

Mama’s Trio—lasagna, chicken Parmesan and cannelloni ($9.99 or $10.99 

depending on market) 

Preparation Techniques Emphasized with Promotions, New Menu Items 

Preparation techniques continued to be highlighted as points of differentiation. 

Bertucci’s capitalized on its signature brick-oven cooking in positioning a revamped menu. 

The chain expanded its brick-cooking positioning by preparing other products beyond its 

signature pizzas. Salmon cooked in its brick oven with extra virgin olive oil, fresh oregano 

and basil was rolled out and the chain is exploring the idea of preparing scallops in the 

ovens. 

Applebee’s celebrated mesquite cooking with a promotion centering on Mesquite 

Chicken and Riblets. Chevys also promoted mesquite items in select markets. On the Border 

ran a fajita promotion, with blackened chicken being one variety featured. 

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Ethnic Goes Regional with Stronger Focus on Authentic Foods 

Focus on authentic ethnic items and commitment to regional foods continued in 

2001. Il Fornaio added to its successful Festa Regionale promotions that celebrate specific 

regions of Italy. Olive Garden, too, continued to emphasize products developed at its 

Culinary Institute in Tuscany. P.F. Chang’s claimed its goal was to make regional Asian 

cuisine more friendly. Its menu features five regional cooking styles: Cantonese, Shanghai, 

Szechwan, Hunan and Mongolian. 

MENU SAMPLER: P.F. CHANG’S 

VIP Cantonese Duck—Cantonese duck with Mandarin pancakes, cucumbers, 

scallions, plum and hoisin sauces 

Chang’s Spicy Chicken—lightly dusted and stir-fried in a sweet Szechwan sauce 

Peking Dumplings—crescent-shaped dumplings filled with ground pork and 

vegetables 

Lunch is an Opportunity 

Houlihan’s rolled out an “Express Yourself” lunch menu. Available only on weekdays, 

it targets business patrons and offers faster service than the chain’s traditional menu. 

Several combination meals also are featured. 

MENU SAMPLER: HOULIHAN’S “EXPRESS YOURSELF” MENU 

Chicken Finger Platter—chicken tenderloins fried golden and prepared either 

traditional style with honey mustard or buffalo style tossed with tangy buffalo sauce 

and served with bleu cheese dressing 

Dublin Pot Roast—served with mashed potatoes, homestyle vegetables, shiitake 

mushroom cabernet sauce, onion straws and a garlic bread stick 

Honey Lime Bleu Salad—chopped fresh greens topped with orange segments, 

carrots, red onions, red bell peppers, cucumbers, tomatoes and crispy noodles 

tossed with homemade Honey Lime dressing; sprinkled with blue cheese crumbles 

and honey baked walnuts; served with a garlic bread stick 

Meat-focused Concepts Adding More Nonbeef Items for Diversity 

A number of meat-focused operations made efforts to add nonbeef menu items. 

Lonestar Steakhouse & Saloon added a catch-of-the-day fish entree and is testing a 

fettuccine dish that can be ordered plain or with shrimp or chicken. Sizzler also promoted 

seafood items such as snow crab, popcorn shrimp and Fisherman’s platter. In addition, Tony 

16 



Roma’s ran a California Chicken Classics promotion as a limited time offer. 

MENU SAMPLER: TONY ROMA’S CALIFORNIA CHICKEN CLASSICS 

Frisco Chicken 

Monterey Avocado Chicken 

Tijuana Chicken 

Seasonal Cooking Takes Advantage of Consumer Interest in Freshness, New 

Ingredients 

Seasonal menus became even more abundant in 2001. Consumer interest in 

freshness led chefs across all restaurant segments to utilize more seasonal ingredients to 

take advantage of the freshest ingredients at any given time. This was true in the casual 

dining segment as well. 

Summer menus tended toward salads and lighter fare, while fall and winter menus 

were geared toward heartier entrees. Applebee’s Summer Salad promotion offered five 

specialty salads, including two new varieties. Hops “Hoptoberfest” promotion in the fall 

emphasized hearty options such as Brats and Mash. Elsewhere, Ruth’s Chris offered 

seasonal seafood dishes during the Lenten season. Menu items included Giant Prawns with 

Creole Sauce; Ahi Tuna Crabmeat Stack; and Halibut with Garlic Crust. 

Hamburger Hamlet continued to have success with seasonal versions of its “Hamlet 

at Night” menu. The menu was designed to boost dinner traffic and offers a range of 

seasonal specials. 

MENU SAMPLER: HAMLET AT NIGHT SUMMER MENU 

Orange Chicken—lightly battered tempura chicken tenders prepared in a tangy 

orange sauce, accented with crispy rice noodles, mandarin oranges and cilantro; 

served with sticky rice 

Trout Almondine—seasoned sauteed trout topped with almonds and lemon butter; 

served with julienned vegetables and steamed white rice pilaf 

Wild Field Greens & Endive—an appetizer salad tossed in a balsamic vinaigrette 

Additional Vegetable Offerings Being Explored 

Max & Erma’s added more menu items featuring vegetables in an attempt to address 

diners’ nutritional concerns. P.F. Chang’s also addressed the desire for more health-oriented 

items. When the chain added seven new dishes to the menu, four were vegetarian offerings. 

17 



MENU SAMPLER: P.F. CHANG’S 

Vegetable Chow Fun—soft wide rice noodles and slivered vegetables in a spicy 

vegetarian sauce 

Temple Long Beans—long beans, pressed five-spice tofu and yellow chives in 

vegetarian oyster sauce 

Scallion Pancakes—mu shu pancakes seasoned with green onions and Szechwan 

pepper and salt 

Ma Po Tofu—crispy silken tofu in a spicy vegetarian sauce with steamed broccoli 

General Overall Themes 

Preparation Techniques Used to Evoke Specific Feel 

Preparation techniques were still used as an important element for menu 

positioning in 2001. Cooking methods helped contribute to the overall perception of a dish. 

Comfort-oriented, slow cooking remained popular with braised meats appearing on several 

menus. Clay pots and casseroles also tended toward a comfort orientation. These techniques 

also proved popular for lesser cuts of meat which began appearing more frequently on 

menus. Grilling was the method of choice for several operators, again gaining appeal from 

familiarity and also connotations of health. 

Other techniques were used to lend an element of excitement to a dish. Crusting 

remained popular, as well as sashimi preparations for seafood. Other trendy terms 

suggested an ethnic orientation, such as Spain’s popular “a la plancha” technique or a 

“Fiorentina Style” steak. 

Operators also paid close attention to presentation. Tableside service was used for 

everything from Caesar salad and steak Diane to mashed potatoes. Samplings were popular, 

especially those offering smaller portions of a collection of dishes. 

Ingredients are Selling Points 

Ingredients came to the forefront of menus in 2001, with specific components of a 

dish used as menu descriptors. Consumers became increasingly interested in not only what 

was in their food, but where it came from and why it was special. Information about sources 

and even background on unique flavor notes of a specific ingredient were included. As a 

result of the heightened interest in ingredients, many operators traded up to higher-quality 

18 



offerings. T.G.I. Friday’s widely marketed its upgrade to 100% Angus beef in its latest burger 

offering, and as noted earlier Chipotle is now using Niman Ranch pork in its Carnitas. 

More upscale operations also gave ingredients strong emphasis. Daniel Boulud’s 

new DB Bistro in New York lists menu items according to their main ingredient. Another 

trend was to divide menus according to broad categories. Robert Kinkead’s Colvin Run 

Tavern in Vienna, VA, menu, for example, identifies its offerings under listings such as 

Pastas & Grains, Fish & Seafood and Meat & Birds. Craft, which also opened in New York, 

debuted with a menu exclusively devoted to showcasing ingredients. Elements ranging from 

king salmon to cranberry beans or bluefoot mushrooms are listed along with the manner in 

which they are prepared. Guests then combine ingredients to create a customized meal. 

Retro foods, Comforting Options Remain Relevant 

Retro foods re-emerged and comfort foods maintained a strong position. Macaroni 

and cheese appeared on menus throughout the segments. Both traditional recipes and 

upscaled versions featuring specialty cheeses or nontraditional pastas were widely visible. 

Chefs also ran specials on classic foods such as steak Diane, Shrimp de Johnge, Green 

Goddess salad, Waldorf salad, turkey a la king, tuna noodle casserole, beouf Bourguignonne, 

crab Louis and James Beard’s Boula-Boula soup. Fondues returned to menus. 

Spices and Seasonings Used to Heighten Flavor Profiles 

Spices and seasonings remained a key tool for operators looking to add bigger or 

bolder flavors to menu items. In keeping with the trend toward freshness and cooking with 

the seasons, fresh herbs were widely menued. Varieties varied according to what was 

available. Further, this trend was not limited to just upscale operations. Even casual dining 

restaurants expressed interest in adding herbs to menus. While the focus was not 

necessarily as strong on freshness and seasonality, these operators were looking at new 

flavor opportunities. For example, Max & Erma’s announced it was looking at adding more 

“exotic” herbs to its signature dishes. 

Condiments and Sauces Continue to Add Signature Appeal 

Condiments and sauces remained popular vehicles for adding signature elements 

to menu items. Enhanced versions of more standard options were typical, with flavored 

mayonnaise and barbecue sauces widely offered. Blimpie appealed to this consumer interest 

by rolling out a number of new sauces for its sandwiches. Buffalo Wild Wings rolled out 

additional sauces for new Caribbean and Thai offerings. And Fuddruckers also introduced 

19 



new sauces with its revamped menu along with increased condiment choices for its 

signature hamburgers. 

Common Elements Anchor New Ingredients 

Innovative ingredients continue to trickle down from higher-end operations. While 

operators are willing to experiment and continue to offer bold, new flavors on their menu, 

quite often more cutting-edge ingredients will be paired with more traditional elements to 

encourage trial. Examples include pairing a new spice blend with a known protein such as 

roast chicken. 

Ethnic Activity Increasingly More Specific 

Ethnic cuisines continue to become more regional in nature. Italian, Mexican and 

Asian cooking are increasingly reflective of specific regional cooking styles and ingredients. 

Further, ethnic influences are actively being added to more broad-based menus. Appetizers 

especially allow for experimentation. The widespread popularity of dim sum was just one 

example in 2001. Other general themes that were visible: 

Italian has moved away from Americanized versions of spaghetti and meatballs 

and lasagna. Italian steakhouses are becoming more visible and foods such as 

polenta and risotto have become easily identified as Italian in consumers’ minds. 

New Mexican fare continued to pervade menus. Tacos, enchiladas and the like are 

now joined by empanadas, torta sandwiches and ceviche. 

Asian gained even more exposure. Asian noodle bowls and soups are found on 

menus throughout the different segments. Other Asian cuisines also are emerging. 

Bistros and brasseries were widely popular, due in part to their comfort 

positioning. Slow-cooking techniques and hearty one-dish meals also contributed 

to the appeal. Further, many of these operations incorporated a range of influences 

beyond French, but maintained a commitment to heartier, more simple cooking 

styles. 

Street foods played on the appeal of all of these elements. Items popular at street 

fairs in other countries were especially popular, with Vietnamese sandwiches, sopes 

and Asian noodle dishes just a few examples. 

20 


Menus in the Spotlight 


Antico Posto—Authentic Italian from Lettuce Entertain You 

When Antico Posto opened in October 1999, it represented a departure from Lettuce 

Entertain You’s larger-scale restaurants. The 116-location in Oak Brook, IL, was much 

smaller than other locations in the company’s portfolio. Its size allowed Rich Melman and 

chef-partner Russell Bry the chance to take a more “hands on” approach to Italian dining. 

The restaurant got its name from the Italian phrase, “the old spot,” and the menu is designed 

to evoke the feeling of a small restaurant in Italy with offerings that are authentic Italian 

rather than Italian-American. Offerings emphasize appetizers, salads, thin-crust pizzas, 

pastas and entrees and showcase a number of upscale ingredients and specialized 

techniques. Mozzarella is made onsite and truffle oil, balsamic onions and veal are used as 

ingredients in dishes bearing little resemblance to Italian-American fare such as chicken 

parmesan and spaghetti and meatballs. Offerings from Antico Posto’s menu include: 

OLD WORLD BRICK OVEN PIZZA 

Funghi—roasted mushrooms, caramelized onions, aged parmesan and truffle oil 

($7.95) 

Salsiccia—sausage, smoked mozzarella, charred onions and tomato sauce 

($8.25) 

Cappriccio—sliced fresh tomato and arugula ($8.95) 

Margherita—house-made mozzarella, tomato sauce, basil ($7.95) 

Affumicata—smoked chicken, caramelized onions, spinach, mozzarella and 

parmesan ($8.25) 

Mozzarella Fresca—cured the traditional Italian way by hand, twice daily 

Caprese—sliced mozzarella, vine-ripened tomatoes, extra virgin olive oil, 12-yearold 

balsamic, fresh basi ($6.95) 

Roasted Portabello—warmed mozzarella, white wine and truffle essence ($6.75) 

Fritti—mozzarella balls stuffed with grape tomatoes, lightly battered, gently fried 

and served with tomato sauce and basil oil ($5.95) 

Spinaci—chopped spinach, sweet corn, roasted peppers, balsamic onions, fresh 

mozzarella and Italian vinaigrette ($7.95) 

GNOCCHI, RAVIOLI & PASTA 

Gnocchi Delicati—ricotta dumplings, herb butter and fresh tomato sauce ($9.50) 

Gnocchi Bologne—slow-cooked meat sauce and aged parmesan ($10.50) 

21 



Ravioli Spinaci—spinach, prosciutto, roasted garlic cream sauce and sundried 

tomatoes ($9.95) 

Tortelloni di Vitello—veal filled pasta, fresh sage, mushrooms, veal broth, truffle 

oil and crispy herbs ($10.95) 

Cappellini con Gamberini—housemade angel hair, shrimp, julienned vegetables, 

tomato and white wine broth ($12.50) 

CARNE, POLLO & PESCE 

Vitello Milanese—thin-sliced provimi veal, light parmesan herb breading, fresh 

mozzarella and garlic tomato sauce ($15.95) 

Pollo Sorentina—lightly pounded chicken breast, tomatoes, grilled eggplant, 

baked goat cheese ($9.95) 

Saltimbocca—chicken breast wrapped with prosciutto and fresh sage with 

sundried tomatoes, criminis and provolone ($12.95) 

SANDWICHES 

Portobello Florentine—spinach gratin, tomato and toasted bread crumbs ($7.95) 

Sirloin Steak—thin grilled sirloin steak, smoked mozzarella, roasted garlic aioli, 

lettuce, tomato and balsamic onions ($8.95) 

Italian Chicken Club—chargilled chicken breast, housemade Italian bacon, 

lettuce, tomato and smoked mozzarella ($8.95) 

Grilled Tomato Mozzarella—housemade fresh mozzarella, tomato, basil and olive 

oil ($7.50) 

Rounding out the menu are antipasti options such as crispy polenta with tomato, 

mushroom ragu and fontina cheese and Carpaccio di Manzo—thin-sliced raw sirloin, Tuscan 

oil, aged parmesan, balsamic, onions and crostini. Salads include a traditional Caesar as 

well as more authentic Italian options such as a Ruccola with arugula, radicchio, 

gorgonzola, walnuts, apples and truffle vinaigrette. Finally, desserts range from panna cotta 

and profiteroles to a gelato of the day and Zuppa Inglese—a mascarpone-ricotta layer cake. 

Antico Posto is open for lunch and dinner with entrees ranging from $6.50–$15.95 at lunch 

and $7.95–$19.95 at dinner. 

Brasserie 8½—Restaurant Associates Operation Offers Menu of Brasserie Classics in Modern 

Bistro Setting 

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Brasserie 8½ is a concept from Restaurant Associates that debuted in New York in mid-July 

of last year. The restaurant is a close relation to RA’s Brasserie in the Seagram Building in 

New York. It has a sleek atmosphere complete with a stainless steel and ebony bar, a lounge 

with orange cast-glass ceiling and drawings by Matisse and Giacommetti. A stained glass 

panel in front of the kitchen is modeled after an oil painting by Fernand Leger in the 

Museum of Modern Art. Despite the modern touches of luxury central to the restaurant’s 

design, Chef Julian Alonzo, who has also served at RA’s Café Centro, has created a menu of 

classic dishes and daily specials with brasserie accents. The menu is divided into main 

courses and daily specials known as “les plats du jour.” Complements are found under 

listings for first courses and side dishes. A recent menu offered: 

MAIN COURSES 

Poached Maine Halibut—with ratatouille and crispy garlic ($26) 

Atlantic Salmon—wrapped in bacon with green and orange lentils ($24) 

Horseradish Crusted Striped Sea Bass—with wild mushrooms ($25) 

Sauteed Swordfish—with tomatoes, capers and swiss chard ($26) 

Prince Edward Island Mussels—marniere or spicy coconut curry ($18) 

Roasted Chicken—with potato and chive crepe ($19) 

Short Rib Pot au Feu ($26) 

Grilled Hanger Steak—with mashed potatoes and oxtail marmalade ($19) 

Steak Frites ($23) 

Filet Mignon au Poivre ($29) 

Certified Black Angus Steak—14 oz. ($29) 

Cote de Boeuf—with wild mushrooms and bone marrow ($32) 

Braised Beef Cheek Risotto—with black truffles ($27) 

Cassoulet of Baby Pig—with braised smoked bacon ($26) 

Omelet ($15) 

LES PLATS DU JOUR 

In addition to its main course selections, Brasserie 8½ offers a collection of daily 

specials. These dishes also reflect the restaurant’s bistro emphasis and highlight both meat 

and seafood. They include: 

Seared Arctic Char—with braised leeks and sea urchin vinaigrette ($25) 

Roasted Pheasant—with butternut squash puree and salsify strudel ($25) 

Duck Confit—with braised endive ($24) 

Braised Lamb Shank—with saffron, risotto and peas ($24) 

Seafood Bouillabaisse—with mussels, shrimp and rouget ($28) 

Caramelized Veal Chop—with fingerling mashed potatoes and braised fennel 

23 



($30) 

Prime Rib of Beef—with chanterelles 

Rounding out the entree menu are four a la carte side dishes, each priced at $7. They 

are: sauteed spinach with soy and sesame seeds; pommes frites; roquefort mashed potatoes; 

and haricots verts with macadamia butter. 

First courses range from a more standard Organic Field Green Salad with citrus-mustard 

vinaigrette to a Frisee aux Lardons served with quail eggs or a Grilled Baby Octopus Salad 

with watercress, parsley and chick peas. Soups include an Onion Soup Gratinee as well as 

Parsley Root Soup and a Sea Urchin Chowder with smoked tuna belly and peas. Other first 

courses are Sauteed Foie Gras with cherry and rhubarb strudel, a Jumbo Lump Crab Cake, 

and New Zealand Cockles with serrano ham and yellow chives. A seafood raw bar is also 

featured and includes oysters, jumbo gulf shrimp, little neck clams, tuna tartare with wasabi 

tobiko, and golden osetra caviar. 

Guests may also opt to order from the restaurant’s bar menu of appetizers and “plats 

du jour.” This menu is available from noon to midnight. Brasserie 8½ also serves a variety 

of house cocktails. Selections include a Ginger Cosmo, Basil Martini, Fellini Bellini and 

Txomin Xtaniz Txakolina—a traditional Spanish apertif wine. The restaurant is open seven 

days a week for breakfast, lunch or dinner. An afternoon tea is also offered. 

Charley’s Crab—Fresh Fish Operation from Chuck Muer is a Local Favorite 

Seafood continues to grow in popularity. New varieties of fish are increasingly being menued 

and more and more diverse preparation techniques are being used to create unique dishes. 

Chuck Muer Seafood Restaurants operates a number of different concepts committed to 

serving the freshest seafood available. The company opened the Palm Beach, FL, outlet of 

its Charley’s Crab concept in April of 1980. Since then, the restaurant has firmly established 

itself as a local favorite, with Jeff Freitas serving as executive chef. 

Its daily changing menu highlights a wide range of fresh seafood, and several diverse 

methods of preparation. Its fresh fish section is listed with both its method of preparation 

and the ingredients that accompany it, though guests can choose to have their selection 

prepared simply broiled, grilled, sauteed or blackened as well. Seafood varieties represent 

the finest seasonal selections available at a given time. These selections represent the 

majority of the menu, with a few steaks and a rack of lamb providing further depth. A recent 

menu offered: 

SHELLFISH STARTERS 

Colossal Shrimp Cocktail—cocktail & horseradish ($13) 

Mussels a la Muer—sherry, wine & herbs ($8) 

24 



Clams Casino—Charley’s Crab Classic ($8.50) 

Chilled Seafood Sampler—oyster, clam, crab claw, shrimp ($14.50) 

Blue Point Oysters—from Long Island ($10 for a half dozen) 

Cherrystone Clams—from Rhode Island ($10 for a half dozen) 

Alaskan King Crab Claws—from Bristol Bay, Alaska ($24) 

Oysters Rockefeller—with Pernod and spinach ($9.50) 

AMERICA’S FRESHEST FISH 

Atlantic Salmon—cedar plank roasted, roasted vegetable, mustard tarragon sauce 

($25) 

Red Snapper—Pan roasted, spinach, plum tomatoes, kalamata olives, white wine 

($26.50) 

Florida Grouper—Tempura battered, ginger rice, light oriental sauce ($28) 

Carolina Mountain Trout—Oven roasted with a potato and horseradish crust 

($25) 

Florida Mahi Mahi—crab crusted, jasmine rice, crunchy vegetables, scallion 

drizzle ($28) 

Gulf Stream Swordfish—rum pepper glaze, black bean salsa and plantain chips 

($27.50) 

Yellowfin Tuna—pomegranate glaze, garlic mashed potatoes, corn salsa ($28) 

Georges Bank Scrod—off Massachusetts, mild, white, low in fat ($26) 

MUER CLASSICS 

Maryland Lump Crab Cakes—broiled with rouille sauce ($28) 

Alaskan King Crab Legs—center cut legs from Bristol Bay, Alaska ($39.50) 

Bouillabaisse—half Maine lobster, crab, clam, mussel, shrimp, fish, saffron broth 

($35) 

Charley’s Clam Bake—whole Maine lobster, crab, clam, mussels, corn, redskin 

potato ($40) 

Whole Maine Lobster—1¼ pounds ($28) 

Shrimp Danielle—broiled with fresh garlic, white wine, fresh herbs, almonds 

($24.50) 

Lobster Larry—1¼ Maine lobster, stuffed with a crabmeat and mushroom stuffing 

($38) 

THE BEST OF THE REST 

Filet Mignon—9 oz. with a cabernet demi-glaze ($29) 

New Zealand Rack of Lamb—oven-roasted, mashed potatoes and corn salsa 

($28.50) 

25 



Porterhouse Steak—USDA Prime 20 oz., dry aged, chateau potatoes, asparagus 

($44) 

Lobster Ravioli—fresh Maine lobster in a lobster sherry cream sauce ($24) 

Spaghettini di Mare—shrimp, scallops, mussels, garlic, wine, plum tomatoes over 

pasta ($24) 

New York Strip—chimichurri sauce, tabasco onion rings and garlic mashed 

potatoes ($29.50) 

Poached Lobster & Shrimp Salad—half Maine lobster, field greens, blood orange 

vinaigrette ($19.75) 

Chinois Seafood Pasta—shrimp, scallops, vegetables, light oriental sauce, Asian 

noodles ($23) 

Rounding out the menu is a collection of appetizers, soups and salads. These too have 

a heavy seafood emphasis. Soups include a Charley’s Chowder—a Mediterranean fish 

chowder—as well as lobster bisque and gazpacho. Three salads are offered, including a 

Martha’s Vineyard option with blue cheese, onion and pinenuts. Appetizers range from 

traditional Lump Crab Cakes and calamari to more unusual starters like Lamb Chops served 

with polenta in a cabernet demi-glaze, and Island Chicken Quesadilla flavored with pesto 

and peppers, and Tuna Sashimi served with pickled ginger and wasabi. The restaurant 

serves both lunch and dinner, with the lunch menu offering sandwiches and a greater 

selection of pasta dishes. 

Grand Luxe Cafe—The Cheesecake Factory’s Sophisticated Version of 24-Hour Dining 

Grand Luxe Cafe is a spin-off of The Cheesecake Factory that specializes in casual global 

cuisine in a relaxed atmosphere. Located in the Venetian Resort in Las Vegas, it offers 24- 

hour dining with an upscale, casual emphasis. Like The Cheesecake Factory, Grand Lux 

offers an extensive menu of 14 pages highlighting breakfast (served from 5 a.m. to 11 a.m), 

lunch and dinner (11 a.m. to midnight), and a late night menu available from midnight to 5 

a.m.). The menu was inspired by cuisines from around the world and features over 100 

selections. In its quest to offer “something for everyone,” the Grand Lux provides almost 

limitless options including breakfast dishes, appetizers, seafood, steaks, chicken burgers, 

pastas, salads, sandwiches, specialty dishes and an assortment of desserts. Recent 

examples from its lunch and dinner menu include: 

PASTA 

Pasta Telephono—a rich tomato sauce with a dash of cream and melted 

mozzarella cheese; topped with toasted bread crumbs and baked ($11.95) 

26 



“Fat Belly Pasta”—pasta stuffed with spinach, swiss chard and ricotta cheese to 

form handmade “fat bellies”; tossed in a walnut cream sauce ($13.95) 

Pasta with Jumbo Shrimp—tossed with oven-dried tomatoes, artichokes and 

either tomato or lemon cream sauce ($16.95) 

Farfalle with Sausage and Mushrooms—bowtie pasta tossed with a parmesan 

garlic cream sauce and fennel ($12.95) 

FROM THE OVEN & BROILER 

Chicken Pot Pie—chunks of chicken breast, carrots, peas, onion and mushrooms 

in a delicious creamy sauce and covered with a homemade crust ($12.95) 

Jerk Pork Tenderloin—with black beans, mashed sweet potatoes, rice and very 

spicy Jamaican black pepper sauce; topped with cool mango salsa ($14.95) 

Mongolian Steak—marinated steak served with grilled onions, rice and Asian 

sauces and served with freshly grilled flatbread ($16.95) 

Simply Grilled Fish of the Day—served with a warm tomato and arugula 

vinaigrette and vegetables ($16.95) 

Slow Roasted Lamb Shank—braised until tender and served with mashed Yukon 

Gold potatoes and vegetables ($18.95) 

Lobster Pie—chunks of lobster, mushrooms, carrots, peas and pearl onions in a 

creamy lobster sauce covered with a pastry crust ($22.95) 

Cajun Ribeye Steak—marinated with Cajun spices ($23.95) 

FROM THE PAN AND GRILL 

Fried Chicken—crispy fried chicken breast served with mashed potatoes and 

vegetables ($12.95) 

Miso Glazed Salmon—served with rice and stir-fried vegetables ($16.95) 

Weiner Schnitzel—Austrian-style thin, crispy veal cutlets served with mashed 

potatoes and braised red cabbage ($16.95) 

Chicken Venetian—chicken breast sauteed with assorted fresh mushrooms, 

shallots, herbs, white wine and a touch of cream; served with parmesan potato 

pancakes ($14.95) 

Cajun Shrimp & Chicken Jambalaya—sauteed with peppers, onions, andouille 

sausage and tomato in a spicy sauce; served with white rice ($16.95) 

Fresh Mahi Mahi Barbacoa—glazed with a mango barbecue sauce and served 

with black beans, spicy black and white rice and mashed sweet potatoes ($16.95) 

Herb Roasted Swordfish—pan roasted and served with lemon-caper sauce, 

mashed potatoes and vegetables ($21.95) 

The breakfast menu offers a vast selection of omelets and other egg dishes as well as 

27 



pancakes, waffles, steak and eggs and a housemade Corned Beef Hash and Eggs served 

chunky style with peppers and onions. The late-night menu also offers an assortment of eggs 

and omelets as well as appetizers and salads. Burgers and sandwiches comprise the bulk 

of this menu as well as a section of steaks and specialties, pasta and rice dishes that are 

pared down from the lunch and dinner menu. Lastly, the dessert menu offers Cheesecake 

Factory brand cheesecakes as well as other desserts, with a section devoted exclusively to 

ice cream. 

Beverage selection is equally extensive with four pages of the menu devoted to specialty 

cocktails and martinis, beer and after-dinner drinks, a wine and champagne list—with 

several available by the glass—espresso drinks, smoothies, iced drinks and the standard 

beverages such as juices, lemonades, soft drinks and bottled water. 

The restaurant’s elegant theme is in keeping with the look of the resort and is inspired 

by the cafes of Venice. It offers seating for 550, with 100 seats in a bar area and an 

additional 100 available for private dining. In addition, a retail bakery offers cafe, pastries, 

sweets and to-go orders as well as retail merchandise such as shirts and hats. The concept 

will be expanded with two additional units this year. The first is slated for Beverly Hills, CA, 

and the second is reportedly planned for Chicago. New units will be open for lunch and 

dinner service only. 

Hard Rock Cafe—Eatertainment Veteran Gives its Chicago Menu a Facelift 

Hard Rock Cafe is one of the few players having continued success in the eatertainment 

category. The chain, which got its start in London, has thus far offered a menu of largely 

burgers and barbecued items complemented with a number of bar food appetizers. A recent 

overhaul of the chain’s Chicago outlet has, however, resulted not only in a new look for the 

Cafe, but a new menu as well. The overhaul largely focused on the addition of several new 

upscale entrees. 

The mix of burgers, sandwiches and appetizers is still evident with holdovers from the 

original menu. The original collection of starters was retained with offerings such as 

Homemade HRC Nachos, Handmade Onion Rings and Hickory Smoked Chicken & Spinach 

Dip. Burgers and “Really Big Sandwiches” also remained unchanged and still include HRC’s 

Country Char-broiled Burger, Hard Rock Natural Veggie Burger, Classic Hard Rock French 

Dip and Loaded Chicken Breast Sandwich. The popular “Pig Sandwich” of select hickorysmoked 

pork, hand-pulled and topped with vinegar-based barbecue sauce remains a featured 

item. 

The new entrees now account for the bulk of the “HRC Specialties” on the menu. These 

dishes are more upscale in nature than the original menu and showcase specialized 

techniques and sophisticated ingredients. They are: 

28 



Texas T-Bone Steak—a 20-oz. USDA Choice T-bone steak aged 21 days and grilled 

to specifications; served with baked potato and fresh vegetables ($16.99) 

Stuffed Veal Chop—14-oz. seasoned veal chop stuffed with duxelle mushrooms 

and topped with a delicate demi glaze; served with oven roasted potatoes and fresh 

seasonal vegetables ($26.95) 

Bacon Wrapped Tenderloin of Beef —a half-pound beef filet wrapped with hickory 

smoked bacon and surrounded in sauce; served with oven roasted potatoes and 

fresh seasonal vegetables ($21.95) 

Veal T-Bone—a 24-oz. veal T-bone lightly dusted with a special seasoning and 

glazed with a delicate sauce; served with garlic smashed potatoes and fresh 


Raspberry Glazed Breast of Duck—two hardwood roasted duck breast fillets 

coated with a raspberry puree and served with pistachio wild rice and fresh 


Mandarin Orange Salmon—fresh salmon filet baked to perfection in a mandarin 

orange sauce and served with pistachio wild rice and steamed Chinese vegetables 

($16.95) 

Szechwan Tuna—an ocean fresh tuna filet prepared with a flavorful Szechwan 

sauce; served with whole wheat soba noodles and fresh seasonal vegetables 

($17.95) 

Mahi St. Michelle—Mahi Mahi filet baked in an herbed stock and topped with a 

white wine cream sauce; served atop Yukon Gold potatoes with fresh seasonal 

vegetables ($15.95) 

Broiled Lobster Tails—three 4-oz. cold water lobster tails broiled to perfection 

and basted with a light lemon wine sauce; served with yellow rice and fresh 


Stuffed Tournedos of Beef—three 4-oz. tenderloin medallions individually stuffed 

with boursin cheese, duxelle mushrooms and a fresh spinach and herb blend; served 

with oven-roasted potatoes and fresh seasonal vegetables ($21.95) 

Shrimp Onassis—four jumbo shrimp baked in an herb garlic butter and then 

topped with feta cheese, diced tomatoes, sliced black olives and sun-dried rosemary 

leaves; served on a lightly seasoned bed of linguine ($17.95) 

Items listed on the chain’s corporate Web site that are not offered on the revamped 

Chicago menu include Lovely Rita’s Pot Roast of oven-roasted beef with onions, celery, 

carrots and mushrooms covered with rich brown gravy; Jambalaya Penne Pasta with 

andouille sausage, chicken, bell peppers, onions and celery in a Creole sauce; and 

Caribbean Style Pork Tenderloin rolled in jerk seasoning and fire-roasted. Thus far, the new 

29 



items are offered only at Hard Rock’s Chicago cafe. The company has, however, announced 

that redesigns are planned for Los Angeles, New York, Dallas and Atlanta, among other 

cities, over the next 12 months, and the new menu could be available chainwide as early as 

February. 

The Ivy—Eclectic Cuisine Offered at Hyped London Restaurant 

Often described as a favorite of discerning diners, The Ivy, along with its sister restaurant 

Le Caprice, has become one of the most celebrated venues in London. Developed by Jeremy 

King and Chris Corbin, the restaurant in Leceister Square boasts a waiting list of several 

months for a Saturday night table and is the setting for some of London’s most fashionable 

diners. 

The menu is divided into 11 sections of starters, salads, soups, seafood and other 

entrees, sides and desserts. Hors d’oeuvres are decidedly upscale with options such as 

Sauteed Foie Gras with caramelized apples and raisin jus or Sevruga caviar. A large 

collection of salads are featured, with nine choices ranging from a Belgian Endive Salad to 

Poivrade Artichokes with Cannelini Beans. 

Menu organization is particularly unique with respect to its main dishes. The Ivy lists 

only four options under its Entrees section: Braised Beef in Guinness; Knuckle of Lamb; 

Curried Chicken Masala; and Shepherd’s Pie. Other main courses are listed under more 

specific headings, one relating to ingredients and one to preparation. 

FISH 

Poached Organic Salmon—served with hollandaise 

Loin of Yellowfin Tuna—with spiced lentils and wild rocket 

Deep-fried Haddock—with minted pea puree, chips and tartare sauce 

Salmon Fishcake—with sauteed spinach and sorrel sauce 

Thai-baked Sea Bass—with fragrant rice and soy dip 

ROASTS AND GRILLS 

Double Pork Sausages—with roasted apple, creamed mash and mustard sauce 

Breast of Corn-fed Chicken—with Chinese broccoli and black bean dressing 

Grilled Veal Chop—with rosemary and Italian onion 

The Ivy Hamburger—with dill pickle and club sauce 

30 



Char-grilled Calf’s Liver—with buttery mash, crisp bacon and a sage jus 

Breast of Duck—with alsacienne cabbage and wild mushrooms 

Roast Poulet des Landes—with truffle jus and dauphin potato (for two persons) 

Vegetables and sides are a la carte and include the traditional British Bubble & Squeak 

as well as more universal choices such as spring greens with wild garlic, buttered spring 

vegetables and steamed broccoli hollandaise. Other choices include a baked squash with 

Amaretti, parmesan-fried courgettes with tomato relish or medium cut chips. 

Starch-based dishes are combined with egg dishes under its “Eggs, Pasta and Rice” 

section and range from Eggs Benedict and Corned Beef Hash to Risotto Nero and Rock 

Shrimp Linguine with Tarragon. Other selections include a Soft-Boiled Duck’s Egg with 

Steamed Asparagus and Kedgeree made with smoked haddock and salmon. Another 

interesting aspect of this section is that most selections are offered in two sizes at two 

different price points. 

The Ivy also has an extensive collection of courses for after the main meal. Thirteen 

diverse options are listed under “Savouries, Desserts and Puddings”, making it the largest 

menu section. Options include: 

Cheese—Caerphilly with Piccalilli 

Welsh Rarebit 

Scotch Woodcock 

Tiramisu Ice Cream 

Sticky Toffee Pudding 

Cappuccino Brulee 

Chocolate Pudding Souffle 

Tropical Fruits—with lime and coconut sorbet 

Scandinavian Iced Berries—with hot white chocolate sauce 

Baked Alaska—with griotte cherries and kirsch (for two persons) 

Guests may also wish to order from the final section of the menu which outlines several 

coffees and teas as well as chocolate truffles or chocolate cookies and brownies. The Ivy 

seats 100 guests in its dining room; a private room is also available. Lunch and dinner is 

served seven days a week, with dinner orders taken until midnight. Vegetarian and vegan 

menus are also available. 

Jar—Mark Peel’s Newest Concept Emphasizes Simplicity with a la Carte Meats 

31 



Jar is the newest restaurant from Mark Peel, chef and co-owner of the famed Campanile and 

developer of La Brea Bakery, both in Los Angeles. Peel’s partner and executive chef at Jar 

is Suzanne Tracht, who has served as chef at both Campanile and Jozu, also in Los Angeles. 

Jar specializes in American and California cooking and emphasizes simple foods and 

innovative preparations. Several cultures influence the menu to reflect the diversity of 

contemporary California cooking styles. Its menu also is reminiscent of a modern chophouse 

as it features a la carte roasts and braises, broiled meats and seafood. These choices are 

complemented by a wide variety of sides and sauces to enhance the meal. Selections from 

the dinner menu include: 

FROM THE BROILER 

Marinated Skirt Steak—sliced ($19) 

Rib-eye ($23) 

New York Strip—bone-in, dry-aged ($29) 

Rack of Lamb—New Zealand ($30) 

Pork Chop ($19) 

Veal New York ($26) 

Alaskan Black Cod ($19) 

Halibut ($20) 

Double Porterhouse—32 oz., dry-aged for two ($58) 

ROASTS AND BRAISES 

Braised Lamb Shank ($19) 

Chicken—with saffron, onions, garlic ($23) 

Pot Roast ($19) 

Roasted Air Dried Duck ($22) 

SIDES 

French Fries—with garlic and parsley ($5) 

Duck Fried Rice ($7) 

Warm Potato Salad—with bacon and leeks ($5) 

Water Spinach—with garlic, red chiles ($5) 

Roasted Asparagus ($5) 

Creamed Spinach ($5) 

Lentil Salad ($6) 

Braised Mustard Greens ($5) 

Savory Applesauce ($4) 

Potatoes Anna ($5) 

Mashed Potatoes ($5) 

32 



SAUCES 

Bearnaise 

Tamarind 

Bourbon 

Green Peppercorn 

Wild Mushroom 

Creamy Horseradish 

Rounding out the menu is a broad selection of first courses. Salads include a classic 

wedge with blue cheese dressing; a French bean salad with chanterelle mushrooms, Parma 

ham and a mustard seed vinaigrette; and a tomato salad with sweet onion, green mango and 

cider vinegar. Other starter choices include black mussels or little neck clams served with 

water spinach and lobster bearnaise; Fried Ipswich clams served with tartar and cocktail 

sauces; cured salmon with a cucumber salad and grain mustard aioli; calamari with fennel 

and mint paired with a red onion salad; and honey fried quail served with pickled cauliflower 

and a buttermilk dipping sauce. Chilled lobster cocktail with a chile lime vinaigrette and a 

soup of the day round out the choices. 

Desserts have a comforting feel and include a warm stone fruit cobbler; cheesecake with 

plum compote; banana cream pie; a hot fudge sundae; other assorted ice creams and 

sorbets; lemon tart; and an individual chocolate layer cake. 

Jar opened in September of this year. Dinner is served seven days a week. Lunch service 

was added in October. A bar menu also is offered. Jason Lapin serves as general manager. 

Prior to Jar, he worked on the development and opening of Guastavino’s in New York. 

Postrio—Menu Reflects Wolfgang Puck’s Blend of Asian and Mediterranean Influences 

Postrio is part of Wolfgang Puck’s casual-dining group. Puck, along with executive chefs 

Mitchell and Steven Rosenthal, crafted Postrio’s menu with both Asian and Mediterranean 

influences in mind. The seasonal selections, which are ever-changing, place an emphasis on 

local produce and utilize the best ingredients available at any given time. Special attention 

is given to in-house preparations as well, as all breads, desserts, pastas, pastries and 

condiments are made onsite. The restaurant also smokes its own salmon and sturgeon, 

fillets its fish and prepares charcuterie items in a house butcher shop. A woodburning pizza 

oven and grill are located in the bar area. While many restaurants will offer a lunch menu 

that is simply a pared down version of its dinner selections, Postrio offers an entirely unique 

collection of dishes for the lunch daypart. Selections reflect the Asian and Mediterranean 

influences of the restaurant’s dinner menu and place just as much importance on seasonal 

ingredients and specialized preparations. Highlights from a recent lunch menu included: 

APPETIZERS 

33 



Mediterranean Seafood Salad—with summer tomatoes, avocado and olive oil 

parsley vinaigrette ($11.50) 

Sashimi of Hamachi—with prosciutto, arugula, shaved radish and melon yuzu 

consomme ($12) 

Shrimp and Pork Potstickers—with cucumber red onion salad and soy chili 

vinegar ($10.50) 

House Smoked Atlantic Salmon—with hearts of palm, cherry tomatoes and 

candied garlic vinaigrette ($11) 

Stir Fried Garlic Chicken—in radicchio cups with green onions and crispy garlic 

chips ($10) 

MAIN COURSES 

Japanese Style Fork Cutlet—with fresh soy beans, pickled ginger, minzuna salad, 

ponzu and yuzu aioli ($16.50) 

Morel Mushroom Omelet—with mushroom essence, chive creme fraiche and 

waffle potato chips ($15.50 

Roasted Stuffed Quail—with foie gras filled fig, baby spinach, spiced couscous 

and ginger Port sauce ($17) 

Sauteed Wild Striped Bass—with garlic potato puree, Romano beans and a red 

wine sauce ($17.50) 

Blackened Chopped Steak—on grilled baguette with smoked Vidalia onion rings 

and Creole toasted garlic glaze ($13.50) 

Grilled Free Range Chicken Breast—with Swiss chard, caramelized onion and 

chicken crepes in herb lemon jus ($16) 

Grilled Atlantic Salmon—with sweet corn risotto, scallion cream and sherry 

brown butter vinaigrette ($15.50) 

Club Sandwich—with smoked Maine lobster, arugula and bacon on grilled six 

grain bread ($18) 

The dinner menu reflects similar themes, illustrating diverse ethnic influences with more 

substantial dishes. Examples pulled from the company’s Web site include: 

APPETIZERS 

Hudson Valley Foie Gras Terrine—with French butter pear, toasted brioche and 

sauternes jelly ($16) 

Postrio’s Cioppino—with shellfish, oregano and extra virgin olive oil ($10) 

Tuna Tartare—with black truffle vinaigrette, gaufrette potatoes and cauliflower 

34 



puree ($15) 

Postrio’s Homemade Charcuterie Plate—with marinated olives and cornichons 

($13) 

PASTAS 

Grilled Quail—with spinach, soft egg ravioli and port wine glaze ($15) 

Black Truffle Risotto—with sauteed Nantucket Bay scallops and baby spinach 

($24) 

Homemade Linguine—with sauteed wind mushrooms and caramelized shallots 

($15) 

MAIN COURSES 

Roasted Chinese Style Duck—with brown butter wild rice, onion confit and 

pomegranate black pepper sauce ($27) 

Roasted Salmon—with Kabocha squash, spinach and red wine mustard sauce 

($24.50) 

Pan-Seared Tuna—with prosciutto wrapped shrimp, eggplant caponata and lemon 

caper vinaigrette ($26) 

Grilled Veal Chop—with mushroom potato cake, braised endive and buttered 

leeks ($32) 

Sauteed Sweetbreads—with sweet shrimp, baby spinach and coffee mushroom 

juice ($27) 

The original restaurant opened in San Francisco in April 1989 and a second location 

later debuted in Las Vegas. The design is contemporary American and showcases the 

signature exhibition kitchen of Wolfgang Puck restaurants. The restaurants serve breakfast, 

lunch and dinner Monday through Saturday and offer brunch and dinner service on Sundays. 

A full bar menu is also available. 

Rio Grill—Creative California Cuisine with Southwestern Flair 

Rio Grill, located in Carmel, CA, relies on fresh California ingredients combined with 

preparation techniques and menu components typical in Southwestern cooking. An oakwood 

smoker lends a distinctive touch to both appetizers and entrees in a kitchen that turns out 

unique flavor combinations and methods in dishes such as a tostada made with housesmoked 

salmon or Pork tenderloin that gets its heat from chiles in its marinade and a 

chipotle marinade garnish. The restaurant, which opened in 1983, as part of the Real 

Restaurants group, is a consistent local favorite and features a casual Santa Fe setting. Now 

35 



under the sole ownership of Bill Cox and Tony Tollner, the Rio Grill serves lunch and dinner 

as well as a Sunday brunch. Menu items showcasing its unique blend of California cooking 

with Southwestern touches include: 

APPETIZERS 

House-Smoked Salmon Tostada—with black beans, goat cheese and tropical fruit 

salsa ($7.45) 

Warm Herbed Goat Cheese—with grilled eggplant, roasted peppers and tomato 

vinaigrette ($7.15) 

Potato Skins—with Jack and Cheddar cheese, smoked chile sour cream and three 

salsas ($5.85) 

Stir-Fried Chipotle Chicken—with iceberg lettuce cup ($6.85) 

Fried Monterey Bay Squid—with orange-sesame dipping sauce ($5.80) 

FROM THE WOODBURNING OVEN 

Smoked Maple Leaf Duck—with sun-dried cherry-chipotle reduction and pecan 

wildrice ($19.75) 

Half Chicken—with mild smoked chile butter, baby artichokes and red potatoes 

($18.35) 

FROM THE GRILL 

Prime Black Angus New York Steak—with roasted garlic-herb jus and bacon- 

Cheddar twice-baked potato ($27.95) 

Balsamic & Chile Marinated Pork Tenderloin—with honey, onion and chipotle 

marmalade ($15.65) 

Grilled Gulf Prawns—on penne pasta with a leek, pea and bacon Creole cream 

($19.35) 

Herb-Crusted Chicken Breast—with broccoli-corn risotto cake and marinated 

pepper-red onion relish ($16.70) 

FROM THE PAN 

Calf’s Liver—almond and bread crumb coated with herbed tomatoes and apple 

smoked bacon ($16.40) 

Pumpkin Seed Crusted Salmon—with chipotle-lime vinaigrette and roasted red 

pepper potato cakes ($18.45) 

DESSERTS 

Caramel Apple Bread Pudding ($6.95) 

Ice Cream Sandwich ($6.75) 

36 



Peanut Butter Pie and Chocolate Covered Corn Flakes ($6.50 

Candied Ginger Shortcake—in a tropical spice syrup and roasted banana whipped 

cream ($6.10) 

Olallieberry Pie from Gizdich Ranch ($5.95) 

The southwestern element of Rio Grill is especially visible in its sides and condiments. 

French fries with rosemary aioli and a bacon, Cheddar and chive twice-baked potato are 

more traditional choices, but other options include roasted green chile polenta, chipotle mint 

black beans, sweet potato pancake and avocado salsa. Rounding out the menu are a 

collection of sandwiches, including oak grilled burgers, a vegetarian option with grilled 

eggplant, roasted red peppers, Fontina cheese and watercress and a turkey breast sandwich 

with smoked bacon and avocado. The extensive collection of salads includes a Caesar, a 

Chinese Chicken salad or mixed greens with roasted beet, Maytag blue cheese, pecans and 

a honey mustard vinaigrette. In addition to the main restaurant, Rio Grill also has a lounge 

and full bar that serves a signature “Rio Rita” and offers the full restaurant menu. 

Samba Room—Carlson Restaurants’ Interpretation of South American and Latin Flavors 

Carlson Restaurants developed The Samba Room in 1999 as part of its emerging brands 

division. The Latin Fusion menu is overseen by chef Phil Butler who became familiar with 

Afro-Cuban heritage and the Spanish flavors central to Latin American cooking while 

growing up in South Florida. He went on to serve as executive chef at Chicago’s Havana Cafe 

Cubano, cultivating his skill in Cuban cooking. At Samba Room Butler expanded his scope 

to extend beyond Cuba and encompass the spices, meats, fruits and techniques of Latin 

America. The menu was created with an eye toward being authentic, yet accessible at the 

same time, with ingredients such as aromatic sofrito, annato, recado, garlic and laurel 

accented with peppers and mojos. The result is a blend of influences from Cuba, Brazil, 

Peru, Argentina and the Caribbean. Reflecting this is a menu comprised of: 

BOCADITAS (SMALL PLATES) 

Mariquitas—plantain chips with black bean tomato salsa 

Arepas—griddled corn cakes with queso blanco and shredded beef 

Pollo Caribe—jerk chicken with spicy pineapple-banana dipping sauce 

Lulu Frita—Brazilian fried calamari with chimichurri tartar sauce 

Mejillones—grilled mussels with warm coconut-sour orange dipping sauce 

Atun—seared rare tuna with black bean muneta and papaya 

Enorme del Mar—big seafood platter, two grilled escabeches and two grilled 

ceviches 

Camarones—shrimp a la plancha with spiced red pepper-coconut sauce 

37 



Cabrales—grilled chicken, tomato, red onion and bacon-cabrales dressing 

Caesaro—Samba-style Caesar salad, grilled Peruvian purple potato, Manchego 

cheese and shredded greens with a lemon-anchovy vinaigrette 

Palmito—heart of palm salad, avocado, oranges, red onion, watercress and 

vanilla bean fufu vinaigrette 

TORTAS (SANDWICHES) 

Ropa Vieja—shredded beef served “sloppy” on Cuban bread 

Lechon Asado—sliced roast pork with mojo criollo 

Pollo Cubano—Cuban chicken sandwich toasted with Manchego cheese 

PLATOS DE CASA (LARGE PLATES) 

Pollo—recado-rubbed roast chicken with rum-vanilla mashed potatoes 

XimXim—sauteed shrimp and chicken in coconut broth with roasted cashews and 

peanuts 

Lechon—roast pork tenderloin, sweet potato broth, black beans and pickled red 

onions 

Dorado—rum-raisin plantain crusted mahi-mahi on coconut rice with mango mojo 

Lomo—sugar cane beef tenderloin, chipotle mashed potatoes and mushroom 

sofrito 

Paella—chicken, sausage, mussels and fish with fragrant saffron rice 

Palomilla—sliced flank steak with classic mojo, grilled onions, black beans and 

rice 

Vegetales—grilled Chilean sea bass, tomato mojo and sofrito rice 

Pargo—whole red snapper, crisp-fried with green rice and garlic-ginger broth 

Rounding out the menu are a collection of side dishes of congri (black beans and rice 

served mixed in the traditional Cuban style); Yuca Frita (fried yuca seasoned with lime and 

garlic); and Savoyas (described as crispy fried spicy red onion rings). Desserts range from 

an orange cinnamon flan and coconut creme brulee to a Samba-Style Banana Split or Pastel 

Caliente—an ancho chile-flourless chocolate cake. Beverages are also in keeping with the 

Latin theme and include “Hemingway-esque” cocktails, Brazilian Capraiahina, and a sugarcane 

spiked Cuban mojito. 

The restaurants are designed to evoke nostalgic images of Havana. The effect is 

enhanced with music punctuated with conga drums. A separate lounge and bar area is also 

part of each location. Since its launch in Dallas, The Samba Room has grown to include 

locations in: Dallas; Ft. Lauderdale, Miami, Tampa, and Orlando, FL; and Naperville, IL. A 

location in West Palm Beach, FL, is slated for an August 2001 opening. There is also a 

location in Houston that due to a name conflict is called Bossa. Checks average $30. 

38 



Trotters to Go—Charlie Trotter’s Upscale Rendition of CMS (Convenient Meal Solutions) 

Takeout foods and convenient meal solutions have not typically been easy arenas for 

foodservice operators. Several have attempted to offer a CMS program, but few have had 

success. One of the latest, and perhaps most noted, to attempt the retail prepared foods 

segment is renowned chef Charlie Trotter. His Trotters to Go was created as a foray into the 

realm of retail and takeout foods. Opened in December of 2000, the 3,300 sq.ft. store offers 

a daily-changing selection of prepared foods and is located near Trotter’s famed Charlie 

Trotter’s restaurant in Chicago’s Lincoln Park. The shop was created with an eye toward 

maintaining the commitment to high-quality, seasonal ingredients and organically-raised 

products that are favored at Trotter’s restaurant. Organically raised meat and game are 

roasted over a wood-burning spit rotisserie and artisan breads and pastries are prepared 

fresh each day. Food selections range from salads, soups and sandwiches to entrees, side 

dishes and braised or roasted vegetables—most sold by the pound. Items also can be 

ordered 24 hours in advance in any quantity preferred and special requests can be honored 

with advance notice. Highlighting a spontaneous approach to cuisine, the store generally 

offers last-minute specials not listed on the menu. Examples might include Maine Lobster 

Tails with Vanilla, Choyotte Squash and Young Thyme Vinaigrette or a Smoked Salmon, Black 

Truffle and White Anchovy Terrine. Menu selections recently touted on the company’s Web 

site include: 

ACCOMPANIMENTS 

Caramelized Onion & Brie Tart ($4.95 each) 

Hot & Sour Cucumbers ($2.95/lb) 

Maytag Blue Cheese Polenta ($7.95/lb) 

Roasted Vegetable & Goat Cheese Lasagna ($7.95/lb) 

Napa Cabbage-Ginger-Lemongrass Kimchee ($9.95/lb) 

Yukon Gold Potato-Garlic Puree ($4.95/lb) 

Tallegio-Quince Brioche Tart with Thyme and Walnuts ($4.95 each) 

PREPARED SALADS 

Asian Marinated Beef Tenderloin—with rice noodles, broccoli and green onions 

($12.95/lb) 

Braised Cannellini, Christmas Lima & Cranberry Beans—with Giardiniera 

vegetables ($6.95/lb) 

Citrus-Cured Smoked Salmon—with Israeli couscous ($11.95/lb) 

Minnesota Long Grain Brown Rice—with chanterelle mushrooms and sage 

39 



($9.95/lb) 

Marinated Ahi Tuna Poke—with ginger and sesame oil (Market Price) 

Olive Oil Poached Artichokes—with sheep’s milk feta and kalamata olives 

($19.95/lb) 

Roasted Garlic & Herb Ceppo Pasta Sala—with pecorino cheese ($6.95/lb) 

Organic Soft Wheat Berries—with roasted mango and dried cherries ($6.95/lb) 

Yellow Wax Beans & Haricots Verts—with sundried tomato ($6.95/lb) 

SLOWLY BRAISED MEATS 

Apricot-Curry Lamb Shanks ($12.95/lb) 

Bay Leaf & Aromatic Vegetable Braised Veal Shanks ($14.95/lb) 

Muscovy Duck Confit with Roasted Garlic ($10.95/lb) 

Pot Roast with Aromatic Vegetables ($15.95/lb) 

Thai Braised Barbecue Short Ribs ($14.95/lb) 

SPIT-ROASTED MEATS 

Garlic, Lemon & Herb Free-Range Chicken ($11.95 each) 

Hoisin-Ginger Glazed Free-Range Amish Chicken ($29.95/lb) 

Lavender Honey-Rosemary Glazed Free-Range Amish Chicken ($11.95 each) 

Maple-Glazed Niman Ranch Pork Shoulder Stuffed with Dried Fruits and Nuts 

($14.95/lb) 

Moroccan-Spiced Rubbed Wisconsin Leg of Lamb ($21.95/lb) 

Tamarind-Glazed Muscovy Duck ($26.95 each) 

DESSERTS 

Banana Cake—with white and milk chocolate chips ($9.95 each) 

Lemon-Candied Ginger Brioche Tart ($7.95 each) 

Coconut Tapioca Pudding with Passion Fruit and Papaya ($2.95 each) 

Chocolate-Hazelnut Cake—with chocolate mascarpone cream ($13.95 each) 

Lemon Poppyseed Cake—with blueberry compote ($11.95 each) 

In addition to the foods prepared onsite, Trotters To Go also offers unique and hard-tofind 

specialty items ranging from foods to specialty cooking equipment. An extensive line of 

hand-made cheeses is available with selections sourced from around the world. A wine 

program completes the Trotters to Go experience. Visitors are directed to appropriate wines 

by style, rather than region, and cards note the descriptions of each particular wine. A list 

of foods that will complement the wine also is listed. 

40 



Vesta Dipping Grill—Showcases Flavorful Sauces to Enhance Dining Experience 

Vesta Dipping Grill caters to consumer interest in unique flavor combinations with a menu 

of mix and match dipping sauces to complement its entrees. Guests are able to design their 

own flavor palates with a three-dipping-sauce choice from a list of over 30 diverse options. 

Selections range from hot and spicy to those with less bite. Suggestions are listed with each 

entree, but guests are free to choose any combination they would like. The restaurant itself 

is named after a goddess of the hearth in Roman mythology, and the theme of fire is 

reflected in the foundation for Vesta’s entrees—its open grill. It is used to create a number 

of flame-cooked meats, seafood, poultry and vegetables. Specific examples of both dipping 

sauces and entrees include: 

DIPPING SAUCES 

Blake St. BBQ 

Sunset Hot** 

Black Pepper Aioli* 

Red Pepper Rica Rouille 

Chipotle* 

Roasted Corn 

Red Jerk Mayo 

Harissa 

Yellow Curry 

Fig Vinaigrette 

Smoked Tomato Sage 

Jalapeno Hot Mustard** 

Spicy Ancho Sauce* 

Coconut Mango Lime 

Sweet Chili Ginger 

Wasabi Cream Sauce* 

Miso Sauce 

Ginger Cilantro Vinaigrette 

Mandarin Orange Chili Mojo* 

Kenny’s Smoked Poblano Salsa 

Pineapple Pedy Salsa* 

Ponzu 

Mango Poblano Salsa 

Ginger & Pineapple Chutney 

Mango Cinnamon Chutney 

Jamey’s Caribbean Mojo 

Salsa Roja 

*Spicy **Hot 

ENTREES 

Ginger Chile Seared Tuna—with scallion soy udon noodles and sesame carrot 

ginger salad; suggested sauces: orange blossom ginger soy, wasabi cream, mango 

poblano salsa ($21) 

Harissa Roasted Grilled Half Chicken—with curried basmati rice and roasted 

fennel; suggested sauces: peanut, black pepper aioli, salsa roja ($16) 

41 



Ponzu Grilled Atlantic Salmon—with basmati rice and lemon thyme raita; 

suggested sauces: Jamey’s Caribbean mojo, miso, mango cinnamon chutney ($18) 

Quince Grilled Bone-in Pork Loin—with rosemary portabello stuffing; suggested 

sauces: mango cinnamon chutney, dried berry chutney, fig vinaigrette ($17) 

Ancho Chili Grilled Lamb Tenderloin—with white bean cassoulet and roasted 

fennel; suggested sauces: smoked tomato sage, yellow curry, red pepper rica rouille 

($20) 

Grilled Vegetable Napoleon—with curried basmati rice; suggested sauces: miso, 

red pepper rica rouille, roasted corn ($13) 

Grilled Beef Tenderloin—with buttermilk chive mashed potatoes, oven roasted 

tomatoes, wild mushroom ragout ($23) 

Brown Sugar Smoked Roasted Duck Breast—with buttermilk chive mashed 

potatoes and curried onions; suggested sauces: mango poblano salsa, fig 

vinaigrette, dried berry chutney ($21) 

Pan Braised Snapper—with two pepper bacon arugula salad, honey sauteed 

sweet potatoes; suggested sauces: yellow curry, Kenny’s smoked poblano salsa, 

ginger-cilantro vinaigrette ($18) 

Vesta Shrimp Udon Noodle Bowl—with a lemongrass, togarashi, shiitake 

mushroom broth and Asian vegetables ($17, vegetarian, $13) 

Shoyu-beni Shoga Grilled Beef Tenderloin Skewers—with rice wine sesame grilled 

vegetables, scallion dashi potato cake; suggested sauces: orange blossom soy, 

ginger-cilantro vinaigrette and jalapeno hot mustard ($16) 

In addition to its entrees and dipping sauces, Vesta Dipping Grill also offers a number 

of appetizers, soups and salads. Choices include a Sauce Sampler Platter that offers a 

choice of five dipping sauces with pita bread; a Hummus and Olive Plate; Prince Edward 

Island Mussels, two ceviche preparations and a Vesta cheese plate with a daily selection of 

cheeses served with crackers, dried figs, sliced pears, candied walnuts and arugula salad. 

Other selections include a Vesta roll—a sesame crusted tuna roll served rare with wasabi 

cream sauce, cucumber and pickled ginger salad—a Thai Beef Salad and Roasted Tomatillo 

and Poblano Tortilla Soup. The menu also lists a number of white wines to complement the 

meal, several of which are offered by the glass, as well as a number of other libations such 

as sangria. Entree prices range from $13–$23. Vesta Dipping Grill is located in Denver. 

42 


Appendix A: Chain 

Restaurant Activities 

APPENDIX A 

Chain Restaurant Activities 

American Cafe introduced a new menu taking advantage of growing consumer interest in 

authentic and unique ethnic offerings. New items include a bistro-inspired Burgundy Burger 

crusted with rosemary, thyme and garlic, drizzled with wine sauce; bruschetta; and Chicken 

Parmesan Pasta Pie. (Restaurant Business) 

American Cafe, the Knoxville-based chain formerly owned by Ruby Tuesday, noted several 

of its new items on a recent menu. As previously reported, the new dishes were created to 

bring more unique and ethnic flavors to the menu. Additions to the lineup include a 

bruschetta appetizer, a California Bleu entree salad with blue cheese crumbles and sweet 

balsamic vinaigrette and a fresh vegetable of the day as a side option. Joining the other 

entrees and sandwiches are: 

Yankee Pot Roast—tender beef pot roast basted in its own natural juices, topped 

with burgundy gravy and served with garlic mashed potatoes, steamed carrots and 

a fresh vegetable ($10.99) 

Chicken Parmesan Pasta Pie—penne pasta tossed in marinara, topped with 

chunks of breaded chicken breast, fresh mushrooms and mozzarella cheese and 

baked until bubbly; sprinkled with Parmesan cheese ($8.99) 

Roast on a Roll—juicy pot roast served open faced on a toasted French roll, 

topped with garlic mashed potatoes and burgundy sauce; served with garlic mashed 

potatoes ($6.99; with sauteed mushrooms an additional 99¢) 

Burgundy Burger—a half-pound burger crusted with rosemary, thyme and garlic, 

drizzled with burgundy sauce; topped with sauteed mushrooms and Monterey Jack 

cheese and served with seasoned french fries ($6.99). (Company Menu) 

Applebee’s addition of 16 new items, along with larger portion sizes, is currently being 

offered in the chain’s 187 company-owned units and is scheduled to roll-out to franchised 

locations by mid-year. The new menu items include dishes that were developed from 

previous menu promotions, as well as other selections created to add a “contemporary 

twist” to existing selections or dishes that were upgraded to boost flavor. Among the menu 

additions were: 

Quesadilla Grande—filled with melted cheese, chopped onion, tomatoes, bacon 

pieces and a hint of chipotle pepper; served with sour cream and salsa ($4.99) 

43 




Applebee’s Fajitas—grilled beef or mildly spiced chipotle chicken with sauteed 

onions, peppers, and tomato; served with pico de gallo sour cream, cheddar cheese, 

and warm mesa-style tortillas with guacamole available upon request; can also be 

ordered as a combo ($8.99) 

Slow-Smoked Ribs—one-plus pound rack of ribs, slow-cooked, basted with 

bourbon barbecue sauce and served with fries, toasted garlic bread and cole slaw 

($11.99) 

Garlic-Crusted Shrimp Caesar Salad—romaine lettuce, garlic croutons and 

parmesan cheese tossed with Caesar dressing and topped with garlic-crusted 

shrimp ($8.99 regular; $6.99 half size). (Restaurant Business) 

Applebee’s is promoting Mesquite Chicken and Riblets on its Web site. The item pairs two 

grilled chicken breasts seasoned with a mesquite barbecue rub with its signature Riblets 

and is served with fries and cole slaw on the side. Also being promoted are: 

Buffalo Wings—a basket of spicy buffalo chicken wings with celery sticks and 

bleu cheese dressing 

Slow-Roasted Riblets—an all-you-can-eat platter of tender, slow-roasted riblets 

served with fries and coleslaw on the side 

Cinnamon Apple Crisp a la Mode—baked apples and cinnamon topped with 

cinnamon-brown sugar streusel and served warm with vanilla ice cream and rich 

caramel sauce. (Company Web Site) 

Applebee’s is promoting a line of Summer Salads, including two new options: a Steakhouse 

Salad and a Garlic-Crusted Shrimp Caesar. Other Summer Salad selections are: 

Santa Fe Chicken Salad—tender strips of grilled chicken and pico de gallo tossed 

with two cheeses, crunchy tortilla strips and the chain’s own Mexi-Ranch dressing; 

served on a bed of greens with guacamole and sour cream 

Steakhouse Salad—11 oz. of tender grilled sirloin atop crispy romaine lettuce 

served with sliced tomato, red onions, bleu cheese vinaigrette and bleu cheese 

crumbles 

Oriental Chicken Salad—fresh Oriental greens topped with crispy fried chicken, 

crunchy almonds and rice noodles; tossed in a sweet vinaigrette dressing 

Garlic-Crusted Shrimp Caesar—romaine lettuce, garlic croutons and parmesan 

cheese tossed with Caesar dressing and topped with a generous serving of garliccrusted 

shrimp 

Grilled Chicken Caesar—with strips of grilled chicken. (Company Web Site) 

44 




Applebee’s is running a Fiesta Grill promotion showcasing Southwestern flavors. In addition 

to specialty cocktails, other items in the promotion include: 

Applebee’s Fajitas—tender grilled beef or mildly spiced chipotle chicken with 

sauteed onions, peppers and tomatoes; served with pico de gallo, sour cream, 

Cheddar cheese, guacamole and warm mesa-style tortillas 

Tequila Lime Chicken—tender boneless chicken breast made with lime juice, 

tequila flavors and fire; topped with Mexi-ranch and Jack-Cheddar cheese sauce, 

and served on a bed of crisp tortilla strips with southwest rice and pico de gallo 

Southwest Steak Skillet—11 oz. of grilled sirloin steak smothered with Cheddar 

and Monterey Jack, sauteed onions and green peppers; served with garlic mashed 

potatoes and toasted garlic bread 

Quesadilla Grande—two large flour tortillas filled with melted Monterey Jack and 

Cheddar cheeses, fresh tomatoes, chopped onions, bacon pieces and a hint of 

chipotle pepper; served with sour cream and salsa 

Caramel Apple Cheesecake—cheesecake covered with apples, caramel, cinnamon 

and brown sugar streusel. (Company Web Site) 

Applebee’s is promoting a Steak Trio with three options: 

Applebee’s House Sirloin—a nine-oz. steak grilled to perfection and served with 

country potatoes, seasoned vegetables and toasted garlic bread 

Bourbon Street Steak—a hearty “Skillet Sensation” option offering a 10 oz. Cajunspiced 

sirloin steak; served with country potatoes, toasted garlic bread and sauteed 

onions and mushrooms 

Applebee’s 20-oz. Porterhouse—chargrilled and topped with sauteed mushrooms; 

served on garlic mashed potatoes with toasted garlic bread 

Other items being promoted on its Web site include: 

Onion Peels—lightly battered, crisp fried onions strips with creamy horseradish 

dipping sauce 

No Shrimp of a Deal—a quarter-pound of Garlic-Crusted Shrimp with Basil 

Parmesan dipping sauce. (Company Web Site) 

Applebee’s is running a “Honey of a Deal” promotion with a number of food specials. They 

are: 

Honey Pepper Steak—a 10-oz. top sirloin and side of Applebee’s Honey Pepper 

sauce; served with Cheddar mashed potatoes, seasoned vegetables and toasted 

garlic bread 

45 




Honey Grilled Chicken—flame-grilled chicken breast served with Applebee’s 

Honey Pepper sauce; served with mashed potatoes, seasoned vegetables and 

toasted garlic bread 

Honey Barbecue Riblets—the chain’s signature riblets with a zesty honey 

barbecue sauce; served with fries, baked beans and creamy coleslaw 

Honey Grilled Salmon—flame-grilled salmon served with a side of Applebee’s 

Honey Pepper Sauce; accompanied by almond rice pilaf, seasoned vegetables and 

toasted garlic bread. (Company Web Site) 

Applebee’s is showcasing Sirloin Steak Toppers—sirloin steaks with three unique 

preparations. Available for a limited time and served with garlic mashed potatoes, a 

seasoned vegetable medley and toasted garlic bread, selections include: 

South Philly—topped with red and green peppers, sauteed onions and South 

Philly cheese sauce 

Louisiana Pepperchar Grill—crusted with special seasoning and served with a 

side of peppercorn sauce 

Carolina Pit BBQ—chargrilled to perfection and topped with tangy barbecue 

sauce and shreds of tender smoked brisket. (Company Web Site) 

Arby’s is launching its line of Market Fresh Sandwiches at $3 apiece. The four varieties are: 

roast beef, ham, chicken and turkey. All are served with red onions and green leaf lettuce 

on wheatberry bread. (Restaurant Business) 

Arby’s is testing two new Market Fresh sandwiches in eight Midwestern markets. A BLT 

features pepper bacon, lettuce, tomato, red onion and mayonnaise. The other sandwich has 

sliced roast turkey breast, pepper bacon, aged Cheddar cheese, lettuce, tomato and red 

onion with a creamy ranch spread. (Nation’s Restaurant News) 

Auntie Anne’s plans to debut a new kids’ menu this fall centering around its KidStix. 

Available in original or cinnamon-sugar flavors, they will be served four to an order. They 

can also be sold separately or bundled with a drink and dip. (Nation’s Restaurant News) 

Back Yard Burgers plans to switch to 100% Angus beef burgers after a successful test last 

year. (Restaurants & Institutions) 

Baja Fresh highlighted a new side salad on a recent menu. Made with Romaine lettuce 

topped with crispy tortilla strips, pico de gallo salsa and shaved cheese, it is priced at $1.95. 

46 




Also new is a Tres Tacos—three Baja Style tacos in chicken, steak or fish varieties with a 

side of guacamole for $5.60. Shrimp can be substituted for an additional cost. (Company Menu) 

Baja Fresh is testing beer for the first time. (Restaurant Business) 

Baskin-Robbins is offering a few new items as part of its promotion centered around the 

motion picture “Shrek”. The chain added two new ice cream flavors: “Shrek Swirl” with green 

apple and grape sherbet twisted together with fizzy candies; and “Shrek’d Chocolate Mint,” 

a white mint mousse ice cream with dark chocolate pieces shaped like characters from the 

film. Other items are a $1.99 “Shrek’s Hot Fudge Sundae” featuring ice cream, hot fudge, 

whipped cream, crushed chocolate cookies and gummy worms, and “Shrek’s Swamp Fizz” 

made with vanilla ice cream and lemon-lime soda for $2.49. (Nation’s Restaurant News) 

BD’s Mongolian Barbecue, the 21-unit stir-fry chain based in Michigan, debuted a menu 

expansion with five appetizers, four sauces and two desserts. The additions are designed to 

speed service times and unlike the self-service soup, salad and entree courses, are prepared 

and served by staff. The new appetizers include Dynamite Sticks—a deep-fried option with 

phyllo dough-wrapped cream cheese, shrimp, crawfish and vegetables; and Shrimp 

Bombs—deep-fried pastry shells stuffed with diced prawns; Coconut Shrimp; Chicken Wings; 

and a combination platter of four appetizers. Dipping sauces are served with each. New 

dessert choices include the Big Brownie—an oversized, warm brownie topped with ice 

cream, hot fudge, whipped cream and chocolate chunks, and Mongolian Mud Pie—espresso 

ice cream on an Oreo cookie crust with hot fudge and whipped cream. (Nation’s Restaurant News) 

Bennigan’s is discounting four of its most popular burgers by $2 as part of a promotion 

celebrating the chain’s 25th anniversary. Its American has American cheese, mustard and 

pickles, while The Wheelhouse features a fried cheese wheel. The Mushroom is served with 

sauteed mushrooms and onions, while John Bacon’s Burger is topped with cheddar cheese, 

barbecue sauce, bacon and mustard. Promotional prices for the sandwiches will be $3.99 

for the American, depending on the market, and $4.29 for the other varieties. (Nation’s 

Restaurant News) 

Bertucci’s is expanding on its foundation of brick-oven cooking, offering new approaches 

such as salmon cooked in the brick oven with extra virgin olive oil, fresh oregano and basil. 

Other items are being explored for the fall, with scallops cooked in a brick oven among the 

possibilities at the moment. The chain has also debuted a twist on its popular thin-crust 

Neapolitan pizza. Its piadina is a thin-crust pizza similar to flatbread that is topped with 

47 




lemon-pepper cream, grilled chicken and diced plum tomatoes, then baked. Before service 

the dish is topped with a Caesar salad of romaine and baby greens. (Restaurants & Institutions) 

Bertucci’s is in the process of revamping its menu and has hired Tony May, a fine-dining 

Italian restaurateur as a consultant. The chain plans to introduce a number of scallop dishes 

this fall: one served with a sauce of caramelized onion and roasted tomatoes that is 

indicative of Sicilian cooking and another with lemon pepper cream and cheeses that is more 

reflective of northern Italy. Regional sauces are also being developed. A Neopolitan 

puttanesca is a spicy tomato sauce with capers and black olives and enhanced with shrimp 

and scallops and served with trenette, a curly linguine popular in Liguria. (Nation’s Restaurant 

News) 

Bertucci’s ran a Festa Gamberi, or “Festival of Shrimp” featuring such dishes as shrimp 

puttansca and a shrimp pizza. A shrimp alfredo dish that was launched as part of the 

promotion has since become a permanent menu item. (Restaurant Marketing) 

Big Boy has added 25% more beef to its double decker hamburger. (Restaurant Business Daily 

Newsletter) 

Big Boy rolled out a new menu that focuses more on classic Big Boy items. It was trimmed 

for ease of ordering and now includes the original Big Boy double-decker hamburger, 

strawberry pie, hand-dipped onion rings, old-fashioned malted shakes and an all-you-can-eat 

breakfast bar. (NRN Daily News Fax, PR Newswire) 

Black-eyed Pea served a traditional All-American Thanksgiving dinner for the holiday. The 

meal began with a choice of cheese broccoli soup or a dinner salad. It featured wholeroasted 

turkey breast, carved and served on top of its signature bread dressing with turkey 

gravy and cranberry sauce. A choice of two vegetables along with a slice of pumpkin pie or 

cobbler rounded out the meal, priced at $10.99. (PR Newswire) 

Black-eyed Pea launched a promotion that rewards guests who order appetizers and 

desserts with prices such as food, merchandise and vacation packages. The chain rolled out 

a new Bar-Appetizer-Dessert Menu in conjunction with the promotion. The appetizer menu 

features the chain’s signature Mini-Chimis with Chicken, as well as Potato Skins, Mozzarella 

Lone Stars and Chicken Fingers. Dessert choices include Old-Fashioned Carrot Cake, Texas- 

Sized Cheesecake, Raspberry Bread Pudding, homemade cobbler and Banana Pudding. (PR 

Newswire) 

48 




Blimpie launched an Ultimate BLT Wrap made with cappicola ham, smoked cheddar, bacon 

and parmesan sauce. A BBQ Wrap with barbecued beef and coleslaw in a Western-style 

sauce also was introduced. The company’s other wraps, all made with flour tortillas, include 

Zesty Italian, Southwestern and Chicken Caesar varieties. (NRN Daily News Fax) 

Blimpie is in the course of revamping its concept and has launched a new, upgraded menu 

as part of its strategy. New sauces are being added, including horseradish, Parmesan 

peppercorn, pesto and a spicy Creole option. In addition, new toppings such as olives and 

bell peppers have been added, along with flavored breads in Italian vegetable, marble rye 

and Mediterranean flatbread options. Spinach and flour tortillas have also been added as 

wraps. The chain is also rolling out a line of hot grilled sandwiches that includes a Reuben 

with horseradish, sauerkraut and Thousand Island dressing; a roast beef and Cheddar 

sandwich; and an “Ultimate” club with ham, turkey, roast beef, bacon and Cheddar. A 

barbecue wrap is also featured as a hot menu item. As part of the reimaging strategy, the 

chain will focus on its “stacked” sandwiches that feature double meat and cheese on a 6- 

inch roll instead of the six-and 12-inch sandwiches and combo meal packages that 

previously received heavy emphasis on menu boards. The combo meal package also has 

been updated and now features a stacked sandwich, 32-oz. drink and a choice of side salad, 

chips, potato salad or macaroni salad. The previous combo meal offered less flexibility with 

a six-inch sandwich, bag of chips and medium soft drink. (Nation’s Restaurant News) 

Blimpie recently completed a test of new sandwich breads. In addition, the chain introduced 

a line of upscale subs earlier this year, including mesquite chicken with bacon and a turkey, 

bacon and guacamole option. (Restaurant Business) 

Bob Evans is extending its popular skillet breakfast line with the addition of a Steak-Tip 

Skillet that features steak, mushrooms and sauteed onions. The chain also has debuted an 

open-faced omelet that is served with home-fries and covered with cheese, as well as a 

Ranch Chicken Skillet. It consists of chicken, bacon, an open-faced omelet and home-fries, 

all topped with cheese and scallions and served with ranch dressing. (Restaurant Business) 

Bob Evans is promoting two new desserts on its Web site. Its Irresistible Fudge Brownie 

Sundae is a sinfully rich fudge walnut brownie topped with a scoop of vanilla ice cream, 

drizzled with chocolate sauce and finished with creamy whipped topping. Gingerbread 

Streusel Cake features moist gingerbread cake served warm with melted buttercream 

frosting and whipped topping and chopped pecans. (Company Web Site) 

49 




Boston Market is testing new lunch items at its Milwaukee locations as well as a breakfast 

menu in Australia. Lunch offerings include a low-fat deli chicken sandwich and broccoli and 

cheese soup. These restaurants also are offering a prepackaged to-go lunch box for $5.99 

and a “Pick 2” option for $5.29 that allows guests to pair two items, such as a half sandwich 

with soup or salad. (Bloomberg) 

Boston Market has introduced a full line of desserts after securing branding licenses with 

Nabisco and Nestlé. Choices range from whole cakes and pies to single-serving selections 

such as cookies. The chain’s entire system offers Nestle Toll House chocolate chip cookies, 

a chocolate layer cake, chocolate iced brownies and Oreo brownies. Other items are 

available on a regional basis in an attempt to satisfy local tastes. Single-serve desserts 

range in price from 99¢–$1.79, while whole cakes and pies are priced from $7.99–$12.99 

and whole cheesecakes are $19.99.The chain is also planning to introduce new chicken 

items, sandwiches and salads at remodeled units in Dallas that feature a new prototype with 

softer lighting and padded seating. (QSR, NRN Daily News Fax) 

Boston Market is testing nine new items featuring grilled chicken. The additions were made 

in hopes of broadening the chain’s appeal by offering a greater variety. Offerings include an 

Oriental grilled chicken salad, teriyaki grilled chicken and barbecue grilled chicken entrees. 

The new menu, along with a revamped store design will be rolled out systemwide by the end 

of 2003. (Restaurants & Institutions) 

Briazz is promoting a new line of Cafe Salads for $2.99. Varieties include Orzo Almondine, 

Absolutely Asian, Greek Salad, Parisian Greens and Cafe Greens. (Company Web Site) 

Buca has added three new baked dishes to its menu: Baked Goat Cheese Ravioli with 

bruschetta crumbs; Stuffed Shells filled with homemade sausage and escarole, topped with 

marinara and bechamel sauce; and Cheese-Filled Manicotti served with marinara. Each 

family-style meal sells for $22.95. They also travel and heat well, making them a good fit 

with Buca’s growing takeout business. (Restaurant Business) 

Buca, known for its generous portions of family-style Italian fare, has added new menu items 

to strengthen its appeal to smaller parties. A new Buca Per Due or “Buca for Two” menu 

allows guests to combine its baked specialties like Stuffed Shells, Ravioli, Cannelloni and 

Manicotti with portions of other entrees such as Eggplant Parmigiana, Veal Parmigiana, 

50 




Chicken Parmigiana and Chicken with Lemon. These dishes also are served family-style, but 

allow guests to sample a broader selection of foods. (PR Newswire) 

Buffalo Wild Wings added new appetizers and sandwiches to its menu, as well as its first 

systemwide dessert. Its menu now includes a Thai and Caribbean section with new sauces 

and sandwiches, including Thai Chicken Buffalito, Caribbean Jerk Buffalito, Double Jerk 

Chicken Sandwich Jerk B. Tender Sandwich. Fried clam strips and breaded cod nuggets were 

added to the appetizer menu and a chocolate peanut butter cookie wedge was rolled out to 

all locations. (Nation’s Restaurant News) 

Burger King has begun offering two ground beef tacos with crisp shells for 99¢ as a 

permanent menu item in approximately 400 locations in Southern California and Hawaii. In 

other news, units in the Chicago market are running a test of the Whopper, offering it in the 

morning daypart as part of its breakfast menu. (NRN Daily News Fax, Retail NewsBeat) 

Burger King is now offering new ice cream shakes made with real ice cream. (PR Newswire) 

Burger King is rolling out additional sizing options for its Value Meal, including a choice of 

medium-, large- or king-size fries and a drink along with the purchase of a sandwich. The 

previous Value Meal menu boards offered only medium-sized products with each meal. In 

other news, the chain ran a “Make it a Meal” value promotion that offers guests ordering any 

Whopper sandwich the option of adding medium fries or onion rings and a medium soft drink 

for an additional 99¢. Customers can also trade up to a large fries or drink for an additional 

50¢ or king fries and drink for 80¢ more. (NRN Daily News Fax) 

Burger King launched a four-week campaign targeting kids by highlighting fun food that is 

green. The “Choose the Ooze” promotion offers Heinz EZ Squirt Blastin’ Green; Gooey Green 

Apple Ooze, an apple-flavored dipping sauce for Chicken Tenders; and Frozen Green Minute 

Maid Cherry treats. (PR Newswire) 

Burger King plans to launch a new hamburger with bacon and Swiss cheese served on a 

sourdough bun. Roll-out of a veggie burger is also in the works. These two product launches 

are to be among 10 new or revamped menu items planned over the next six to seven months, 

with a relaunch of the Burger King Brand culminating in March. The chain also is testing a 

new “Burger Lover” line of four bigger burgers in selected Indiana markets. The burgers 

feature new sauces and cheeses. They are cooked on the chain’s new flexible broiler which 

51 




is designed give them a taste as if they were made “on your own backyard grill.” The 

sandwiches are scheduled to be rolled out systemwide over the next year and a half. In other 

news, the chain is also testing two crisp-shelled ground beef tacos for a price of 99¢. (NRN 

Daily News Fax, Restaurant Business) 

Burger King reportedly will roll out another improved french fry this spring. The new fry will 

be another coated product designed to be firm on the outside, yet have a mealy texture on 

the inside. The chain previously introduced a revamped fry three years ago. The chain has 

also rolled out a new Triple Cheeseburger that features three 2.4-oz. burger patties and 

three slices of American cheese with mustard, ketchup and pickles. The sandwich is being 

promoted as a limited-time offer. The chain’s Single Cheeseburger and Double Cheeseburger 

are also being discounted as part of this promotion. (Food Institute Report; PR Newswire) 

Captain D’s is testing a lobster tail platter that includes a salad and baked potato for $9.99. 

(Restaurant Business) 

Captain D’s rolled out two new bite-sized shrimp products. A Honey Dripped option is 

breaded, fried and drizzled with honey while Cajun Zipped is also breaded and fried, then 

flavored with Cajun spices. Both items are served with fries, coleslaw and hush puppies. A 

catfish promotion is also being planned. (Nation’s Restaurant News) 

Carl’s Jr. is promoting a number items, including its spicy chicken sandwich with a crispy, 

spicy chicken patty dressed with lettuce, tomato and mayonnaise on its Web site. Other 

featured items include the Sourdough BBQ Pepperjack sandwich with a charbroiled beef 

patty with onions, tomato, lettuce and mayonnaise, topped with zesty barbecue sauce and 

spicy pepperjack on a sourdough bun. In addition, its Chocolate Fudge Torte is moist 

chocolate cake topped with chocolate mousse, chocolate shavings and a chocolate drizzle. 

(Company Web Site) 

Carl’s Jr. offered its FamousStar hamburgers for 60¢ on July 17. The chain also is promoting 

a “Six Dollar Burger” for $3.95. (NRN Daily News Fax) 

Champps menus Mongolian egg rolls as an appetizer choice. The dish starts by seasoning 

pork with fennel and five-spice powder which is then sauteed in sesame oil with ground beef. 

Red onion, red and yellow bell peppers, bok choy, sesame seeds, green onion, chopped 

garlic, five-spice and ginger are then added and the mixture is sauteed. It is then drained, 

cooled and blended with sweet soy sauce. The mixture is then rolled in egg roll wrappers and 

52 




deep-fried. After they are fried the rolls are cut, with two rolls served on a slaw of red and 

white cabbage, scallions and shredded carrots dressed with cilantro, light soy, sesame oil, 

rice vinegar and peanut butter. The dish is served with both a sweet chili sauce and sweet 

soy with scallions, vinegar and toasted sesame seeds. (Nation’s Restaurant News) 

Champps’ revamped menu was launched this past fall, emphasizing “bold flavors, hearty 

portions and straightforward presentations.” Executive chef Andre Halston trimmed the 

number of offerings from 107 to 87, eliminating underperforming items and dishes that no 

longer fit the direction the chain’s menu development process was heading. Among the items 

dropped was the entire pizza section. Other changes included adding more ethnic influences, 

especially Asian. Other changes include weekly Chef’s Specials sheets featuring different fish 

selections and foods that work well in a particular season. A sampling from the new 

Champps menu includes: 

Crab Cakes—on a bed of spinach with shallot saute with a pineapple remoulade 

and crisp, corn-battered leek straws ($9.95) 

Pan Pacific Chicken Salad—mixed greens and spinach with marinated chicken, 

crisp wonton strips, sweet red peppers, red onion, carrot threads, cucumber, 

bamboo shoots and water chestnuts topped with Mandarin orange slices and served 

with Thai Peanut or Orange Ginger dressing ($8.95) 

Hawaiian Tuna Burger—pan-seared tuna patty seasoned with black pepper, Dijon 

mustard and cayenne with fresh garlic on a toasted sesame seed bun with a side of 

chilled penne pasta and red chile tartar sauce ($9.95) 

Fire Roasted Pepper Farfalle—bowtie pasta tossed with sauteed chicken, sliced 

mushrooms, sundried tomatoes and peas in a roasted red pepper cream sauce 

($11.95) 

American Cowboy Steak—grilled 16-oz. bone-in ribeye steak served Cowboy-style 

with giant onion rings on top, garlic-mashed potatoes, seasonal vegetables and a 

cup of soup or dinner salad. ($18.95). (Chain Leader) 

Champps’ Shanghai Steamer won the price for Best New Product Rollout for the Nation’s 

Restaurant News Menu Masters awards. The first-course offering is prepared in a two-layer 

bamboo basket. A large platter contains shredded carrots, toasted sesame seeds and 

shredded red cabbage. The basket sits in the middle of the platter and its bottom layer 

features stir-fry vegetables and chicken, shrimp and pork dumplings. The top layer of the 

basket holds scented jasmine rice. (Nation’s Restaurant News) 

53 




Chart House is serving fresh Alaskan seafood for a limited time, including Copper River King 

Salmon, Copper River Sockeye Salmon, Alaskan Halibut, Alaskan King Crab and fresh 

mussels (not available in all locations) for a limited time. Menu items showcasing the fresh 

seafood varieties include: 

Thai Steamed Mussels—fresh mussels steamed in a coconut milk-based broth 

with fresh ginger, jalapenos, scallions and cilantro; served in a large pasta bowls 

topped with diced sweet red peppers 

Grilled Honey Mustard Glazed Copper River King Salmon—seasoned with salt and 

pepper, grilled, basted with honey mustard glaze and finished in the oven; served 

over spaghetti squash with two wedges of Anna potatoes and topped with spicy 

tomato relish and fresh chives as a garnish 

Parmesan & Garlic Crusted Alaskan Halibut—seasoned with salt and pepper, 

topped with fresh garlic and grated parmesan bread crumb crust and oven roasted; 

served over spaghetti squash and roasted tomato and garlic sauce with a fried 

spinach garnish 

Potato Crusted Copper River Sockeye Salmon—seasoned with salt and pepper, 

brushed with lemon, basil aioli and coated with fresh grated russett potatoes, panseared 

long enough to brown the potatoes and finished in the oven; served over leek 

confit with a roasted garlic and wild mushroom juice and garnished with fresh 

tomato concasse 

Alaskan King Crab—steamed with drawn butter 

Other entrees being offered include Salmon Poke, Herb-Crusted Salmon, Orange Basil 

Salmon and Grilled Halibut with Roasted Pepper Tapenade and Herb Marinated Halibut. A 

Raspberry Creme Brulee is also being promoted. (Company Web Site) 

The Cheesecake Factory has a new dish called Lemon-Herbed Roasted Chicken. Nothing in 

the item is pre-prepped. The staff first splits fresh whole chickens, rubs them with seasoning 

and slow-roasts them. The chicken is then crisped to order and the fat rendered. It is served 

with butter-sauteed carrots, wilted watercress, mashed potatoes, a reduction of the 

chicken’s natural juices, fresh lemon juice and herbs and garlic. It is brought to the table 

with a small salad of fresh arugula dressed with a light olive oil dressing and is priced at 

$12.95. (Restaurant Business) 

Chevys is running a promotion emphasizing mesquite items in select markets. Options 

include Mesquite Grilled Marinated Skirt Steak with chili honey, Guava-Glazed Pork Tacos 

with pineapple salsa and sweet corn tomalito (pudding), Lemon Rosemary Mesquite-Grilled 

54 




Chicken Tacos served with fresh mango salsa, and tacos filled with beer-battered fish with 

cilantro aioli and mesquite grilled vegetables. (Restaurant Business) 

Chi-Chi’s launched a Fantastic Fajitas campaign systemwide. The new charbroiled steak 

fajitas are brushed with A1 steak sauce and smothered with fresh mushrooms, sauteed, 

garlic seasoned onion rings and cheddar and jack cheeses. The dish is priced at $11.99 and 

is complemented with the chains crispy Margarita Rings “Cuervo Style.” Also included in the 

Fantastic Fajitas lineup is Chi-Chi’s Chili-Lime Chicken and Blackened Chicken Fajitas 

available for a special price of $9.99 for a limited time. Rounding out the eight- item 

collection is Chargrilled Steak Fajitas; Steak and Chicken Combo Fajitas; Grilled Garlic 

Shrimp Fajitas; Tortilla-Crusted Chicken Fajitas; and Buffalo Chicken Fajitas. (PR Newswire) 

Chick-fil-A rolled out three new chicken sandwiches under the name Cool Wraps. Varieties 

include spicy chicken, chicken Caesar and chargrilled chicken. Each is priced at $3.69. This 

is the company’s first new product in six years. (NRN Daily News Fax, Food Institute Report) 

Chili’s debuted Citrus Fire Chicken & Shrimp—the chain’s Margarita Grilled Chicken topped 

with spicy garlic and lime shrimp; served with rice, grilled fresh veggies and pico de gallo. 


Chipotle Mexican Grill will know be known simply as Chipotle. In addition to the name 

change, the chain has also upgraded its menu, with new specifications for items such as 

sour cream, cumin seeds and avocados used in its dishes. Chipotle has also traded up to 

Niman Ranch free-range pork and raised the price of its pork “carnitas” to $5.50, an 

increase of more than $1. The chain reports continued strong sales of the item since the 

upgrade and price increase. Following a comparison tasting, the organic product was found 

to be juicer, more flavorful and full-bodied, according to a company spokesman. (Nation’s 

Restaurant News, Restaurants & Institutions) 

Chuck Muer Restaurants launched a six-week Mediterranean food promotion as part of its 

“Culinary Passport” program. Diners who participate in the program receive a “passport” 

which is stamped when they “visit” each of the regions being promoted. The campaign 

features Portuguese-style clams, French bouillabaisse, and Moroccan couscous and 

preserved lemons as well as other foods and wine from Mediterranean countries. (Nation’s 


55 




Churchs has added two $1.99 menu items to its menu: Hot Legs and Smothered Biscuits. The 

chain is also launching a 99¢ side called Sweet Corn Nuggets and plans to roll out a new dip 

called Purple Pepper Sauce for its Tender Strips. (Nation’s Restaurant News; NRN Daily News Fax) 

Church debuted Tender Crunches primarily in its East Coast markets, with West Coast 

locations to follow shortly. (Nation’s Restaurant News) 

Cici’s Pizza upgraded a number of products and updated its logo and store image in a series 

of strategic initiatives to focus on quality. The chain added fresh vegetables to its pizzas, 

uses more sauce and cheese and makes the crust thicker as an attempt to appeal to current 

consumer tastes. The chain has also implemented a price increase for its all-you-can-eat 

pizza buffet, raising the price from $2.99 to $3.99. In addition, Cici’s is promoting a Philly 

Cheesesteak Pizza as a limited time offer. The pie contains meat, mozzarella cheese, 

cheesesteak sauce, fresh green peppers and red onions. (Nation’s Restaurant News) 

Cinnabon is featuring apple-cinnamon and cherry-cinnamon buns as limited time offers. 

(Restaurants & Institutions) 

Cinnabon rolled out a ChocolateBon—the chain’s first chocolate product. The ChocolateBon 

is a baked product made with the chain’s proprietary dough filled with milk chocolate. It is 

then drizzled with Ghiradelli chocolate and topped with cream cheese frosting. (PR Newswire) 

Claim Jumper has reported strong sales growth since it overhauled its menu and upgraded 

units. Menu changes included the addition of 20 new items and the removal of a signature 

“produce bar” salad buffet. More salads and appetizers were added as well as smaller 

portions positioned as $12.95 platters. These items offer smaller rib and chicken entrees 

with the choice of one side dish and offer expanded menu options for children. In addition, 

some units have upgraded preparation methods for the concept’s signature beef ribs by 

finishing them over a wood fire instead of in convection ovens. (Nation’s Restaurant News) 

The Coffee Beanery, a Flushing, MI-based chain recently added grilled panini sandwiches to 

its menu. The cafes also offer morning pastries and muffins as well as sandwiches, wraps, 

salads and desserts for lunch. (Restaurant Business) 

Cooker Bar & Grille is showcasing a number of new dishes. A recent carryout menu 

highlighted new salad dressings such as balsamic vinaigrette and light peppercorn ranch, 

56 




a steamed vegetable medley side dish option and new salads, entrees and desserts. They 

include: 

Cobb Salad—chopped romaine with chicken, bleu cheese crumbles, chopped 

bacon, boiled eggs, tomatoes and croutons tossed homemade balsamic vinaigrette 

($9.99) 

Americana Chicken—grilled chicken breast basted with honey mustard sauce and 

smothered with sauteed mushrooms, bacon, melted monterey jack and cheddar 

cheeses; served with mashed potatoes and choice of a side dish ($10.99) 

Fried Shrimp Platter—six jumbo golden fried shrimp served with french fries, 

zesty cocktail sauce and a choice of sides ($12.99) 

Double Chocolate Decadence—rich chocolate truffle brownie, baked fresh and 

topped with vanilla ice cream and hot fudge ($4.49). (Company Menu) 

Country Kitchen launched a steak promotion emphasizing all three dayparts. The “Big Ranch 

Steaks” promotion features five meals, beginning with a steak and eggs breakfast item and 

running throughout the day with items such as a steak salad, steak sandwich and sirloin 

steaks ranging from a half pound to three-quarters of a pound. (Nation’s Restaurant News) 

Cracker Barrel is promoting an Oven Roasted Pork Dinner. The meal offers generous slices 

of tender pork roast and mashed potatoes with pork gravy. It is served with a choice of two 

country vegetables, sweet pepper and apple relish as well as homemade biscuits, corn bread 

and butter. (Company Web Site) 

Cracker Barrel promoted a number of in-store specials on its Web site. Among the items 

being promoted are: 

Roast Beef Dinner—slow-roasted and served with mashed potatoes and gravy and 

a choice of two country vegetables, biscuits and corn muffins 

Baked Vidalia Onion—made with only two ingredients: a fresh Vidalia onion and 

pure, sweet butter; slow-roasted for an hour and served with real sour cream 

Uncle Hershel’s Breakfast—two eggs cooked to order, a choice of sugar cured or 

country ham, choice of hashbrowns or fried apples, and grits, sawmill gravy and 

biscuits 

Strawberry Shortcake—fresh-baked shortcake topped with two scoops of vanilla 

bean ice cream, hand-picked strawberries and real whipped cream. (Company Web Site) 

Cracker Barrel is running a number of specials targeting different dayparts. They include: 

57 




Chicken ‘n Rice Dinner—starts with a bed of rice with chicken stock, topped with 

chicken tenderloin that has been cooked in a rich stock seasoned with mushrooms 

and onions and then covered in chicken gravy; served with a choice of two country 

vegetables and made-from-scratch biscuits and corn muffins 

Peach Pancake Sampler—two fluffy buttermilk pancakes covered with sliced 

Freestone peaches and a warm peach sauce with brown sugar, all topped with 

whipped cream; served with two eggs cooked-to-order, a sampling of country ham, 

bacon and sausage with a choice of hashbrown casserole or fried apples 

Peach Crisp—an old-fashioned recipe with Freestone peaches, cinnamon, sugar 

and pecan streusel topped with vanilla bean ice cream 

Carrot Cake—a combination of pineapple, nuts, fresh carrots and other 

ingredients, topped with real cream cheese icing and pecans. (Company Web Site) 

Dairy Queen introduced a Crispy Chicken Salad comprised of a bed of lettuce topped with 

tomatoes, cheddar cheese, bacon bits, and breaded chicken strips served with honey 

mustard dressing in stores throughout North America. The chain has also debuted three new 

Blizzard flavors. Its Baby Ruth has Baby Ruth candy bits blended with soft serve ice cream 

and caramel topping. Mocha Chip with Nescafe combines the Nescafe Mocha coffee beverage 

mix with chocolate chunks. Grape Kool-Aid Explosion is a mix of powdered grape Kool-Aid 

and purple cracking candy pieces. The Brownie Earthquake—two Oreo brownie pieces, soft 

serve ice cream, hot fudge, marshmallow and whipped topping with a sprinkling of crushed 

Oreo cookies—was also slated to debut. (QSR) 

Dairy Queen serves breakfast in 350 locations currently and is planning a gradual expansion 

to additional markets within the next year. Its breakfast items center on biscuits, though 

other breads are substituted in markets where biscuits prove to be less popular. Other 

selections include platters that offer eggs, a choice of breakfast meat, hash browns and 

biscuits and gravy. (Restaurants & Institutions) 

Damon’s rolled out a new menu as part of a re-branding campaign that included a name 

change to Damon’s Grill. The revamped menu features 12 new entrees, salads, sandwiches 

and desserts; less popular items were eliminated at the same time. New dishes include 

Apple Bourbon Chicken, Steak Gorgonzola, Broiled Tilapia with French Quarter Cream 

Sauce, Grilled Honey Lime Chicken Salad, a 14-oz. Smoked Pork Chop and Triple Chocolate 

Truffle Cake. (PR Newswire) 

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Damon’s recently added a 10-oz. steak to its menu that is topped with Gorgonzola cheese 

and accompanied by green peppercorn sauce and fried onion straws. (Restaurants & Institutions) 

Denny’s is currently promoting its $3.99 Triple Play Breakfast. The item is composed of ham, 

two strips of bacon, two sausages, two eggs any style, hashed browns, grits and a choice of 

bread. (NRN Daily News Fax, Company Web Site) 

Denny’s is promoting a new Kitchen Classics line of breakfast skillets. (NRN Daily News Fax) 

Domino’s Pizza reintroduced its Roma Herb-flavored crust, originally launched in May 1996, 

as a limited-time offer. The crust is flavored with olive oil, basil and sun-dried tomatoes. It 

is available as part of an offer that includes a large one-topping pizza for $9.99 and any 

second one-topping pizza for $5.99. (NRN Daily NewsFax, Brandweek) 

Domino’s Pizza debuted Cinnastix—a cinnamon breadstick product served with a vanillafrosting 

dipping sauce. A box of eight sticks will sell for approximately $8. (NRN Daily News Fax) 

Don Pablo’s has expanded its appetizer offerings by rolling out two new starters. Its Cholula 

Hot Wings are fried crispy and tossed in a signature Cholula hot sauce. They are served with 

fresh celery and blue cheese dressing and are priced at $6.99. A Spinach & Artichoke 

Jalapeno Dip combines more traditional ingredients with fresh jalapenos. It is served with 

sour cream, pico de gallo and tortilla chips for $5.99. (PR Newswire, NRN Daily News Fax) 

Donatos Pizza is testing a thicker crust in several markets. (NRN Daily News Fax) 

Dunkin’ Donuts has expanded its breakfast sandwich line. Last spring, the chain rolled out 

a pizza-omelet selection in addition to its Spanish and Bacon and Cheddar options. 


Dunkin’ Donuts has expanded its Coolatta beverage line with the introduction of a Pina 

Coolata and Coolatta Whirl-Ins—any flavor Coolatta blended with either Oreo cookie or 

chocolate mint. (PR Newswire) 

Dunkin’ Donuts will reportedly follow the introduction of its hot Dunkaccino drink with other 

hot beverages, including cider, a revamped cocoa and other proprietary drinks. (Restaurants 

& Institutions) 

59 




Einstein Bros. Bagels is testing breakfast sweets, such as Danishes, cinnamon rolls, tea 

breads and coffee cake in select stores. (Restaurants & Institutions) 

Einstein Bros. Bagels rolled out a new Ultimate Cheese Sandwich which combines five 

cheeses on toasted buttermilk bread. The sandwich features Swiss, cheddar, provolone, 

jalapeno jack and chive cream cheese along with two fresh tomato slices. Each is served 

with gourmet chips or a side salad and pickle for $5.49. The chain also recently rolled out 

two new coffee flavors. (Nation’s Restaurant News) 

Einstein Bros. Bagels launched a new Bohemian Blend coffee systemwide. (Nation’s Restaurant 

News) 

Einstein Bros. Bagels is targeting lunch customers with an expanded menu of salads and 

deli sandwiches. Sandwich selections showcase a number of fillings and rolls and include 

turkey, chicken salad or roast beef on a choice of challah roll, bagel or sliced bread. (Food 

Institute Report) 

Einstein Bros. Bagels launched a salad promotion as part of a strategy to strengthen lunch 

sales. A Wasabi Salmon Spinach Salad ($5.79) and Chicken Chipotle Spinach Salad ($5.49) 

are available for a limited time. The Wasabi Salmon option features grilled peppered salmon 

with tomatoes, green apples and sliced egg with a wasabi ginger garlic dressing and chow 

mein noodles, while the Chicken Chipotle variety is a mix of spicy chicken with cheese and 

corn relish and a sweet chipotle vinaigrette served with corn chips. (Nation’s Restaurant News, 

Restaurants & Institutions) 

El Chico has introduced a line of Top Shelf premium dishes over the last 19 month that are 

upscaled versions of classic dishes in larger portions. Other introductions have included 

lighter and more upscale grill specialties and dinner items. The chain’s menu is now 

designed as a blend of classic Tex-Mex favorites such as tamales, enchiladas, tacos and 

chalupas and the premium Top Shelf offerings and lighter fare, all created with an eye 

toward keeping costs down. Examples from the current menu include: 

Top Shelf Guacamole—prepared tableside and served with housemade tortilla 

chips ($5.99) 

Cascabel Rib-Eye—basted with chile cascabel marinade, grilled and served with 

Mexican mashed potatoes, spicy diablo onion spikes and frijoles rancheros ($13.99) 

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Fajita Chicken Burrito—a two-pound burrito filled with fajita chicken and sour 

cream sauce topped with tomatoes, green onions and cheddar cheese; served with 

guacamole, pico de gallo sour cream and shredded lettuce ($8.99) 

Pedro’s Mexican Flag Combination—chicken enchilada with tomatillo green chile 

sauce, chicken enchilada with sour cream sauce, chile relleno with ranchera sauce 

and Pedro’s tamale served with rice and refried beans ($8.99). (Chain Leader) 

El Pollo Loco expanded its chicken burrito line with two new items—a Ranch Chicken 

Burrito and a Spicy Chicken Burrito. (NRN Daily News Fax) 

El Pollo Loco has brought back its free large side offer with purchase of an eight- 10- or 12- 

oz. meal. Choices include pinto beans, smokey black beans, Spanish rice, cole slaw, corn 

cobbettes, mashed potatoes and gravy, potato salad, macaroni and cheese, fresh vegetables 

and garden salad. (Business Wire) 

El Pollo Loco has rolled out a new spicy chicken product. The chicken is mixed with a blend 

of chilies, spices and lime before it is flame-broiled over an open grill. (NRN Daily News Fax, 

Business Wire, NRN Daily News Fax) 

Fazoli’s has added oven-baked panini sandwiches to its menu. They are focaccia bread 

sprinkled with herbs and stuffed with fillings, such as grilled chicken and sauces ranging 

from pesto to black pepper mayonnaise. (Restaurant Business) 

Fresh Choice is promoting Hearty Baked Potato Soup with red potatoes simmered with crisp 

bacon, fresh green onion and Monterey Jack cheese finished with sour cream. (Company Web 

Site) 

Friendly’s is promoting Friendly’s Fajitas on its Web site. Offered in steak, chicken or combo 

varieties, they feature a choice of tender marinated steak, chicken breast, or a combination 

grilled to perfection with sauteed onions, red and green bell peppers, tomatoes, salsa, sour 

cream, and Monterey Jack and Cheddar cheeses, served with rice and warm flour tortillas. 

The chain is offering a free hot fudge sundae with any fajita purchase. Also being promoted 

are two home-style favorites: 

Tenderloin Steak Dinner—tenderloin steak on a bed of crispy “fronions”; served 

with home-style mashed potatoes, garden vegetables and a warm dinner roll 

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Applewood Roasted Turkey Dinner—applewood roasted turkey breast served with 

seasoned bread stuffing, gravy, cranberry sauce, home-style mashed potatoes, 

garden vegetables and a warm dinner roll. (Company Web Site) 

Fuddruckers began rolling out its new menu. Three new soups—Chicken Tortilla, Sausage 

and Chicken Gumbo, and Garden Vegetable with Sun Dried Tomato—were added to the predinner 

fare along with new appetizers such as a Works Sampler that features chicken 

tenders, lemon pepper shrimp, fries, onion rings and garlic bread. Burger options also were 

expanded. Six new specialty burgers are now available, featuring toppings such as grilled 

portobello mushrooms, fresh guacamole, triple cheese, bacon and spicy chipotle barbecue 

sauce. Other new choices include turkey, veggie and even ostrich. (PR Newswire) 

Fuddruckers continues to test vegetable items in four Arizona restaurants before a planned 

“veggie roll-out.” In addition to the previously reported caramelized baby carrots, lemon 

pepper broccoli, seasoned broccoli/carrot medley and spinach casserole, the chain is 

offering mashed potatoes in garlic, homestyle and red-skinned varieties as an alternative to 

a baked potato. Further, new entrees of Steamed Cod with Savory Seasonings and The 

Fuddsbury Classic, a new take on Salisbury steak, have been added as well as Angus the 

Angus Country Fried Steak and Brown Sugar Glazed Meatloaf. (Food Institute Report) 

Fuddruckers has a number of different menu items available at individual franchised 

locations. A franchisee in Denver recently offered a Chicago Burger on his special board. The 

sandwich had American cheese, green olives and crispy fried onions. Elsewhere, a 

franchisee in Albuquerque offered Southwestern elements on his menu with specialty 

burgers such as a Fudds 55 with New Mexico green chiles and American cheese and a 

Southwestern Chicken that was served with guacamole, sour cream, Cheddar cheese, pico 

de gallo, tomatoes, lime and tortilla. (Company Web Site) 

Fuddruckers is exploring the idea of adding more sauces and desserts to its menu in an 

attempt to boost check averages, which currently range from $7–$8.50. In other news, the 

chain is experimenting with breakfast with its Fudds in Fudds in the City prototype in Washington, 

DC. The restaurant serves breakfast, lunch and dinner. The breakfast menu includes 

breakfast sandwiches and skillets, muffins, cinnamon rolls, french toast, branded Seattle’s 

Best coffee and other specialty coffee beverages. (Nation’s Restaurant News, Restaurant Business) 

62 




Fuddruckers is running a “Hot Rocks” promotion featuring spicy additions for its 

hamburgers. (Nation’s Restaurant News) 

Fuddruckers is testing four new vegetable recipes at Arizona units in Phoenix, Scottsdale, 

Superstition Springs and Tempe. The items are caramelized baby carrots, lemon pepper 

broccoli, a specialty seasoned broccoli/carrot medley and savory spinach casserole. The 

chain also plans to introduce a Build Your Own Veggie Platter as well as roll out several new 

entrees, including Angus country fried steak and brown sugar-glazed meatloaf. (NRN Daily News 

Fax) 

Golden Corral is promoting a Fisherman’s Friday all-you-can-eat shrimp & seafood collection 

with fried shrimp, shrimp scampi, Cajun shrimp, stuffed whitefish, Cajun-style fish, glazed 

salmon and hand-breaded flounder for $7.69. (Company Web Site) 

Good Times Restaurants introduced a new “Quarter Menu,” featuring three different quarterpound 

cheeseburgers for $1.25 each. In addition, the chain launched a new Smokehouse 

Cheeseburger with two quarter-pound patties, three types of cheese including smoky 

cheddar, and Good Times’ proprietary sauce. (Business Wire) 

Good Times Drive-Thru Burgers is in the process of repositioning itself as Good Times 

Burgers & Frozen Custard. The move is designed to change the Colorado-based chain’s 

target market of heavy burger consumers and to boost appeal for additional dayparts. As a 

result, frozen custard is being rolled out systemwide. The custard is made fresh every day 

using pure Madagascar vanilla. Customers can order the custard plain or add ingredients 

such as M&Ms, Butterfinger pieces, Oreo cookies and sauces like chocolate or butterscotch. 

A “Spoonbender” sundae is also being menued and combines custard with turtle candy, 

raspberry torte, banana nut fudge or caramel toffee toppings. A flavor-of-the-day promotion 

is expected to be added by the end of the year. (NRN.com, BusinessWire) 

Ground Round is preparing to launch a new Ground Round Bar & Grill prototype that will 

boast a lighter interior and more sophisticated casual menu that adheres to its established 

price points. The new model will debut next month. The chain unveiled a similar renovated 

restaurant in October along with a new menu. Offerings were pared down from nearly 300 

items to 80 in order to simplify the decision- making process for customers and improve 

kitchen production. Casual-dining staples such as chicken wings, nachos and potato skins 

were retained, while a large selection of new items were introduced. Examples include an 

open-faced quesadilla appetizer with Margarita-flavored grilled shrimp, jalapeno jack and 

63 




cheddar cheeses and pico de gallo ($8.49), a coconut shrimp appetizer with mango salsa 

and pina colada dipping sauce ($6.99), shrimp and roasted garlic ravioli ($9.99), and a black 

bean and salsa veggie burger ($6.79). (Nation’s Restaurant News) 

Ground Round is promoting a number of steaks on its Web site. Specialty cocktails are also 

being touted, including an Appletini, Knob Creek Manhattan and Citron Cosmopolitan. Steak 

offerings include: 

Roadhouse Sirloin Dinner—8-oz. USDA grain-fed Midwestern sirloin cooked to 

order 

Steak & BBQ Chicken—6-oz. center cut sirloin accompanied by a barbecued 

chicken breast 

Caribbean Fajita Steak—tender, marinated fajita steak topped with fresh mango 

salsa and served over caramelized onions 

Roasted Garlic Cabernet Steak Tips—a 10-oz. portion of tender sirloin steak tips 

topped with cloves of roasted garlic and a Cabernet Sauvignon red wine sauce 

Grilled Asparagus Bearnaise Sirloin—USDA grain-fed center cut Midwestern 

center cut sirloin broiled to order and topped with tangy Bearnaise cream sauce and 

grilled asparagus 

Wild Mushroom Portofino—USDA grain-fed center cut sirloin topped with a 

simmered combination of sliced garden mushrooms, broiled portobello mushrooms, 

tomatoes, garlic and red wine 

Steak & Shrimp—USDA Midwestern grain-fed 6-oz. center cut sirloin paired with 

crisp, golden-fried shrimp. (Company Web Site) 

Ground Round notes three new seafood dishes on its company Web site. Joining Bourbon 

Glazed Salmon, Fish & Chips, Boston Baked Cod and a Fried Shrimp Platter, are the 

following new items: 

Triple Shrimp Platter—lightly battered tempura shrimp, crispy coconut shrimp 

and fried shrimp with pina colada mandarin dipping sauce, cocktail sauce, french 

fries and cole slaw 

Maryland Crab Cakes—topped with fresh mango salsa; served with a tangy bistro 

dipping sauce, coleslaw and french fries 

Seafood Platter—lightly breaded cod, Maryland crab cake and golden fried 

shrimp; served with coleslaw and french fries. (Company Web Site) 

64 




Hamburger Hamlet rolled out a new spring edition of its “Hamlet at Night” dinner menu. The 

original “Hamlet at Night” menu was created to enhance the existing menu with entrees 

targeted at capturing a greater share of dinner sales. Due to its success, the chain decided 

to create an entirely new lineup of dishes available after 5 p.m. The new menu features 

several chicken entrees, including: 

Grilled Chicken Pesto Linguine—prepared in a creamy white pesto sauce, 

accented with sauteed yellow squash, sun-dried tomatoes and mushrooms and 

served with garlic herb toast 

Thai Chicken Plate—grilled chicken breast basted with a spicy peanut sauce over 

white rice and garnished with fresh cucumber salad and crispy Asian noodles 

Sizzlin’ Fajita Combo Platter—a combination of steak, chicken and shrimp basted 

with chipotle seasoning and served with mixed Sante Fe grilled vegetables, warm 

flour tortillas, fresh guacamole and pico de gallo salsa 

Lightly Blackened Mahi Mahi—sauteed with apple pecan sauce and served with 

steamed white rice pilaf and julienned vegetables 

The menu also offers a new appetizer. Its Asian Pacific Lettuce Wraps feature battered 

tempura chicken and three different dipping sauces. A Caramel Banana Sundae Dessert was 

also added. (PR Newswire) 

Hamburger Hamlet is promoting three desserts featured on its new Hamlet at night menu. 

They are: 

Chocolate Chip Cookie Sundae—homemade chocolate chip cookies served with 

Dreyer’s vanilla ice cream, chocolate sauce, fresh whipped cream and chopped 

walnuts 

Strawberry Madness—fresh cornbread layered with whipped cream and fresh 

strawberries topped with chocolate syrup and powdered sugar 

Oreo Cookie Mudd Pie—Kona coffee ice cream, chocolate fudge and an oreo 

crust. (Company Web Site) 

Hamburger Hamlet has introduced a summer edition of its “Hamlet at Night” menu. Among 

the offerings currently being promoted are: 

Orange Chicken—lightly battered tempura chicken tenders prepared in a tangy 

orange sauce, accented with crispy rice noodles, mandarin oranges and cilantro; 

served with sticky rice 

Trout Almondine—seasoned sauteed trout topped with almonds and lemon butter; 

served with julienne vegetables and steamed white rice pilaf 

65 




Santa Fe Steak Platter—a combination of chipotle seasoned steak and cheese 

enchiladas topped with green chile sauce and cheese; served with black beans and 

corn salsa 

Wild Field Greens & Endive—an appetizer salad tossed in a balsamic vinaigrette 

Asian Sampler—a platter with tempura style Orange Chicken, Spring Vegetable 

Rolls and the chain’s own potstickers with two kinds of dipping sauce. (NRN Daily News 

Fax, PR Newswire) 

Hardee’s is offering an “improved” chicken filet biscuit as part of its breakfast lineup. The 

sandwich has thicker meat and a “better tasting” buttermilk biscuit. (Food Institute Report) 

Hops menus a collection of more upscale appetizers than typically found on casual-dining 

menus. Rather than standards such as mozzarella sticks and buffalo wings, its starters 

include: 

Hops Stickers—six Asian dumplings, lightly fried with Hops signature red ale and 

served with Szechwan dipping sauce 

Seared Ahi Tuna—seasoned, seared quickly and served with Szechwan sauce, 

wasabi and pickled ginger 

Uptown Pizza—creamy spinach with artichokes placed on a crispy crust and 

topped with melted monterey jack and parmesan cheeses 

Ale Poppers—six jalapeno peppers filled with cream cheese and dipped in Hops 

beer batter; served with spicy pepper jelly 

Ultimate Nacho—Hops own fried crispy tortilla chips topped with monterey jack 

and cheddar cheeses, made-from-scratch meat chili, sausage, chopped tomatoes 

and jalapenos; served with a spicy, chunky salsa. (Company Web Site) 

Hops is running a month-long “Hoptoberfest” promotion with a number of food and beer 

specials. Selections include: 

Hoptoberdip Sampler—a sampling of the chain’s original Hoptoberfest five-cheese 

beer dip, hot Dijon lager sauce and a tangy ale mustard served with warm garlic and 

herb crusted soft pretzel logs and toasted beer bread ($5.99) 

Brats & Mash—a thick nine-oz. sirloin and beer-braised Bratwurst stacked on a 

slice of toasted beer bread with sweet sauteed red bell peppers and caramelized 

onions; served with hot Dijon lager sauce, tangy ale mustard and mashed potatoes 

($12.99). (Company Web Site) 

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Houlihan’s recently introduced an Express Yourself Menu—a weekday-only lunch menu 

targeted at business patrons designed to offer quicker service than the traditional menu. The 

new menu includes several combination items, such as soup and salad, 10 top-selling items 

from the traditional menu and two new offerings: linguine Alfredo and a French dip 

sandwich. The items were chosen keeping both value and speed of preparation in mind. 

Prices range from $6.79–$10.99 and the average preparation time is 7.5 minutes. (Restaurants 


Houlihan’s is targeting kids with a special Monday through Wednesday promotion allowing 

two children to eat free with the purchase of one adult entree. Kids may order any children’s 

meal on the Houlihan’s menu, which includes a drink, fries, vegetables and dip and ice 

cream. (Food Institute Report) 

Houlihan’s “Express Yourself” menu insert is aimed at offering a quicker lunch option to 

guests while still offering menu variety. Rather than reduce the menu, the chain added the 

insert to ensure that customers who enjoyed items from the traditional menu were still able 

to order them. Approximately 60% of guests order from the insert, which is offered from 11 

a.m. to 4 p.m. Since implementing the insert, the total time guests are in the restaurant was 

reduced by approximately six minutes. Given its success, Houlihan’s plans to revamp the 

insert as necessary this spring and possibly experiment with menu inserts featuring 

appetizers, brunch items or early-bird specials. The “Express Yourself” menu includes: 

Chicken Finger Platter—chicken tenderloins fried golden and prepared either 

traditional style with honey mustard or Buffalo style tossed with tangy Buffalo sauce 

and served with bleu cheese dressing ($9.99) 

Linguine Alfredo—a favorite classic with fresh cream and parmesan cheese over 

linguine pasta; served with a garlic bread stick ($6.99; add grilled chicken for 

$1.50) 

Chinese Grilled Chicken Salad—seasoned, grilled chicken breast served with 

sauteed vegetables and Houlihan’s mashed potatoes topped with shiitake mushroom 

cabernet sauce and onion straws 

Honey Lime Bleu Salad—chopped fresh greens topped with orange segments, 

carrots, red onions, red bell peppers, cucumbers, tomatoes and crispy noodles 

tossed with homemade Honey Lime dressing; sprinkled with bleu cheese crumbles 

and honey baked walnuts and served with a garlic bread stick ($6.99) 

Dublin Pot Roast—served with mashed potatoes, homestyle vegetables, shiitake 

mushroom cabernet sauce, onion straws and a garlic bread stick ($10.99). (Nation’s 


67 




Houlihan’s rolled out a new summer menu emphasizing the “fresh new tastes of Santa Fe.” 

Among the new offerings are: 

Southwest Grilled Chicken Wraps 

Navaho Grilled Chicken Pasta 

Fire Grilled Salmon Salad 

Chicken Caesar Salad Sandwich 

Shiitake Cabernet Sirloin 

Veggie Tortilla Soup 

Gold Margarita Pie. (Food Institute Report) 

IHOP is now serving breakfast burritos with chorizo sausage, eggs and salsa. The chain is 

also offering another Southwestern dish that features shredded beef, scrambled eggs, 

jalapeno peppers and tortilla chips. (Restaurant Business) 

IHOP debuted five new skillet meals that will be available until the end of the year. 

Developed for heartier appetites, the skillets include seasoned red-skin potatoes, green 

peppers, onions, mushrooms and shredded cheeses. Topping choices are sirloin steak, 

country-fried steak, grilled ham, bacon strips or pork sausage links and two eggs. They are 

priced, on average, around $4.99. (Nation’s Restaurant News) 

IHOP is promoting four Rooty Tooty breakfasts, including two new options, for a limited 

time. They are: 

Rooty Tooty Fresh ‘N Fruity—two buttermilk pancakes covered with a choice of 

fruit toppings and whipped topping, two farm-fresh eggs, two strips of bacon and 

two sausage links 

Golden Dollar Rooty—five golden dollar pancakes with a choice of fruit toppings 

and whipped topping served with two farm-fresh eggs and two strips of bacon and 

two sausage links 

French ‘N Fruity—french toast crowned a choice of fruit toppings and whipped 

topping, two farm-fresh eggs, and two bacon strips and sausage links 

Root’n Toot’n Rooty—two country griddle cakes with a choice of fruit topping and 

whipped topping, two farm-fresh eggs and bacon and sausage links. (Company Web Site) 

IHOP is offering Holiday Pancakes in a number of morning meals. Its pumpkin pancakes 

combine real pumpkin with the chain’s pumpkin batter and are crowned with powdered 

68 




sugar and whipped topping. Its glazed hotcakes are buttermilk pancakes cooked and topped 

with a swirl of sweet glaze and whipped topping. (Company Web Site) 

Il Fornaio’s latest Festa Regionale focuses on Campania, a region in Southern Italy. Its 

cooking style is similar to Neopolitan cooking, with tomatoes appearing in a number of 

dishes. Macaroni is also popular, as is mozzarella cheese. Offerings from the Campaniainspired 

menu include: 

Spiedino di Mozzarella—skewer of fresh mozzarella, roasted red and yellow 

peppers and vine- ripened tomatoes, with basil and extra-virgin olive oil ($7.50) 

Cannelloni alla Partenopea—pasta filled with grilled chicken breast, sun-dried 

tomatoes, ricotta, mozzarella and parmesan with tomato-basil bechamel ($14.50) 

Scaloppine Caprese—thinly sliced veal topped with grilled eggplant, fresh 

mozzarella, garlic-tomato sauce and served with broccoli rabe and mashed potatoes 

($17.95) 

Pastiera Napolitana—ricotta cheesecake with orange and lemon zest, candied 

orange peel, cinnamon and pastry cream in a sweet pastry crust served with creme 

anglaise ($6.50). (Company Release) 

Jack in the Box is offering an Egg Nog Shake made with real ice cream for a limited time 

over the holiday season. (Business Wire) 

Jack in the Box rolled out its Western Cheeseburger featuring a jumbo beef patty, American 

cheese, two pickles, mayo-onion sauce and barbecue sauce. The sandwich is being 

showcased on the 99-cent Jack’s Value Menu. (NRN Daily News Fax) 

Jack in the Box is targeting young males—its heaviest users—with a new line of “extreme” 

breakfast sandwiches. In other news, the chain launched a Triple Ultimate Cheeseburger 

with three beef patties, two slices of American cheese, one slice of Swiss and a mayonnaiseonion 

sauce on a jumbo-sized bun. The sandwich is being promoted for a limited time for 

$3.59 on its own or $4.89 as a combo with french fries and a regular drink (Food Institute Report, 

Nation’s Restaurant News) 

Jamba Juice is offering an Orange ‘n Spice smoothie for the holiday season. The drink is a 

blend of fresh-squeezed orange juice, cranberry juice, strawberries, peaches, orange 

sherbet, cinnamon, nutmeg and allspice. (PR Newswire) 

69 




Jamba Juice debuted an Orange Mango Zoom smoothie made from freshly squeezed orange 

juice, passion fruit-mango juice, mangos, peaches, plain yogurt and non-fat frozen yogurt. 

In addition, the chain introduced a Lively Lemon Poppyseed Jamba Bread that combines a 

zesty lemon flavor with sweet white chocolate chips and poppy seeds. The bread contains 

50% or more of 18 essential vitamins and minerals including Vitamins A, C, E, B and folic 

acid. (Business Wire) 

Joe’s Crab Shack is running a Joe’s Platter Daze promotion with a number of specials. They 

include: 

Killer Crab Platter—a choice of Alaskan snow crab or sweet dungeness crab, with 

steamed blue crab served with Joe’s famous crab balls, crab soup, mini crab cake, 

crabioli, corn on the cob and parsley potatoes ($15.99) 

Broiled Seafood Platter—jumbo shrimp, shrimp en brochette, shrimp scampi, fish 

fillet and seafood cakes served with parsley potatoes and mixed vegetables ($13.99) 

Shrimp Combo Platter—a combination of fried and grilled shrimp served with rice 

pilaf and mixed vegetables ($9.99) 

Shrimp Platter—fried shrimp, coconut shrimp, popcorn shrimp and shrimp 

cocktail; served with fries ($11.99) 

Steak and Shrimp Platter—six grilled shrimp paired with a juicy steak and served 

with mashed potatoes and mixed vegetables ($11.99) 

Broiled Shrimp Platter—grilled shrimp, shrimp en brochette and stuffed shrimp 

served with rice pilaf and mixed vegetables ($12.99) 

Fisherman’s Platter—fried popcorn shrimp, oysters, fish fillet and crab tails; 

served with fries ($9.99). (Company Web Site) 

Johnny Rockets debuted a newly enhanced menu featuring new hamburgers, salads, chicken 

offerings and beverages. While the chain emphasized that it continues to offer classic 

hamburgers, American fries, hand-dipped shakes and malts, sandwiches and apple pie with 

no price increases, the enhanced menu items include: 

Route 66 Burger—with fresh grilled mushrooms and onions, Swiss cheese and 

mayonnaise ($4.79) 

Smoke House Burger—topped with Tillamook cheddar cheese, thick bacon and 

crisp onion rings with the chain’s signature Smoke House ranch-barbecue sauce 

($4.89) 

Rocket Single—a single-patty version of the chain’s Rocket Double hamburger 

($4.39) 

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Turkey Patty—ground turkey patty available as a substitution for ground beef on 

any burger at no additional charge 

Chicken Club Salad—grilled chicken breast on crisp chicken tenders with a 

mound of iceberg lettuce with smoked bacon, tomatoes and cheddar cheese ($4.99) 

Other items include Nathan’s Famous All-Beef Hot Dogs, Chicken Tenders and deluxe shakes 

in newly-enhanced flavors such as Oreo Cookies and Cream, Nestle Butterfinger, Chocolate 

Peanut Butter, Strawberry-Banana and Mocha Fudge. In addition, fresh grilled mushrooms 

were added to the “extra extras” section of the menu for 49¢. (Business Wire) 

KFC is offering a Crispy Caesar version of its Twister product for a limited time. (Company Web 

Site) 

Koo Koo Roo has added a three-piece Original Dark option to its line of original skinless 

flamebroiled chicken. The chicken is marinated and broiled over an open flame and then 

basted in the chain’s secret sauce. The meal is priced at $5.99 with one side dish and $6.99 

with two side dishes. (Company Menu) 

la Madeleine introduced a “Bread du Jour” feature with its favorite selections showcased 

daily. Selections include Garlic & Cheddar, Kalamata Olive, Walnut/Macadamia, Honey 

Grain, Challah Braid, White Chocolate and Cinnamon Raisin. (Company Web Site) 

la Madeleine is offering a traditional Mardis Gras King’s Cake. The cake is made with rich 

brioche dough, cinnamon cream, icing and colored sugar and includes a ceramic charm 

inserted in the cake. According to French and New Orleans tradition, whoever finds the 

charm must provide the next King’s Cake. The chain is also offering French King’s Cake made 

with puff pastry and filled with almond cream. (Company Web Site) 

Landry’s is offering a number of “Super Bowls.” Served with a Landry’s Salad Bowl and fresh 

garlic bread, options include: 

Fiesta Bowl—blackened chicken, roasted corn pico, black beans and caramelized 

onions on a bed of seasoned rice topped with diced avocado 

New Orleans Super Bowl—andouille sausage, red beans, gumbo roux and fried 

catfish pieces on a bed of seasoned rice and topped with a stuffed jalapeno 

Aloha Bowl—seared ginger crusted tuna in a soy brown sugar marinade on a bed 

of seasoned rice with broccoli, yellow carrots, green beans, red bell peppers and 

tempura shrimp. (Company Web Site) 

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Legal Sea Foods introduced a new menu last spring and has been gradually rolling it out 

systemwide. The new collection of items is a combination of classic dishes such as bakedstuffed 

jumbo shrimp and newer offerings such as cioppino. Weekly fish specials were also 

introduced, with recent offerings including Alaskan king crab legs, whole sea bass, cod and 

halibut cheeks. Chefs at each restaurant are allowed to choose specials and prepare them 

any way they choose. The chain also recently ran an OysterFest promotion and some of 

those specials may be added to the permanent menu. Possibilities include crisp-fried oysters 

with a cassia-flavored salt, lime and seaweed salad. Other examples from the new menu 

include: 

Salmon Fillet—with Chinese fruit sauce or fragrant seafood sauce; served with 

sugar snap peas and jasmine rice with pine nuts ($16) 

Baked Boston Scrod—with crumbs and seasonal vegetables ($15) 

Wood-grilled Swordfish—with red onion jam, rice pilaf and sauteed sherry 

mushrooms with spinach ($23) 

Linguine with White Clam Sauce—clams, garlic parmesan, crushed red pepper 

and butter ($16). (Nation’s Restaurant News) 

Lone Star Steakhouse & Saloon launched a promotion aimed at boosting beer and margarita 

sales. ‘Texas Meltdown” and “Real Big Rita” are being showcased as well as margaritas 

served in shakers. (Nation’s Restaurant News) 

Lone Star Steakhouse & Saloon added a catch-of-the-day fish entree in an attempt to add 

nonbeef items to its menu. A fettuccine dish (plain or with chicken or shrimp) is being tested 

in select markets. Also in test is a higher-priced sirloin option. (Restaurants & Institutions) 

Long John Silver’s is promoting two new flatbread sandwiches in chicken and fish varieties. 

They feature warm flatbread piled high with either one piece of batter-dipped fish or two 

pieces of chicken, hickory bacon, real Wisconsin white Cheddar cheese, shredded lettuce 

and a special sauce. (Company Web Site) 

Long John Silver’s is now showcasing redesigned units, as well as a revamped menu. The 

upgraded collection features frozen fruit punch and lemonade served in frosted mugs and 

11 LSJ Platters: fish, shrimp, chicken and combinations, each served with hushpuppies, 

corn, coleslaw and choice of potato. New dishes, created by chef/consultant Todd English, 

include shrimp chili and a seafood gumbo. (Chain Leader) 

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Manhattan Bagel launched four new sandwiches served on artisan breads and rolls. 

Designed to appeal to the expanding quick-casual market, selections include: 

Tribeca Turkey—roasted turkey with mild chipotle mayonnaise served on pesto 

focaccia bread 

Chelsea Grilled Chicken—grilled chicken breast topped with Monterey Jack, 

roasted red peppers and tomato garlic dressing on an Asiago roll 

Wall Street Roast Beef—roast beef and horseradish sauce served on a Cheddar 

roll 

Village Veggie—vegetables topped with vegetable cream cheese and chipotle 

mayonnaise on pesto focaccia bread. (NRN Daily News Fax) 

Max & Erma’s is reportedly looking at more exotic herbs such as lemongrass as possible 

additions to some of its signature dishes. The chain also has added more offerings that 

feature vegetables to address nutritional concerns of its diners. (Nation’s Restaurant News) 

Mazzio’s is upgrading its food offerings with a revamped menu. Changes include new 

varieties of appetizers, salads, handmade pizzas and pasta specials such as chicken 

cannelloni. (Nation’s Restaurant News) 

McDonald’s rolled out its latest New Tastes offering with the Chili Cheese McDouble in the 

Southern California market. The sandwich features two seasoned beef patties topped with 

chili sauce, American cheese, slivered onions and a toasted bun and has a recommended 

price of 99¢, or $2.99 as part of a value meal. The chain also has begun testing a “McPick” 

meal combination program that allows guests to choose an entree and any two side items 

rather than the traditional sandwich-fries-soda bundle. Examples might include a sandwich 

with a salad and bottled water. In addition, a shrimp wrap is being tested in 90 Canadian 

units. Priced at $2.19, it features shrimp, chopped celery, shredded lettuce and salad 

dressing wrapped in a tortilla shell. (PR Newswire, NRN Daily News Fax, Food Institute Report) 

McDonald’s rolled out its Big N’ Tasty Burger nationwide. Mighty Wings are currently in test 

at Southern California restaurants as part of the New Tastes menu. The wings are breaded 

chicken wings seasoned in a combination of spices and served with a choice of Louisiana 

hot sauce or traditional ranch dressing. They are being offered for the recommended price 

of $2.99 for five pieces and $5.69 for 10. In other news, the chain plans to open a unit that 

features a new diner concept. The store will offer the full McDonald’s menu as well as a new 

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diner menu with more than 120 items for breakfast, lunch and dinner. A self-serve beverage 

and condiment bar will also be featured. Items on the new diner menu include: 

Smoked Ham Breakfast Platter ($3.99) 

Buttermilk Belgian Waffle ($3.29) 

Meatloaf with mashed potatoes and gravy ($4.99) 

Ham and Swiss Melt ($3.89). (Nation’s Restaurant News, NRN Daily News Fax, PR Newswire) 

McDonald’s has once again been offering a lobster roll in its New England Market. (Food 

Institute Report) 

McDonald’s has introduced a number of products in select markets as part of the ongoing 

development process for its New Tastes Menu. Three sourdough sandwiches and a 

cheesecake dessert are being offered in the Southern California market. The Sourdough line 

includes a Breakfast Sourdough Sandwich on toasted sourdough bread with bacon, egg, 

cheddar cheese and a special sauce for $1.89, or $2.69 as an Extra Value Meal with a hash 

brown and small coffee. A Sourdough Supreme Burger features toasted sourdough bread, 

two slices of cheese, grilled onions and a seasoned beef patty with a recommended price of 

$2.19. It is also available as an Extra Value Meal with medium fries and a medium drink as 

is a Sourdough Crispy Chicken Sandwich. That item has toasted sourdough bread, a crispy 

chicken patty, tomato, fresh leaf lettuce, cheese and mayonnaise. Its recommended price is 

$2.89, or $3.99 as value meal. In addition, those markets are showcasing the strawberry 

cheesecake dessert for $1.39. Meanwhile, in 11 Southern Florida units, the chain has 

debuted a number of Latin-style food items as part of a limited-time offer. Those items 

include: 

Cuban Sandwich—ham, pork, Swiss cheese, pickles and mustard on toasted 

Cuban-style bread 

Latin Omelet—with diced tomatoes, ham, onions and spicy cheese on a roll 

Pineapple Mango Dipping Sauce—for use with McNuggets 

Dulce de Leche McFlurry—with caramelized, sweetened condensed milk. (NRN Daily 

News Fax, PR Newswire, MiamiHearald.com) 

McDonald’s has rolled out three new products for its New Tastes Menu as part of a “World 

of Taste” promotion. They are: 

Hot Ham ‘N Cheese Sandwich—sliced ham, American cheese, lettuce and tomato 

on a triple split, sesame seed bun with a choice of mayonnaise or honey mustard 

sauce 

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Eggs Benedict McMuffin—Canadian-style bacon, egg, special breakfast sauce and 

American cheese on a toasted English muffin 

BBQ Chicken Sandwich—seasoned BBQ sauce over shredded chicken; served on 

a bun and available only in select markets. (PR Newswire) 

McDonald’s is testing soft tacos as part of its Fiesta Menu in markets such as Monterey 

County, CA. The tacos can be filled with either shredded beef or diced chicken and also 

feature two corn tortillas, shredded lettuce, diced tomato and onion, cilantro and Cheddar 

and Jack cheeses. They are reportedly priced at $1.49. In other news, units in Colorado and 

New Mexico launched four new German-inspired items as regional New Tastes products. 

They are: 

Von Muenster Burger—topped with Muenster cheese, Montreal seasoning, 

sauteed onions and Dusseldorf mustard ($1.99) 

Bratwurst—served on a toasted hot dog bun with spicy brown mustard ($1.99) 

Frankfurter—grilled with ketchup and mustard ($1.49) 

Black Forest McFlurry—vanilla soft-serve ice cream, crumbled Oreo cookies and 

chocolate-cherry syrup ($1.79). (NRN Daily News Fax) 

McDonald’s launched a New Tastes menu systemwide as an attempt to offer more variety. 

The new menu offers more than 40 new tastes, a number that is slated to increase as new 

products are developed and added to the chain’s core menu. Local markets select up to four 

of these items to be featured in their individual markets and then rotate them with other 

selections throughout the year. The New Tastes menu is positioned as a vehicle to showcase 

new national products, seasonal, regional and value-based items throughout the year. 

Among the items that could appear on local McDonald’s menu boards, based on decisions 

in those markets, include: 

Big N’ Tasty 

Crispy Chicken McClub 

BBQ Bacon Crispy Chicken 

BBQ Bacon Chicken McGrill 

McRib Jr. 

Mighty Ribs 

Bacon, Egg and Cheese Bagel 

Cherry Pie 

Arctic Orange Shake. (PR Newswire) 

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McDonald’s New Tastes menu offers a variety of breakfast, lunch and dinner items, as well 

as snacks and desserts and more products are scheduled to be added. The new menu allows 

different geographic markets to choose up to four new products at a time, offering them for 

up to six months before rotating to new selections. Among the new items currently being 

menued in select markets are a Barbecue Bacon Big ‘N Tasty Burger and a Sausage, Egg & 

Cheese Bagel. In other news, the chain announced it would launch a new version of its 

Happy Meal for older children. The new Mighty Kids Meal, designed for children ages eight 

to 10, offers a double hamburger, a double cheeseburger or six-piece Chicken McNuggets 

as well as a small order of fries, a small drink and a promotional toy. It will be served in a 

“more mature looking paper bag with kid-themed activities printed on it. The chain also has 

been catering to local palates in its Hawaiian stores with its Island Tastes Menu of three 

local plate-style lunches. They are a chicken cutlet with brown gravy; a hamburger steak 

with brown gravy; and a fish filet with tartar sauce. Each comes with a potato or macaroni 

salad on a bed of lettuce and two scoops of rice. A honeydew melon-flavored shake was also 

offered as a limited-time offer. The chain has long offered other items such as saimin; 

Portuguese sausage with eggs and rice; and fruit punch only in its Hawaiian locations. (PR 

Newswire, Food Institute Report, NRN Daily News Fax, QSR) 

Nathan’s Famous is in the process of converting its Miami Subs Grill chain, recasting the 

concept as Miami Subs Plus with a menu showcasing signature dishes from Nathan’s 

Famous, Kenny Rogers Roasters and Arthur Treacher’s Fish and Chips. The multibrand menu 

offers Nathan’s hot dogs, french fries, toppings and chili dogs; Kenny Rogers’ grilled chicken 

and sandwiches and chicken platters with Nathan’s fries and coleslaw; and Arthur Treacher’s 

fillet of fish, shrimp and clams with Nathan’s fries and coleslaw. Several previous Miami 

Subs menu items have been discarded. Remaining are chicken and gyro pita sandwiches; 

chicken wings; Philly cheesesteak and cold submarine sandwiches. (Nation’s Restaurant News) 

O’Charley’s is showcasing new menus in its 149 company-owned locations. New items 

include blackened prime rib; grilled tuna; an Ultimate Chocolate Cake; and new soup and 

salad selections. (Food Institute Report) 

Olive Garden is promoting a number of dishes on its company Web site. Items currently 

being touted are: 

Chicken & Shrimp Limone—grilled chicken and sauteed shrimp tossed with 

asparagus, sun-dried tomatoes and fettuccine in a white wine lemon sauce 

Seafood Portofino—mussels, scallops, shrimp, crawfish and mushrooms with 

linguine in a garlic-butter sauce 

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Cappelini Pomodoro—Roma tomatoes, garlic, fresh basil and a touch of balsamic 

vinegar tossed with pasta 

Ravioli di Portobello—portobello mushroom-filled ravioli in a creamy smoked 

cheese and sun-dried tomato sauce. (Company Web Site) 

Olive Garden is promoting a Never Ending Pasta Bowl on its Web site. The promotion allows 

guests to choose one of six pasta dishes topped with a choice of Italian sauces. Unlimited 

portions are priced at $7.95. Pasta choices include spaghetti, fettuccine, linguine, angel 

hair, farfalle or penne, while sauces include meat, marinara, arrabbiata, alfredo, bolognese 

or tomato. Meatballs or sausage can be added to any selection for an additional $2. In 

addition the chain also is promoting: 

Seafood Alfredo—sauteed shrimp and crawfish tossed with creamy alfredo 

Cannelloni al Forno—pasta rolls filled with beef, chicken and veal, topped with 

fontina cheese and meat sauce 

Stuffed Chicken Parmigiana—lightly breaded whole chicken breast stuffed with 

Italian cheeses and garlic, oven baked and topped with tomato sauce 

Chicken Giardano—fresh vegetables and chicken tossed with farfalle pasta in a 

lemon herb sauce. (Company Web Site) 

Olive Garden is promoting a number of dishes on its Web site along with various wines. 

Among the appetizers being touted are a Create a Sampler Italiano with a choice of calamari 

alla marinara, stuffed mushrooms, fried zucchini, fried mozzarella, chicken fingers or 

toasted ravioli. Another option is its Sicilian Scampi—large shrimp sauteed in extra-virgin 

olive oil with white wine, garlic and lemon. In addition, several entrees are highlighted, 

including: 

Ravioli di Portobello—portobello mushrooms-filled ravioli in a creamy smoked 

cheese and sun-dried tomato sauce 

Tour of Italy—lightly breaded chicken parmigiana, homemade lasagna classico 

and creamy fettuccine alfredo 

Stuffed Chicken Parmigiana—lightly breaded whole chicken breast stuffed with 

Italian cheeses and garlic, oven-baked and topped with tomato sauce 

Chicken Scampi—chicken breast tenderloins, sauteed with bell peppers, roasted 

garlic and onions in a garlic cream sauce over pasta. (Company Web Site) 

On the Border is promoting two new fajita selections. Its Blackened Chicken Fajitas are 

seasoned fajita chicken seared and topped with portobello mushrooms and Jack cheese 

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while the Peppercorn Steak Fajitas feature fajita steak that has been rubbed with cracked 

peppercorns, mesquite-grilled and topped with grilled portobello mushrooms and Jack 

cheese. Both are served with a smoky guajillo sauce. Similarly bold items being promoted 

on the company Web site include: 

Bacon Cheeseburger—with crispy bacon, Cheddar cheese, chipotle mayonnaise, 

lettuce, tomatoes and red onions 

Hickory Jalapeno Burger—with bacon, Cheddar, shredded lettuce, jalapenobarbecue 

sauce, chipotle mayonnaise, pico de gallo and roasted jalapenos 

Blackened Chicken—blackened chicken breast, tomatoes, chipotle mayonnaise 

and romaine lettuce tossed in ranch dressing. (Company Web Site) 

P.F. Chang’s aims to make Chinese more “friendly.” Its menu encompasses five main 

regional cooking styles of China: Cantonese, Shanghai, Szechwan, Hunan and Mongolian. 

Among its menu offerings are Peking Dumplings ($4.95), Oriental Chicken Salad ($6.95) and 

Chow Mein ($8.95). Other signature dishes include a VIP Cantonese Duck with mandarin 

pancakes, plum and hoisin sauce ($12.95) and Chang’s Spicy Chicken, a Szechwan-inspired 

stir-fry dish. The chain has also recently added more health-minded dishes with the addition 

of brown rice and more vegetable offerings. (Restaurant Business) 

P.F. Chang’s added seven new dishes to its menu, four of which are vegetarian. While the 

chain notes that it has modified dishes from its menu to accommodate vegetarians, these 

new options were developed using vegetarian oyster sauce rather than traditional oyster 

sauce made from the extract of oysters. The vegetarian oyster sauce replaces the oyster 

extract with mushroom. The new dishes are: 

Vegetable Chow Fun—soft wide rice noodles and slivered vegetables in a spicy 

vegetarian sauce ($5.95) 

Temple Long Beans—long beans, pressed five-spice tofu and yellow chives in a 

vegetarian oyster sauce ($5.95) 

Ma Po Tofu—crispy silken tofu in a spicy vegetarian sauce with steamed broccoli 

($5.95) 

Coconut Curry Vegetables—stir-fried mixed vegetables, crispy silken tofu and 

peanuts in a vegetarian coconut curry sauce ($5.95) 

Moo Goo Gai Pan—P.F. Chang’s version of the Cantonese classic with chicken 

and shrimp ($10.95) 

Hot Fish—crispy catfish slices in a Szechwan sauce with stir-fried vegetables 

($12.95) 

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Scallion Pancakes—mu shu pancakes seasoned with green onions and Szechwan 

pepper and salt ($2.95). (PR Newswire) 

Panda Express is promoting Beef with Mushroom as its latest Panda Special entree. (Company 

Web Site) 

Panda Express is expanding its annual “Festival of Shrimp” promotion this summer with new 

offerings. Dishes promoted this year include Black Pearl Shrimp; Shrimp with Sugar Peas 

in Oyster Sauce; and Spicy Shrimp with Cashews.” Guests also have the option of adding 

shrimp to any combination meal for an extra dollar. (Nation’s Restaurant News) 

Panda Express plans to roll out a $2.99 kids meal. The item will combine a single entree 

(kids may choose from any item on the menu) with rice or noodles, a soft drink and a kids 

fortune cookie. (Nation’s Restaurant News) 

Panera is promoting its “Swingin’ Salads” on the company Web site. Among the items being 

promoted are two new options: a Strawberry Poppyseed Salad and a Tomato& Fresh 

Mozzarella Salad with Rosemary and Onion Focaccia Wedges. Each salad is accompanied 

by one of the company’s fresh-baked breads, ranging from Rosemary and Onion Focaccia 

Wedges and Asiago cheese croutons to Sourdough or french rolls. Selections include: 

Strawberry Poppyseed Salad—romaine lettuce, fresh strawberries, pineapple 

bits, Mandarin orange slices, blueberries, pecans and fat-free poppyseed dressing 

with choice of sourdough or french roll 

Tomato & Fresh Mozzarella Salad with Rosemary & Onion Focaccia 

Wedges—sun-kissed tomatoes with fresh mozzarella, red onion and chopped basil, 

hand-tossed with balsamic vinaigrette 

Grilled Chicken Caesar Salad—romaine lettuce, tender grilled chicken, Asiagoparmesan 

cheese, homemade Asiago cheese croutons and Caesar dressing with 

choice of sourdough or french roll 

Fandango Salad—mixed field greens and romaine lettuce with toasted walnuts, 

Gorgonzola cheese, mandarin orange slices and fat-free raspberry dressing with 

choice of sourdough or french roll 

Greek Salad—romaine lettuce, tomatoes, feta cheese, red onions, peperoncini, 

kalamata olives, cracked pepper and Greek dressing served with choice of 

sourdough or french roll 

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Cafe Salad—romaine lettuce and mixed field greens topped with tomatoes , 

cucumbers, red onion and balsamic vinaigrette served with choice of sourdough or 

french roll. (Company Web Site) 

Panera is promoting hot paninis on its Web site. The rustic sandwiches are crowned with 

either rosemary and onion or asiago focaccia and feature an array of meats, vegetables and 

cheeses. Options include: 

Frontega Chicken—smoked and pulled white meat chicken, red onion, mozzarella, 

sliced tomato, freshly chopped basil, and chipotle mayo flavored with jalapenos 

grilled hot on rosemary & onion focaccia 

Portabello & Mozzarella—garlic-roasted portobello mushrooms marinated in 

balsamic vinaigrette with fresh whole-milk mozzarella, caramelized onions and 

freshly chopped basil grilled hot on rosemary & onion focaccia 

Cuban Pork & Ham—smoked pork tenderloin, sliced ham, swiss cheese, thicksliced 

dill pickle chips, spicy chipotle mayo and spicy mustard grilled hot on asiago 

cheese focaccia. (Company Web Site) 

Perkins is highlighting a number of dishes as part of its promotion to celebrate summer. 

Dishes being touted on the company’s Web site include: 

Rancheros Burrito—a red tomato tortilla filled with scrambled eggs, sausage, 

tomatoes and green onions; topped with ranchero sauce, tomatoes, olives, green 

onions, cheese and sour cream and served with hash browns and a choice of fruit 

or a Mammoth Muffin 

Chicken ‘n Cheese Quesadillas—a large tomato tortilla filled with Cajun-spiced 

chicken, green onions, Monterey Jack and cheddar cheese; served with a side of 

sour cream and Pace salsa and available in regular or large sizes 

Croissant Sandwiches—a flaky, buttery croissant filled with lettuce, tomato and 

a choice of salad blends (chipotle chicken salad or tuna salad); served with a choice 

of seasonal fruit or crispy golden fries 

Chicken Crisp Caesar Salad—a fresh-baked bread bowl with tender, all-white 

chicken strips that have been lightly fried and tossed with romaine lettuce, diced 

tomatoes, parmesan cheese, croutons and Caesar dressing 

Melon Sunburst Salad—half cantaloupe, stuffed with a choice of strawberry 

yogurt, tuna salad or chipotle chicken salad; served with a seasonal fruit medley and 

a choice of a croissant or Mammoth Muffin 

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Bacon Double Cheese Hoagie Burger & Coke—an all-beef patty with bacon and 

choice of two cheeses: American, Swiss or Pepper Jack; served on a fresh hoagie 

bun with choice of fries or salad and a Coca-Cola Classic 

Margarita Lime Salad—a chicken breast flavored with lime cilantro sauce, grilled, 

sliced and served on fresh salad greens with a spicy Ancho (poblano pepper) Bacon 

dressing; with tomatoes, cucumbers, red onions, black beans and corn relish with 

crispy fried tortilla straws. (Company Web Site) 

Perkins is promoting a number of turkey offerings on its Web site. A classic turkey dinner 

with slow-roasted Butterball turkey, sage stuffing, dinner salad, green beans, cranberry 

sauce, mashed potatoes and turkey gravy is among the featured items. Others include: 

Turkey Philly Sandwich—a grilled hoagie roll filled with Butterball turkey, sauteed 

onions, green peppers, mushrooms and Swiss cheese; served with fries or salad 

Open-Faced Turkey Sandwich—slices of lean Butterball turkey and homestyle 

stuffing served on grilled sourdough bread with cranberry sauce, mashed potatoes 

and turkey gravy 

Turkey Club Deluxe—a deluxe club sandwich with Butterball roasted turkey, crisp 

bacon strips, ripe tomatoes and fresh lettuce; served with mayonnaise on toasted 

white or whole wheat bread and a choice of fries or salad. (Company Web Site) 

Perkins is promoting “Pastabilities,” a create-your-own pasta offering. Pasta choices are 

linguine or penne, while sauce options are alfredo, spicy alfredo, marinara or spicy 

marinara. Topping selections include portabello mushrooms, Cajun chicken breast, 

marinated baby shrimp or Italian meatballs. A lighter portion is offered at lunch, while the 

dinner portion is larger. Both are served with a dinner salad. The chain has also added a 

Turkey Italiano Focaccia to its menu. The sandwich combines turkey, provolone and tomato 

mayonnaise on focaccia with garlic oregano fries. (Company Web Site, Foodservice.com) 

Pick Up Stix is a California-based chain that specializes in “Wok’d fresh” Chinese food. Its 

signature dishes include: 

California Rolls—sushi with fresh avocado and imitation crab ($2.95) 

Chinese Chicken Salad—oven-roasted chicken breast, fresh greens, sunflower 

seeds and spicy lime-cilantro dressing ($4.95) 

Kung Pao Chicken—chicken stir-fried with blackened chilies, peanuts, zucchini, 

green onions and water chestnuts ($6.95). (Restaurant Business) 

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Pizza Hut debuted Twisted Crust. The seasoned, breadstick-style crust comes with marinara 

or ranch dipping sauce. (NRN Daily News Fax) 

Pizza Hut has transformed its Lover’s Line of pizzas to Ultimate Lover’s Pizzas with the 

addition of a signature six-cheese blend and a garlic-cheese-herb seasoning. Each can be 

ordered on a choice of three crusts: pan, thin ‘n crispy and hand-tossed. The line, offered at 

a special price of $8.99 for a medium, includes: 

Ultimate Pepperoni Lover’s—with two layers of pepperoni and six cheeses 

Ultimate Meat Lover’s—with six types of meat toppings and six cheeses 

Ultimate Veggie Lover’s—with five types of veggies and six cheeses 

Ultimate Cheese Lover’s—with the six-cheese blend. (PR Newswire) 

Pizza Hut unveiled its new Twisted Crust pizza. The pie’s twisted crust is a seasoned 

breadstick that can be ripped and dipped into sauces. It is priced at $10.99 for a large onetopping 

pizza and includes a choice of marinara or ranch dipping sauce. The Twisted Crust 

Pizza will be available for a limited time. (Company Web Site) 

Pizzeria Uno is promoting a number of dishes on its Web site. Examples include Shrimp & 

Crab Fondue, Crispy Honey Chicken Salad and a Grilled Shrimp and Sirloin option. (Company 

Web Site) 

Pizzeria Uno is promoting a number of classic dishes as “Great Legends” on its Web site. 

Among the items being showcased are: 

14-oz. New York Strip—a thick, hearty, center cut, lightly seasoned for rich flavor; 

grilled according to guests’ preference and served with a house or Caesar salad and 

choice of rice, fries, garlic mashed potatoes or a Skinless Bake 

Pizza Skins—deep dish pizza crust filled and baked with fresh mashed potatoes, 

cheddar cheese and crisp bacon; served with sour cream 

Bourbon BBQ Tips—12 oz. of tender sirloin tips sauteed with Maker’s Mark 

barbecue sauce, onions and a touch of garlic 

Chicken Frommaggi—a boneless chicken breast topped with fresh tomato and a 

blend of cheeses; baked until golden brown and served with fresh seasonal 

vegetables 

Crusted Dijon Chicken—tender chicken breast brushed with Grey Poupon 

mustard and baked with seasoned bread crumbs; served with Dijon mushroom 

sauce and a choice of rice, fries or Skinless Bake. (Company Web Site) 

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Pizzeria Uno is running a Chicago’s Winter Grill promotion emphasizing steak and ribs. Its 

Baby Back Ribs are a meaty rack of ribs basted in Chicago-style barbecue sauce served with 

french fries and coleslaw. Its 14-oz. Sirloin Strip is described as the “king of steaks” and is 

a thick, hearty center cut, lightly seasoned, grilled to order and served with a house or 

Caesar salad and a choice of rice, fries or a new “skinless bake” potato. (Company Web Site) 

Planet Hollywood emerged from Chapter 11 in the last year and launched a revitalization 

program that includes a new menu systemwide. Every item was assessed as part of the 

overhaul. Portion sizes were increased for several items and the level of quality was raised 

across the board. Menu additions, among them a Rock Shrimp Stew, showcase more fish, 

pasta and steak entrees. Prices now range from appetizers starting at $7.95 to entrees 

priced up to $19.95. Check averages have been boosted by as much as $3 since the new 

menu was introduced. (Restaurant Business) 

Planet Hollywood is testing a Cajun-Caribbean menu at its outlet in Miami’s South Beach. 

The signature menu reportedly could become a test vehicle for other locations if it proves 

successful. Menu items include: 

Shrimp Mumbo Jumbo—jerk-seasoned jumbo shrimp, flamed with spicy rum in 

coconut cream sauce; served with fried plantains, rice and mango-papaya salsa 

Planet Fruit Salad—seasonal fruit with poppyseed-yogurt dressing and shredded 

toasted coconut. (Restaurant Business) 

Popeyes debuted Buffalo Chicken Strips, the chain’s third new product so far this year. The 

boneless chicken strips are marinated in a Buffalo wing sauce and can be ordered as a 

combo with Cajun battered fries, a biscuit and a medium drink. (PR Newswire) 

Popeyes is running a promotion centering around Firecracker Shrimp. They are Cajun 

popcorn shrimp marinated in an extra-spicy blend of seasonings and topped with firecracker 

breading. A Firecracker Basket, which features Firecracker shrimp, a biscuit, Cajun battered 

fries and tangy confetti sweet and sour sauce for $3.49. The promotion also includes a 

Firecracker Shrimp Po’ Boy Sandwich made with Firecracker Shrimp piled onto a 6-inch 

toasted po’boy bun. It also includes shredded lettuce, pickle slices and a special sauce. 

(Nation’s Restaurant News, Company Web Site) 

Popeyes ran its latest Cajun Crawfish Festival promotion. Menu items included crawfish 

etouffee, a crawfish po’boy sandwich and a Cajun crawfish basket. (NRN Daily News Fax) 

83 




Qdoba has brought back its tortilla soup for a limited time. The soup has a vegetarian broth 

flavored with roasted poblano and jalapeno peppers as well as tomatoes, onions and 

cilantro. It can be ordered with or without chicken and is topped with sour cream and tortilla 

strips. (Sunbelt Foodservice, Chain Leader) 

Quizno’s brought back its Smoked Turkey on Rosemary Parmesan Bread for a limited time. 

The sandwich is topped with Swiss cheese, red onion, lettuce, tomato and roasted red 

pepper sauce. (Company Web Site) 

Red Lobster is emphasizing shrimp in its latest promotion. Guests may create their own 30 

shrimp entree for $9.99, choosing from traditional fried shrimp, shrimp scampi, beerbattered 

and lemon pepper varieties or shrimp pasta with alfredo sauce. The chain is also 

offering a number of other shrimp specials, including: 

Bacon Wrapped Stuffed Shrimp—filled with Pepper Jack cheese and jalapeno 

peppers; served with fresh pico de gallo and cilantro ranch dressing 

Parrot Bay Coconut Shrimp—jumbo shrimp dipped in coconut batter flavored with 

Captain Morgan’s Parrot Bay rum, lightly fired and served with a pina colada sauce 

Shrimp Feast—a regular shrimp cocktail plus shrimp scampi, fried shrimp and 

Shrimp Rockefeller with fresh spinach and bacon over rice 

Salmon New Orleans—pan-seared in Cajun spices and topped with shrimp in a 

rich lemon butter sauce 

Ultimate Feast—broiled Maine lobster tail, snow crab legs, shrimp scampi and 

fried shrimp. (Company Web Site) 

Red Lobster is gearing up for summer with a number of different specials. In addition, the 

chain is offering a complimentary regular shrimp cocktail with each Lobster, Scallops & 

Shrimp dinner. Other specials include: 

Lobster, Scallops & Shrimp—combines broiled Maine lobster tail with jumbo sea 

scallops and fried shrimp 

Mahi Mahi Portobello—a thick-cut fillet, seasoned, pan-seared and topped with 

a roasted portobello mushroom and garlic-fennel sauce 

Shrimp Feast—regular shrimp cocktail, shrimp scampi, fried shrimp and Shrimp 

Rockefeller with spinach and bacon over rice 

Lobster Chops—three split Maine lobster tails each wrapped around a jumbo sea 

scallop, skewered and grilled 

Artichoke Lobster Dip—a savory artichoke and spinach dip with lobster and 

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crawfish; served with tortilla chips and fresh salsa 

Parrot Bay Coconut Shrimp—jumbo shrimp dipped in a coconut batter, lightly 

fried and served with a pina colada dipping sauce 

Jumbo Shrimp Cocktail—juicy shrimp, chilled and served with cocktail sauce. 


Red Lobster is offering a pound of snow crab legs for a special price of $10.99 as a limited 

time offer. (Company Web Site) 

Red Lobster is running its first annual Festival of Crab with a variety of crab dishes. Among 

the items being promoted on the company’s Web site are: 

Crazy for Crab—one pound each of King Crab & Snow Crab legs 

Portobello & Steak Crab—top sirloin capped with a marinated portobello 

mushroom and garlic-fennel sauce, paired with a half-pound of Snow Crab legs 

Crab & Shrimp Cobb Salad—a generous salad of crab meat, shrimp and warm 

crisp bacon, red bell peppers, ripe tomatoes, cheese and hard-boiled eggs served 

with a fresh basil-blue cheese dressing 

Crab Portobello—lump crab meat served atop marinated portobello mushrooms 

with a honey mustard butter sauce; garnished with fresh watercress and radicchio 

Crab with a Twist—a half-pound of Snow Crab legs served with rich and creamy 

Crab Alfredo 

Crab Wontons—wontons with a seasoned blend of crab and cheese filling, lightly 

fired and served with a sesame ginger dressing 

Crab Crackin’ Mondays—one pound of Snow Crab Legs for $10.99 on Mondays 

only through September 16. (Company Web Site) 

Red Robin launched a “Baja Blast” summer promotion featuring new food and beverage 

items. Among the promotional items are a Surfin’ Baja Chicken Burger and a Five Alarm 

Burger, as well as Fajita Chicken Salad and a Ensenada Chicken Platter. (Nation’s Restaurant 

News) 

Red Robin is redefining its brand to emphasize gourmet burgers, bottomless fries and 

nontraditional beverage choices. As part of the branding direction, the chain will introduce 

new food and beverage items such as an Ensenada Chicken Sandwich, but will still 

emphasize its burgers made with beef, chicken, veggies, fish or turkey. It will also continue 

to highlight its fresh burger toppings such as pineapple, guacamole, green chilies, honey 

mustard sauce, grilled onions, onion straws and sauteed mushrooms. (Company Release) 

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Red Robin is offering a “Flavor on the Edge” menu with a number of sandwiches, appetizers 

and beverages. Items include: 

Sorta New Yorker Burger—a beef burger piled with warm pastrami, melted Swiss 

cheese, red onion, lettuce, pickles and mustard sauce on a hoagie; served with 

bottomless steak fries 

Baja Turkey Club—sliced turkey breast, roasted green pepper, crispy bacon, 

pepperjack and cheddar cheeses with tomato and a hint of chipotle-pepper 

mayonnaise; served with bottomless steak fries 

Towering Onion Rings—a tower of onion rings lightly fried to a golden crunch and 

served with an assortment of dipping sauces 

Los Cabos Chicken Tortilla Soup—a brimming bowl of chicken tortilla soup 

topped with grated cheese, sour cream, green onion and tortilla strips 

Very Berried O.J. Frostie—orange juice, strawberries, bananas and a splash of 

sweet and sour. (Company Web Site) 

Red Robin has changed its name to Red Robin Gourmet Burgers. The chain has also 

launched a promotional 2001 Gourmet Burger Tour that showcases such items as a Roasted 

Garlic Chicken Burger and a Wild West Burger made with ground buffalo that is topped with 

barbecue sauce, a giant onion ring, pepper Jack cheese and chipotle mayonnaise. (NRN Daily 

News Fax) 

Restaurant Business presented its Lawry’s Best in Class Awards at its Menus 2001 

Conference. Winners were chosen for creativity, presentation and culinary excellence and 

were judged by four criteria: how well the product balanced innovation with not being too 

radical for the mass market; how enticing the item sounded in its menus presentation; how 

visually appealing it was; and a demonstration that it satisfied the public’s growing taste for 

strong flavor. This year’s winners were: 

Breakfast 

Denny’s: Dagwood Breakfast Slam—shaved ham, scrambled eggs with sausage, 

bacon, and three cheeses, all stacked high inside a boule bread; served with hashed 

browns, grits or french fries 

Appetizers 

Bertucci’s: Eggplant Napoleone—layers of roasted eggplant, Neapolitan 

mozzarella, plum tomatoes, fresh basil and pesto skewered with rosemary sprig and 

accompanied by breadsticks and mesclun salad 

Salads 

Il Fornaio: Insalata di Farro con Crescenza—arugula, organic barley, roasted red 

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and yellow bell peppers, crescenza cheese, toasted sfilatino croutons with black 

olive spread 

Sandwiches 

Claim Jumper: Widow Maker Burger—cheddar cheese, applewood smoked bacon, 

avocado, shredded lettuce, tomato and red relish atop a crisp CJ onion ring 

Entrees 

Olive Garden: Pork Filettino—grilled pork tenderloin marinated in extra-virgin 

olive oil and rosemary; served with rated potatoes 

Desserts 

Applebee’s: Apple Chimicheesecake—apples and cheesecake wrapped in a 

tortilla, fried and served warm with vanilla ice cream, caramel sauce and a 

sprinkling of cinnamon sugar 

Beverage 

Sonic: Cream Pie Shakes—a line of shakes based on cream pies. Its Chocolate 

Cream Pie shake contains rich chocolate blended with bits of graham cracker crust 

and topped with whipped cream. Other options include banana and coconut shakes 

All Around Good Flavor 

Chili’s: Margarita Tuna—grilled line-caught tuna steak on a crispy corn tostada 

with garlic aioli, lettuce, pico de gallo and chipotle ranch dressing; served with rice 

and black beans. (Restaurant Business) 

Roadhouse Grill is highlighting several new items on its menu. Additions were made to a 

number of categories on both lunch and dinner menus. New items from the dinner menu 

include: 

Blackened Mahi Mahi Caesar Salad—with romaine lettuce ($7.59) 

Shrimp Caesar Salad—with romaine lettuce ($7.79) 

Grilled Chicken Caesar Sandwich—topped with romaine lettuce, Caesar dressing 

and romano cheese ($6.89) 

Roadhouse French Dip Sandwich—shaved prime rib topped with monterey jack 

cheese, onions and a side of au jus ($7.79) 

The Roadie—a sirloin steak soaked in a unique Jim Beam Bourbon Teriyaki 

marinade served over Cajun onions on a sizzling skillet ($14.29) 

New York Cheesecake with Strawberry Sauce ($3.19). (Company Menu) 

Rock Bottom Brewery launched a specialty “Fire Chief Ale” brew as a tribute to firefighters 

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across the U.S. (PR Newswire) 

Romano’s Macaroni Grill is emphasizing value with two price point-driven menu items. Its 

new Tuscan lunch includes a choice of soup or salad with half of a calzone for $5.99, while 

a Mama’s Trio offers lasagna, chicken Parmesan and cannelloni for $9.99 or $10.99, 

depending on the market. (Nation’s Restaurant News) 

Romano’s Macaroni Grill notes several items on its menu as Romano Family Recipes. 

Offerings listed as such include: 

Pizza di Pollo Barbacoda—Phillipian style barbecue chicken, mozzarella cheese, 

spicy barbecue sauce and pecorino cheese ($7.99) 

Scaloppine di Pollo—chicken breast, mushroom, artichoke, capers and smoked 

prosciutto in lemon butter with pasta ($11.29) 

Cannelloni di Pollo—pasta rolls filled with grilled chicken, ricotta, spinach and 

sun-dried tomatoes in a light tomato cream sauce ($9.49) 

Gamberetti e Pinoli—shrimp, mushrooms, pine nuts, spinach and lemon butter 

with pasta ($12.49) 

Saltimbocca di Vitello—veal with smoked prosciutto and spinach with pasta 

($12.49). (Company Menu) 

Rubio’s Baja Grill plans to test more beef and chicken items to add diversity to its largely 

seafood-based menu. (Restaurant Business.com) 

Rubio’s Baja Grill recently added Grilled Chicken Enchiladas to its menu. The enchiladas are 

stuffed with grilled chicken and cheese wrapped in soft corn tortillas, topped with fireroasted 

tomato enchilada sauce, cheese, sour cream and salsa fresca. It is priced at $5.99. 

The chain also offers its signature fish taco and a seasonal Rubio’s Lobster Burrito that was 

developed after frequent trips to the Baja peninsula. The burrito’s ingredients add to its 

authenticity and include lobster drizzled with margarine, beans, rice, guacamole and a zesty, 

creamy, chile-spiked sauce. Price is kept down by using a lobster variety called squat from 

Chile. This species is small and allows Rubio’s to use one entire tail in each burrito, thus 

further chopping/preparation is not necessary. A spinoff Lobster Quesadilla was launched 

in January and echoes the ingredients in the Lobster Burrito, but replaces rice, beans and 

the creamy sauce with jack and cheddar cheeses. This product, priced at $5.99, will be 

available until April. (Chain Leader) 

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Ruby Tuesday is now offering a collection of Signature Selections—dishes promoted on a 

seasonal basis. Among the items being touted on the chain’s Web site are: 

Salmon (Barbecue or Cajun-style)—salmon served glazed with barbecue sauce 

or topped with Cajun seasonings and remoulade sauce; served with broccoli, rice 

pilaf, cheese and tomatoes 

Super Sampler Appetizer—chicken tenderloins, potato skins and fried cheese 

sticks 

Church Street Chicken—seared chicken breast smothered with garlic, sauteed 

mushrooms, bacon and Swiss cheese; served with broccoli, rice pilaf, cheese and 

tomatoes 

New Orleans Seafood—New Orleans whitefish topped with garlic, sauteed shrimp 

and creamy Alfredo sauce; over rice pilaf, cheese and tomatoes with broccoli and 

onion straws 

Peppercorn Mushroom Sirloin—peppercorn-seasoned top sirloin topped with a 

creamy-garlic mushroom sauce and served with the chain’s one-pound baked potato, 

onion straws and broccoli 

Alfredo Shrimp Pasta—shrimp sauteed in herb-garlic butter over penne pasta 

tossed in creamy alfredo sauce and topped with tomatoes and parmesan cheese. 


Ruby Tuesday is promoting four items on its Web site. They are: 

Ruby’s Awesome Ribs—half rack of classic baby back ribs, slow-roasted to 

perfection 

Baked Lobster Dip—dusted with Parmesan cheese and served with garlic toast 

Lobster Linguine—tossed in creamy lobster sauce and finished with shredded 

Parmesan 

Ruby’s Rib-eye—12-oz. rib-eye seasoned and prepared to order. (Company Web Site) 

Ruby Tuesday is running a “Shrimply Irresistible” promotion. Offerings include: 

Shrimp-To-Shore Appetizer—Southwestern stuffed shrimp, buffalo wings and 

onion straws 

Southwestern Stuffed Shrimp Platter—shrimp stuffed with cheeses and jalapenos 

then breaded and fried; served with onion straws and fries 

Alfredo Shrimp Pasta—grilled sauteed shrimp over penne pasta tossed in creamy 

alfredo sauce, topped with tomatoes and parmesan cheese 

New Orleans Seafood—New Orleans seasoned whitefish topped with garlic 

sauteed shrimp and creamy alfredo sauce over rice pilaf, cheese and tomatoes 

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Filet and Southwestern Stuffed Shrimp—a bacon-wrapped filet with Southwestern 

Stuffed Shrimp over onion straws; served with a one-pound baked potato. (Company 

Web Site) 

Ruth’s Chris Steakhouse debuted a seasonal seafood promotion tied to the Lenten season. 

The chain has added Giant Prawns with Creole sauce to its menu as a limited time offer. 

Other fish specials tied to this limited-time promotion include Halibut with Garlic Crust; Ahi 

Tuna Crabmeat Stack; and Striped Bass with Barbecue Butter. (PR Newswire) 

Ruth’s Chris Steakhouse offers seasonal menu options designed to reflect the seasons, but 

also stay true to a philosophy of simply prepared quality food. This summer, the chain 

offered three scallops seared and served on the half shell with parsley pesto and a julienne 

of daikon radish, carrots and celery. An earlier seasonal halibut special featured 12-oz. 

portions of fish crusted with garlic, onion and Japanese bread crumbs served with parsley 

butter. (Restaurants & Institutions) 

Ryan’s Family Steak Houses is running an ongoing test of display cooking. Under the test, 

items such as chicken, sirloin steaks and pork chops are prepared on a visible grill. The 

chain has also been running a Steak Night Promotion. (Nation’s Restaurant News) 

Schlotzsky’s will reportedly add several new sandwiches, pizzas and salads to its core menu 

in 2002. The chain is looking for more poultry, veggie and fish sandwiches and is working 

on a focaccia version of its sourdough bread. Other areas being considered are Asian and 

Pan Asian options and a revamped dessert menu.(Chain Leader) 

Schlotzsky’s has begun to promote its pizzas more heavily to boost awareness. The chain 

offers regional varieties as well as its standard menu of 8-inch pies in double cheese and 

pepperoni, Thai chicken, smoked turkey and jalapeno, and vegetarian varieties. (Nation’s 


Seattle’s Best Coffee is planning to debut a redesigned cafe in the Seattle market that will 

serve as a new prototype for future franchised and company-owned locations. The cafe will 

have a updated look and feature a new menu that offers SBC Branded Smashers—grilled 

pastries filled with hot breakfast or lunch ingredients like bacon and eggs or turkey and 

artichoke. In addition to Smashers, the expanded menu will feature Cinnabon brand Minibon 

cinnamon rolls and fresh baked cookies like the Javanilla Chunk, in addition to other 

signature pastries and desserts. (PR Newswire, NRN Daily News Fax) 

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Semolina International Pasta Restaurant launched its Crawfish Festival with a number of 

new menu items. They include: 

Crawfish Bread—a french bread loaf brushed with garlic butter, loaded with 

crawfish tails and chopped green onions in creamy sauce, and topped with melted 

provolone cheese 

Crawfish Pie—puff pastry shell filled with crawfish tails, chopped onion, tomato, 

bell pepper, celery and mushrooms mixed with a spicy cream sauce 

Crawfish Ravioli—plump ravioli filled with ricotta, parmesan and romano cheeses 

and covered with fresh crawfish tails in a rich cream sauce with a hint of tomato 

and garnished with grated parmesan and chopped green onion. (Company Release) 

Shari’s has introduced a breakfast platter that features sweet potato pancakes, ham, 

sausage, eggs and potatoes. The chain also has rolled out a skillet with kielbasa, potatoes, 

eggs, cheese, green peppers and onions. (Restaurants & Institutions) 

Sizzler is currently promoting a Sizzler Chop House Grill Fest that features a number of 

grilled steaks and pork chops. (Nation’s Restaurant News) 

Sizzler is promoting a collection of seafood items on its Web site. Offerings include: 

Shrimp Triple Combo—colossal shrimp, golden fried shrimp and a shrimp skewer, 

all served on a bed of fresh vegetables 

Fisherman’s Platter—battered cod, clam strips and golden fried shrimp 

Snow Crab—one pound of snow crab 

Popcorn Shrimp—a full pound of seasoned popcorn shrimp. (Company Web Site) 

Skyline Chili is finding success catering to regional chili preferences. Th e chain specializes 

in “Cincinnati style chili” that has unique flavors such as cinnamon and even chocolate, as 

well as a thinner consistency more like soup than stew. Its Classic 3-Way Chili is spaghetti 

covered with chili and topped with shredded mild cheddar cheese. The same chili is used to 

top the Skyline Classic Cheese Coney—a hot dog also covered with cheddar cheese. (Chain 

Leader) 

Sonic’s expanded breakfast program includes a variety of egg sandwiches, breakfast drinks 

and more combo plates. (Restaurants & Institutions) 

Sonic is expanding its test of breakfast service. (Restaurant Business) 

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Sonic is promoting its newest Fountain Favorite drink. The Pink Flamingo is made with fresh 

strawberries and real lemons. The chain also is running a special around its other fountain 

drinks, offerings guests who order a large beverage a flavor add-in for 99¢. Flavors include 

cherry, blue coconut, vanilla, chocolate, grape, orange and watermelon. (Company Web Site) 

Spago’s Chicago location has been revamped. The Wolfgang Puck operation debuted a new 

design along with a retooled menu that more specifically addresses local tastes. Changes 

include the addition of more soups in cold weather along with a new pasta section. An Asian 

influence has been toned down as well as regional products becoming used more frequently. 

(Nation’s Restaurant News) 

Subway added four new varieties to its Selects sandwich line. One option features Genoa 

salami, pepperoni and ham with an Asiago Caesar sauce. The others are a Spicy Southwest 

Chicken; Steak and Cheese with horseradish sauce; and a turkey option with honey mustard 

and cucumber. (Nation’s Restaurant News) 

Subway is expanding its test of pizza to 20–30 additional locations in the U.S. and Puerto 

Rico over the next two months. (Nation’s Restaurant News) 

Subway is promoting a new Honey Mustard Turkey with Cucumbers sub sandwich on its Web 

site. In other news, the chain is expanding a test of pizzas to additional locations. (Company 

Web Site, NRN Daily News Fax) 

Subway is trying to encourage more franchisees to offer breakfast. Its stores in the 

Northwest and Florida boosted sales by 10% after introducing breakfast options. In other 

news, the chain has extended its line of flavored breads with two new options: country wheat 

and asiago cheese. (Food Institute Report, Nation’s Restaurant News) 

T.G.I. Friday’s is promoting 14 new menu items on its Web site. Listed under the categories 

appetizers & salads, sandwiches, and entrees & desserts, the collection includes new 

starters such as Friday’s Firecracker Crab Rolls, Bruschetta, Tuscan Spinach Dip and 

Smoked Chicken Quesadillas. Salads are Pecan Crusted Chicken Salad and Greek Salad. 

Other new offerings include: 

Philly Cheesesteak Sandwich 

Natural Angus Meatloaf Stack 

Roasted Vegetable Sandwich 

Shrimp Santa Fe 

Italiano Sandwich 

Triple Jack Combo 

Chicken Pesto Sandwich 

Classic Sirloin 

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Friday’s Natural Angus Burger 

Natural Angus Meatloaf Sandwich 

Bruschetta Chicken 

Center-cut Peppercorn Sirloin 

Vanilla Bean Cheesecake 

Friday’s Big Bite Shrimp and 

Chicken Diavalo (Company Web Site) 

T.G.I. Friday’s introduced Tropical Chicken Fingers on its menu in October as part of the 

New Island Recipe line as a limited-time offer and have stayed on the menu consistently due 

to their popularity. The hand-breaded chicken fingers have coconut in the breading which 

lends a sweetness, complemented by a Pina Colada sauce. The other items in the New Island 

Recipe line—Calypso chicken, coconut shrimp and a Hawaiian steak—are being evaluated 

for possible inclusion in future menus. (Nation’s Restaurant News) 

T.G.I. Friday’s is promoting its upgrade to 100% natural Angus beef in its hamburgers. 


Taco Bell debuted a Steak Grilled Stuft Burrito. The item is filled with carne asada steak, a 

blend of three cheeses and a fiesta salsa and is wrapped in a flour tortilla. In other news, 

the chain is testing a Taco Bell Grill concept in Garden Grove, CA. Its menu includes three 

$4.99 combos—Grilled Stuft Burrito, Mexi-Taco on grilled soft corn tortillas or a Torta 

Sandwich—that are served with a large fries or Nachos Supreme and a large drink. Other 

items include an “Asada Grill” steak quesadilla ($2.19), steak Mexi-Taco ($1.69), a Steak 

Grilled Stuft Burrito ($3.19) and a steak Torta sandwich with spicy pepper jack cheese 

sauce, crispy onion, and a jalapeño strip on a Mexican roll. Chicken items include a Chicken 

Stuft Burrito ($2.99), Torta Fresca ($3.39) with marinated all-white-meat chicken, creamy 

lime sauce, guacamole and sliced tomato on a Mexican roll, Zesty Chicken Bowl or Chicken 

Crunch Bowl ($3.39), Chicken Taco Salad ($3.99), Chicken Mexi-Taco ($1.49) and Chicken 

Quesadilla ($1.99). (Company Web Site, NRN Daily NewsFax) 

Taco Bell debuted a Chicken Quesadilla featuring all-white-meat chicken and a three-cheese 

blend in a freshly grilled tortilla. (Company Web Site, Company Release) 

Taco Bell debuted a Grilled Stuft Burrito with twice the meat of its Burrito Supreme product. 

In other news, the chain was forced to temporarily suspend sales of its Grilled Steak Taco 

due to depletion from high customer demand. (Business Wire, Nation’s Restaurant News) 

Taco Bell launched a Grilled Steak Taco, replacing it Steak Soft Taco. The new taco is served 

with cheddar cheese, lettuce, tomatoes and a tangy, creamy lime sauce on a flour tortilla. 

93 




The chain is also adding $5,000 grills and implementing a staff training program to enable 

roll-out of other new products, including improved quesadillas and a grilled, stuffed burrito 

item. (Food Institute Report, Nation’s Restaurant News) 

Taco Bell introduced a Cheesy Gordita Crunch, a crunchy taco wrapped in warm Gordita 

flatbread and a melted blend of three cheeses, spiked with a zesty pepper jack sauce. It is 

being offered for $1.49 alone or $2.99 as a combo meal with large drink. Prices for chicken 

and steak versions vary. (Company Web Site) 

Taco Bell launched Baja Chicken Taco. The item is a warm, soft flour tortilla filled with 

grilled, marinated all-white-meat chicken, zesty Pepper Jack sauce and a cool fiesta salsa. 


Taco Bell will reportedly spend more than $15 million annually to replace its “watery” 

ground beef with “thicker, chunkier” meat and to improve its beans. (Food Institute Report, Nation’s 


Taco Cabana is making menu changes as part of an effort to redefine its brand image. The 

chain is redesigning two restaurants in Tulsa and debuting a menu with 12 new items that 

will highlight an emphasis on citrus-grilled chicken and increased fajita choices. Five value 

meals, all priced at $2.99, are also being added. (NRN Daily News Fax) 

Taco Cabana is testing a new building design with brightened exhibition kitchens as well as 

a new menu in Tulsa as part of an effort to reposition the brand. The test menu features 

about 12 new items, with an emphasis on citrus-grilled chicken and increased fajita choices; 

five $2.99 value meal items also are menued. (Nation’s Restaurant News) 

Tim Hortons has been making additions to its menu in an attempt to expand its daypart 

appeal. New products include soups such as broccoli and cheese; potato and bacon; and 

turkey with wild rice; as well as a broad selection of sandwiches. Bread bowls were also 

added th is year to hold soups, chicken stew and chili and a coffee cake has proved popular 

with an after-dinner crowd. (Restaurants & Institutions) 

Tony Roma’s is featuring California Chicken Classics for a limited time. Choices include 

Frisco Chicken, Monterey Avocado Chicken and Tijuana Chicken. (Company Web Site) 

Una Mas Mexican Grills recently released a list of the new menu items served at its 33 

94 




locations in the San Francisco area. The new items were designed to reflect a higher 

standard of quality and include Baja-style fish tacos, refried beans prepared with no extra 

lard or oil, new burrito sauces in hot and mild and a five-layer dip. (Business Wire) 

Una Mas Mexican Grills is promoting a Lobster Burrito as a limited time offer. Priced at 

$5.99, the item is made with lobster, seasoned rice, guacamole, Monterey Jack cheese, 

shredded cabbage, white sauce and mixed salsas wrapped in a warm flour tortilla. (NRN Daily 

News Fax) 

Una Mas Mexican Grills, a northern California chain, recently debuted a modified menu 

including fish tacos and burritos with enhanced flavor. (Restaurant Business) 

Wendy’s brought back its Honey Ham & Chicken Sandwich as a limited time offer. The 

sandwich features whole chicken breast, two sliced of honey-cured ham and creamy Dijon 

sauce. (Company Web Site) 

Wendy’s is testing a new line of four salads at different price points in select Philadelphia 

and Cincinnati units. Among the varieties are reportedly a Mandarin chicken salad and a 

chicken, bacon and tomato salad. (Nation’s Restaurant News) 

Wendy’s is reportedly removing its “Biggie” fries and drinks from its 99¢ Super Value Meal 

and replacing them with smaller versions of each. The Biggie fries and beverages will now 

be offered for $1.19. (NRN Daily News Fax) 

Whataburger is promoting a Southwest Whatachicken sandwich for a limited time. It 

features a crispy chicken patty with spicy southwest sauce, lettuce and tomatoes on a 

toasted wheat bun. (Company Web Site) 

White Castle debuted three specialty burgers—a Jalapeño Cheese Burger, Roma Tomato 

Burger and Bacon Cheeseburger. (Company Web Site) 

White Castle is running a “Side Sample” promotion during which consumers who buy 10 

burgers receive a sample side item. Choices, which vary by market, include onion rings, 

onion chips, chicken chips and cheese sticks. (NRN Daily News Fax) 

Village Inn is developing more breakfast items. The chain plans to add four new breakfast 

skillets to the seven already offered. In addition, crepes have been reintroduced at breakfast 

95 




as well as in the lunch and dinner dayparts. (Restaurant Business) 

Xando Cosí is launching a square bagel called a squagel. (Food Institute Report, Crain’s Chicago 

Business) 

96 


Appendix B: International 

Cuisines Taking Center 

Stage 

APPENDIX B 

International Cuisines Taking Center Stage 

African 

African is predicted by some to be the next wave in hot ethnic cuisines. An increasing desire 

for exotic foods has led some to believe that African food, especially South and West African, 

can meet the need for unfamiliar fare. Foods rely on smoked meats and fish, wild game, and 

an abundance of vegetables (leafy greens and root varieties in particular) and legumes, nuts 

and seeds such as palm nuts and wild-melon seeds, spices and vegetable oils. Sweet-hot 

flavor combinations are prevalent and preparation techniques largely feature grilling and 

slow-braising. Red Sage in Washington, DC, recently switched its menu focus to 

contemporary American food with West African influences. Examples include a pan roasted 

halibut served with toasted wild melon seed and lobster sauce and Fruitwood Smoked 

Bird—a red chile-cured smoked quail with forest mushroom custard, grilled minty peaches 

and black grape emulsion. Palm sauce is also on the menu. It is made from the fruit of the 

palm tree nut by boiling the nuts to release an orange-colored pulp. (Restaurant Business) 

African foods are gaining acceptance in the U.S. Though African restaurants are just 

beginning to emerge more frequently, African cooking traditions have been influencing 

American kitchens for centuries. Much of the food in Africa is stewed and common flavorings 

in these stews include tamarind, cinnamon and cumin as well as ginger in seafood items and 

salads. In Orlando, Disney’s Animal Kingdom Lodge has three African restaurants. The main 

restaurant Boma—Flavors of Africa offers chicken and corn porridge, freshly smoked tomato 

stew, and a plantain and corn stew served over fufu or pap. Fufu is a starchy paste usually 

made from plantains and yams, while pap is a cornmeal dish that is served like a soupy 

porridge for breakfast and is made solid and grilled for lunch or dinner. In Washington, DC, 

Red Sage is under the supervision of Morou Ouattara, a native of the Ivory Coast that infused 

the restaurant’s menu with flavors of his homeland. Offerings include grilled lamb sausage 

spiced with curry and served with marabout cabbage (cabbage that is stewed for an hour 

and a half with tomatoes and bell peppers. Ethiopian cooking is a bit more established in 

this country. At New York’s Ghenet, the Ethiopian specialties include Sega Wett—a beef stew 

97 




Stage 

that starts with onions caramelized in clarified butter. Lean beef is then added and sauteed, 

followed by more clarified butter and Mit mita (a paste of bird chilies or Thai chilies). Ginger 

and garlic are added with paste and the dish is slowly stewed. The restaurant also offers 

Kitso, a type of steak tartare made with lean meat mixed with cardamom, sage, mit mita, 

salt, pepper and clarified butter. (Nation’s Restaurant News) 

Ethiopian menus are traditionally heavy on beef, lamb and chicken, with typical seasonings 

including chili peppers, ginger, garlic, onions, basil and spices, to name a few that are 

commonly used. Central to any Ethiopian menu is injera—a spongy fermented bread that has 

a taste similar to sourdough and an appearance reminiscent of crepes. Many times, 

Ethiopian food is served on centerpiece platters over injera, with more of the bread served 

as an accompaniment. To eat, diners tear off pieces of the bread and use it to scoop the 

food. Among the dishes that might be served in this manner are atikilt wot, a spicy stew of 

green beans, carrots and cabbage, and yebeg alecha, a lamb stew with a mild taste. In New 

York, a number of Ethiopian restaurants are emerging. Awash offers a number of vegetarian 

dishes as well as kitfo—a raw beef delicacy similar to an Ethiopian steak tartare. Massawa 

menus an assortment of shrimp dishes, while Zula specializes in shiro wot, a spicy chickpea 

stew. Kategna is a specialty offered at Queen of Sheba and Ghenet. It is comprised of injera 

coated with kibe and hot sauce, toasted into a garlicky appetizer. A more nontraditional 

approach to Ethiopian cuisine is offered at Caffe Adulis. The restaurant flavors its injera 

with atypical ingredients such as beets, lime, berbere or even pesto. Other menu items 

include an appetizer of shrimp seared with tomato and cabbage served with a spicy cream 

sauce, and braised cubes of filet mignon with berbere flavored with mint and lime. (New York 

Times) 

North African cuisine is beginning to emerge in American restaurants. Moroccan fare, in 

particular, is appearing on several menus with typical foods including couscous, tagines, 

b’steeya and baklava. The classic b’steeya consists of large disks of pastry similar to phyllo 

with a filling of squab sweetened with raisins and sugar. Casablanca in Cambridge, MA, 

serves its Cod Casablanca with a swiss chard and ginger b’steeya as well as chickpeabattered 

fried clams and harissa, while Union Pacific in New York offers a cauliflower 

b’steeya as a first course with a sauce of herb puree. Alain Ducasse, also in New York, uses 

squab in its b’steeya, though the pastry is filled spring roll-style with squab confit. Brek is 

a Tunisian variation on b’steeya, with a smaller sheet of pastry similar to phyllo and Chinese 

spring roll pastry. The dish is prepared as a turnover filled with canned tuna, harissa and 

raw egg which is deep- fried so the egg remains runny. Bruno’s in San Francisco offers its 

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own interpretation of brek with a filling of spicy ahi tuna tartare with fresh horseradish and 

lemon olive oil. In Sag Harbor, NY, The Beacon offers a warm goat cheese brek where the 

cheese, rather than the egg, is slightly runny. It is served with a baby spinach salad with 

baby beets, toasted pine nuts and shallot vinaigrette. Different variations on baklava are 

also becoming more visible, with some being prepared as savory takes on the classic 

confection of phyllo, chopped nuts and sugar syrup or honey. Church Lounge in New York 

serves a duck confit baklava with wild mushrooms, hazelnuts and a port wine sauce, while 

Something Different in Indianapolis has a foie gras-mushroom baklava made of crispy phyllo 

layered with Medeira-flavored mushrooms, pistachios, cured foie gras and rosemary cream. 


Portuguese fare is emphasized at New York’s Pico as evidence of more North African 

influences invading American restaurants. Fundamental ingredients on Pico’s menu include 

cod, chourico (a spicy sausage), sardines, pork and potato. Other flavors are showcased in 

entrees such as roasted saddle of rabbit wrapped in smoked bacon and served with a 

chickpea cake; spit-roasted suckling pig in a citrus-honey glaze; and sargo (sea bream) 

grilled with walnuts, onions, potatoes and green olives. (New York Times) 

Portuguese-style barbecued and grilled chicken are specialties at Churarasco of St. Clair, 

a takeout-only restaurant based in Toronto. Its menu features authentic recipes developed 

in Portugal, and its name is an African word for anything cooked on a grill or over and open 

flame. In addition, chicken, ribs, suckling pigs, turkeys and ducks are also offered. 

wPortuguese sauces, made fresh daily, are another staple. Hot sauce is the main specialty, 

but honey garlic, sweet and sour, and lemon and garlic are also available. (Foodservice and 

Hospitality) 

American 

California Pacific cuisine is emphasized at Ducz in Pasadena, CA. Its menu combines Asian 

ingredients and influences from the Pacific Rim with reduction sauces inspired by France. 

Ducz also menus produce, fresh seafood and chicken indigenous to the West Coast as well 

as U.S. seasonal ingredients, which are highlighted. A sampling from its menu includes: 

Baked Chilean Seabass—marinated with mixed miso and served with bell pepper, 

snow peas, Japanese eggplant and shiitake mushrooms 

 

Grilled Colorado Lamb Chops—with Eryngii mushrooms, asparagus, and Italian 

parsley mint sauce 

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Szechwan Beef—grilled New York steak thinly-sliced with a spicy cilantro sauce 

Crispy Peking Duck—with orange-plum wine reduction and scallion pancakes 

Shanghai Lobster—with spicy ginger-black bean sauce and black mussel risotto. 

(Company Menu) 

Authentic Hawaiian plate-style meals are offered at Loft Hawaiian Grill in Huntington Beach, 

CA. The traditional Hawaiian plate lunch is paired with two scoops of rice, slaw and 

macaroni salad and tends to feature more basic dishes than upscale foods. In Hawaii, one 

example is Moco Loco—a blend of ground beef over steamed rice under a coat of brown 

gravy, all topped with a fried egg. Loft Hawaiian Grill offers a number of these meals. 

Teriyaki chicken and house-fried rice mixed with bacon are both offered with the traditional 

rice and macaroni salad accompaniments. A Katsu cutlet is a filet of chicken pounded thin, 

coated in panko bread crumbs and served with Katsu sauce that has a slightly smokier taste 

than teriyaki sauce. Kalbi-style ribs are beef ribs marinated in a raw sugar-based sauce and 

then grilled. Kalua pork features long-cooked meat similar to that offered at luaus. Many of 

these meats are available in a bowl over rice as well, without the salads. (Orange County 

Register) 

Hawaiian “soul food” was celebrated with a special menu recently at Chicago’s Zinfandel. 

The restaurant supplements its regular menu with a monthly menu showcasing an ethnic 

cuisine from a different region of the U.S. The Hawaiian menu featured Kalua pig with pohole 

fern salad and opah, or moonfish, with shiitake-ginger rice and lobster curry. (Chicago 

Magazine) 

Low country cuisine encompasses culinary traditions from the region of the U.S. that 

stretches along the eastern coast from Charleston, SC, to Savannah. It is typified by dishes 

that feature local ingredients, Creole flavors and English backgrounds. Rice is a featured 

ingredient and common entrees include shrimp and grits, stews, gumbo, hoppin’ john and 

one-pot dishes that combine ingredients such as shrimp, chicken, butter beans and rice. 

She-crab soup, a popular Low Country offering, is a specialty at Middleton Place in 

Charleston. It starts with a cream base combined with crab. Roe and a touch of sherry are 

added to lend richness. Seafood is another common element in Low Country cooking, due 

to the proximity to the shore. Crab, whiting, flounder, spot tail sea bass and shrimp are all 

heavily featured. While crab cakes are certainly not unique to this type of cuisine, Mimosa 

Grill in Charlotte, NC, offers a low country version with the addition of trout. Elsewhere, 

Charleston Grill, also in Charleston, offers sides such as grits, collard greens and fried green 

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tomatoes, also common elements in this cooking style. (Nation’s Restaurant News) 

Native New England ingredients are utilized at Boston’s Eclipse. The restaurant aims to 

serve locally raised ingredients in historically correct recipes. The resulting menu includes 

several seafood dishes such as Nantucket Scallops simply served with lemon, parsley and 

capers; and Steamed Prince Edward Island Mussels with lobster broth, fennel and linguica 

sausage. Seafood cassoulet combines chunks of lobster, salt cod and monkfish with 

cranberry beans and browned bread crumbs. Cedar planked Atlantic salmon follows the 

traditional Native American technique of baking the salmon at a very low temperature on a 

soaked board of scented wood. The dish is served with deep-fried matchstick potatoes. 

(Boston Magazine) 

“New American” cuisine can be difficult to describe, but the defining characteristic seems 

to be the depth of flavors in these types of foods and the techniques used to infuse them. 

This new American cooking is typified by a return to the basics and a focus on fresh herbs 

and meat as well as more simple preparations. Regional products and seasonal ingredients 

are featured and a combination of ethnic influences can be seen at times. Health-conscious 

diners have also had an impact on this trend. Chef Paul Liebrandt of Atlas in New York uses 

very little dairy products, instead relying on foams. Many restaurants that offer New 

American cuisine use daily specials to promote certain dishes that might be prepared 

according to the availability of local, seasonal ingredients. Menu examples from Atlanta’s 

Mumbo Jumbo typify this cooking: 

Maine Salmon—accompanied by an herb risotto cake with Swiss chard and a red 

wine fish sauce 

Young Chicken—with Longan Turnpike grits, Kentucky ham and turnip greens 

Herb Crusted Beef Tenderloin—with spring vegetables and potato mousseline 

Risotto—with Fontina Valle d’Aosta, wild mushrooms and prosciutto dust. 

(Restaurant Marketing) 

Okazu is a collection of side dishes popular in Hawaii. They are sold in okazuyas, or small 

delicatessen-style shops that specialize in bento boxes filled with items such as sushi, 

breaded hash patties, miso butterfish and teriyaki meatballs. The practice most likely began 

on the Hawaiian plantations were workers came from China, Japan, the Phillippines, Korea 

and Puerto Rico. As a result, today’s okazuyas serve such multicultural dishes as Chinese 

chowmein, Japanese mochi, Korean kimchi, Philippine lumpia and Portuguese malasadas. 

Among the purveyors of okazu in Honolulu are Mitsuba Delicatessen and Mitsu-Ken’s. 

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(Gourmet) 

Southern and Creole cooking is emphasized at The Bayou in Santa Ana, CA. Po’boys figure 

heavily on the restaurant’s lunch menu. The hero-like sandwiches are covered with a Creole 

sauce made onsite and served with shredded lettuce and tomatoes. Both fried catfish and 

fried shrimp options are menued. The dinner menu includes an appetizer of boudin 

blanc—sausage made with pork and rice, as well as Creole Hot Wings and pork ribs with a 

sweet barbecue sauce. Another Louisiana-style starter is its File Gumbo. The file, a powder 

made from sassafras leaves, is complemented with a thick stew of chicken, shrimp and rice. 

More substantial fare is represented with entrees, including smothered pork chops covered 

in gravy. Each entree is served with a choice of two sides from a substantial listing that 

includes collard greens, apple cabbage slaw with raisins, sweet potatoes, green beans longcooked 

with ham, and red beans and rice. (Orange County Register) 

“A Southwestern Experience” describes a meal at Sam’s Cafe in Phoenix. The menu points 

out that the restaurant’s mission is to capture the essence of the Southwest with a range of 

cooking styles and flavors native to the region. A sampling of dishes from its menu, inspired 

by Spanish, Mexican and Native American influences, includes: 

Poblano Chicken Chowder—rich, creamy chowder flavored with poblano peppers 

and roasted chicken 

Desert Fire Pasta—shrimp and fresh mushrooms with angel hair pasta in a 

jalapeno cream sauce topped with parmesan and pico de gallo 

Canyon Carne Asada—tender marinated sirloin served with southwest rice, black 

beans, peppers, onions and garlic butter and tortillas for dipping 

Sedona Spring Rolls—flour tortillas wrapped around a savory combination of 

chicken and vegetables served crisp over roasted tomato BBQ sauce and tossed 

greens. (Company Menu) 

“Southwestern Fusion” is how Chili Peppers 

Chili Peppers in Kill Devil Hills, NC, bills itself. Menu items 

emphasize fiery flavors and include a 7-Pepper Seared Tuna Loin and Green Curry Blackened 

Lamb Chop and a dessert of red wine-poached pears seasoned with Cinnamon and Scotch 

bonnet peppers. Its Sunday Brunch offers such dishes as sausage and biscuits with chipotle 

gravy and jalapeno eggs benedict. There is also a serve-yourself Bloody Mary bar with mix 

and match tomato-based juices, add- ins such as jalapenos and more than 25 different hot 

sauces. (Restaurant Business) 

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The spiedie sandwich is a regional favorite in upstate New York featuring marinated, 

skewered meat (traditionally lamb) cooked over an open flame and served on Italian bread. 

Binghamton Club in Binghamton, NY, offers its own take on the sandwich with its turkey 

spiedie sandwich. The meat is prepared by taking chunks of boneless turkey thighs, cubing 

them and marinating them in olive oil, apple-cider vinegar and orange and lemon zest for 

approximately 24 hours. The meat is then skewered and grilled and later served on Italian 

bread. (Chef) 

Tex-Mex cuisine is a variation on traditional Mexican cooking that can be difficult to define. 

As a general rule, Tex-Mex has roots in traditional Mexican cooking, but also incorporates 

ingredients and techniques associated with Spanish and Native American cuisines as well 

as regions of the U.S. Some typical Tex-Mex favorites, such as the deep-fried chimichanga 

and Texas chili, have no counterpart in Mexican fare. Usually, though, Tex-Mex dishes arise 

out of variations on Mexican standards. The Tex-Mex tradition adds chicken to quesadillas; 

replaces shredded beef with ground beef in tacos; and uses the jalapeno in more traditional 

items such as corn bread. This cooking style has also transformed the all-beef arrachas 

popular in Mexico to the Southwestern favorite known as fajitas, offering differing kinds of 

meats as well as vegetable-based offerings. Ingredients also vary among the two. Tex-Mex 

has a more Americanized slant, showcased by the use of American, Monterey Jack and 

cheddar cheeses and the addition of spices such as cumin and chili powder that are not 

typical in Mexico. Yet another difference relates to service. In Mexico, individual enchiladas, 

tamales and tacos are smaller in size and eaten as appetizers while in the U.S. they are 

commonly served as main courses. (Bon Appetit) 

Asian 

Asian and Cuban influences combine at Asia de Cuba. The latest location in San Francisco 

features the same menu as outlets in New York, Los Angeles and London, but also offers 

some regional ingredients and chef Maria Manso’s family recipe for black beans. Examples 

of menu items reflecting these unique cultural influences include: 

Cuban Spiced Chicken—with roasted red pepper plantain mash, tamarind sauce 

and avocado fruit salsa 

Tofu Relleno—stuffed with boniato, tofu and red curry with carrot-ginger sake 

puree and quinoa stir-fry 

Tunapica—tuna tartare picadillo style with Spanish olives, black currants, 

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almonds and coconut with soy-lime vinaigrette and wonton crisps. (Nation’s Restaurant 

News) 

Asian flavors continue to pervade American menus, even at operations not specifically 

billing themselves as Asian. Einstein Bros. offers an Asian Chicken Salad on its menu, 

combining chicken breast with rice noodles, crunchy lo mein noodles, Asian vegetables such 

as pea pods and napa cabbage, and Asian sesame dressing and sesame flatbread. Boston’s 

Salamander highlights a number of Asian ingredients on its menu, attempting to create 

contemporary American offerings while utilizing these flavors. Its menu includes wild Pacific 

salmon cured with Japanese spices and shiso herb served with gingery burdock; braised 

line-caught Atlantic cod fillet with crispy skin, Chinese sausage and jasmine rice; and 

Mongolian-spiced venison loin with roasted chestnuts and smash of sesame-scented winter 

root vegetables. Other Asian-inspired offerings spanning diverse segments include: 

Thai dipping sauce, Buffalo Wild Wings Grill & Bar 

Szechwan Tuna—with soba noodles and seasonal vegetables, Hard Rock Cafe 

Grilled Quail Satay—with ginger peanut sauce and Asian slaw, Kingfish Hall, 

Boston 

Crispy Tempura Lobster—with ponzu and caviar, Nine, Chicago 

Samurai Salmon Wrap—with cucumbers, pickled seaweed, spinach, rice, 

scallions, daikon radish sprouts, mango salsa and soy-wasabi sauce, Turtle 

Crossing, East Hampton, NY. (Restaurants & Institutions) 

Authentic Asian food is showcased at Seattle’s Wild Ginger. Offerings are inspired from 

various regions of Asia and include lamb bumba, a combination of spices crushed into paste, 

that is typical in Indonesia; squash and sweet potato stew from Vietnam; and laksa, a spicy 

seafood soup popular in Malaysia. Vegetables and seafood are prominently featured on the 

menu as well. In fact, seafood, which is purchased from Seattle’s Pike Place Market, 

accounts for 60% of the restaurant’s sales. Wild Ginger fragrant duck is a signature dish as 

well, spiced with cinnamon and star anise and served with steamed buns and plum sauce. 

Appetizers include grilled sea bass with roasted peanuts, Thai basil, lime juice, chile and 

tamarind. Among the dishes currently being planned is a Burmese-style pork with fresh 

mango and Vietnamese tomato and tofu. (Restaurants & Institutions) 

Cantonese seafood and dim sum is highlighted at J&J Restaurant in San Gabriel, CA. Its 

menu of Shanghai-style foods includes seafood dumplings and bao filled with crab, the 

restaurant also offers breakfast on the weekends. Diners typically order bowls of warm 

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sweet or savory soy milk to accompany the buns or cakes on the menu. Some choose to 

spike the savory soy milk with chile oil or use it to dip chung yo bien (Chinese doughnut rolls 

that are wrapped in scallion-flecked flatbread). Yo tee-yee-o, a bar-shaped crispy rice cake, 

is also dipped in this manner. Other Chinese breakfast fare includes: 

Siao bien—meat-filled sesame pancakes 

Chai bao—vegetable-filled bao 

Yo tun tsuh—fried grated radish cakes 

Wo te-ah—pan-fried dumplings. (Los Angeles Times Magazine) 

Dim Sum is a popular Chinese tradition consisting of a series of small appetizers. Meaning 

“a little bit of heart,” dim sum usually consists of steamed and fried dumplings, often 

wrapped in lotus leaves, fresh rice noodles or rice paper. Baking, steaming and deep-frying 

are favored techniques. Chicago’s Shanghai Terrace offers an extensive dim sum menu, with 

six different choice available daily. Offerings might include spring roll; bean curd sheets with 

asparagus and mushrooms; crispy scallops with Chinese chives; shrimp and pork shumai; 

shrimp dumplings; and vegetarian dumplings. In Providence, the dim sum platter at Prov 

features four different items: a vegetarian spring roll, duck spring roll, lobster Rangoon and 

a coconut-banana dumpling. Dim sum is also a specialty at SideBerns in Atlanta, where a 

favorite item is a crispy lump crab wonton stuffed with cream cheese, lump crab, scallions, 

red peppers and minced macadamia nuts. (Nation’s Restaurant News) 

Dim sum is a specialty of Lai Wah Heen in Toronto. Authentic Asian ingredients, including 

fruits such as lychees, rambutans and mangosteens, are used to flavor the dishes. Each 

order is served with homemade XO sauce—an oil infused with dried scallops, shrimp roe, 

small red chile peppers and dried shrimp. Offerings appeal to diners with adventurous 

palates and include fresh sea scallops sauteed in XO sauce, banquet items such as braised 

goose webs and sea cucumbers, game specials of braised mongolian goat and julienne of 

partridge in snake broth. Other choices include steamed turnip cake with dried scallops, 

boiled eggs and pig hocks in sweetened black vinegar and 10 varieties of congee flavored 

with ingredients such as dried vegetable and dried oyster, sliced grouper, pig jelly (blood 

pudding), dried fish and peanut. The experience is completed with an extensive tea list of 

authentic selections brewed in a bone china cup. (Gourmet) 

Halo-halo, translated as mix-mix, is a popular beverage in the Phillipines. It is a layered mix 

of ingredients such as crushed ice, fruit, nuts, legumes, diced gelatin, and sometimes 

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custard, milk or ice cream. At Chicago’s Fishpond, the halo-halo features jackfruit jam, fresh 

shredded coconut and mung beans topped with custard sauce and a scoop of ice cream. The 

version at Rambutan, also in Chicago is comprised of jackfruit, shredded coconut, mung 

beans, tapioca balls and vanilla ice cream. (Chicago Tribune) 

Japanese cuisine is widely popular, clearly evidenced by the vast number of sushi operations 

throughout the U.S., yet another Japanese preparation is also becoming more evident. 

Tempura, a Japanese interpretation of fritto misto, is being seen more and more often in 

both traditional and nontraditional applications. The deep-fried method is typically used for 

vegetables and seafood and is typified by its crisp and golden battered texture. A current 

practice is to fuse tempura with sushi to create unique hand rolls. Perhaps the most popular 

is spider roll or soft shell crab tempura roll. Mark’s at Cityplace in West Palm Beach, FL, 

has a spider temaki hand roll composed of tempura soft shell crab with avocado The 

restaurant also has a number of other tempura options such as crispy duck with tempura 

kobacha, sticky rice and sweet soy sauce; and tobiko tempura shrimp hand roll with 

watercress and sweet vinegar. A different application for tempura is found at New York’s 

Roppongi, where tempura crumbs are added to sushi rolls to add a bit of crunchy texture. 

Other tempura dishes showcase more nontraditional ingredients. The Peninsula Grill in 

Charleston, SC, serves lobster tempura with cucumber spaghetti and sesame aioli, while 

Miami’s Azul has a honey-lavender-bathed grilled quail that is paired with baby bok choy and 

tempura pumpkin. A halibut tempura is offered at Boston’s Salamander and tempura onion 

rings made with Maui onions are among the sides menued at Honolulu’s Sansei. Tempura 

is also showing up on dessert menus. Examples include the tempura-fried ice cream with 

chocolate sauce at Sansei. (Nation’s Restaurant News) 

Japanese-inspired items are packed in a traditional bento box during lunch at Seasons in 

Chicago’s Four Seasons Hotel. The box holds soft rice paper spring rolls filled with smoked 

salmon and a sprinkling of plum vinegar, marinated grilled chicken on a salad of papaya and 

avocado, grilled shrimp with sesame oil and pickled cucumbers, and seared tuna on a 

shiitake mushroom salad with beet essence. (Chicago Tribune) 

Japanese restaurants are widely recognized as sources for sushi, but Japanese cuisine is cuisine is 

far broader than this perception would suggest. In New York, several restaurants offer 

opportunities to sample other Japanese fare such as noodles, grilled dishes and an 

assortment of appetizers. A sampling includes: 

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Yakiniku, sukiyaki and shabu nabu are showcased at Shabu-Tatsu. These dishes 

are cooked on circular metal grills set over burners in the center of each table. 

Yakiniku items are cooked directly on the grill. Trays of meat, ranging from ribeye 

to tripe, are brought to the table and grilled. Chopsticks are then used to dip meat 

in sweet soy or sesame sauce. Shabu shabu and sukiyaki dishes are simmered in 

pans of broth or water. 

Tonkatsu is a specialty offered at Katsu-Hama. Guests are given mortars and 

pestles when their arrive to grind sesame seeds, which are then mixed with a house 

sauce. The resulting mix is similarto a combination of chutney and worstershire 

sauce. The sauce used to dip the Tonkatsu, deep-fried pork cutlets which are coated 

in Japanaese bread crumbs and sliced for easy chopstick handling. 

Noodle bowls are emphasized at Menchanko-Tei. The large bowls of noodles in 

simmering broth feature ingredients such as shrimp, chicken and pork as well as 

more exotic elements. Its house special is egg noodles in a broth full of shrimp, 

small rice cakes and ground fish. Its Ramen is a thinner, courser noodle that comes 

with sweet roast pork, shredded mushrooms and scallions. (New York Times) 

Korean food in the U.S. has become more visible as immigrants from that nation move to this 

country. Kimchi is probably the most well known Korean dish. The fermented vegetable dish 

is typically prepared using cabbage, though green onions, radish, cucumber and other 

vegetables can be used. Served as a side dish, it is generally seasoned with pepper and 

garlic and is similar to coleslaw or sauerkraut. A typical element of a Korean meal is the 

wide range of side dishes. Examples might include spinach with garlic, bean sprouts tossed 

with sesame oil, shredded white radish, tofu with chili, omelet strips, diced potato, seaweed 

salad, or marinated fish cake. Another favorite of Korean cooking is bulkokee (also spelled 

bulgogi or pul kogi). It consists of strips of tender beef marinated in soy sauce, garlic, 

onions, sesame oil and brown sugar that are then grilled. Bi bim bop, another widely popular 

item, can be served as either a vegetarian or meat dish. It is a bowl filled with vegetables, 

tofu or meat and rice topped with a fried egg and broth. Hot chili paste can be added to 

taste. Charbroiled, marinated beef short ribs (kulbi or golbi) also feature heavily, as do 

dumplings, noodles and rice cakes. Dumplings (called mandoo) are usually fried or steamed 

and stuffed with a meat mixture. Noodles may be made from wheat, rice, bean thread or 

buck wheat and vary in width. They are commonly used in soups or stir-fry. Chap chae is a 

savory blend of cellophane noodles, meat, vegetables and black mushrooms, flavored with 

sesame oil and garlic. Fruit is generally served for dessert. Oranges and melon are 

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especially popular, though sweet buckwheat noodles are also used. Beverages, often cold 

and sweet, might also be served as dessert. Examples include a rice drink called shikhae or 

a cinnamon punch known as sujonggwa. (North Shore Magazine) 

Korean food is one of the latest Asian cuisines to become popular. In New York, a number 

of restaurants offer examples of this bold food that remains healthy at the same time. A 

sampling shows: 

Fresh soy bean curd made daily is the specialty at Cho Dang Gol. Other dishes 

include panchan—small salad-like appetizers—and a soft white custard called bean 

curd dregs that has a savory comforting feel. 

Bulgogi is a favorite at Dae Dong. The dish is made with thin slices of prime rib 

marinated in soy sauce mixed with sugar, scallions, garlic, sesame oil and sherry, 

then grilled. Another option is a-bok jengban—thin slices of beef served in a broth 

and topped with slivers of golden egg pancake, green scallions, red sweet peppers 

and white pear. 

Dishes from northwestern Korea are emphasized on the Kaesong tasting menu at 

Do Hwa. It offers four appetizers and four entrees, all served at once. The 

appetizers include hot and spicy stir-fried squid and vegetables; and steamed sea 

kelp with asparagus. Entree selections include a dish of stewed chunks of beef rib 

and potatoes called kalbi jiim and a pork and kimchi soup called kimchi chigae. (New 

York Times) 

Malaysian and Singaporean cuisines rely heavily on ingredients such as rice, noodles and 

tubers along with spices, dried seafood, pork and coconut flavorings. A typical meal consists 

of steamed white rice or noodles with a number of accompaniments. Rice might be served 

with curried chicken, braised lentils, shrimp sambal, grilled spicy fish, stir-fried or pickled 

vegetables, roasted pork, or rendang (a spiced beef dish with a fiery flavor). Rice is also 

eaten as a meal on its own with an assortment of condiments and garnishes. Examples 

include tomato rice, lentil rice, congee (a porridge-like rice with pickled garnishes), 

Hainanese chicken rice (roasted or steamed chicken with a spicy ginger based sauce) or nasi 

lemak (made with coconut milk, and pandan-leaf essence). Noodles are also center-of-theplate 

in Malaysia and Singapore. Noodle dishes tend to be accompanied by soups and fieryhot 

condiments. They are stir-fried in a wok, stirred into soups or topped with sauces. 

Typical dishes include Lakasas (Nonya- style fiery, soupy, curried rice noodles that are fish 

broth- or coconut-based), mee rebus (Japanese-style stewed, spicy, turmeric-based wheat 

noodles) or meehon (Chinese- or Indian-style spiced, stir-fried vermicelli. Fragrant, leafy 

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spices are also used to add flavor and aroma. Typical ingredients include shallots, fiery chili 

peppers, tamarind, lemongrass, coriander leaf, salted soybeans, pandan leaf and coconut 

milk. (Restaurants USA) 

Sichuan food is an offshoot of more traditional Chinese cooking, but with a bolder flair, 

smoky flavors as well as sweet and sour, and unusual textures. Tart seasoning mixtures are 

most common, tempered at times with sweet flavors. Many dishes are served without sauce, 

while others are slicked with oil as cornstarch is rarely used to thicken sauces. Whole dried 

red chili pods and fresh green chilies are used for heat, but Sichuan peppercorns are the 

characteristic seasoning of this cooking style. Pork, beef and tofu are common ingredients 

in Sichuan cooking and a number of dishes are served cold. These foods are starting to 

emerge in the U.S., but perhaps its most traditional versions are best illustrated at the Xiao 

Bing Lou restaurant in Chongqing, China. A meal there begins with cold dishes designed to 

whet the appetite. Examples include green beans with marinated young ginger; shreds of 

spiced dry-cooked beef; pickled carrots and daikon radish; and cuttlefish with ginger, 

scallions, chilies and Sichuan peppercorns. The next course is small bowls of noodles mixed 

with a fiery peanut sauce; fried chive cakes; camphor-smoked duck; and kung pao chicken 

with peanuts and Sichuan peppercorns. In New York, examples of Sichuan fare include 

better-known dishes such as kung pao chicken, orange beef, eggplant with spicy garlic and 

a number of lobster dishes. A more unique dish is the beef tendon infused with Sichuan 

peppercorns offered at Grand Sichuan International as well as conch in spicy marinade and 

cold beef with hot and wild pepper sauce. (New York Times) 

Thai cuisine is the specialty at Atlanta’s Tamarind Thai Cuisine. The restaurant’s menu 

points out Thai food incorporates traditions from China and India and also uses a number 

of ingredients native to southeast Asia. Key ingredients include fresh coriander leaves, 

lemongrass, Kaffir lime, chiles and Kha root—a cousin of ginger with a more mild tone. 

Samples from its menu include: 

Siam Chicken—sauteed slices of white meat chicken with chunks of pineapple, 

cashew nuts and mushrooms mixed in a spicy herb sauce served in a half pineapple 

shell 

Lobster Tail Panang—crispy lobster tail topped with red curry panang sauce and 

Kaffir lime leaves, served with a side plate of steamed mushrooms and garlic 

spinach 

Pla Duk Pad Phed—pan-fried filet of young catfish topped with red and green 

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chiles, garlic Kra-chy roots, Thai eggplant and fresh basil. (Atlanta Magazine) 

Southeast Asian noodles are becoming mainstream. The versatile noodles can be created 

with virtually any flour, ranging from wheat and buckwheat to chickpea and rice, and are 

compatible with a wide array of proteins or vegetables. They can be eaten hot or cold, 

enhanced with dipping sauces or toppings and are equally appropriate as an ingredient or 

a center-of-the-plate offering. Just as noodles are becoming more accepted, so too are other 

Southeastern dishes, evidenced by their growing presence on chain menus. Examples 

include: 

Grilled Chicken Satay with Indonesian Peanut Sauce, Big Bowl 

Calamari with Nuoc Cham Sauce, Brew Moon 

Tandoori Chicken Pizza, California Pizza Kitchen 

Pad Thai Noodles, The Cheesecake Factory 

Curried Shrimp, Legal Sea Foods 

Malaysian Chicken, P.F. Chang’s 

Asian Noodle Stir with Lemon Grass Chicken, Planet Hollywood 

Spicy Thai Wrap, Taco Time. (Restaurant Business) 

Southeastern cooking has long used Thai red curry paste as an important component in its 

dishes. Though Thai cuisine uses a number of diverse curries, including green and yellow, 

the chili-infused red curry is currently gaining use in a number of different applications. 

Made with fresh and dried red chilies known as bird chilies, salt, cumin, coriander, black 

pepper, shallots, garlic, lemongrass, galangal or ginger, and cilantro blended with oil and 

shrimp paste, it can easily be made in-house or purchased. The heat can also be tempered 

with coconut milk. New York’s C3 serves a coconut and red curry lobster with charred 

pineapple and hijiki seaweed salad as an appetizer or main course. At Lord Fletcher’s in 

Spring Park, MN, Thai red curry is used to season prawns that are served with a cucumberdaikon 

salad, while Chez Henri, in Cambridge, MA, serves a red snapper fillet with boniato 

puree and a coconut-red curry sauce. Other examples include seared sea scallops with 

pineapple and sticky rice cake served with red Thai curry at Ten Penh in Washington, DC, 

red curried T-bone lamb chops offered at Bacar in San Francisco, and grilled diver scallops 

and shrimp with red curry-coconut sauce at Boston’s Salamander. (Nation’s Restaurant News) 

Sri Lanka provides the inspiration for the menu at the aptly-named SriLanka Restaurant in 

Minneapolis. Focusing on ingredients reflective of Sri Lanka, seafood is abundant and many 

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dishes are cooked curry- style with native spices that are roasted and combined to create 

a complex mix of green-curry leaves, chilies, turmeric, cumin, coriander, cardamom, cloves 

and cinnamon. Steamed lobster is served split down the center on a bed of curried scallops 

or squid with rice enhanced with a subtle brandy sauce. Chicken Curry noodles are made 

with skin-on pieces of chicken to absorb the curry sauce and are then tossed with egg 

noodles. An Ocean Lanka platter offers curried deviled shrimp and halibut stir-fried with an 

Asian mustard sauce and vegetables such as long green beans and kankun (also known as 

hollow vegetable). The deviling is done by combining the ingredients with spices and chilies 

and then sauteing them in oil. Traditional Sri Lankan favorites are also showcased. Elolu 

bath curry is made with ingredients that change daily. A recent example included pickled 

eggplant, curried potatoes, dal, vegetable mallum (a mix of shredded green leaves, roasted 

coconut and curry spices), and a vegetable salad tossed with mustard, all served with rice, 

tomato chutney and cucumber. Vegetable roti is a soft pan-fried flatbread stuffed with 

vegetables, cashews and marinated eggplant topped with curried lentils. (Minneapolis/St. Paul 

Magazine) 

Taiwanese teahouses specialize in a number of diverse teas and tonics. Among them are 

bubble teas—foamy blends of green or black tea, milk and oversize tapioca balls shaken 

with ice. At Zen Zoo Tea in Brentwood, CA, guests can add homemade fruit infusions to their 

bubble teas. Its ZenFusion is mixed to order in a martini shaker and served in a brandy 

snifter with an extra wide straw to accommodate the tapioca balls. (Los Angeles Magazine) 

Thai street food describes the menu at Saladang Song in Pasadena, CA. Ingredients 

showcased are typical of Thai cooking: peanuts, fish sauce, ginger, chile, lime, coconut milk, 

cilantro and shrimp. Menu items include Kao-tang-na-tang, crispy wafers traditionally made 

with leftover rice that are served with a thick shrimp dipping sauce; Ka-nom-jeen-gang-kiewwann, 

rice vermicelli with fish balls in green curry; and a dessert of sweet rice cooked in 

coconut milk with a dusting of dried fish powder. A Yum menu section includes Yum 

asparagus, an adaptation of a dish usually made with wing beans. The crisp beans are a 

base for shredded chicken, onion, garlic, peanut and shredded roast coconut. (Los Angeles 

Magazine) 

Upscale Filipino is how Chicago’s Rambutan positions itself. The menu specializes in 

appetizer-sized portions which allow guests to sample several different items. Popular 

Filipino ingredients abound, including pork, seafood and green papaya, sets itself apart by 

using varied cooking styles, lighter sauces and more elaborate plate presentations. Menu 

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items incorporate both Asian and Spanish influences. Offerings include a grilled coriandercrusted 

ribeye steak served with black bean barbecue; grilled catfish fillet served in a misolemongrass 

fish broth; and blue crab meat seasoned with onions, garlic and sweet peppers, 

stuffed into its shell and sauteed with coconut milk, spicy sambal and a hint of shrimp paste. 


European 

Belgian cuisine is gradually moving into the U.S., though Belgian “frites” are becoming 

especially visible. In New York, B. Frites showcases the Belgian-style potatoes that are fried 

twice in special imported fryers. They are served with an array of sauces. A popular option 

is the andalouse—a Belgian mayonnaise with bell peppers, garlic and tomatoes. Three 

varieties of frites are offered at F&B, a quick-service venue in New York that emphasizes 

European street foods and gourmet hot dogs. The frites are offered in traditional pommes, 

or potato; sweet potato and onion. Dipping sauces include garlic aioli, Thai chili, truffle oil 

and lime butter. (USA Today, Chain Leader) 

British cooking has been upscaled in recent years, with chefs focusing on the idea of a 

return to the basics by concentrating on quality ingredients rather than elaborate 

presentation. It has been reported that many English chefs are using a greater variety of 

common ingredients, especially fish such as Mackerel and sardines. While English cuisine 

has always been regarded as relatively simple, with typical dishes including roast beef and 

Yorkshire pudding; fish and chips; and “bangers and mash”, the new focus involves simple 

techniques with quality ingredients that are often used on a seasonal basis. In the U.S., 

British chefs are now incorporating upscaled versions of their native cuisine on American 

menus. Sage & Onion, in Santa Barbara, CA, uses a number of British ingredients, especially 

strawberries and lamb. The menu includes English pork stuffing with sage, onion, celery, 

thyme, apricots and maple; rhubarb tarte tatin; and a Stilton souffle baked in phyllo. In New 

York, Icon showcased its version of English pub food with a ploughman’s lunch of mature 

cheddar, Stilton, salad and bread. The restaurant has also offered beer-batter-fried catfish 

with fries on a brioche roll. (Nation’s Restaurant News) 

Dutch cooking is the unique specialty of New York’s NL. The menu offers a number of simple, 

traditional dishes such as mosterdsoep, a tangy, light-bodied mustard soup accented with 

slivers of scallion, and Koninginnensoep, or queen’s soup, consisting of chicken in a light 

broth with a few noodles and winter vegetables. Its herring is served as a dense tartare 

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paired with a citrus-soy vinaigrette and a sweet beet salad. One of the restaurant’s more 

unusual-looking dishes is a large ball of smoked raw beef tenderloin filled with a mixture of 

Old Amsterdam cheese and hangop flavored with basil. The Dutch- Indonesian connection 

is evident in NL’s rijsttafel, or rice table, of small dishes and condiments served with rice. 

Its version includes chicken satay, beef rendang (spicy beef in a coconut sauce) and fried 

green beans in a chili-fired coconut sauce. Curry is the central flavor in an offering of 

chicken breast and leg stuffed with lobster and served with Suriname long beans, potato 

curry and Suriname roti, a thick fried pancake. Sauerkraut risotto is an unusual dish that 

gets its primary flavors from garlicky spinach, dried tomatoes and sauteed mushrooms 

lightly enhanced with the piquancy of the sauerkraut. (New York Times) 

Dutch food is modernized at New York’s NL. There is little widespread knowledge in this 

country about the cuisine of the Netherlands, a mix of German, Belgian and even Indonesian 

cooking styles and even Baltic inclinations toward seafood. NL is attempting to change this 

with a menu of appetizers such as veal croquettes (kalffkroket) lightly breaded and infused 

with truffle oil gravy and balls of smoked beef tenderloin (lauwwarme gerootke), wrapped 

around shreds of lettuce and Old Amsterdam cheese. Entrees include hazenpeper—a 

traditional hare stew served on a bed of arugula mashed potatoes. The meat is minced and 

flavored with cloves and pieces of roasted pear. Suriname roti is a mix of chicken, lobster 

and curried potatoes, while rijsttafel offers chicken satay, yellow rice and curried beef. 

Dessert options include poffertjes—fritters drizzled with anise and vanilla butter. (New York 

Magazine) 

French 

Bistro fare has more difficult to categorize absolutely over the last few years as 

restaurateurs and chefs in the U.S. have increasingly been exploring their own approaches 

to these foods by combining French tradition with American ingenuity. The standard model 

is a casual, moderately priced restaurant offering European-inspired, seasonal food and 

affordable wine. Today, bistros are expanding their culinary influences to include the 

Mediterranean and even Asia and Mexico at times. Village, in New York, is just one example 

of these new broad-based bistros. Its menu offers dishes ranging from the classic frisee 

salad and roast chicken to more nontraditional bistro choices such as Oyster Pan Roast with 

Chipotles and Creme Fraiche; Tuna Sashimi and Grape Leaves; and Smoked Filet Mignon 

with Corn Cakes & Green Beans. Other examples of modern bistro food include: 

Ravioli of Beef Osso Bucco—topped with pan-seared Hudson Valley foie gras and 

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black currant port glaze, Cafe Perrier, Houston 

Soupe de Poisson—rich tomato fish broth with croutons, rouille and gruyere, 

L’Orange Bleu, New York 

Le Croque du Vieux Norman—diced chicken breast salad on a sweet bun over 

mesclun greens with toasted walnuts, green grapes and apples, Left Bank, San 

Francisco. (Restaurant Business) 

Bistro fare brings to mind traditional French dishes such as onion soup, mussels marinière, 

steak frites, roast chicken and country pates. Today modern bistros are taking the bistro 

model and incorporating multi-national influences to create signature dishes. Chez Henri 

in Cambridge, MA, utilizes both French and Cuban traditions. Its Steak Frites with Rioja 

Wine Bordelaise are served with chimichurri and spicy french fries. Doughty’s Bistro in 

Boise, ID, focuses on simple, bold flavors and utilizes a broad range of ethnic influences. 

Menu items include Greek Quesadillas with smoked salmon, olives, herbed cheeses and 

marinated cucumbers, and a Thai Chicken Saute with long green beans, lemon grass sauce 

and jasmine rice. Its Mustard-Crusted Beef Tenderloin with Hot German Potato Salad 

features beef medallions coated with a blend of Dijon mustard, horseradish sauce, 

Parmesan cheese, breadcrumbs, toasted hazelnuts, olive oil and melted butter. Fireking 

Bistro in Hingham, MA, has a similarly international slant. It offers Asian Vegetable Spring 

Rolls and Teriyaki Grilled Salmon on Asian Ratatouille alongside Bistro Steak Frites and 

Black Truffle and Fontina Cheese Stuffed Meatballs with Fettuccine Bolognese. Todd Jurich’s 

Bistro in Norfolk, VA, uses classic French techniques as a base and then incorporates 

nontraditional techniques in menu items such as a Maine Lobster Mac and Cheese Orzo 

Risotto. Other selections include: 

French Onion Soup—with caramelized bison stock and gratineed with Gruyere 

and Manchego cheeses 

Bistro Spring Roll—filled with bean threads, pork, shrimp, ginger, garlic, chilies 

and Yuzu ponzu, deep-fried and served wrapped in lettuce leaves 

Organic Piedmontese Boneless Sirloin—served with crispy buttermilk onion rings, 

mashed potatoes and bistro steak sauce. (Restaurant Business) 

France has a strong focus on regional cooking and local ingredients. Seasonal elements are 

also important, illustrating a commitment to freshness and local sourcing. Fall menus tend 

to showcase fava beans, zucchini, turnips, carrots, potatoes and occasionally corn kernels. 

Cepe and chanterelle mushrooms are heavily featured. When lamb is offered, its regional 

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source is generally listed on the menu. Further, cheese also reflects local production. A goat 

cheese called cabecou is widely popular as is blue cheese from mountain regions. Seafood 

offerings are also reflective of availability, with inland chefs limiting their offerings to 

sandre, a type of pike, trout, sweet water crayfish and perhaps langoustines and lobster. 


France has a number of signature dishes, but perhaps one of its most well known is coq au 

vin. Chicken braised in red wine with onions, mushrooms and herbs is the classic recipe. 

A twist to it can be made with just a few adjustments. Preparation remains the 

same—brown the chicken, deglaze the pot and simmer in wine until the meat falls off the 

bone. However, substituting white wine for the red makes a lighter tasting sauce—a better 

fit as American chicken is milder than the more full-flavored, older chicken used in the 

classic French version. It can also be served with mashed potatoes instead of the more 

classic accompaniment of french bread. (Cuisine) 

The French bistro fare of Jean-George Vongerichten’s JoJo has been highly regarded for the 

last six years among diners on New York’s Upper East Side. The restaurant recently 

remodeled and when it reopened, several new dishes appeared on the menu. Its signature 

chicken with ginger, green olives and coriander was retained as was the 27-Vegetable 

appetizer, slow-baked salmon with truffled mashed potatoes, and shrimp dusted in orange 

powder. New appetizers include a goat cheese and potato terrine with arugula juice, 

peekytoe crab with mango and cumin crackers, and a bouchon-style plate of pork cheeks and 

lentils. The Asian influence readily apparent in so many of Vongerichten’s other restaurants 

is less visible here. Nonetheless, it can be seen in a spring roll appetizer with soybean 

emulsion or a main entree of steak with gingered shiitake and enoki mushrooms in soy 

caramel sauce. American accents can also be seen in seared foie gras with quince puree and 

corn pancake. Rustic French still has a heavy impact on the menu, especially in dishes like 

duck rubbed with “medieval” spices (a honey and fish sauce glaze enhanced with coriander 

and caraway). The slices of duck are accompanied with root vegetables, fig puree and applepear 

puree. (New York Times) 

“French country style cuisine” describes the food offered at Chez Christian 

Chez Christian in Carmel, CA. 

The menu of hors d’oeuvres, pastas and “plats de resistance” includes French fare such as 

onion soup, escargots, and pate as well as: 

Seafood Gratin—crab meat, scallops, bay shrimp and fish baked in the oven 

Sand Dabs Meuniere—lightly floured and sauteed in lemon butter 

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Frog Legs Provencale—sauteed in garlic butter with fresh herbs 

Sweetbreads—simmered in madeira wine, cream and mushrooms. (Company Menu) 

A French-inspired grilled cheese is among the rotating collection of grilled cheese 

sandwiches offered at Campanile in Los Angeles on Thursday nights. Its croque madam is 

made with fresh country bread, gruyere and thinly sliced ham served with fried egg on top. 

A more “classic” version consists of gruyere on country white with marinated onions and 

whole-grain mustard. (Los Angeles Times) 

Provence provides the inspiration for Pinot’s restaurant in the Westin South Coast in Costa 

Mesa, CA. It showcases dishes from this southeastern region of France where typical 

ingredients include olives, onions, mushrooms, anchovies and eggplant. A recent lunch menu 

offered three different varieties of olives, a number of salads, oysters and a collection of 

Provencal entrees such as: 

Pan Seared Beef Filet au Poivre—with pommes frites and watercress 

Steamed Mussels with “Soria” Chorizo—and fennel and pommes frites 

Lemon and Herb Crusted Rotisserie Chicken—with Pinot pommes frites 

Sauteed Whitefish—with Maui onion potato gratin, a lot of herbs and garlic jus. 


Rustic French is how Vaux Bistro in New York positions itself. The restaurant offers daily 

specials such as coq au vin, beef stew and bouillabaisse as well as other bistro specialties 

such as an unpureed leek and potato soup, a house terrine de canard, lobster risotto and 

duck in watercress sauce. (New York Magazine) 

Southwestern France is celebrated with the Gascony cuisine offered at New York’s 

D’Artagnan, The Rotisserie. Chef Ariane Daguin has created a menu heavy on rich dishes 

such as foie gras and game. Poultry is prepared on a spit with potatoes placed underneath 

so they can be perfumed by the birds’ fat. Offerings include an assiette of three foie gras; 

or a salad called “The Duck Stops Here” of mixed greens topped with smoked duck breast, 

duck prosciutto, duck-leg confit and foie gras shavings. Other choices include a spit-roasted 

leg of lamb, duck breast steak and rice pudding with caramel butter. (New York Magazine) 

Greek/Mediterranean 

Greek fare is showcased at Chicago’s Pegasus Restaurant and Taverna. Its menu is 

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comprised of both Zestoi (hot) and Kryoi (cold) appetizers; salads and Greek pastas; 

Scharas, a collection of dishes prepared in the broiler; fresh seafood choices; and familystyle 

dinners. The restaurant also offers a wide selection of “Paradosiaka”, or traditional 

Greek specialties. Examples include: 

Spanakopita—spinach cheese pie with savory feta cheese, fresh leaf spinach, 

eggs and spices in thin, delicate layers of filo dough 

Mousakas Nestisimos—meatless mousaka with eggplant, zucchini, potato, grated 

cheese and herbs topped with bechamel sauce 

Kotopoulo Fournou—chicken baked with olive oil, lemon and oregano; served with 

potato riganatti and roasted vegetables 

Moshari Tashkebob—lean choice beef simmered in wine tomato sauce and served 

with rice pilaf. (Company Menu) 

“Greek Fries” are included on the menu of more traditional comfort foods at Eat in 

Somerville, MA. The fried potatoes are accented with lemon juice and oregano and served 

with sofrito—a sauce of sauteed onion, garlic and vegetables that is enhanced with annattosteeped 

oil. (Boston Magazine) 

Hellenic Mediterranean fare is offered at San Francisco’s Kokkari Estiatorio. The restaurant 

takes its name from a fishing village located on the island of Samos in the Aegean Sea, a 

region with an abundance of fresh produce, seafood and game. Selections from the menu 

include: 

Xifias Psitos—grilled swordfish with sun-dried tomatoes, kalamata olives and 

sun-dried tomatoes 

Moussaka—a traditional casserole of eggplant, lamb, potato and yogurt bechamel 

Kokinisto me Manestra—aromatic braised lamb shank over orzo, served with 

Myzritha cheese 

Psari stin Schara—grilled striped bass with braised greens and lemon-oregano 

vinaigrette. (Company Menu) 

Mediterranean cuisine not only includes the more common Italian and Greek fare, but also 

encompasses flavors and foods from Spain, France, Turkey, Syria and North African regions 

such as Tunisia and Morocco. While thousands of restaurants include Mediterranean Rim 

influences and foods on their menus, so far very few consciously offer true Mediterranean 

cuisine. Typical ingredients include olive oil, couscous, preserved lemons and pomegranate 

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molasses. Other elements include walnuts, chestnuts, pistachios, almonds, oranges and 

lemons, figs, dates and raisins, and a number of different greens. Cinnamon and cloves are 

popular flavor notes, as is fenugreek. Another aspect of this region’s cooking is the use of 

many foods as “canvases,” or neutral backgrounds upon which other ingredients can be 

added. Typical canvassing ingredients include bulgur, couscous, polenta and rice. 

Philadelphia’s Tangerine is one such restaurant focusing whole-heartedly on Mediterranean 

cooking. Menu items include seven-vegetable couscous; chicken tagine with green olives and 

preserved lemon; and lamb-honey tagine. A Moroccan whole-spiced fish showcases dorade 

royale rubbed with a mix of cumin, coriander, fennel seed, saffron and other ingredients, all 

embellished with almonds and sugar. It is served with rice spiked with cilantro and a salad 

of red onion, tomato and cucumber dressed with a blend of yogurt, lemon, tahini and Aleppo 

pepper. In Monterey, CA, Stokes Restaurant and Bar offers Mediterranean dishes 

highlighting authentic ingredients, including locally-grown fava beans. The tapas menu 

features a fava bean crostini blending cooked, pureed beans with garlic, lemon, thyme and 

extra-virgin olive oil, served on ciabatta toast. The Mediterranean influence is also felt at 

Miami’s Tantra. Its Moroccan-spiced lamb salad features meat coated with a mix of 

fenugreek, cardamom, ginger, coriander and paprika. It is then seared, chilled and sliced 

thin onto a bed of hummus, roasted red peppers, and mint and dressed with a puree of mint 

and rice-wine vinegar. It is served with a garnish of sliced mango and a lychee nut stuffed 

with mint. (Chef) 

Italian 

Gourmet Italian snacks and pizzas are the emphasis of Fritti in Atlanta. Its pizza is made 

only with authentic Italian ingredients, including soft Italian flour, San Marzano tomatoes, 

buffalo milk mozzarella and extra virgin olive oil. The thin, Neopolitan-style pies are topped 

with items such as imported cheeses, prosciutto, air-cured beef and arugula. Its Regina 

Margarita has San Marzano tomatoes, buffalo mozzarella and basil leaves while the Napoli 

builds on that base with anchovies, wild oregano and Pantelleria capers. In addition, the 

restaurant also offers a number of the fried Italian snacks from which it takes its name. 

Funghi fritti are wild mushrooms in a rice-flour batter with fresh rosemary and truffle oil, 

while the classic fritto misto di mare combines fried shrimp, diver scallops, calamari, baby 

octopus and whole fried sardines. (Atlanta Magazine) 

Italian appetizers are among the menu items at Chicago’s Fornello. In addition to traditional 

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Italian pasta dinners and other entrees, Fornello also menus a collection of starters with an 

Italian emphasis. Examples include Crostini al Gorgonzola—four rounds of crisp-crusted 

Italian bread topped with blue cheese and toasted—and grilled baby eggplant, thinly sliced 

and garnished with chopped tomatoes in olive oil. (Chicago Tribune) 

Italian cuisine has changed in the U.S. as diners have been increasingly exposed to more 

authentic Italian cooking. At the same time, many Americans hold on to the more familiar 

and established Italian traditions in this country. As a result, many authentic Italian dishes 

that are indicative of the cooking of Italy are perceived as new. These new Italian dishes 

might reflect a specific region of Italy or more authentic ingredients, but the bottom line 

remains a commitment to simple, fresh ingredients. To meet conflicting demands, some 

operations are dividing their menus and offering a mix of both traditional Italian fare and 

less well-known items. New York’s Centolire offers “Old World” dishes like chicken 

scarpariello that is cooked in a crock with baby artichokes and marjoram and topped with 

a bread crust. Its “New World” items tend to be somewhat lighter and include a farro salad 

appetizer that is served with sauteed pancetta, cremini mushrooms, cherry tomatoes and 

arugula with a dressing of lemon juice, lemon zest, olive oil, salt and pepper. Other 

examples of this “newer” approach to Italian include: 

Asparagus Box—filled with a blanched seafood salad of calamari, shrimp, baby 

octopus and scungilli, dressed with a vinaigrette that is flavored with tangerine 

honey, Cantare, Chicago 

Halibut—served over caponata and garnished with capers and cherry tomatoes, 

312, Chicago 

Osso Bucco—served on chickpeas with spicy oil and watercress, Trattoria No. 10, 

Chicago. (Nation’s Restaurant News) 

Authentic Italian-style pizza is offered at Campagnola in Evanston, IL. Its four choices are 

prepared on a thin, well-oiled crust with bits of goat cheese. Four varieties are offered 

including pizza Campagnola with potatoes seasoned with fresh rosemary; an option with 

grilled sausage and peppers; one with sliced eggplant and chili oil; and a classic Margherita 

with tomatoes, basil and mozzarella. (North Shore Magazine) 

Sardinia is the inspiration of the menu at the newly-opened Arcodoro/Pomodoro in Dallas. 

This area of Italy has inspired regional menu items such as: 

Sa Fregula—Sardinian clam and couscous soup 

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Polenta al Nero di Seppia con Calamaretti—polenta topped with baby calamari 

in squid ink sauce 

Maccarones de Puntzu—handmade semolina dumplings in a ragu of braised baby 

lamb 

Costelette d’Agnello al Vino Cotto—broiled rack of lamb simmered in aged 

balsamic caramel sauce with Sardian “music bread.” (Restaurant Business) 

Tuscany is typified by its rustic cuisine that relies heavily on extra virgin olive oil, white 

beans, salami and prosciutto, stewed and roasted meats, and soups such as pappa al 

pomodoro and ribollita that are made from leftovers. Tuscan seafood dishes are also unique, 

and are becoming increasingly popular both inland and on the country’s coastal regions. 

Many use Mediterranean seafood such as calamari, cuttlefish, langoustines, shrimp, 

mussels, clams, red mullet, sea bream and swordfish. As is common with Tuscan cuisine, 

seafood is generally prepared simply and is seasoned mainly with olive oil, lemon and a 

touch of pepper. A very subtle amount of garlic may also be used. At Romano, in Viareggio, 

Tuscany, calamari is showcased in a number of dishes. They are served seared and stuffed 

with a mix of breadcrumbs and herbs, featured in a seafood salad with white Tuscan beans, 

tossed with langoustines and zucchini flours over ribbons of pasta, and of course, used in 

Romano’s fritto misto. Shrimp is also often paired with Tuscan white beans in a salad or 

served warm. They also are featured in a number of pasta dishes. But perhaps the main 

focus of a seafood dinner in Tuscany is a whole fish, presented fresh from the grill or 

woodburning oven. It is then boned, traced with streaks of chartreuse olive oil and lemon 

juice, sprinkled with sea salt, ground pepper and parsley, then served. (Nation’s Restaurant News) 

“West Side Chicago Italian” is how Chicago’s Rudi Fazuli’s positions itself. Owner Rudi 

Melchiorre developed his cooking style on Chicago’s West side with influences from his 

grandparents who hailed from Naples. The resulting menu at Rudi Fazuli’s includes such 

Italian specialties as: 

Shrimp Ersilia—shrimp, portabello mushrooms, fresh spinach and oven-dried 

tomatoes sauteed in a light four-cheese cream sauce served over fresh pasta 

Veal Medallions Parmigiana—three 2½ oz. veal medallions lightly seared and 

stuffed with fresh spinach, crimini mushrooms and five cheeses baked and served 

over fresh pasta in a fresh tomato marinara merlot sauce 

Shrimp Fazuli—fresh shrimp sauteed in fresh garlic, olive oil, butter and white 

wine sauce over fresh pasta; can be prepared spicy request 

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Manicotti San Angelo—spinach pasta rolled and stuffed with a five cheese ricotta 

filling, topped with fresh spinach and baked in marinara sauce. (Company Web Site) 

Latin/Spanish 

Argentine and Uruguayan grills are the inspiration for New York’s La Esquina Criolla. With 

a strong focus on meat, it is both a restaurant and a meat market where guests can buy 

sausages, steaks, pork chops and the like. Each table is set with a bowl of chimichurri, a 

condiment made of garlic, parsley and olive oil that can be used to enhance the steaks. 

Offerings include a dry-aged shell steak as well as enraña—a charred skirt steak. Another 

option is a mixed grill plate including skirt steak, pork chorizo, blood sausage, crisp tripe, 

short ribs and sweetbreads. (New York Times) 

Brazilian churrasco is emphasized at Texas de Brazil, a three-unit chain based in Ft. Worth, 

TX. Its upscale menu features typical foods from Brazil such as Brazilian sausage; chicken 

legs; a garlic picanha ribeye; filet mignon with bacon; and Parmesan-pork tenderloin. 


Caribbean food showcases the range of ethnic influences the area experienced during its 

European colonization and reflects the flavors of Dutch, English, French and Spanish 

cooking. Typical spices in this cuisine are curry, jerk and cumin, while standard ingredients 

include breadfruit, fried plantains, calaloo (taro leaves), jerk chicken and curried goat. Jerk 

seasoning can be created by blending seasonings such as peppers, nutmeg, cinnamon, 

allspice, chiles, garlic and onions. This mixture can then be rubbed on fish, chicken, or pork 

or blended into a liquid and used as a marinade. Adobo is another popular mixture used as 

a method of preserving. With large amounts of salt, onion, garlic, pepper and oregano, it is 

typically used to add flavor to meats. For a sweeter flavor profile, chutney can be used The 

condiment combines fruits and spices such ans mangoes, papayas, allspice and nutmeg. 

Peppers are also popular with this cooking style, particularly scotch bonnet, serrano and 

jalapeno varieties. Cuban cuisine is one example of the ever- growing popularity of 

Carribean cooking. Cuban standards like pressed sandwiches, boniato and yucca, ropa viejo 

and mojos are increasingly being seen on menus. In Philadelphia, Alma de Cuba is slated 

to open soon with a menu showcasing red bean soup with pumpkin and chorizo; slowroasted 

pork shank with boniato puree; and crispy-fried, whole snapper with coconut conch 

rice and marinated cabbage. A Havana-style charcoaled pork chop is served at Mark’s City 

Place in West Palm Beach, FL. It is served with boniato mash, braised callaloo, chorizo and 

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crispy yucca. The restaurant also has Cuban sweet potatoes served with Ingrid’s sea scallops 

from Maine. It is enhanced with Jamaican spiced oxtail, wild mushrooms and Pinot Noir 

sauce. (Restaurant Marketing, Nation’s Restaurant News) 

Caribbean ingredients transform well-known elements such as chicken, shrimp, pork, rice 

and beans at Bridgetown Grill. The four-unit Georgia chain applies Caribbean spices, rubs 

and marinades to burritos, seafood and meats. Menu items range from jerk chicken and 

chipotle shrimp to a mojito steak and snapper escaveche. A particularly unique aspect of the 

menu is a glossary insert that details Caribbean history and food and provides definitions 

of various ingredients. The insert explains that the food of the Caribbean islands has 

influences from Africa, East India, China, Indonesia, French Indo China and the Yucatan 

peninsula and highlights a fusion of both new and old cooking methods from various 

cultures. Herbs, spices and fruits also weigh heavily in this cooking style. Thyme, sweet 

basil, mint, allspice, annatto, chiles, turmeric and mace are highly visible, as are coconuts, 

mangoes, papayas, bananas, guava, cassava, jackfruit and breadfruit. A sampling of the 

definitions outlined in the glossary includes: 

Ajilimojili—a creamy, island-style cilantro pesto that is pale green and served 

with conch fritters at Bridgetown Grill 

Habanero Mango Coulis—pureed mangos with a touch of habanero peppers that 

make a sweet and spicy sauce for the restaurants’ mango pork 

Mojo Criollo—a Spanish-style marinade with garlic, onions, orange, lemon, lime 

and spices. (Company Menu) 

Cuban foods are menued at Zeida’s in Palm Springs, FL. The menu of sandwiches, 

appetizers, soups, salads and desserts also features proteins listed under five categories: 

carnes (meats), bisteces (steaks), pollo (chicken), lechon (pork) and pescado (fish). 

Selections from each include: 

Picadillo a la Criolla—braised ground beef with onions, peppers and olives in a 

light beef tomato sauce served with rice and black beans 

Bistec a la Milanesa—breaded beef steak Milanese topped with tomato sauce and 

gratin with cheese served with Moros rice and fried sweet plantains, tostones and 

yucca 

Pollo Asado o Frito—baked or fried chicken topped with mojo and served with 

Moros rice, fried sweet plantains, tostones or yucca with mojo 

Masa de Puerco Frita—fried chunks topped with mojo and served with rice and 

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black beans 

Rueda de Serrucho Frita—deep fried king fish served with rice, salad, fried sweet 

plantains, tostones or yucca. (Company Menu) 

Ecuadoran cuisine is emphasized at Mi Ciudad in Chicago. While often perceived as an 

extension of Colombian or Peruvian cooking, Ecuador has a unique cuisine in its own right. 

Examples include appetizers such as a cheesy corn cake (torta de choclo con queso), a 

hominy and fried pork dish (fritada, mote and tostada), and marinated shrimp (ceviche de 

camaron). Large portions of meat are found among the entree selections including chunks 

of beef tongue bathed in a slightly spicy peanut sauce (lengua estofada); tender goat meat 

stewed in a thick tomato sauce (seco de chivo); and a 13-oz. New York strip grilled medium 

rare and served with rice and beans. (Chicago Tribune) 

A Mexican beverage called michelada is gaining popularity across that country and moving 

north into the U.S. as well. The drink is a beer accompanied by a glass with fresh lime juice, 

Tabasco, Worcestershire and soy sauces, black pepper, and perhaps a bit of Maggi, a 

seasoning used in soups and stews. Ice is added to the glass, followed by the beer. (New York 

Times) 

More authentic Mexican fare is beginning to appear on chain menus, as these operators 

expand their offerings beyond traditional recipes emphasizing “gooey cheese.” While these 

dishes will continue to be staples, examples of more sophisticated Mexican on chain menus 

include: 

Mesquite Grilled Asparagus and Portobello Mushroom Burrito, Chevys 

Baja-style Grilled Mahi Mahi Burrito, La Salsa Fresh Mexican Grill 

Tortilla Soup and chicken topped with a pesto of roasted poblanos, cilantro, 

almonds and pine nuts, Qdoba Mexican Grill 

Crab Relleno and albondigas (meatballs and vegetables simmered in a spicy beef 

broth), Macayo Mexican Restaurants 

Flameante (citrus-marinated rotisserie chicken) and Carne Guisada (Mexican beef 

stew), Taco Cabana 

Yucatan Chicken (with cilantro-orange marmalade) and Salmon Tropical (grilled 

salmon topped with langostinos in a creamy Cancun sauce), Acapulco Restaurants 

Fire-roasted Tomato Soup, Mesquite Beach Wood-Fired Grill. (Restaurants & 

Institutions) 

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New Mexican Style Mexican food can be typified as lighter than traditional beef-heavy, 

cheese-laden Sonora fare emphasizing flour tortillas. It also has a hotter flavor profile and 

red and green chiles are key components. Blue Adobe Grille in Mesa, AZ, is an operation 

that combines traditional Southwest inspirations with New Mexican traditions. Its Adobe 

Plates are New Mexican specialties, while Blue Plate Specials have a Southwestern Slant. 

Southwestern items include Tucumari Tenderloin with two medallions of beef napped with 

jalapeno bearnaise and served with chipotle pasta; Chorizo-stuffed Chicken stuffed with the 

spicy pork sausage and topped with a sweet amaretto mushroom sauce. New Mexican dishes 

range from chicken enchiladas and a Santa Fe Plate combo meal with choices such as 

tenderloin relleno and carne adovada. (Phoenix Magazine) 

Nuevo Latino cuisine is a modern interpretation of traditional Latin cooking. These foods are 

now more widely embraced as diners become more adventurous. While tacos and 

quesadillas remain quite popular, moles and dried chiles are becoming more visible. The 

Nuevo Latino movement combines dishes from a number of diverse Spanish-speaking 

countries, blending classic cooking techniques and modern American twists. Early menus 

showcasing this cooking style emphasized black beans and rice, mangoes, avocados, passion 

fruit, boniatos and Caribbean fish such as grouper and yellowtail. The mix of unusual 

ingredients and bold flavors added appeal. Now Nuevo Latino is widely available as diners 

sample ceviches inspired by Peru and Ecuador, mojitos made with Cuban rum, steaks and 

other meats cooked in the Argentinian churrasco style and Tres Leches cakes typical in 

Costa Rica. Other examples include an escabeche of octopus marinated in tomato sauce or 

the Cuban Skirt Steak offered at Philadelphia’s Alma de Cuba or the feijoida, a traditional 

Brazilian dish of rice and beans that is prepared with beef tenderloin at Jicama in St. Louis. 

(Restaurants USA) 

Spanish cuisine is often confused with Mexican and Nuevo Latino cooking, although this 

style has more in common with Spain’s European neighbors. In Mexico, a tortilla is a thin, 

flat bread of cornmeal, while a Spanish tortilla is a hearty dish of eggs and potatoes. 

Spanish cooking heavily utilizes garlic and olive oil, along with an array of preserved meats 

and fish. Throughout the country, food varies a great deal from one region to the next. Many 

consider the Basque region to have the best traditional Spanish food, though foods popular 

in Catalonia are also finding popularity. Paella is perhaps Spain’s best-known culinary 

export. Many different varieties of this rice dish are found in Spanish cooking. San 

Francisco’s B44 offers nine different types of paella and eight fish entrees. Approximately 

half feature bacalao, or salt cod, while the remaining dishes are colored black with squid 

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ink. One example is baby squid stuffed with pork-fennel sausage and green peas, all cooked 

in a squid ink sauce. Halibut cheeks are also favored at the restaurant, where they are 

dredged in flour and then sauteed in a clay pot with olive oil, garlic and dried chili flakes. 

Dry sherry is then added and the sauce is reduced. Picada, a Catalan mixture usually made 

with roasted almond, hazelnut or pine nut, raw or roasted garlic, parsley or some other herb 

and dried bread crumbs, is also frequently used at B44 to thicken sauces. Meanwhile New 

Basque cooking is showcased at the aptly-named Basque in San Francisco. There, chef 

Barney Brown serves a stuffed piquillo peppers, a traditional paella Valenciana and a 

vegetarian paella with white or green asparagus, spinach, roasted peppers, artichokes, 

mushrooms, peas and olives, prepared with vegetable stock. (Nation’s Restaurant News) 

Specific regions of Mexico were highlighted in a six-week promotion at New York’s Hell’s 

Kitchen. Among the dishes inspired by a certain Mexican region were: 

Pork & Fried Pork Skin Taco—with shrimp flute in ancho chile sauce (Mexico 

City) 

Duck, Plantains & Pine Nut Stuffed Poblano Chile—with walnut sauce (Puebla) 

Braised Rabbit Enchiladas—with black mole (Oaxaca) 

Shrimp, Oyster & Skate Ceviche—with corn fry bread (Yucatan) 

Pan Seared Venison—with mole flavored tamal (Guerrero). (Restaurant Business) 

Traditional Mexican fare is offered at Tierra Grill in Villa Park, IL, Its trenzas are rolled 

dough filled with a range of fillings that is braided and then baked until golden brown. It is 

described on the menu as the last meal given to Aztec warriors before they went into battle. 

Filling choices include picadillo, steak and potatoes, chicken, vegetable, albondigas and 

barbecue beef. The steak and potatoes trenza comes stuffed with charbroiled steak, 

potatoes, poblano peppers, salsa, onions and Chihuahua cheese. (Chicago Sun-Times) 

Middle Eastern/Indian 

Egyptian food is emphasized at Chicago’s Little Egypt. The restaurant’s menu explains that 

historically, the basic food and drink in Egypt was bread and beer—made from the main 

crops of wheat and barley. Pork, lamb, or goat were special occasion foods, while fish and 

poultry were more widely available. Peas, beans, lettuce, leeks, garlic, figs, pomegranates 

and grapes were all popular. This is indicative of the menu at Little Egypt, which offers both 

unique Egyptian dishes and better-known Middle Eastern items. Appetizers include hummus, 

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baba ghanouj, falafel, tabbouleh and a fattush salad of tomato, cucumber, parsley and 

croutons. Stuffed grape leaves called mah-she are filled with a dill-accented rice stuffing. 

Entrees range from catfish served on the bone to shawerma beef enhanced with a spice rub 

and kufta—lamb sausage that is served with an onion-accented tomato sauce. (Chicago Tribune) 

Foods from Afghanistan are menued at Afghan Cuisine in Evanston, IL. Yogurt and mint are 

key ingredients in several dishes and the Persian practice of blending fruits and meats in 

dishes is also evident. Typical spices are cumin, cardamom, cinnamon, clove, mace and 

nutmeg. Appetizers include chicken or ground beef dumplings and Buranee Baunjaun—panfried 

eggplant accompanied by yogurt. Entrees include chicken, lamb or beef kabobsas well 

as Quabili Palau—chunks of lamb blanketed with rice and flavored with julienne fried 

carrots, raisins and a yogurt-based meat sauce. Vegetarians may want to sample a 

combination platter that includes fried spinach, seasoned rice and grilled eggplant. (North 

Shore) 

Indian food includes a specialty staple called dosai—slightly chewy, sourdough crepes filled 

with savory fillings. Fourteen different fillings are offered for the dosai at Hampton Chutney 

Co. in New York. Choices include a classic masala with spiced potatoes, spinach, Jack 

cheese and tomato; tuna, avocado and arugula; kalamata olive, roasted tomato, onion, 

arugula and goat cheese; and smoked turkey, spinach, Jack cheese and balsamic roasted 

onion. (The New Yorker) 

Lebanese food is showcased at Zena’s in Orange, CA. Its menu offers a number of items 

reminiscent of Greek cuisine, though it uses less dairy and very little cheese as is typical of 

Lebanese cooking. The restaurant’s mezze, a collection of cold appetizers and salads, is a 

suitable start to the meal. Other starter selections include a garlicky hummus, baba 

ghannoj; and mutabbai—an appetizer of diced eggplant mixed with tomatoes. Salad options 

range from a tabbouleh with chopped parsley, bulgur wheat and a hint of mint to 

Fettoush—reminiscent of Western-style salads with coarsely chopped lettuce, onions and 

peppers topped with “croutons” made from crunchy pita and topped with a minty lemon 

dressing. Other selections include: 

Stuffed Grape Leaves—filled with rice and lentils 

Stuffed Eggplant—stuffed with beef, onions and pine nuts, all covered with tomato 

sauce and served with basmati rice 

Bamyeh B’lahme—a tomato stew of baby okrah 

Kibbeh—made from a traditional paste of lamb and bulghur wheat baked into a 

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loaf with a filling of pine nuts 

Fatayer Bi-spanakh—chopped spinach, oil, lemon and sumac pinched inside a 

pocket of dough. (Los Angeles Times) 

In Turkey and other parts of South Asia, cold, salty yogurt drinks are popular thirst 

quenchers. The fermented dairy drinks called lassi in South Asia can be served salty or 

sweet and often in flavors. Ujala Sweets & Bakery in Chicago even serves a mango variety. 

In Turkey, the cold beverages are made with watered-down sheep yogurt are called ayran 

and typically include a bit of mint as an ingredient. These beverages can be sampled at 

Cousin’s, also in Chicago. Afghans and Persians also have their own versions called dogh 

and typically favor a more fizzy version. Examples of these drinks can be found at Afghan 

Fine Cuisine in Evanston, IL, or at Chicago’s Reza. (Chicago Tribune) 

Turkish fare is emphasized at Sahara’s Turkish Cuisine in New York. Meals at the restaurant 

typically begin with meze—starter dishes that can be a meal by themselves with the addition 

of freshly baked flatbread. Meze offerings include fresh grape leaves stuffed with rice and 

pine nuts; acili ezme, a dice of tomato, hot pepper, walnuts, onion and garlic that has a fiery 

flavor and hints of olive oil; and four different preparations of eggplant, a defining vegetable 

in Turkish cooking. At Sahara’s it is offered smoky, smooth, chopped and stuffed. Kebabs 

also reflect Turkish traditions. Its Iskender Kebab is slices of seasoned lamb over grilled pita 

croutons and paired with garlic- yogurt and a rich tomato sauce. A “special beyti sarma”is 

essentially a wrap version of a kebab with pepper-flecked chopped lamb wrapped in a thin 

pita, cut into little squares and drizzled with yogurt and tomato sauce. (New York Magazine) 

Turkish fare is also emphasized at Hemsin in New York. The restaurant offers Turkish 

breads, lahmacun, a mildly spiced item also known as Turkish “pizza,” homemade pitas 

stuffed with cured meat or feta cheese and herbs, and Turkish salads. Another specialty is 

its soft braised lamb with an eggplant puree that is lightened with cream. (Gourmet) 

Upscale Indian is how London’s Zaika positions its food. The restaurant’s upscale Indian 

fusion food is described as “faithfully Indian with an international touch.” One of the 

restaurant’s specialties is Khichdi—a type of risotto that would typically be eaten in a bowl 

with no additions, although to add an international flair, prawns are added to the Zaika’s 

version. Another fusion of several cuisines is found in a dish called Tikhe Machli. The spicy 

sea bass would traditionally be grilled and eaten as is, but the restaurant pairs it with a 

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sauce called Kadi that is normally eaten with rice or couscous. Other specialties include: 

Coconut Prawn Masala—prawns cooked with coconut masala, with lime leaves 

Roganjosh—a classic Kashmiri dish cooked with lamb shanks in a rich onion and 

tomato sauce 

Crusted Lamb Biryan—lamb cooked with aromatic spices and basmati rice and 

baked with a flaky crust; served with raita 

 

South Indian Vegetable Stir-Fry—green beans, baby corn and cashew nuts 

tempered with coconut and mustard seeds 

 

Yellow Lentils—lentil and turmeric stew with garlic and cumin seed. (Nation’s 


Miscellaneous 

Armenian is a unique Mediterranean cuisine that is a combination of Turkish and Greek 

traditions. Ingredients include toasted pumpkin seeds, ground turmeric and stuffed grape 

leaves. (Boston Magazine) 

Canadian cooking traditions continue to be emphasized at the Maple in Halifax. The 

foundation for its menu is a vast range of ingredients produced across Canada. Among the 

Canadian traditions being revived at the restaurant are the practices of house-smoking fish, 

preserving fruits for the winter and braising lesser-used cuts of meat such as lamb shanks 

and pork bellies. (Foodservice and Hospitality) 

Ethnic breakfasts offer unique opportunities to sample different cuisines. An Irish breakfast 

is offered at Half King in New York. It consists of two eggs, bacon, bangers, black and white 

pudding, beans, toast, mushrooms and half of a grilled tomato. Also in New York, ‘ino offers 

Italian breakfast fare with a menu emphasizing bread, cheese, eggs and Italian bacon. 

Offerings include open-faced grilled ciabatta topped with prosciutto and garnished with 

pesto and truffled egg toast—a piece of toasted Pullman bread with an egg cooked in its 

hollowed-out center, topped with melted fontina, asparagus tips and truffle oil. (New York 

Magazine) 

Healthy ethnic food choices were the subject of a recent Cooking Light feature. The 

magazine examined six popular ethnic cuisines—Caribbean, Japanese, Korean, Vietnamese, 

and Mediterranean or Middle/Near Eastern—and determined which classic dishes were low 

in both fat and sodium. Among the dishes recommended for their healthy orientation were: 

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Caribbean 

Jerk Chicken—seasoned with hot peppers, on ions and spices, then smoked and 

served over rice with mango and/or other tropical fruits 

Escoveitch Fish—lightly pan-fried, then cooked in a marinade of onions, bell 

peppers, carrots and vinegar; often served with rice, plantains and tropical fruit 

chutney 

Japanese 

Chicken Sukiyaki—a one-pot dish of chicken, tofu, bamboo shoots and vegetables 

simmered in broth 

Shabu-shabu—sliced beef and vegetables with noodles, cooked and served at 

table with dipping sauces 

Korean 

Pindaettok—a version of Korean pizza comprised of a thin pancake made from 

ground mung beans and topped with marinated meat and vegetables 

Bibimbop—a one-dish meal of rice, beef and vegetables served with red-pepper 

sauce and an egg on top and kimchi on the side. 

Mediterranean, Middle/Near Eastern 

Souvlaki—a Greek dish of marinated, grilled meat served in a pita with lettuce, 

tomatoes and onion with a yogurt-cucumber sauce called tzatziki 

 

Lah me June—a type of Armenian pizza made with dough topped with ground 

meat, parsley, tomatoes, onions and spices 

Thai 

Poy Sian—seafood sauteed with straw mushrooms, napa cabbage, bamboo 

shoots, onions and string beans 

Gai Yang—grilled marinated chicken served on fresh cabbage with a sweet chile 

sauce and steamed rice 

Vietnamese 

Pho—a hearty soup made with beef or chicken, rice noodles and herbs 

Bun—grilled pork, beef or shrimp marinated in a sweet/hot/sour/salty mixture and 

served over rice noodles with nuts. (Cooking Light) 

Hispanic and Italian influences combine at Zorbaz Pizza & Mexican Restaurant in Detroit 

Lakes, MN. Its signature Mexican-Style Pizza features a light layer of sauce topped with 

refried beans, a choice of seasoned chicken or ground beef, and a blend of mozzarella and 

Cheddar cheeses. After it is baked, the pizza is topped with shredded lettuce, shredded 

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Cheddar, diced tomatoes, onions, cilantro and pieces of jalapeño. A dollop of sour cream is 

then added in the center. Other menu items also reflect a blend of ethnic influences. Its 

quesadillas are available with Italian sausage or pepperoni and Italian nachos are made with 

corn chips topped with mozzarella, sausage, pepperoni, sauce and pepperoncinis. (Pizza Today) 

Iberian-inspired dishes are emerging on the heels of American acceptance of Spanish tapas 

and a modern “grazing” style of eating. A number of chefs are now exploring further the 

regional cooking styles of both Spain and Portugal. Among the emerging dishes are Basque 

Piperade (a mix of tomatoes, sweet peppers, garlic and olive oil), Catalan Romescada 

(seafood stew), and Portuguese style Bolinhos de Bacalhau (codfish cakes). These cuisines 

are moving both up and down restaurant segments as upscale operations take their cues 

from dishes found in family-run Spanish and Portuguese in ethnic enclaves across the U.S. 

and more and more chains explore their own interpretations of dishes such as gazpacho and 

paella. Adding to the trend is a growing ability to source authentic ingredients. On the 

upscale front, New York’s Meijas is updating dishes from Spain’s 19 regions under the 

banner of “new wave Spanish cooking.” Menu items are indicative of the stylish, 

contemporary cuisine currently being served in Spain’s most stylish restaurants. Examples 

include Salmon con gazpacho verde al alliolli de tomate (grilled salmon served on a green, 

tomato-less gazpacho sauce with a tomato drizzle on top) and Roast Duck with Foie Gras 

Flan, Goat Cheese Foam and Quince Sauce. Within casual dining, chains like Acapulco and 

Bahama Breeze are exposing diners to dishes such as paella, arroz con pollo (yellow rice 

with chicken) and ropa vieja (spiced shredded beef simmered with onions and peppers). 

Other examples include: 

Lomo de Cerdo Relleno—tapa of grilled pork tenderloin stuffed with roasted 

eggplant, black olives and serrano ham with wild rice and port wine sauce, Emilio’s 

Tapas Sol Y Nieve Restaurant, Chicago 

Tapas Tuesdays—balsamic glazed sardines; rock shrimp, potato, green onion and 

manchego cheese frittata; anchovy fritters with saffron aioli, Casa del Mar, Santa 

Monica, CA 

Paella—shrimp, fish, chicken, chorizo, shellfish and yellow rice, Bahama Breeze 

Portuguese Fisherman’s Stew—cod, mussels, clams and chorizo in saffron tomato 

broth with garlic toasts, Legal Sea Foods. (Restaurant Business) 

Internationally-inspired appetizers are a relatively simple way for operators to add global 

elements to a menu and allow guests the opportunity to sample a new, and perhaps 

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unknown, flavor. Examples of ethnic starters include: 

Samosas—breaded pockets of potatoes, cheese and vegetables deep fried in ghee, 

or clarified butter, that are staples of East India 

Khanom Jeep—Thai 

steamed dumplings with water chestnuts and bamboo filled 

with pork or beef 

Tapas—small dishes popular in Spain that are designed for sharing 

Souvlaki—a Greek specialty of meat, usually lamb, marinated in olive oil and 

lemon juice, then skewered with vegetables and grilled. (Restaurant Marketing) 

Kurdish cuisine is emphasized at Babani’s Kurdish Restaurant in St. Paul, MN. These foods 

are similar to other Middle Eastern cuisines, with chicken, rice, feta, cucumber and yogurt 

being key ingredients. Spice levels are not particularly hot, yet lend a sufficient zip. 

Appetizers at Babani’s include dowjic—a broth of chicken stock and lemon juice with rice, 

basil and yogurt. Other soups include niskena (a lentil-based offering) and mahagic (chicken 

with vegetables in broth). These soups are a perfect complement to Kurdish bread, a yeasty 

loaf that can be accompanied by fresh feta and olives. Other starters include jaajic (yogurt 

with garlic, dill and cucumbers with Indian style biryani rice) and a silopi salad mixing 

cucumber, onion and tomato dressed with lemon juice, olive oil, parsley and spices. Entrees 

include chicken tawa (chicken sauteed oiin lemon and spices, then baked in layers of potato, 

green pepper, onion and dried lemon) and biryahi—an Indian-Middle Eastern staple made 

of rice cooked with vegetables, nuts and raisins in a blend of spices. Sautes are also offered, 

combining vegetables such as mushrooms, zucchini, onion, broccoli and tomato with a 

choice of chicken or beef. (Minneapolis/St. Paul Magazine) 

Nepalese foods are showcased at Mt. Everest in Evanston, IL. The restaurant bills itself as 

“a taste of the Himalayas,” but offers a dozen specialties inspired by Nepal. Owner 

Ramakant Kaharel describes this as a homestyle version of Northern Indian royal cuisine 

which uses no dairy products and less complex seasonings. Offerings include a dish of 

yellow lentils stewed with cumin and ginger; “peas pulav” with saffron-colored and white 

basmati rice with wrinkled green peas; and allo, tama and bodi—a vegetable stew of 

potatoes, beans and bamboo shoots. (Chicago Tribune) 

New Zealand cuisine is largely unknown throughout the U.S. However, foods from the 

country are beginning to gain visibility. Its wines also are gaining popularity, especially its 

Pinot Noirs. The cuisine of New Zealand has evolved over the last 15 years resulting in a 

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fusion cuisine that relies heavily on the country’s excellent produce. Its location in the South 

Pacific has given its chefs an awareness of both Asian and Polynesian foods. These factors 

are evidenced in such foods as a lobster and heirloom tomato consumme with wasabi froth 

and caviar at Icon in Wellington, New Zealand, or the pickled lamb’s tongue with pineapple 

relish and cucumber offered at MJ in Auckland. At Te Awa Farm, salmon confit is dressed 

with Chinese rock sugar and served over cucumber relish. One New Zealand favorite unlikely 

to make the transition to U.S. restaurants is the kiwiburger. The sandwich, even available 

at New Zealand’s McDonald’s units, is a hamburger with a fried egg and a slice of beet. 


Street foods from around the world are establishing greater presence as trendy foods in the 

U.S. Foods sold from carts in areas like Bangkok, Kuala Lumpur and Jakarta are now 

influencing menu here. New York’s Nem specializes in Vietnamese sandwiches that feature 

French bread smeared with pate and filled with marinated grilled meat, seafood or 

vegetables. Straits Cafe in San Francisco emphasizes street foods from Singapore, such as 

Chili Crab and Hai Nan Chicken Rice (poached chicken with rice and ginger-chili sauce). 

Other operations are showcasing similarly global dishes inspired from India, Latin America, 

Thailand and a range of other countries. Examples include: 

Sev Puri—six puris (crackers) topped with onions, potatoes, three chutneys and 

crisp chick-pea flour noodles, Bombay Cafe, Santa Monica, CA 

East Coast Salmon Tamale—with serrano grits, roasted corn, red pepper and 

cilantro broth, Polo Grill, Tulsa 

Sopes Platter—little masa cakes topped with guajillo salsa, housemade cecina, 

guacamole and queso fresco, Chino Latino, Minneapolis 

Drunken Noodles with Chicken—thick fresh rice noodles stir-fried with spicy chile 

paste, mustard greens, mushrooms and seasonal vegetables; garnished with crispy 

shallots and served with fresh lime slices, Saffron, San Diego, CA. (Restaurant Business) 

Scandinavian 

Danish foods are featured at Out of Denmark restaurant in Delray Beach, FL. The restaurant 

menus old-world dishes such as Wiener Schnitzel, veal cutlet Oscar, brisket of beef and 

spinach dip made with Danish blue cheese. A Dansk koldt bord offers eight appetizers 

including homemade gravlax and pickled herring in sour cream. (Florida Sun Sentinel) 

A Scandinavian version of pizza is available at AQ Café in New York. The room temperature 

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pie is made with house-cured salmon, mashed avocado, mustard sauce, pickled fennel and 

fresh dill on a wedge of Parmigiano-flavored focaccia. (New York Magazine) 

Swedish-inspired cuisine continues to be showcased with inventive style at Aquavit, with 

locations in New York and Minneapolis. Menu items are upscale and seem to reflect other 

influences beyond their Swedish roots at times. Chef Marcus Samuelsson centers his dishes 

around the basics indicative of Sweden, specifically seasonal and fresh ingredients; use of 

game and techniques such as pickling and preserving; and close attention to temperature 

and texture. In keeping with this base, seafood dishes are heavily represented on the menu, 

with herring, a Swedish tradition, being offered as part of a herring plate enhanced with 

marinades and herbs and paired with a shot of aquavit and a Carlsberg beer. Other less 

traditional seafood choices include salmon rubbed with Ethiopian spices. The dish is 

comprised of cubes of fished with chilled goat cheese in between, all topped with osetra 

caviar. Oysters are served on glass bricks with mango-curry sorbet, while tuna is served 

with giant shrimps stuffed with mashed fingerling potatoes blended with paella. Its delicately 

smoked arctic char is served with a nettle risotto and matutake mushrooms. Upon service, 

a waiter pours steaming mushroom consomme or spring-onion broth from a Japanese tea 

kettle over the fish. (Restaurants & Institutions; New York Times) 

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Appendix C: Ingredients 

Take the Spotlight 

APPENDIX C 

Ingredients Take the Spotlight 

Beverages 

Alcoholic beverages have long been used to add dimension to foods, with wines being a 

standard ingredient in several sauces. Other alcohols, however, are also being used to add 

body to menu items. At Boston’s L’Espalier, yellowfin tuna tartare features papaya, Bermuda 

onion, capers and Armagnac, blini and pickled baby bok choy. In Chicago, mk the Restaurant 

serves sauteed Maine diver scallops with chanterelle mushrooms, sweet corn and scallions 

in a port wine reduction. Other examples include: 

Malpeque Oyster Stew—with oyster stew, brioche croutons, golden potatoes and 

leeks in vermouth cream, Triomphe, New York 

 

Wood Oven-roasted Peach Salad—with sheep-milk cheese and brandy vinaigrette, 

Hawthorne Lane, San Francisco 

 

Grilled Veal Medallions—over roasted chanterelles with anise-liqueur cream, 

escargots and lychees, Muriel’s Supper Club, Palm Springs, CA. (Restaurants & 

Institutions) 

Beverages are becoming more interesting as a number of chains boost their offerings beyond 

traditional sodas and coffee. The popularity of fresh-brewed tea has been widely covered as 

well as growing interest in smoothies and increased consumption of bottled waters. Within 

chains, two other trends bear watching. Fruit-oriented beverages are on the rise as are 

flavored milkshakes. A sampling includes: 

Fruit-inspired Drinks 

Freshly Pressed Apple Cider, Au Bon Pain 

Raspberry Lemonade, Bickford’s 

Tropical Delight (orange, guava and passion fruit juice), Denny’s 

Pineapple Juice, Chevys 

Passion Fruit Iced Tea, Islands 

Fresh Carrot Juice, Rainforest Cafe 

Fresh Lime Slush, Sonic Drive-Ins 

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Milkshakes 

Oreo Shake, Fuddruckers 

Cappuccino Shake, Jack in the Box 

Café Mocha Shake, Lyon’s 

Raspberry Shake, McDonald’s 

Peppermint Panther Shake, T.G.I. Friday’s 

Strawberry Banana Shake, Village Inn. (Foodservice.com) 

Beverage options for kids are moving beyond the token soda and juice offerings or “kiddie 

cocktails” and Shirley Temples to include specialized drinks that specifically target younger 

diners. A Chocolate-PB-Nana shake can be created with chocolate and caramel syrups, 

vanilla ice cream, whole milk, banana and peanut butter. The ingredients can easily be 

mixed in a blender and poured into a tall specialty glass for added appeal. Flavored 

lemonades that utilize syrups are also beginning to appear in varieties such as raspberry 

lemonade and kiwi lemonade. Smoothies continue to be popular with kids and can be created 

by blending juice, fruit, honey and yogurt together. A few Oreo cookies can also be blended 

in to add a fun element. Other popular ideas involve alcohol-free versions of the strawberry 

daiquiri or pina colada. Ice cream and a few sweet strawberries can be added to these drinks 

along with a dash of chocolate syrup to create appealing signature beverages. It is also 

important to remember presentation when offering a children’s beverage program. Drinks 

should be served in tall specialty glasses, and “painted” with syrups when possible. Frozen 

blueberries or grenadine are great sources for color and vanilla extract can be added to 

boost aroma. As a final touch, red vine licorice can be substituted for traditional straws. 

(Restaurant Hospitality) 

Hot specialty drinks are comforting in cold winter months, yet surprisingly are also popular 

in warmer environments. Served with a dessert or as an alternative at the end of the meal, 

opportunities abound. Irish coffee is a classic example combining coffee, Irish whiskey and 

whipped cream, while spiked cappuccinos are gaining popularity. The Eat Well Restaurant 

Group in suburban Boston has three year-round fixtures on its menus: Cofffe Tosca with 

Kahlua, Bailey’s Irish Cream, whipped cream and raspberry liqueur; Caffe Desiderio with 

Bailey’s Frangelico, whipped cream and a dusting of cinnamon; and Caffe Mocha with Godiva 

liqueur, whipping cream and a dusting of chocolate. Other examples can be found at the 

BD’s Mongolian Barbecue chain. Its restaurants offer a Peppermint Patty (hot chocolate and 

peppermint schnapps) and Rudolph’s Red Nose (hot apple cider, Hot Damn schnapps and 

Captain’s Morgan’s spiced rum). (Restaurant Business) 

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Juices and smoothies add interest to beverage menus and appeal to health-conscious guests 

as more nutritious choices than sodas or coffee. The Red Robin chain offers a collection of 

flavored teas and “Mocktails”—exotic alcohol-free drinks. Choices include raspberry- and 

peach-flavored teas and mocktails such as Strawberry Ecstasy and a Very Berried O.J. 

Frostie. Its Groovy Smoothie combines strawberries, wild berry mix and smoothie mix with 

apple juice, grenadine, banana and soft-serve vanilla ice cream. (Restaurant Marketing) 

Desserts 

Chocolate covered crickets recently were the unusual promotional ingredient at Cold Stone 

Creamery. The chain, which specializes in hand mixing ice cream to order on cold stone 

slabs offered two chocolate dipped crickets to be added to any ice cream order for an 

additional 49¢. (Restaurants & Institutions) 

Chocolate desserts are staples on virtually any menu with offering desserts. Chocolate fudge 

tortes and molten chocolate cakes are seen again and again, though inventive touches can 

give them an added element of interest. Whipped cream and creme anglaise are excellent 

pairings for chocolate desserts, either plain or flavored with spices, herbs or liqueur. Fruit 

is another good complement, especially orange, strawberry, raspberry, passion fruit and 

mango. (Restaurants & Institutions) 

Cobblers are considered a classic American dessert. The traditional recipe of crust, batter 

or a crumbly topping over a fruit filling has widespread appeal for its comfort orientation 

and can be found in even upscale restaurants. New York’s Fressen offers a Seasonal Fruit 

Cobbler with Buttermilk Ice Cream year-round. Strawberry-rhubarb and quince are popular 

fillings in warmer weather, while a blend of both dried and fresh fruits is typically used in 

colder months. Examples include apples with dried cranberries or pears with currants. 

Chicago’s Zinfandel offered a Dried Blueberry Cobbler with Maple Ice Cream this past fall. 

Chains also recognize cobbler’s appeal. McCormick & Schmick’s has offered a berry cobbler 

for the last 28 years. It is made with raspberries, blueberries and olallieberries. Daily Grill, 

a 14-unit chain with locations in California, Washington, DC, and Chicago, offers a rotating 

Fresh Fruit Cobbler of the day. Its version is topped with a shortbread cookie crust and 

served in a soup bowl with whipped cream or ice cream. It accounts for 50% of dessert 

sales. And, for $1.69 guests at Quizno’s can order one of the chain’s five cobblers in flavors 

like Apple and Very Berry. (Restaurant Business) 

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Desserts are perennially popular section on any menu. Lately, the trend seems to be toward 

offering twists on familiar concoctions or menuing large creations that combine 

complementary flavors and textures. Casual dining chain examples include: 

Abbey’s Apple Sizzler—a skillet lined with oatmeal-walnut cookie crust filled with 

cinnamon apples and raisins topped with cinnamon ice cream and caramel sauce, 

Bennigan’s 

Caramel Fudge Pecan Cheesecake—plain cheesecake layered with fudge and 

topped with caramel and pecans, California Pizza Kitchen 

Crema al Doppio Gusto—fennel-infused custard with chocolate mousse and 

caramelized sugar topping, Il Fornaio 

Bananas Foster—topped with spiced caramel-orange sauce and served with 

smooth, homemade vanilla ice cream, Legal Sea Foods 

Ultimate Chocolate Layer Cake—five-layer dark chocolate cake with milk 

chocolate fudge frosting inside and chocolate fudge outside, drizzled with chocolate 

syrup and dusted with chocolate powder, O’Charley’s 

Chocolate Oblivion—double-chocolate macadamia brownie sandwiched with white 

chocolate ganache dipped in bittersweet chocolate, Roy’s. (Restaurants & Institutions) 

Do-it-yourself s’mores are a signature at the Cosi chain. The specialty dessert consists of 

a platter of chocolate bars, graham crackers, large marshmallows and a miniature 

“campfire” of canned flame for roasting the marshmallows. (Nation’s Restaurant News, Chicago 

Magazine) 

Ice cream desserts were the focus of a recent “task force” of pastry chefs commissioned by 

the Westin Hotels chain. The group came up with seven new signature desserts for the 

hotel’s restaurant and room service menus. Among them are: 

Bananas to Split—chocolate, strawberry and vanilla ice cream with orange and 

strawberry sorbet, topped with pineapple, strawberry and pecan-caramel sauce in 

a chocolate “bowl” with bananas and mint 

 

Strawberry-Lemongrass Soup with Fruit Sorbet—sorbet served in an almond 

calipe with mango “spaghetti” 

 

Apples and Raisins a la Mode—rum-raisin ice cream with marinated apples and 

raisins, topped with whipped cream and a cinnamon tuille 

Other trends in desserts include: chocolate and fruit; crisps, crumbles and cobblers; 

super-size brownies, adult ice cream sundaes, bread pudding; gourmet cookies, 

flavored cheesecakes, dessert pizzas, lemon desserts, premium ice creams; and 

desserts made with caramel or tapioca. (ID) 

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Ice cream sandwiches targeting adult tastes are becoming more prominent. While soft ice 

cream layered between two wafers or cookies remains a staple, some chefs are 

experimenting with unusual flavor combinations or textures to give the dessert a more 

mature appeal. Examples include a Maui pineapple sorbet and coconut macaroon sandwich 

at Fava; a grilled chocolate-banana ice cream sandwich at Sidney’s; and a mint chocolate 

chunk ice cream sandwich at Café Louis, all in Boston. (Boston Magazine) 

Ice cream sandwiches are appearing as upscale dessert options on several menus. The 

traditional version with vanilla or chocolate ice cream between chocolate cookies has been 

replaced with a number of variations. Many chefs are baking their own cookies, often 

chocolate chip but with other varieties as well, and paring unusual ice creams. These 

enhanced sandwiches are also frequently being plated with a garnish of some kind, be it fruit 

compote or a drizzle of sauce. Chef Wayne Harley Brachman has developed ice cream 

sandwiches for Michael Jordan’s The Steak House N.Y.C. and Strip House in New York. His 

creations include: a toasted coconut crackle ice cream sandwich on a devil’s food wafer; a 

chocolate ice cream sandwich with hazelnut-dried cherry Toll house cookies; and a mangofudge 

sandwich on a cornmeal-molasses cookie with pumpkin seeds. Boston’s Upstairs at 

the Pudding menus two ice cream sandwiches, one with chocolate chip cookies and burnt 

sugar ice cream and another with oatmeal-pecan cookies and banana ice cream. A more tart 

rendition is offered at Elaine’s on Franklin in Durham, NC, which serves tart-sweet Meyer 

lemon ice cream on lemon-vanilla wafers glossed with warm blueberry sauce. (Nation’s 


Ice cream sundaes are making a comeback as the nostalgic dessert begins to appear on 

menus across all segments. Friendly’s has extended its vast collection of sundaes with a new 

Peanut Butter Brownie Sundae that starts with a warm peanut butter brownie made with 

chocolate and peanut butter chips topped with three scoops of chocolate ice cream, 

chocolate syrup, peanut butter topping, whipped cream and a peanut butter cup. Bennigan’s 

is offering a White Chocolate Chill-Out of white chocolate almond and vanilla chocolate chip 

ice creams mixed with crumbled, cream-filled chocolate chip cookies. The mixture is then 

coated with cookie crumbs, dipped in white chocolate sauce and served with a side of hot 

chocolate sauce. Champps has created a Cream Cheese Brownie Obsession consisting of 

three large scoops of vanilla-bean ice cream topped with wedges of a double-layer 

cheesecake cookie. A Crispy Apple Caramel Sundae is offered at Sammy’s Woodfired Pizza. 

It includes warm apple streudel, caramel sauce, granola and whipped cream. In the upscale 

segment, Dylan Prime in New York has just added a Banana Split Sundae to its menu. It is 

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served in a boat-shaped dish made out of phyllo pasty. The bottom is dusted with chocolate 

shavings and topped with three scoops of vanilla ice cream. Then sauces of banana pastry 

cream, chocolate sauce, and banana creme anglaise are added along with whipped cream. 

Finally, a caramelized sliced banana is placed on top. (Restaurant Business) 

Fruits & Vegetables 

Beets are an ingredient on the dessert menu at Diva in Toledo. Its Chocolate Beet Genoise 

is a dense chocolate sponge cake made with shredded beets and topped with a light pink 

beet buttercream frosting and a leaf-shaped trio of thinly-sliced dark chocolate covered 

beets. (Restaurant Business) 

Fruit can be a difficult ingredient to work with, due to short shelf lives. Some operators do, 

however, take on the challenge to incorporate fruit in their menu items. At Louisville’s 

Asiatique, some 30% of the offerings incorporate fruit. Examples include a fruit vinaigrette 

on organic greens, and a grilled banana served with ginger ice cream. Its herb-crusted chops 

are served with a mango sauce of fresh mango, fresh pineapple, bottled mango juice and 

canned mango juice. The dish is accompanied by grilled vegetables and Thai cucumber 

salad. Another popular dish combines pork and strawberries. The item starts with a demiglace 

based on chicken stock flavored with hoisin, oyster and soy sauces, ginger, garlic, star 

anise and cinnamon. After sugar, minced garlic and ginger are added, the base is simmered 

slowly, with fresh strawberry halves and a few drops of sesame oil added at the last minute. 

The sauce is then poured over grilled baby pork tenderloin and garnished with microgreens. 

Cross utilization can be an important factor in using fruit on a menu. For example, Dream 

Cafe in Dallas menus fruit smoothies and a number of fruit-filled pastries. The restaurant 

also prepares a fresh fruit crisp that utilizes less-than-perfect fruit. Varieties vary according 

to what is in season. This same principle led to the development of grilled pastries. Day old 

scones and muffins are split, buttered and toasted on a flat-top griddle. (Restaurant Business) 

Jicama is a tuber typically found in Southwestern, Mexican or Nuevo Latino dishes. The 

vegetable has a thin, rough brown skin and underneath a white flesh that is crisp and sweet. 

It is usually eaten raw, but is occasionally cooked. Its mild flavor and crunchy texture make 

it a popular ingredient for salads and garnishes. New York’s Tabla serves jicama with an 

eggplant-stuffed sweet onion with shiitake mushrooms and cumin-black pepper curry, while 

at Chicago’s Rambutan, jicama is shredded and tossed in a salad of shredded green papaya, 

mixed greens, oven-dried five-spice tomatoes, candied almonds and pear slices and an 

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almond-pear vinaigrette. In Farmington Hills, MI, jicama is used at Tribute to garnish a 

roulade of chilled Maine lobster with a salad of jicama, daikon, papaya and fresh hearts 

palm in a honey-champagne vinaigrette. Washington’s Red Sage Border Café showcases a 

number of different jicama applications. It is marinated and added to a chopped romaine and 

iceberg lettuce salad with pico de gallo, roasted corn and tricolor peppers topped with 

shoestrings of fried corn tortillas. The restaurant also serves a roasted portobello mushroom 

and spinach burrito with roasted portobellos and chili peppers. It is plated with green chili 

rice and beans, jicama, guacamole, pico de gallo and charred tomato sauce. A jicama salad 

with wild mushroom- chipotle tamales is also menued. (Nation’s Restaurant News) 

Olives are becoming more visible in several restaurants, and not simply as a complement 

to cocktails. They are appearing as an ingredient in sauces and vinaigrettes, a garnish for 

fish and as a seasoning for vegetables. They can be mashed into a crust as well. Five Points 

in Manhattan serves seared loin of lamb with grilled leeks and an Italian black olive sauce, 

while Red Bar, also in Manhattan pairs its pan-roasted free-range chicken and provencale 

vegetables with mashed potatoes that have been folded with diced oil-cured black olives. 

Olive tapenades are also gaining visibility. In Newport Beach, CA, Bayside serves Alaskan 

halibut seasoned with olive tapenade and Mediterranean vegetables. Manhattan’s 

Metronome serves wild striped bass with roasted Israeli couscous, black olive tapenade, 

melted tomatoes and herb vinaigrette. Mediterranean-inspired dishes often showcase olives. 

Examples include a grilled eggplant pizza with roasted olive marinara, fresh goat cheese and 

mozzarella at Vespa in Baltimore or a Mediterranean Salad served at Magnolia in Brooklyn, 

NY. It consists of romaine with feta cheese, kalamata olives, roma tomatoes, peppers and 

onions. At Viognier in San Mateo, CA, grilled salmon medallions are coated with a Spanish 

olive-anchovy crust and roasted pepper and leek compote. Olives can also be used to 

complement baked goods. San Francisco’s Montage bakes green French Luques olives into 

a Vermont cheddar crust, while Manhattan’s Marika serves Parmesan biscuits with cured 

olives. (Nation’s Restaurant News) 

Poblano chiles are used to give the classic macaroni and cheese recipe zip at New York’s 

good restaurant. Its green-chile macaroni and cheese with tortilla crust uses roasted 

poblano chiles to add depth. Parmesan and Monterey jack are used to add creaminess and 

housemade tortillas are ground to form the crumbs that are added to the top of the dish 

before it is broiled. (Chef) 

Strawberries are lending sweetness to summer menus, with restaurants all over the country 

running strawberry festivals and promotions with creative seasonal tie-ins. Chefs are using 

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the fruit in sauces, soups, beverages and desserts. Darden’s Bahama Breeze has a 

Bahamarita that is a blend of strawberry, kiwi and mango and its Ultimate Pina Colada also 

has strawberries swirled in. Different Point of View in Phoenix combines strawberries with 

balsamic vinegar. Chef Ivan Flowers serves strawberries with Irish oatmeal, balsamic 

vinegar, cream and a strawberry and lemon verbena syrup. The restaurant also does a twist 

to the traditional balled cantaloupe or honeydew lemon with prosciutto by wrapping 

individual mascarpone stuffed strawberries with prosciutto and brushing them with lemon 

balsamic. Cross-application is key for the strawberries at Seattle’s Rover’s. When the berries 

used for a foie gras poached with game stock dish begin to lose their visual appeal, they are 

blended into soups using a light syrup or as a garnish for a hazelnut parfait. The fruit is also 

a focus of desserts. Bayard’s in New York has featured a strawberry consomme with 

strawberry gratinée and a strawberry compote with strawberry gelatin ring encircled with 

sabayon creme fraiche. In Berkeley, CA, LaRue Brasserie & Bistro serves a strawberry 

claufouti with vanilla ice cream and toasted almonds. The clafouti is a cross between cake 

and custard. Another favorite is strawberries Romanoff. The berries are macerated with 

sugar and blended with cream and orange-flavored brandy. (Nation’s Restaurant News) 

Tomatoes are bountiful this time of year and many chefs are taking advantage of the season 

with varied techniques. In an effort to add flavor, texture, color and even temperature to 

dishes, tomatoes are being squeezed for tomato water or consomme, dehydrated into chips 

and slow-cooked into confit or marmalades. The fruit can be pureed to create a vinaigrette 

for a salad or entree or fire-roasted or slow-cooked to “melt” the fruit. The skin is even being 

utilized on its own. Dried and ground into a tomato powder, it can be dusted on fish or 

sprinkled over an entree. As additional varieties of tomatoes have become available, 

renewed interest in heirloom vegetables (nonhybridized and from seeds harvested in prior 

years) is perhaps the most visible trend. Peerless Restaurant in Ashland, OR, offers an 

heirloom tomato tasting menu beginning with a chilled tomato soup with a timbale of 

vegetables and spicy yogurt, then progresses to a tomato and chanterelle mushroom salad 

with organic baby greens and tomato vinaigrette; Arugula noodles with alder-smoked yellow 

tomato sauce; oven-dried tomatoes and arugula oil; and Hawaiian short-tailed snapper with 

braised oranges, tomatoes, opal basil and Nicoise olives. Other dishes showcasing tomatoes 

include: 

Fire-Roasted Tomato Bisque, Polo Grill, Tulsa 

Heirloom Tomato Salad—with frisee, tomato water and fresh thyme, Alice’s 

Restaurant at Gold Lake Mountain Resort & Spa, Ward, CO 

Carolina Homegrown Heirloom Tomato Salad—with roasted vidalia onions, goat 

cheese and 25-year-old balsamic vinegar, Mimosa Grill, Charlotte, NC 

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Turbot in a wine sauce—with tomato confit and zucchini, Jean Georges, New 

York. (Restaurants & Institutions) 

Herbs, Spices, Seasonings, Sauces & Condiments 

Aioli is a simple condiment basically comprised of mayonnaise and garlic. It can be used as 

both a dressing or a dip and is a popular accompaniment to bouillabaisse. The classic aioli 

is prepared like a mayonnaise from garlic, olive oil and egg and can be enhanced with any 

number of seasonings. Fritto misto is traditionally paired with aioli as a dip. Examples 

include the fritto misto of scallops, squid, prawns, Meyer lemon and fennel served with 

caper aioli at Birch Creek in Roseville, CA. In West Palm Beach, FL, a saffron aioli and a 

bread salad accompanies a fritto misto of calamari, fennel and lemon at Mark’s City Place. 

Other applications include a basil aioli served both as an accompaniment to the fritto misto 

at Stars in Seattle and as a spread for a hamburger served with potato focaccia and pickled 

vegetables. A harissa-spiked aioli is served with the fried calamari at Manhattan’s Peccavi 

while a lemon-caper aioli is a dip for the crispy calamari salad at the Ebbitt Room in Cape 

May, NJ. Other applications extend beyond seafood-based dishes. Mint aioli is a unique 

alternative to mint jelly for the grilled baby lamb chops at Metronome in Manhattan and a 

lemon aioli is served as a complement to artichokes—either jumbo steamed or baby 

fried—at San Francisco’s Bacar. Hawthorne Lane, also in San Francisco, even offers a 

grilled ribeye steak with a fresh coriander-chile crust and paprika aioli. (Nation’s Restaurant 

News) 

Condiments enhanced with other ingredients have been getting a lot of attention. 

Experimentation continues to flourish, but the bulk of activity can be seen in upscaled 

versions of traditional condiments such as mayonnaise, mustard and ketchup. New 

mayonnaise versions include a tarragon cream cheese mayonnaise tinged with chili aioli that 

is served with a bay shrimp sandwich at Cutters Bay House in Seattle or a caramelized onion 

variety served on the Atlantic salmon sandwich at Houlihan’s. Mustard is also getting a 

boost. Sesame- and ginger-spiked mustard accompanies the Asian-flavored marinated 

shrimp at Morels, a Michigan Bistro in Bingham Hills, MI. This spicy Asian mustard is also 

used as a dipping sauce for a beef-lavosh roll-up. Ketchup is yet another condiment being 

given a sophisticated edge. Examples include a sun-dried cherry ketchup served with ribs 

and steaks at Morels and chipotle ketchup paired with jerk-seasoned onion rings at Cutter’s. 


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Dijon mustard is one of the most popular condiments. Its unique taste is most favorably 

brought out with strong black mustard seeds, though brown seeds can also be used. The 

seeds are soaked in vinegar or white wine and then ground. After the solids are strained out, 

salt and spices are mixed in, along with optional ingredients such as herbs, berries, 

mushrooms or other flavorings. Avenue in New York serves Dijon mustard in both creamy 

and grainy styles. The mustard is a base for a calamari dipping sauce and as a binder for 

its crab cakes. (Bon Appetit) 

Fresh ginger is popping up on more menus. This staple of Asian cooking bares little 

resemblance to the powdered ginger that is perhaps more well-known in the U.S. The knobby 

root is considered essential in China when cooking fish because it neutralizes fishy odors. 

Ahi is a popular protein for ginger, as is salmon or shrimp. Specific menu examples include 

salmon steamed in a ginger lemongrass “perfume” at the Brew Moon chain; and coconutginger 

crispy shrimp with Szechwan tangerine sauce at Foley Station in La Grande, OR. 

Chicken is also being prepared with fresh ginger. It is used to flavor the vinaigrette for 

Wolfgang Puck’s famed Chinese Chicken Salad to cite just one example. (Restaurants & 

Institutions) 

Fresh herbs used to enhance menu items should ideally rotate on a seasonal basis according 

to what is available at that time of year. The subtle flavors of mint, chives, chervil and sorrel 

are more widely available in the spring, while summer is the best time to use fresh tarragon, 

dill and basil. Applications include: 

Chevil Agnolotti Pasta—filled with crab and Brie, Tony’s Restaurant, Houston 

Fennel Flan—with summer filed mushrooms, three beans and basil dumplings, 

Winston’s at the Wynfrey Hotel, Birmingham, AL 

Sauteed Veal Medallions—with jumbo lump crabmeat and tarragon sauce, Hotel 

du Pont, Wilmington, DE 

Kohlrabi Soup—with wild prawns and chives, Nell’s Restaurant, Seattle. 


Jerk seasoning is a Jamaican mixture that combines sweet, hot and spicy flavors all at the 

same time. It can be used as a dry spice or a wet rub or marinade. Generally, it is used to 

marinate or season chicken, beef, pork, or fish that is then slow-cooked. At R.S.V.P. in 

Manhattan, a standard recipe for jerk seasoning includes scallions, allspice, nutmeg and 

Scotch bonnet peppers, as well as soy sauce, a more nontraditional ingredient. At Bonefish 

Grill in St. Petersburg, FL, jerk barbecue pork tenderloin is a classic dish, while at Rumi in 

Miami Beach, a more creative interpretation is rillettes of jerked pork. The meat is chopped 

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or pulled very fine until it has an almost spreadable consistency and is served with 

marinated mango and a salad of mâche in sherry vinegar dressing. At Astor Place Grill & 

Bar, also in Miami Beach, venison is prepared with jerk seasoning. Its jerk-spiced venison 

chop is served with Jamaican callaloo stew and coconut-yuca cakes with Scotch bonnet-fruit 

salsa, natural jus and plantain chips. Even vegetables can be flavored with jerk seasoning. 

Aria in Key Biscayne, FL, serves a Caribbean Jerk Cobb salad with jerk chicken, avocado and 

papaya in mango cream dressing. (Nation’s Restaurant News) 

Liquors are being added to a variety of foods these days, ranging from savory items to 

desserts. Bourbon, brandy, tequila, liqueurs and cordials are used to add a unique flavor 

profile to more traditional dishes. Amaretto is used to add sweetness to a veal medallion 

special at Café Lucci in Glenview, IL. The dish also utilizes sun-dried tomatoes and currants. 

Kentucky bourbon is used in several dishes at the Oakroom at the Seelbach Hilton Hotel in 

Louisville, KY. Bisque is finished with bourbon rather than the more classic cognac to give 

it a Southern flavor, with the creme fraiche garnish also enhanced with bourbon. Bourbon 

is also used to marinade a French rib chop of pork, along with maple syrup, molasses and 

spicebush berries. Bourbon barrel chips and stoppers are even used as fuel to smoke meats 

and fish. This method is used to prepare Cedar-Shingle-Broiled Salmon with Yellow Pepper 

Sauce. The peppers are also smoked over the barrel chips. At Chicago’s Zoom Kitchen, a 

four-unit concept, beer and bourbon is used to flavor a sirloin chili. The stockpot is deglazed 

with bourbon and beer after browning the sirloin with onions, garlic, jalapenos and dry 

spices. Brandy is a suitable liquor for savory sauces, while tequila works especially well with 

Southwestern and Mexican fare. At Chicago’s Salpicon, tequila with lime, orange juice and 

habanero chiles is used in a marinade for a shrimp and octopus seviche appetizer. Tequila 

is also added to a marinade for halibut with mushrooms and serrano chiles. At Houston’s 

Blue Agave, tequila is even used to enhance desserts. Its Margarita Cheesecake uses 

margarita mix in the batter instead of lemon or lime juice. (Nation’s Restaurant News) 

Maple syrup is making the transition from breakfast to dinner, as chefs are using it as a 

flavoring in desserts and even as a condiment, seasoning, glaze or marinade. The syrup used 

in these recipes is typically not the top-level grade A table-quality variety, but more typically 

is Grade B “cooking maple” syrup that has a darker and more robust flavor. In Charleston, 

SC, a maple-ginger glaze is used at Cypress to season a seared duck breast that is served 

with a walnut, green bean and fingerling potato hash. At Leunig’s Bistro, in Burlington, VT, 

a grilled, sesame-seed crusted fillet of salmon is enhanced with a soy-maple-mustard glaze 

and paired with roasted baby red potatoes and fresh vegetables. A combination of maple 

syrup and sake is used to marinate the sablefish at Vancouver’s Lumiere. The fish is then 

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roasted and finished with a citrus and soy vinaigrette. For brunch, maple hollandaise is used 

to sauce the red flannel hash and shirred eggs at Harvest in Cambridge, MA. On dessert 

menus, examples include a maple creme caramel at New York’s Le Zinc. In Hartsdale, NY, 

french toast moves from breakfast to dessert at Cafe Meze, where it is made with 

caramelized pears and plated with maple-pecan ice cream and anise-quince syrup. (Nation’s 


Mole is a traditional Mexican sauce that usually accompanies chicken or pork. Its 

consistency can range from thin to thick like paste. Mole is typically dark, reddish brown, 

but flexibility in ingredients can result in variations that are yellow, black, brick red or 

green. A traditional recipe will include ground seeds, onion, garlic, at least one type of chile 

and a small amount of Mexican chocolate. (Cooking Light) 

Ponzu sauce is a classic Japanese dipping sauce made from a blend of soy sauce, lemon or 

yuzu juice, rice vinegar and rice wine mixed with bonito flakes, with a small amount of 

seafood infused into the mix. The sauce is typically used in Japanese restaurants as a dip 

for sashimi and a seasoning for simmered broth-based dishes, usually made with seafood. 

Other operators are also increasingly using the mixture as a dip for tartares, carpaccios and 

other raw dishes. Philadelphia’s Pod offers tuna carpaccio with ponzu sauce and a daikon 

salad, while Boston’s Salamander serves a raw beef tataki with shiso, spicy daikon and 

ponzu dipping sauce. Ponzu also serves as an appropriate substitute for vinegar in salad 

dressings due to its acidity. At Sensei in Honolulu, thinly sliced Hawaiian snapper is served 

raw with minced fresh garlic and mango and dressed with a spicy ponzu vinaigrette. 


Shiso, an herb related to basil and mint that is particularly popular in Korean and Japanese 

cuisines, is also a hot ingredient in U.S. kitchens. Its flavor is both refreshing and spiked 

with a nutty earthiness. Typically used as a garnish for sashimi in Japanese restaurants, it 

is now being seen in a number of other applications. Shiso pesto is created at Jozu in Los 

Angeles by pureeing the herb with extra virgin olive oil and lemon juice. It is then drizzled 

around a salad of heirloom tomatoes, a Japanese pickled onion called rakkyo and extra 

virgin olive oil. In New York, Ono serves poached lobster made with shiso butter of lobster 

stock, sake, soy sauce, butter and pureed shiso. The shiso is added at the end in order to 

retain flavor and color. (Nation’s Restaurant News) 

Tamarind is an Asian seasoning with a sweet-tart flavor. Tamarind glazes are especially 

popular, lending a rich, glossy color and tart sweetness to a number of dishes. Jae’s in 

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Boston serves a pan-seared duck breast with tamarind sauce, while Chinoiserie in 

Manhattan offers a tamarind and mustard-glazed hanger steak with scallion mashed 

potatoes. The restaurant also has a navarin of lamb with tamarind essence on Chinese rice 

noodles. A tamarind pesto is used to enhance the house-made crustacean ravioli at Barrio, 

also in Manhattan. Other applications include a roasted Vidalia onion with Asian ratatouille 

and a peanut-tamarind gravy at Boston’s Mantra and a tamarind dipping sauce that is served 

with Vidalia onion fritters at Le Zinc or the tuna rolls at Lot 61, both in New York. At Brown 

Sugar Café in Boston, tamarind duck is made by sauteeing slices of roasted boneless duck 

breast in a sweet tamarind sauce with pineapple chunks, onions, tomatoes, mushrooms, 

shredded ginger, green peas, snow peas, red and green peppers and scallions. The 

restaurant also has a tamarind tofu made of tofu triangles in a tamarind sauce with fresh 

vegetables, pineapple chunks, and shredded ginger in a sweet-sour tamarind sauce. (Nation’s 


Meat, Poultry & Seafood 

Brandade is a classic French dish making a comeback on several menus. The traditional 

brandade de morue is a mixture of rehydrated salt cod, olive oil, garlic, milk or cream, and 

sometimes potatoes, pounded or pureed together. It can be served hot or cold and can be 

made with other ingredients such as black truffle, hot pepper and several different types of 

fish. A traditional brandade is menued at Fore Street in Portland, ME. Made with salt cod, 

potatoes and garlic, the puree is packed into a gratin and cooked in a wood oven. It is served 

with toasted french bread croutes. It is also a popular starter along with wood-oven roasted 

mussels baked with wine, garlic, olive oil and crushed almonds. An Italian-inspired brandade 

is menued at Canaletto in Las Vegas. Its version features cod baked in milk with onions, 

capers and garlic and is served with grilled polenta. (Restaurant Business) 

Breakfast and brunch dishes are typified by omelets, waffles and French toast, but 

increasingly chefs have been experimenting with different applications for eggs to add 

interest to expected dishes. The Low Country Eggs Benedict at Georgia Brown’s in 

Washington, DC, feature a base of buttermilk biscuits topped with smoked turkey, avocado, 

a poached egg and Creole Hollandaise sauce. The dish is paired with a sweet potato hash 

made with truffle oil, bacon grease, sausage and rosemary. Other suggestions from a recent 

Nation’s Restaurant News Breakfast Journal include a BLT omelet with shredded lettuce, 

crisp bacon and tomato chunks, all topped with mayonnaise; Baguette French toast made 

by soaking spilt baguettes in a blend of juice and eggs, then grilling in butter; puffy oven 

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pancakes filled with berries; and corned beef hash topped with poached eggs and a 

bechamel sauce infused with mustard. (Nation’s Restaurant News) 

Chicken is showcased in a different preparation each day of the week at Henry’s in Delray 

Beach, FL. The restaurant menus a different “Country Chicken Casserole” each day of the 

week. Slow cooked and served in a clay casserole, varieties include: 

Chicken Scarpariello—braised with pepperoncini, chicken sausage and olives 

with gemelli pasta 

Chicken Dijon—with creamy gruyere and Dijon mustard sauce with rice 

Chicken & Root Vegetables—carrots, parsnips, turnips, potatoes, lemon and 

chicken broth 

Mushroom Chicken—wild mushrooms and Madeira wine with mashed potatoes 

Coq Au Vin—red wine braised chicken with mushrooms over mashed potatoes 

Chicken & 40 Garlic Cloves—braised in white wine, shallots and roasted garlic 

with mashed potatoes 

Chicken Fricassee—braised with white wine, peas and tomatoes over rice. 


Chicken has universal appeal, being a key component in countless cuisines. The meat takes 

well to a multitude of preparation styles and its perceived healthfulness further adds to its 

appeal. Ethnic slants are just one way to diversify options. Hell’s Kitchen in New York offers 

a Mexican-inspired chicken dish, pairing the meat with grape-mulato sauce and serving it 

with yuca mash. The sauce is made of red grapes reduced with port wine accented with a 

dried mulato chile. Sonoma in Covington, KY, bills itself as California Mediterranean. Its 

chicken dishes include a roasted Tunisian chicken rolled in Moroccan spices served with 

couscous and harissa; and a Versailles pizza topped with chicken, almonds, roasted pepper 

and Brie. Habanero, in Cincinnati, evokes Cuba with its Calypso burrito with pineapple 

salsa, pinto beans and green tomatoes. Other applications include: 

Grilled Organic Chicken Breast and Wild Rice—with pecans, mango and smoked 

shrimp sauce, Bomboa, Boston 

Crispy Young Organic Chicken—with New Mexico green chile sauce, savory black 

bean and mango salsa, Masa, Boston 

Roasted Curry Chicken—with basmati yogurt, rice, arctic berry and apple broth, 

Aquavit, New York 

Grilled Marinated Chicken Breast—with wasabi mash and hot and sour 

mushroom sauce, Tsunami, East Hampton, NY 

Chicken Dumplings (minced chicken, mushrooms and green onion)—with sesame 

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ginger dipping sauce, Zao Noodle Bar, San Francisco. (Restaurants & Institutions) 

Chicken remains one of the most viable ingredients on any menu. Leaner than many red 

meats and able to be prepared quicker than many other proteins, the appeal of chicken 

continues to rise. As popularity grows, sauces, creative side dishes, spices and unique 

cooking methods are all being used to create specialized dishes that transform the simple 

chicken. Among the many chicken options available at Tampa’s Cino Grill are grilled chicken, 

Cajun chicken egg rolls, Thai barbecue chicken pizza, chicken picnic salad and a Chimayo 

chicken salad. Its Smothered Chicken is a grilled chicken breast served on a bed of spinach 

with Monterey Jack cheese and applewood-smoked bacon. In Sedona, AZ, Heartline Café 

serves its free-range chicken with rice, vegetables and citrus-rum marinade. The restaurant 

also offers a pistachio-crusted chicken breast with pomegranate sauce. (Restaurant Marketing) 

Chicken pot pies are being updated by several chefs. The classic rendition with white-meat 

chicken, peas, carrots and veloute sauce covered with flaky puff pastry is still menued at the 

Walnut Room in Chicago’s Marshall Fields, but others versions showcase unique twists. 

Atwood Cafe, also in Chicago, menues a rotating collection of pot pies, some even without 

chicken. One example is its Chicken and Root Vegetable Pot Pie with chicken breast, carrots, 

turnips, celery, leeks and shallots with a buttermilk dough crust. (Chef) 

Chicken wings are a standard on appetizer menus. The spicy flavor profile of chicken wings 

appeals to consumer interest in bold flavor. Chili’s offers a 56-piece, seven-pound takeout 

wing platter with blue cheese and celery sticks for $29.95 and for an extra $10 can 

substitute boneless wings. Most operations offer a number of sauce options for their chicken 

wings. Buffalo Wild Wings offers 12 proprietary sauces, including Caribbean jerk, sweet 

barbecue and spicy garlic. Wing Zone, a 25-unit chain based in Atlanta, has 25 sauces, 

including garlic-parmesan, honey-teriyaki, mesquite and a “mystery” option. Bridgetown Grill 

offers an ethnic-inspired take on chicken wings with its Cubano Wings. The wings are 

premarinated in a vinegar based mojo, then deep-fried for eight minutes at 350º. (Nation’s 


Duck continues to gain popularity. Due to its greater availability, along with increased 

options for different cuts, operators are increasingly offering menu items showcasing this 

alternative protein. Adding to its attraction is the fact that most consumers will still not 

attempt to prepare duck at home, thus lending appeal as a signature item. Menu examples 

include: 

Grilled Duck—with Ojai mulberries, port wine and wild rice with pecans, 

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Downey’s, Santa Barbara, CA 

The Duck Stops Here—mixed greens with slices of smoked duck breast, duck 

prosciutto, duck leg confit, shavings of duck foie gras and cherry tomatoes, 

D’artagnan, The Rotisserie, New York 

BBQ Duck Breast—braised red chile duck with greens, rice, beans and salsa, Zolo 

Grill, Boulder, CO 

Raspberry Glazed Breast of Duck—with pistachio wild rice and fresh seasonal 

vegetables, Hard Rock Cafe. (Restaurant Business) 

Eggs are considered anything but simply a morning food in France. They are served quite 

often at lunch or dinner. They are seen poached with caviar, scrambled with truffles or fried 

with wild mushrooms. Eggs may even appear sunny-side up on pizzas. They are also quite 

popular hard-boiled and are seen sliced on sandwiches or served as a bar snack. In this 

same bistro tradition. Seattle’s Cassis offers a silver stand of nine brown eggs in their shells 

on its bar. The hard-boiled eggs are offered self-serve with a small salt shaker and a stack 

of plates. (Seattle Magazine) 

Game and other exotic meats are gaining visibility as chefs experiment with proteins such 

as caribou, elk, muskox, emu, ostrich, alligator and tinamou. In Edmonton, AB, Normand’s 

offers a special game menu annually. The French restaurant offers dishes such as wild arctic 

muskox in a rich wild mushroom and port sauce; sweet and sour reindeer chops topped with 

wild berries; and an appetizer of wild boar ham served in an autumn salad with fresh figs 

and Banyuls vinaigrette. In Halifax, Maple serves dishes such as birch syrup glazed elk loin 

with cranberry juniper jus and Parmesan parsnip stuffed russet apples on its menu of 

“progressive Canadian” cuisine. (Foodservice and Hospitality) 

Halibut is being touted by some chefs as “the new tuna.” The low-fat, flaky fish is becoming 

more and more visible on menus due in part to its versatility. The fish serves as an excellent 

canvas for creative sauces and preparation techniques. While steaming, poaching, searing 

and flash-grilling seem to be the preparation methods of choice, a number of applications 

are emerging. In New York, examples include: 

Steamed fillet—served over puree of sugar snow peas and sweet peas with a 

sauce of black truffle butter, snow peas, fava beans and asparagus, flavored with 

oregano, Le Bernadin 

Soy-Ginger Steamed Halibut—with Chinese sausage and bok choy, AZ 

Halibut fillet steamed over aromatic herbs—with wild mussel and watercress 

fumet, pickled chanterelles and Iroquois corn griddle cake, Quilty’s 

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Pan-Seared Halibut—with fennel-potato puree, salsify, crepes and vanilla saffron 

butter sauce; topped with fresh greens and lemon juice, Michael’s 

Halibut poached in olive oil—served with braised fennel and slow-cooked 

tomatoes, Town. (New York Magazine) 

Lamb is gaining popularity as new cuts appear, especially the shank and the boneless loin. 

Chefs are also finding new ways to prepare familiar cuts such as lamb chops, leg of lamb 

and rack of lamb. Slowly braised lamb shanks is a tender dish that is richly sauce and high 

on flavor. A more elaborate take on this is found at Don Juan on Halsted in Chicago, where 

a chipotle barbecued lamb shank is served with sweet corn pudding. Magnolia Grill, in 

Durham, NC, slow cooks its four-hour lamb shank in black olive jus and serves it on Sicilian 

orzo with wild greens, roasted radicchio, chickpeas and sultanas. Magnolia Grill also serves 

a more unusual dish of lamb’s tongue in aged sherry and roasted garlic jus with fresh 

oregano, white truffles and red flannel hash. Lamb pot au feu is offered at District in 

Manhattan, as well as braised lamb shank. In San Francisco, Twenty Four prepares its leg 

of lamb by turning it on a rotisserie. Even lamb chops are being updated. Eclipse, in 

Wilmington, DE, pan-roasts the chops with a port double reduction, harvest vegetables and 

a creamy herb polenta, while Manhattan’s Red Cat chars its lamb chops and serves them 

with stewed tomatoes, black olives and mildly curried orzo. (Nation’s Restaurant News) 

Pork has made a comeback as a popular entree in recent years. As improved breeding, 

feeding and trimming methods have evolved over the last 20 years, the result has been lower 

fat and cholesterol content for the protein. Pork ribs have long been popular, and now other 

cuts are emerging. Tenderloin is popular due to its versatility and small amount of waste. 

At The Lion Inn in Lunenburg, NS, tenderloin is split and stuffed with a blend of feta, toasted 

pine nuts, spinach, onions and thyme and then roasted. It is served with a demi-glaze gravy 

with black pepper and capers. Bb33 Bistro and Brasserie in Toronto serves a pork tenderloin 

stuffed with sour cherries and chestnuts. Center-cut chops are visible in both upscale and 

casual-dining operations. Outback Steakhouse offers Jackeroo Chops. They are two eight-oz. 

marinated pork chops accompanied by cinnamon apples and potatoes, while Brewsters 

Brewing Company and Restaurant, based in Alberta and Saskatchewan, menus an eight-oz. 

marinated pork chop pan-roasted in a zesty applejack glaze. The dish is served with fennel 

slaw, garlic mashed potatoes and fresh seasonal vegetables. (Foodservice and Hospitality) 

Pork has shown nearly a 17% increase in menu frequency over the past three years, 

according to data from the National Pork Board. Chefs are finding that the rich meat blends 

well with fruits such as apples, prunes and pineapple and also works well with vegetable 

150 




purees and a number of herbs and spices. Other ingredients, such as green peppercorns, 

mustard, sage, onions, pepper sauce, garlic and even Roquefort cheese, are good choices. 

In Durham, NC, Magnolia Grill menues a pork osso buco served with Creole baked beans. 

The pork shanks are marinated for 24 hours in molasses, cider vinegar, wine, bourbon, bay 

leaves, garlic, rosemary, thyme and red pepper flakes and then braised. Pork is also featured 

heavily at the Chipotle chain which recently rolled out pork carnitas, made with free-range 

Niman Ranch pork, systemwide. Ethnic flavor can add another layer of interest. Chinese 

sweet-and-sour pork and spareribs have long been popular, but other ethnic influences are 

emerging in pork dishes as well. In Chicago, classic french flavors are reflected at La Petite 

Folie. A popular dish there is pork chops with sausage and sauerkraut. (Nation’s Restaurant News) 

Pork has a multitude of applications allowing unlimited opportunity for creating signature 

dishes. Clancy’s Rib Company of Maryland Heights, MO, serves baby back ribs and chopped 

pork and house-smoked ham as well as a “Double” Pork burger with twin patties rubbed 

with a blend of 28 herbs and spices. A more upscale treatment is found at La Locanda del 

Coccio in Providence where pork loin is cooked in an unglazed terra cotta pot. The meat is 

coated with a mixture of ground walnuts, whole wheat bread crumbs and spices, finished 

with madeira and served over risotto. Pork is also a main component of a pasta at the Mimi’s 

chain. Its Pasta Jambalaya consists of penne pasta topped with chicken breast, rock shrimp, 

Cajun sausage and pork loin in a Creole tomato broth. (Restaurant Business) 

Poultry remains a mainstay in menus, with the different applications for duck, chicken and 

turkey virtually limitless. Chicken remains one of the most popular menu choices. At 

Sodexho Marriott’s Marinations deli program, guests have a choice of six different sauces 

and five gourmet breads with which to create a grilled chicken sandwich. Options might 

include a Pacific Rim Spiced Chicken Breast variety topped with mango grilled Maui onion 

relish and cilantro-macadamia nut pesto on a sesame seed brioche roll. At Cornell 

University, the Robert Purcell Marketplace has offered such choices as a tropical Chicken, 

Shrimp and Andouille Sausage with Plantains served with a jerk spice rum and an Ethiopianinspired 

Chicken Zigany comprised of tender chicken stewed with a 15 spice red sauce and 

served with crusty bread. 

In addition, new cuts of turkey, including thigh roasts and chops have moved it 

toward mainstream menus, rather than simply being thought of as part of a holiday 

meal centering around the whole bird. Other new cuts adding to turkey’s increased 

versatility include thigh steaks; chops and roasts; ground turkey; sausage links and 

patties; deli meats, wings and drumsticks; and tenderloins, tenderloin medallions 

and even filet mignon. In Boston, the John B. Hynes Convention Center (an Aramark 

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facility) serves Blackened Turkey on Sugarcane Skewers with Mango. Mango and 

sweet red peppers accompany the turkey to take some of the bite out of the 

blackening spices. 

Duck gets less visibility as a healthy menu choice, despite the fact that a duck 

breast is actually lower in fat and calories than skinless chicken breast. It can be 

broiled, grilled, sauteed, baked or used in a stir-fry. Evidence of its healthy 

orientation is the Hazelnut Crusted Pekin Duckling Breast with Sun-dried Cherry 

Sauce served at Mercy Hospital in Iowa City, IA. (Food Management) 

The sausage sampler is a signature starter at Vine Park Brewing Company in St. Paul. The 

offering features beer-braised hunks of bratwurst and smoked sausage with wasabi mustard 

and brown bread. (Minneapolis/St. Paul Magazine) 

Seafood was the focus of a recent Aramark Kickin’ Cajun Bites promotion. The campaign 

featured a number of new seafood specialties including crawfish beignets (savory donuts) 

deep-fried and served with sweet potato fries, cole slaw and a Creole mustard dipping sauce; 

Crescent City Catfish Nuggets; Gulf Coast barbecue shrimp; and jambalaya balls with 

dipping sauce. A number of value-added seafood products were also highlighted in the Food 

Management article, as ways to create low-cost seafood menu options. These products 

include scallop medallions, crab cake mixes, retort packs of pre-cooked, flaked salmon or 

other fish in shelf-stable foil packaging, seafood medleys suitable for salad, pasta, pizza and 

wraps, breaded, battered and flavored fish options, surimi, flavored smoked salmon, prestuffed 

seafood, tuna canned in olive oil and seafood sausages, burgers, franks, nuggets, 

croquettes, pockets and “popcorn.” (Food Management) 

Seafood and beans is a classic pairing particularly common in Mediterranean countries. The 

high-protein mix is seen on menus in a number of different ways. At P.F. Chang’s, Paul’s 

Catfish offers sauteed fillets served with black bean sauce, while The Samba Room, Carlson 

Restaurant’s Caribbean chain, serves seared rare tuna with a black bean muneta of mashed 

black bans with soy sauce, cumin and sesame oil. Red Lobster has menued Santa Fe Catfish 

with black beans, rice and pico de gallo as well as Shrimp Scampi with fennel and white 

beans. Jasper’s Summer Shack in Cambridge, MA, offers Cod Cakes and Baked Beans, while 

Molyvos, a Greek restaurant in Manhattan, offers Crab Kefte, a variation of crab cakes. The 

cakes are made with lump crab flavored with lovage, dill and fennel tops, all held together 

with skordalia—a traditional Greek puree of potatoes, garlic and almonds. They are served 

with a salad of white beans, red onion, tomato, parsley, lemon and olive oil. (Restaurant 

Business) 

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Soft tacos, a favorite in Mexico, are becoming more visible on menus in the U.S., especially 

at higher-end venues. In Mexico, a taco is not a hard, deep-fried corn tortilla shell with 

ground meat. Rather, it is more typically a soft flour tortilla filled with meat, fish or poultry 

that is cooked on a rotisserie, a grill or occasionally fried. Fish and seafood are the most 

popular fillings for soft tacos in the U.S. Saba Blue Water Café, with locations in Houston 

and Austin, TX, serves blackened mahi mahi tacos with napa cabbage slaw and chipotle lime 

aioli and a shrimp taco with papaya napa slaw and habanero aioli. Chicago’s Otro Mas offers 

a fish taco made with tilapia, salsa verde, cilantro, lime and corn tortillas on its brunch 

menu. Other fillings are beginning to emerge as well. Sonora Café in Los Angeles offers 

barbecued duck tacos served on soft tortillas with roasted corn, mushrooms, plaintains and 

sun-dried tomato relish. At Driskill Grill in Austin, TX, the soft taco is on the breakfast 

menu, filled with jalapeño scrambled eggs, smoked black beans and pico de gallo. (Nation’s 


Yak is the latest exotic protein being explored in restaurants, with a number of suppliers 

currently promoting the meat of the animal that is a distant cousin to cattle. Meat from 

grass-fed yak is quite lean, being 95% fat-free and low in cholesterol, calories and saturated 

fat. Because of its leanness, yak meat must be prepared carefully and not overcooked. At The 

Fort in Morrison, CO, yak steaks are grilled with a bit of salt and pepper and canola oil. 

Rancho Deluxe Steakhouse in Polson, MT, has served yak tenderloins with sweet cherry 

demiglace and portobello mushrooms. Yak is even used in a variation of a surf and turf 

called the “Surf and Mountain” special at Buckhorn Exchange in Denver, where it is paired 

with thresher shark. (Nation’s Restaurant News) 

Miscellaneous 

Appetizers that can be easily prepared are offered as an accompaniment to drinks or as 

something to snack on while reading the full menu at Prune in Manhattan. The collection of 

hors d’oeuvres, all priced from $4–$7, was developed with ingredients the restaurant already 

had on hand that could be quickly plated and served. Offerings include Spanish goat cheese 

with buttered brown bread; radishes with sweet butter and kosher salt; sardines with 

crackers and mustard; deviled eggs stuffed simply with mashed yolks, mustard and 

mayonnaise; and marinated white anchovies with celery hearts toasted. The starter menu 

also lists 12 specialty cocktails ranging from champagne cocktail and Pimm’s cup to sake, 

martinis and cosmopolitans. (TheSauce.com) 

Exotic foods are predicted by some to be big in 2001, according to Food Institute Report. 

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Among the flavors and trends being watched are artichokes in a number of applications, 

including spreads, dips, sauces, appetizers and even meals; Mediterranean cuisine, 

particularly foods with eggplant or squash; Spanish fare, with an emphasis on paella, tapas 

and olives; and interest in specialty meats such as buffalo, emu and ostrich. 

A focus on freshness is predicted to continue, according to Restaurants & 

Institutions, as is cooking according to the season. Other expected trends include 

the popularity of ingredients such as applewood-smoked bacon, beef short ribs and 

veal ribs, edamame, brioche, lentils, raisins, whole fish and sweet and savory panna 

cotta-style custards. Braising and poaching, especially with wine and aromatics, are 

expected to be trendy preparation techniques and more entrees are predicted to be 

served with a choice of condiments. (Food Institute Report, Restaurants & Institutions) 

Food trend predictions are abundant at the beginning of a new year and this year is no 

exception. Among the ingredients Food & Wine predicted to be hot this year are stinging 

nettles, kabocha squash, figs, Persian mulberries, watermelon, heirloom beans, pistachios 

and tiny vegetables. “Trash fish” are also listed as a possible trend as more popular species 

of fish such as Chilean sea bass grow more scarce. Examples include sardines, mackerel 

and fresh anchovies. In the meat category, strong flavors are anticipated to be big, with wild 

boar, venison and guinea fowl becoming more prevalent. Tofu, artisanal soy sauce and sea 

vegetables are expected to remain visible, while the practice of serving bread with olive oil 

may be replaced with traditional butter, and perhaps, goat butter. Other things to look for 

on menus in the coming year are: charcuterie, gelee, aspic, sauerkraut, upscale egg dishes, 

Hawaiian poke, warm chocolate chip cookies and salty or spicy desserts. (Food & Wine) 

Foods making combebacks in the last year were among Food Arts’ review of the last year. 

Among the items making returns were apple and banana cream pies; bechamel; butterscotch 

pudding; fricassees; potato salads; veal milanese or stew; stuffed baked potatoes; vol-auvents; 

meatballs; onion soup with gruyere; fried clams and oysters; crabmeat stuffings and 

salads; and crepes Suzette. (Food Arts) 

Ingredients are increasingly becoming selling points on the menu. Consumers are becoming 

more interested in both the preparations and origins of their food due to their growing 

sophistication and interest in high-quality foods. Growing concern about the integrity of the 

food supply also has influenced this trend, as food-related illnesses and genetically modified 

product have become hot topics. Chefs are responding with increasing emphasis on the 

ingredients on their menu, often citing origins and even highlighting any unusual qualities 

that might make a component more special. The move is visible from chain restaurants to 

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even the high-end independents. T.G.I. Friday’s has heavily promoted its new Natural Angus 

burger, while at DB Bistro Moderne, Daniel Boulud’s newest New York restaurant, the menu 

highlights the key ingredient for each dish in bold-face type. In Vienna, VA, Robert Kinkead’s 

new Colvin Run Tavern divides the menu into ingredient categories, such as Fish & Seafood, 

Meat & Birds, Vegetables, and Pastas & Grains. Menu examples include: 

Asperge—asparagus salad with Maryland crab and mustard, DB Bistro Moderne 

Wood Oven Roasted Totten Inlet Mussels—with green garlic, sun-dried tomato 

and saffron vinaigrette, Marche, Eugene, OR 

Roasted, Marinated Georgia Organic Ruby Queen Beets with Avocado, Floataway 

Cafe, Atlanta 

Natural Angus All-Beef Hamburger—with french fries, T.G.I. Friday’s. (Restaurant 

Business) 

Ingredient predictions continue to appear and recent data from Chicago-based Mintel’s 

global new products database saw 55,500 product introductions last year (ended December 

8). Based on this data, forecasted trends emerged, including the testing of soy-based soft 

drinks, new proteins such as buffalo and emu, eggplant and squash emerging as dominant 

menu components and Spanish cuisine taking off in the coming year, with paella, tapas and 

olives becoming more visible. (Chef) 

Menu trends were the subject of a recent Restaurant Business poll of food journalists and 

trendspotters. Among the items highlighted as hot were street foods such as kabobs, fish 

and chips and beignets; lesser cuts of meat, including beef cheeks, pork belly and short ribs; 

retro desserts like floating islands, crepes suzettes; and chocolate fondue; suckling pig; 

piquillo peppers; roasted fruits; chicken livers; root vegetables such as Jerusalem 

artichokes, parsnips and celeriac; salt cod; skate; cheese courses and flights; rye bread; 

hard cider; lemonade and tea sommeliers. (Restaurant Business) 

Retro dishes have been brought back with the Retro Specials offered at Karizma in Skokie, 

IL. Menu items such as Steak Diane, Shrimp De Johnge and Green Goddess Salad are all 

listed with a short description of the origin of each dish. For example, Steak Diane was first 

served at New York City’s Colony Restaurant, shrimp de Jonghe was created at Chicago’s de 

Jonghe Hotel and the Green Goddess salad debuted at Palace Hotel in San Francisco. 


Retro foods were recently added to the dinner menu at Karizma in Skokie, IL. The dishes 

include James Beard’s Boula-Boula Soup, Waldorf salad, turkey a la king, tuna noodle 

casserole, crab Louis, macaroni and cheese, boeuf a la Bourguignonne, lemon chiffon pie 

155 




and Chasen’s chili. (Chicago Sun-Times) 

Salmon tartare showed the greatest gains in menu mentions in 2000, up 208%, according 

to data from the 2001 Restaurants & Institutions Menu Census. The survey polled 7,700 

commercial and noncommercial operators on 580 menu items. Other items that showed 

large gains for menu mentions included tilapia, cheese fries, sea bass, artisan and specialty 

breads, chai tea, panini sandwiches, hot & sour soup, mahi mahi, creme brulee, barbecued 

beef or brisket, steak salad, spinach & artichoke dip, sirloin/top butt steak and flatbread. 

Ranked by gains in sales, barbecued beef brisket posted the largest gain, up 138%. Other 

foods showing greater sales included eclairs and cream puffs, salmon tartare, polenta, 

barbecued pork sandwiches, satays and skewers, artisan/specialty breads, Asian noodles 

and noodle bowls, beef brochette, ice cream cake, bread studded with fruit or nuts, pulled 

pork, sushi, tempura and tilapia. The survey also found that Mexican, Northern Italian, 

Cajun/Creole, Tex-Mex and Chinese, respectively, are the most represented ethnic cuisines, 

and that operators have the highest interest in adding Caribbean foods to their menus. 


Savory flans are the latest side dish innovation for diners craving something more unique 

than mashed potatoes, rice or polenta. Savory flans resemble the pastry tart filled with 

caramel-coated custard, but lack the pastry and trade the caramel flavoring for parmesan, 

garlic, leek or even tomato. San Francisco’s Fifth Floor offers Leek Flan as a first course and 

Vaux Bistro in Brooklyn, NY, menus Asparagus Flan in a Light Parmesan Cream as an 

appetizer. At Hugo’s in Portland, ME, a garlic flan is used to enrich a salad. A shallow pool 

of savory custard is prepared by steeping whole cloves of garlic in heavy cream. The mixture 

is then set in the bottom of a deep salad bowl and topped with a salad of chopped romaine, 

sherry wine vinaigrette and grated bottarga (dried fish roe). Hugo’s has also experimented 

with corn, red pepper and spinach flans. The basic recipe starts with warming the cream, 

using a blender to whip in the egg yolks and other flavorings. The mixture is then strained 

to remove bits of cooked yolk and placed in a serving dish. It is wrapped in plastic, poked 

with breathing holes and cooked anywhere from 20 minutes to an hour. It is done if it is 

jiggling and not watery. (Restaurant Business) 

Pizza 

New York-style pizza is typified by its thin, crispy crust and over-size slices. Increasingly, 

however, chefs are moving beyond the classic ideas of crust and toppings to create 

nontraditional pizza choices at restaurants emphasizing not only Italian and American 

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cuisines, but even French or Asian. The Saloon Group in New York has offered a BLT pizza 

topped with fresh tomato, arugula and rendered bacon, substituting cheese for the 

mayonnaise. The restaurant has also offered pies emphasizing seasonal ingredients 

including an option topped with mashed potatoes, caramelized onions, black olives and goat 

cheese. Bread Bar, also in New York, menus three Indian-influenced pizzas. Chef Floyd 

Cardoz tosses wild mushrooms with ginger, chile and an Indian sour plum and spreads the 

combination on a cornmeal roti. The pie is then topped with a cheese fondue made with New 

York state cheddar. Another option features house-made smoked salmon and yogurt raita 

on naan bread, and a recent daily special offered a horseradish naan base topped with 

cheese and chile peppers. New York’s Guastavino relies on a brick oven to cook its pizzas, 

all of which start with a naan bread base. The restaurant is currently offering a version with 

ricotta cheese seasoned with truffle oil and topped with fingerling potatoes, oyster and 

shiitake mushrooms and fontina cheese. (Chef) 

Pepperoni, sausage and chicken are the three most commonly menued pizza meats, 

according to recent data from Menus.com. Other traditional toppings such as beef, ham and 

bacon also remain popular, but other ingredients are becoming more exotic with examples 

including shrimp, fish and duck. In regard to cheese, mozzarella, cheddar, parmesan and 

provolone are common cheeses, the latter three often combined with mozzarella. Other 

varieties being menued include romano, goat, feta, ricotta, jack and gouda. Onions are the 

most common pizza vegetable, ahead of tomatoes, mushrooms, green peppers and olives. 

Pizza is also among the most likely menu items to be designated vegetarian. Examples of 

specialty veggie pies at chains include a Prima Veggie topper of roma tomatoes, fresh 

mushrooms, red onions, spinach and green olives at LaRosa’s Pizza or the Pizza Vegetariana 

at Il Fornaio. Available with or without cheese, it features baby artichokes, mixed 

mushrooms, roasted bell peppers and tomato sauce. Ethnic influences are also being seen 

on pizzas. Asian and Southwestern or Mexican influences are perhaps the most common, 

with Greek and Cajun/Southern elements also becoming visible. Examples include: 

Southwestern Chicken Burrito Pizza—grilled chicken breast, mozzarella and 

shrimp cheddar, black beans, fresh fire-roasted mild chilies, California Pizza 

Kitchen 

Anna’s Mediterranean Pizza—tomato basil sauce, spinach, eggplant, feta and 

fresh thyme on a thin crust, Mary’s Pizza Shack of California 

Mary’s Pizza Shack of California 

Mt. Vesuvius—creamy garlic white sauce blended with pepper sauce and topped 

with hot sausage, chilies, onions, bell peppers and jalapenos, Mountain Mike’s 

Pizza 

Pizza di Pollo Barbacoa—Philippian-style BBQ chicken, mozzarella cheese, spicy 

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barbecue sauce and pecorino cheese Romano’s Macaroni Grill. (Restaurant Hospitality) 

Pizza is without dispute a menu favorite. The latest trends include a continued focus on 

favorite ingredients, incorporating ethnic influences, and developing pizzas based on popular 

entrees or other dishes. Round Table Pizza introduced new pies this year based on its two 

most popular toppings, chicken and pepperoni. Its Pepperoni Rostadoro has pepperoni, 

roasted cloves of whole garlic, roasted tomatoes, onions, cheese and a signature seasoning 

blend. The Chicken Rostadoro is topped with roasted chicken, fire-roasted tomatoes, bacon, 

chopped garlic, yellow onions, shredded Parmesan, a three-cheese blend and a “twist” 

seasoning. Ethnic influences are especially innovative at California Pizza Kitchen. Its Peking 

Duck Pizza features roasted duck breast, mozzarella cheese, soy-glazed shiitake 

mushrooms, crispy wontons, green onions and ginger hoisin sauce. A Thai Chicken option 

has chicken breast marinated in spicy peanut, ginger and sesame sauce, mozzarella, green 

onions, bean sprouts, julienned carrots, cilantro and roasted peanuts. Pizzas that are built 

to resemble entrees, appetizers, etc., also are visible. Examples include a pie with grilled 

chicken, roasted peppers, plum tomatoes and pesto at LaGroceria Ristorante Italiano & 

Pizzeria in Cambridge, MA, and a version with butternut squash, applewood- smoked bacon, 

caramelized shallots and Parmesan at Nick & Toni’s in East Hampton, NY. Even Pizza Hut 

offers a Fiesta Taco that is a pizza with beans, cheese, chicken or beef, lettuce, tomato, red 

onion and salsa. A pizza “burger” at Sonsie in Boston consists of a thin crust pizza topped 

with ground beef sauteed with onion and herbs, and white Cheddar cheese. After it is cooked 

it is topped with diced tomato, onion and a chiffonade of romaine. It is finished with a drizzle 

of “special sauce”made from ketchup, mayonnaise and Worcestershire. (Restaurants & 

Institutions) 

Regional pizza selections that showcase both local ingredients and tastes are becoming 

more common on both casual and more upscale menus. Examples range from the widelyknown 

New York-style pies and deep-dish Chicago styles to trendier California 

interpretations, grilled fire pizza in Rhode Island or a conch sofrito pizza in Florida. In New 

Haven, CT, the signature pizza is a white pie topped with clams, garlic, oil and a sprinkling 

of cheese without tomatoes. In Fort Lauderdale, FL, Mark’s Las Olas offers a Conch Sofrito 

Pizza that features the Latin American sauce made of garlic, onions, peppers, tomatoes and 

thyme. Queso blanco tops the pizza along with sauteed ground conch. Grilled pizza is found 

in Providence at Al Forno. It is composed of lightly topped dough, crisped by a live fire grill. 

Its Pumpkin, Tomato, Fresh Herbs and Two Cheeses is just one example. California-style 

pizzas, made famous by Wolfgang Puck, are typified by cracker-thin crusts and exotic 

toppings. Examples include California Pizza Kitchen’s BBQ Chicken Pizza or Peking Duck 

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Pizza. Other regional examples include: 

Philly Cheesesteak Pizza—thinly sliced beefsteak with sauteed onions, 

mushrooms, peppers and Provolone and American cheeses, California Pizza Kitchen 

Grilled Pizza—with shaved prosciutto ham, spinach, white beans, tomatoes, 

roasted garlic spread and Fontina cheese, Doughty’s Bistro, Boise 

The Flatbush—mushroom, bell peppers, tomato, onion, olives, garlic and basil, 

Brooklyn Pizza, Costa Mesa, CA 

Rococo Chicago—blend of four Italian cheeses, Italian sausage and tomatoes, 

Rocky Rococo Pizza and Pasta, Wisconsin-based. (Restaurant Business) 

Nuts 

Nuts are increasingly being used to add crunch and texture to dishes. Pecans are one of the 

most popular, with just a few applications including: 

Grilled New Zealand Double Cut Lamb Chops—over sweet potato puree, sauteed 

winter greens, apples and pecans with maple-mustard glaze, The Ebbitt Room, Cape 

May, NJ 

Hot-smoked Pecan Red Snapper—on artichoke-spinach casserole with shrimp 

hushpuppies and tomato chutney, The Mansion on Turtle Creek, Dallas 

Smoked Trout on Baby Spinach—with spicy pecans, warm bacon and shallot 

vinaigrette, Atlantic Star, Decatur, GA 

Hand-harvested Sea Scallops—with goat cheese, huitlachoche and pecan- and 

chive-crusted white corn polenta, Dux, Orlando. (Restaurants & Institutions) 

Pine nuts are gaining popularity. The nuts that come nestled in pine cones blend well with 

different flavors and do not overpower. They are a key ingredient in Italian pesto, while in 

Korea, porridge is made out of pureed pine nuts in beef stock. In Suzhou, China, a local 

specialty is pine nuts embedded in rock candy. Pine nuts can also be roasted and eaten as 

snacks. In Hartsdale, NY, Cafe Meze serves rare peppered tuna with haricots verts, warm 

sliced potatoes and pine nut-currant dressing. At the California Café in Orlando, ground 

chicken breast is mixed with toasted, chopped pine nuts, a chiffonade of basil, salt pepper 

and a sambal chili preparation. The mixture is then pressed in gyoza skins which are 

steamed and then pan-fried. The dish is paired with a salad of thinly sliced long cucumber 

and carrot “noodles” tossed with a sesame-soy vinaigrette and drizzled with a thin cilantro 

pesto with pine nuts. The restaurant also makes a roasted tomato and pine nut paste to 

serve with chicken stuffed with prosciutto and spinach. Pine nuts are also used in a salad 

of baked Gorgonzola, pear, red lettuce, bacon and pine nuts at Red Cat in New York. (Nation’s 

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Sandwiches 

Burgers are a staple of several menus, and the trend seems to be toward “bigger and better” 

with new versions emphasizing upscale and unique ingredients as well as generous portion 

sizes. Champps developed a Grilled Veal & Bacon Burger served with sun-dried tomato-basil 

pesto as a special, but the item proved so popular it was recently made a permanent 

offering. The burger is a mixture of ground veal, chopped cooked veal bacon, Dijon mustard, 

fresh rosemary and sage, and crushed sour cream and onion potato chips. Fuddruckers has 

also been experimenting with bigger, better burgers. It is currently testing a Hot Rocks 

burger dressed with chipotle barbecue sauce and bacon as well as a Poblano Pepper Burger 

with grilled poblano, pepper jack cheese and mushrooms. Both are expected to be rolled out 

to all units. McDonald’s New Tastes Menu also highlights improved burgers, some as limitedtime 

offers. The menu showcases a makeover for the classic Quarter Pounder by including 

three cheeses—Swiss, cheddar and American. In addition, its Bacon Triple Cheeseburger 

and Big McBacon Cheeseburger are enhanced versions of more standard burgers. Further, 

a number of new burgers are also included such as: 

BBQ Bacon Big ‘N Tasty—whole-leaf lettuce, tomato, three strips of hickorysmoked 

bacon, pepper jack cheese, onion and barbecue sauce 

Fajita Big ‘N Tasty—grilled peppers, onions, pepper jack cheese tomato, wholeleaf 

lettuce and fajita sauce 

Other variations to the classic burger may include experimenting with ethnic influences or 

alternative proteins. T.H.A.I. in Arlington, VA, menus a Thai Burger with Thai slaw. The 

burger is lean ground beef blended with garlic, cilantro and black pepper served on a 

sesame seed bun with lettuce, tomato, American cheese, and sweet and sour chili sauce. 

Champps offers a ground turkey burger mixed with fresh herbs and garlic and The 

Cheesecake Factory serves tuna that is made into a burger that is served with grilled red 

onion, tomato and spicy mayonnaise. (Restaurants & Institutions) 

Burgers continue to adhere to the trend toward bigger and bolder. Ingredients, too, are 

becoming more unique and are often chosen to create a specific texture or feeling, be it 

quality, or a sense of robustness. Examples include: 

mk’s Classic Burger—with Herkimer Cheddar, applewood-smoked bacon, grilled 

red onions, barbecue sauce and pommes frites with truffle aioli, mk, Chicago 

Wild West Burger—buffalo meat, barbecue sauce, fried onion ring, pepper jack 

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cheese, chipotle mayonnaise, shredded lettuce and tomato on an onion bun, Red 

Robin 

Sirloin Burger—stuffed with braised short ribs, foie gras and black truffles on a 

Parmesan bun, DB Bistro Moderne, New York. (Restaurants & Institutions) 

Cheese sandwiches can range from a simple grilled cheese made with processed cheese and 

white bread to more upscale offering with exotic cheeses and unique breads. The nature of 

a cheese sandwich can vary greatly according to the variety of cheese that is used. Hard 

cheeses such as Swiss, monterey jack, cheddar, colby and American muenster have a firm 

mouthfeel when cold. Under heat, they soften a bit, but retain their shape. Soft cheeses such 

as brie, camambert, boursin, fresh goat cheese and cream cheese have a soft creamy 

mouthfeel and become very soft when heated, sometimes even liquifying. String cheeses 

such as mozzarella and provolone have a mild flavor and elastic texture when heated. These 

cheeses can be made from skim milk, making them appropriate for low-fat sandwiches. Blue 

cheeses such as roquefort and stilton have very assertive flavor profiles and melt 

considerably under heat. Experimenting with the variety of cheese on its own is perhaps the 

easiest way to add interest to a grilled cheese sandwich, but other another option is to use 

a flavored cheese such as jalapeno, sun-dried tomato, caraway and herbed. Another idea is 

to add a condiment to the mix such as Dijon or whole grain mustard or chipotle salsa. 

Unique breads are another easy way to experiment. Walnut or dried-fruit breads are natural 

complements for goat and blue cheese, while a Mediterranean olive bread or herb bread is 

an excellent pairing for sun-dried tomato cheese, sheep’s- and goat’s-milk cheeses, brie and 

Camembert. Cheeses can also be stuffed into a pita or rolled in tortilla. Adding meat takes 

the cheese sandwich a step further. Several new meat and cheese combinations have 

become apparent in recent years. Interesting pairings include prosciutto or serrano ham 

with manchego; turkey and smoked gouda; rosemary-baked ham with mimoulette; grilled 

chicken breast and Boursin; and beef tenderloin with cheshire. Appropriate toppings for 

these combinations might include caramelized onions, red or yellow tomatoes, oil-cured 

olives or a beet/horseradish relish. (Chef) 

The classic Club sandwich, with chicken or turkey, bacon, lettuce and tomato on toast, is a 

staple of many menus. Chefs, however, have increasingly been experimenting with the 

standard recipe to update it with unique ingredients. In Chicago, examples include: 

Chicken Club Sandwich—with pancetta, tomatoes, arugula and roasted garlic 

aioli, 312 Chicago 

312 Chicago 

Cru Club—lobster, beef tenderloin, chili mayonnaise, lettuce, tomatoes and 

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avocado, Cru 

Vine-Ripened Tomato Club—vine-ripened tomatoes, fresh mozzarella, basil and 

roasted onion aioli, Grace 

Skewered Club Sandwich—with scrambled eggs, San Daniele prosciutto, lettuce 

and tomatoes, Nomi. (Chicago Sun-Times) 

The classic hamburger is one of the ultimate American foods. As a result, many chefs have 

experimented with the standard recipe, though the trend lately seems to be a return to the 

basics with just minor tweaks. T.G.I. Friday’s, as noted earlier, is now serving a “Natural” 

Angus beef burger. Sonic Drive-Ins, meanwhile, is focusing on condiments with a new “Get 

Add-itude” menu section dedicated to garnishes for its hamburgers and cheeseburgers. 

Selections include chili, bacon and jalapenos. At Daniel Boulud’s db in New York, guests can 

sample a much more upscale burger. Priced at $27, it is prepared with ground beef stuffed 

with red-wine braised short ribs mixed with small pieces of sauteed foie gras and 

vegetables. It is topped with horseradish mayonnaise, raw red onion, sliced tomato, cooked 

down tomato confit and frisee leaves on a Parmesan bun with pommes souffles. Other chefs 

are using marbled rib-eye cuts of beef in their burgers. Napa River Grill in Louisville grinds 

its rib-eye cheeseburger to order and serves it with french fries and Zax in Los Angeles 

offers a ground rib-eye burger topped with fontina cheese that is served with pommes frites. 

New York’s Town does not advertise its ground shoulder burger on its menu for fear that it 

may make the concept seem more casual. The burger is served on English muffins for a low 

bread to meat ratio and is served with a gingered slaw and thick cut potato chips fried in 

clarified butter. Italian garnishes lend an ethnic slant to the burger at New York’s Cibo. It 

is topped with Gorgonzola dolce cheese and crisp pancetta. Burgers are even offered at Dim 

Sum Go Go in New York’s Chinatown. Its miniburgers are Asian dumplings in the form of 

burgers. Spiced pork and beef patties are tucked inside Chinese-style steamed buns and are 

served with ginger-scallion sauce. Cheeseburger in Paradise in Lahaina, HI, offers a cheese 

blend of jack and Cheddar on its Angus burger served on an Island baked bun with sauteed 

onions. Finally Champps uses two unusual ingredients in one of its burgers. Ground veal is 

mixed with ground onion potato chips and sour cream. The burger is then grilled and topped 

with bacon. (Nation’s Restaurant News) 

Popular sandwich ingredients was the subject of a recent poll in Restaurants & Institutions 

Marketplace. Focaccia or flatbread was found to be the most in-demand sandwich 

component, followed by artisan or specialty breads. Other ingredients making the list 

included: seafood salad, barbecue sauce, vegetarian burgers, barbecued pork, broiled or 

grilled chicken, mayonnaise in both flavored and traditional varieties, french or Italian bread 

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and Provolone cheese. (Restaurants & Institutions Marketplace) 

Sandwiches accounted for 18% of all new menu items introduced in 2000, according to data 

from the Chain Account Menu Survey. Chains have been active in developing new sandwich 

options for all dayparts. Subway and Dairy Queen debuted new breakfast sandwich lines and 

Dunkin’ Donuts expanded its collection of Omwiches with a Pizza Omwich. Other operators 

are focusing on updating classic sandwiches with unexpected ingredients. Examples include 

Black-eyed Pea’s Fried Catfish Po Boy or a BLT at T.G.I. Friday’s that includes Cajun Chicken 

Tenders. Other trends include substituting a light-meat protein for the traditional dark meat 

option. Einstein Bros. offers a Turkey Pastrami Deli Sandwich while Max & Erma’s has a 

Chicken Meatball Sub and Ruby Tuesday menus a Chicken Salad Melt. Other options are 

more indulgent and emphasize larger portions. Following the popularity of steakhouses, 

Damon’s offers a Prime Rib Dip and Steak & Ale has a Prime Rib Philly option. Other chain’s 

are focusing on sophisticated ingredients to appeal to adult tastes. Arby’s specifically 

marketed its Market Fresh line to adults, while Au Bon Pain offers adult-friendly options 

such as a Thai Chicken sandwich on three-seed bread and Claim Jumper uses specialty 

cheeses and fresh watercress in its Honey Chicken Brie Sandwich. Other sandwiches 

expected to become more popular in the coming months are the panini and Cuban 

sandwiches. (Restaurant Business) 

Sandwiches are one of the ultimate showcases for ingredients, with creativity being the only 

limitation for new varieties. A recent “Best of New York” listing showcased eight sandwiches 

from New York venues worthy of the top prize. Selections included both traditional and 

nontraditional choices, including: 

Chip Butty—french fries on white bread, A Salt and Battery 

Pinocchio Sandwich—soppressata, prosciutto, mozzarella, red-pepper dressing 

and tapenade on a baguette or focaccia, Melampo 

Chicken Sandwich—garlicky, fresh-roasted pollo asado on pan de manteca with 

ajilimo-jilo sauce and aioli and run through a sandwich press, Javier 

Bresaola, Rucola, and Grana—thin-sliced bresaola, lemon-splashed arugula and 

grated grana layered between two crustless Pullman-loaf slices, ‘ino 

Fish Sandwich—fresh pan-fried cod with homemade tartar sauce on a grilltoasted 

ciabatta roll, Mary’s Fish Camp. (New York Magazine) 

Sandwiches continue to become more enhanced, showcasing interesting textures, 

sophisticated ingredients and specialized breads. Spreads are increasingly being used to 

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boost flavor profiles and these condiments too are getting more creative. Mayonnaise 

remains popular, and the addition of herbs or spices can create a range of other options. 

Garlic can be added for an aioli. Hot paprika or saffron can add a Spanish element and 

ground cumin or coriander can lend a Mexican feel. Wasabi, horseradish, mustard chiles or 

hot pepper sauce can be added for heat and slow-cooked vegetables or fruit can be used for 

other flavored mayonnaise. Onion or tomato jam, apricot or cranberry compote are just a 

few choices. 

More attention is being paid to unique breads as well. Multigrain breads and 

options studded with ingredients is one trend, and freshness is also being 

positioned as point of difference. Many operations are baking their own breads 

throughout the day, either on-premise or at a local commissary. At Au Bon Pain 

bread choices include French baguette, croissant, multigrain and three-seed breads 

and a rosemary focaccia. 

High-quality fillings are gaining ground as well. In fact, some sandwiches are 

sporting fillings that showcase techniques used in some of the trendiest entrees. 

Meats are being roasted, grilled, smoked and slow-roasted and marinating is being 

used to boost flavor. Garlic and herbs are the most popular for marinades, but other 

herbs and spices are emerging: lemon grass, sage, thyme and rosemary for poultry, 

cracked black pepper, chiles, cumin, star anise and other strong seasonings for 

beef, lamb and pork. Examples showcasing these enhanced fillings include: 

Curried Vegetables with Brie, avocado and arugula on golden raisin-fennel bread, 

Sel de la Terre, Boston 

Charred Sliced Sirloin, red onion and horseradish remoulade on a rustic 

roll, Astra, New York 

Bistro smoked pork loin with fontina, red onion confit and fig mustard on 

rye bread, Caprial’s Bistro, Portland, OR. (Restaurants & Institutions) 

A surf and turf version of the lobster roll is offered at Cafe LULUc in New York. The sandwich 

features chunks of lobster and sliced grilled chorizo in a red pepper-mayonnaise dressing 

with watercress on a toasted sourdough baguette. (New York Magazine) 

Soups 

“New fashioned” chicken soup is menued at Chicago’s Blackhawk Lodge. The soup is made 

with basil puree, eggs, matzo meal and duck fat in lieu of traditional chicken fat and is 

described by chef Barry Rosenstein as “green matzo ball, no ham.” (Food Arts) 

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Soups become more popular as the weather cools. Soups offer unlimited options for 

creativity; chefs can contrast different flavors, colors and even textures in one soup. 

Seasonal ingredients play a primary role in many. In summer months, tomatoes, corn and 

asparagus are widely visible, while in the winter heartier soups emerge that showcase 

pumpkin, squash, celery root, cauliflower and even chestnuts. Soups can be chunky in 

texture or pureed smooth. Presentation adds further opportunity for differentiation. 

Garnishes can add especially unique touches. Tableside presentation also is beginning to 

emerge. The bowl arrives at the table already garnished and the soup is then added in front 

of guests. Recent menu examples of these trends include: 

Chinese Egg Drop Soup—with duck confit, Rouge, Philadelphia 

Lobster Soup—with toasted couscous and shiitake mushrooms, Cafe Meze, 

Hartsdale, NY 

Roasted Tomato Bisque—with bacon and watercress hash, orange-coriander 

creme fraiche and basil, 727 Pine, Ellio Grand Hyatt, Seattle 

Roasted Butternut Squash Soup—with curried apples and celery leaves, 103 

West, Atlanta 

Crab and Asparagus Soup—with cumin-spiced pita fries, Ray’s Boathouse, 

Seattle. 

Porcini-Potato Soup—with parsley emulsion, Renaissance Vinoy Resort and Golf 

Club, St. Petersburg, FL (Restaurants & Institutions) 

Soups are a vital part of any menu, especially during the winter months. A well-rounded 

soup menu will always include at least one vegetarian selection, as well as a choice of a 

broth-based or cream/pureed soup. Chowders are hearty options as well. Presentation can 

also add to a soup’s appeal. At Cascadia, in Seattle, its signature wildmushroom/truffle/potato 

soup is served in a can with a hand-painted label. It is garnished 

with a potato tuille wafer. At the Lakeside Inn, in Highlands, NC, a roasted butternut squashapple 

bisque is presented in a hand-made pottery bowl and garnished with a paper-thin 

apple slice. (Chef) 

Starches 

Bread choices continue to expand beyond traditional wheat and white on menus throughout 

the foodservice industry, and quick-service operators are no exception. A sampling of chains 

offering specialized breads includes: 

Subway now offers Hearty Italian, Parmesan Oregano and Harvest Wheat breads 

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systemwide, and some stores additionally offer sourdough and sesame-flavored 

options. 

Panera offers a wide range of breads for its sandwiches. Options include 

sourdough, French, nine-grain, honey wheat, hearty grain, rye, pumpernickel, swirl 

rye, croissant, tomato basil and focaccia. 

Schlotzsky’s signature bread is a sourdough bun, but other choices include dark 

rye and jalapeno cheese buns as well as a sourdough pizza crust. 

Au Bon Pain offers a bread menu of French, pita, croissants, braided rolls, 

multigrain, tomato herb, country, three-seed and focaccia. (Restaurants & Institutions) 

Bread service is getting a boost, with many operations offering something a bit more 

interesting than baguettes and butters. At Roy’s New York, bread is served with eggplant 

caviar, while Chicago’s Blackbird offers French butter that is whipped with a touch of celery 

salt and fresh rosemary. Butterless dips are the focus at Harvest on Hudson in Hastings on 

Hudson, NY. Selections, which change every few days, might include a hummus-like chickpea 

puree, a white bean and garlic spread and a peppery arugula pesto. Bread service can also 

be made more interesting at ethnic eateries. At Hell’s Kitchen in New York, meals start with 

thick wedges of housemade fried cornbread with a spicy black bean puree, rather than chips 

and salsa. (Restaurant Business) 

House-made potato chips can add interest as a signature side or as an appealing bar snack. 

Miracle Grill in New York offers ancho-chile-dusted potato chips, while Atlanta’s Tom Tom 

serves house-made chips warm with melted blue cheese. Corner Bakery offers Bakery Chips 

sprinkled with mozzarella as an accompaniment to its sandwiches and New York’s Fressen 

seasons its house-made Idaho potato chips with malt vinegar and sea salt. Miramonte, in 

St. Helena, CA, offers multiple varieties, including plantain chips with melted blue cheese, 

taro root chips and “plain old potato chips.” (Restaurant Business) 

Macaroni and cheese is a menu staple in even the most upscale of restaurants. Some of 

these operations favor traditional recipes, while others opt for more nontraditional or 

upscale treatments. At 10 Steak & Sushi 

10 Steak & Sushi in Providence, the menu includes “macaroni and 

cheese with a college education.” The dish is made with elbow macaroni, farmhouse 

Cheddar, Asiago and a bit of blue cheese. It is made a la minute and baked- to-order. In New 

York, Almond Bar & Restaurant in the Hamptons takes a simple approach, but with a twist. 

The penne pasta is paired with Gruyere cheese. In Southampton, George Martin serves a 

more nontraditional version. Its macaroni and cheese is prepared with penne or orecchiette, 

diced roasted beets, crumbled goat cheese and herb-toasted bread crumbs. In East 

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Hampton, The Laundry also offers an upscale version made with penne, aged Cheddar, 

Gruyere and Roquefort cheeses with caramelized onions. (Chef) 

Mashed potatoes are served tableside at Michael Mina’s Las Vegas outlet of Nob Hill. Five 

varieties are wheeled to the table in a rolling serving cart. To ensure that proper texture is 

maintained for each serving, the potatoes are re-whipped with warm cream from time to 

time. Recent offerings have included roast garlic, white onion, yellow corn, lobster, and 

truffle. (Chef) 

Panzanella salad is traditionally composed of cubes of toasted or day-old bread, tomatoes, 

fresh herbs and other vegetables dressed with olive oil and vinegar. It can be served as an 

appetizer or as an accompaniment to a simple dish such as grilled meat or roast chicken. 

Aleutia in Manhattan serves a more upscale version of this simple classic with its Oyster 

and Caviar Panzanella made with cracked wheat croutons and savory fruits. In San 

Francisco, Scala’s Bistro offers a panzanella based on focaccia bread croutons mixed with 

tomatoes and colorful greens such as arugula, frisee and endive. It is topped with grilled 

halibut and a garlicky tapenade of artichoke hearts and olives. The restaurant also offers a 

panzanella with fava beans as a bed for its grilled quail. Boston’s Antico Forno bills its 

panzanella as Tuscany bread salad topped with fresh tomatoes, mozzarella, Mediterranean 

olives, fresh basil and cured tuna. In Santa Barbara, CA, Bouchon reports that Panzanella 

is a particular favorite in the summer months. Its version starts with baguettes that are cut 

into large cubes and toasted into croutons with olive oil and salt and pepper. Upon order, 

the croutons are tossed with a vinaigrette of olive oil, balsamic vinegar and minced garlic 

and shallots. It is allowed to soak until just barely softened, approximately five to eight 

minutes. It is then mixed with chopped basil, slivered red onion, blackened haricots verts 

or Blue Lake green beans, farmer’s market tomatoes, local field greens and crumbled goat 

cheese. (Restaurant Business) 

Pasta dishes are menu favorites, both for their versatility and flavor possibilities. Options 

can range from a traditional pasta with a simple sauce and a sprinkle of hand-grated 

parmesan cheese to a specialized item showcasing inventive ingredients. Among the more 

imaginative examples are: 

Tagliarini—with shrimp, mussels, calamari and tomato in a shrimp broth spiked 

with garlic, parsley and Pinot Grigio, Veni Vidi Vici, Atlanta 

Spaghetti and Meatballs—squid-ink spaghetti with crabmeat balls in roasted 

tomato sauce, Bricco, Boston 

Farfelle Pasta—with duck confit, asparagus, cremini mushrooms and pine nuts, 

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Trattoria No. 10, Chicago 

White Bean Mezzaluna Shaped Pasta—with white truffle butter, shaved pecorino 

cheese and roasted-garlic broth, Metronome, New York 

Fedelini—with sausage, caramelized onion and porcini ragu, Bistecca, Scottsdale, 

AZ. (Restaurants & Institutions) 

Polenta is beginning to appear on dessert menus. Mucca, in Glen Ellen, CA, serves a Polenta 

Pudding with fresh berry sauce and mascarpone cream while Red Sage in Washington, DC, 

offers a Sweet Almond Polenta Pudding with cranberries and apricots. It is topped with a 

poached pear and chocolate sauce. In Manhattan, Cité serves a Polenta Almond “Pound 

Cake” with fruit compote and blood orange drizzle. The Hudson House in Nyack, NY, menus 

three bread puddings, one of which is a polenta variety. To make the dessert, cubes of lightly 

sweetened cornbread are dried in the oven and then combined with a custard flavored with 

lemon peel, nutmeg and vanilla, as well as fresh blueberries and then baked. (Restaurant 

Business) 

Potato recipes were recently created by chef Allen Susser of Chef Allen’s in North Miami 

Beach, FL, for Chef magazine. The applications, all presented in unusual glassware, 

included a candied garlic-potato mash brulee, Pernod-lobster mashed potato martini with 

lemon fries, a potato parfait, potato foam “shooters” and a tequila-lime scented mashed 

potato margarita. (Chef) 

Potatoes have long been a side dish staple, yet their versatility allows for continued 

innovation. French fries with unique sauces, baked potatoes with diverse toppings and 

specialized preparations such as the gratin and souffle are just a few examples. Nick & 

Stef’s Steakhouse, Patina Group’s three-unit chain, offers several potato applications in its 

collection of 12 sides. Its Potato Cake with Cepes is acrisp sauteed potato slices layered 

with earthy mushrooms, then cut into layers like a pizza. Other options include JBS Yukon 

& Bliss Mashed Potatoes, crushed in their skins with a kitchen fork, then mixed with cream, 

butter, salt, pepper, roasted onions and applewood bacon chunks; Shoestrings seasoned 

with fried parsley; Potato Gratin with cheddar cheese; Garlic Scented French Fries; and a 

Crispy Horseradish Potato Cake. More upscale, nontraditional approaches include the 

Lobster Mashed Yukon Potatoes and Truffle French Fries menued at Astor Place 

Astor Place in Miami 

Beach, FL. The lobster mashed potatoes are a plateful of mashed potatoes with butter, 

cream and lobster chunks folded in and topped with half of a Maine lobster, while the 

Truffled Fries are blanch-fried in advance and fried to doneness at service. They are tossed 

with white truffle oil, finely chopped rosemary, thyme, cilantro, basil, salt and pepper and 

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freshly grated parmigiano. In the quick- service segment, fries are standard, but baked 

potatoes with a range of toppings are also beginning to appear. Anderson’s Frozen Custard 

and Roast Beef, based in Williamsville, NY, offers four baked potato toppings: barbecued 

beef and cheese; broccoli and cheese; sour cream and chives and a south of the border 

option with sour cream, cheese and salsa. (Restaurant Business) 

Potatoes represent approximately two-thirds of all side dishes ordered. Their versatility 

makes them compatible with a range of ingredients for all dayparts. As a result, operators 

are increasingly offering innovative potato sides that move beyond traditional choices. 

Shari’s offers Tucson Nachos that replace the expected nacho chips with seasoned waffle 

fries and Damon’s offers Pecan Crusted Candied Sweet Potatoes. Limited-service operations 

are also getting into the act, offering dressed-up versions of french fries. Weinerschnitzel 

offers Nacho Cheese Fries and Jack in the Box menues Chili Cheese Curly Fries. Other 

examples include: 

Purple Garlic Whipped Potatoes, Chevys 

Roasted Pepper Mashed Potatoes, Claim Jumper 

Rosemary Mashed Potatoes, Il Fornaio 

Garlic Oregano Fries, Perkins 

White Cheddar Mash, Rock Bottom Brewery. (Foodservice.com) 

Rice pilaf seems to have moved out of the spotlight as risottos have garnered increasing 

attention. The classic rice preparation calls for a lighter finish than risotto and can easily 

be prepared in advance and reheated. To add interest to pilaf, different rice varieties can be 

substituted for more traditional choices. Restaurant Two Two Two in New York serves its 

oven-fired breast of duck with wild rice pilaf, cranberries, walnuts, a classic orange sauce, 

orange essence and pistachios. At Chicago’s Spring, sweet brown rice pilaf accompanies 

roast duck with a tamarind reduction, and in New York’s Verbena a popular side is the 

smoked wehani rice. Basmati rice and lentils are used in the pilaf that is served with the 

grilled red snapper at Q56 in New York. The dish is sauced with Thai curry. (Nation’s Restaurant 

News) 

Risotto, the Italian comfort food made of rice simmered in broth, is becoming more familiar 

to American diners as chefs experiment with different ingredients. Traditionally served as 

an appetizer, risotto is now being seen as a main course, side or even dessert. New York’s 

Risotteria offers 45 different varieties of risotto. Choices include an Alla Bolognese (roasted 

meat ragu) and Zucchini, Oven-dried Tomato, Parsley and Fontina. The versatility of risotto 

makes it a perfect vehicle for showcasing seasonal ingredients. In spring, ingredients might 

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include fresh peas and prosciutto, asparagus and herbs, or fresh mushrooms, while the 

summer months might showcase squash blossoms and zucchini, peaches or tomatoes. 

Autumn risottos could include duck ragout, chanterelle mushrooms or butternut squash and 

winter months are an appropriate time to offer heartier versions with meat ragout, Italian 

sausage and white truffle. Boston’s Caliterra takes this seasonal approach with its risotto 

by offering a Roasted Quail with Pumpkin Risotto around Halloween and Chestnut Risotto 

with Braised Goose and Foie Gras Butter around Christmas. The key to preparing a perfect 

risotto is to use the correct type of rice and to allow a gradual absorption of liquid with 

frequent stirring. (Restaurants USA) 

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Appendix D: Focusing on 

Light and Healthy 

APPENDIX D 

Focusing on Light and Healthy 

Beverages 

Juice “flights” are a health-inspired version of the more typical beverage service showcasing 

wines and other drinks. Introduced at Ritz-Carlton Marina del Rey in California, juice flights 

are now available at breakfast and lunch. A typical flight has five shot-glass tastings, each 

about 1.5 oz. The freshly-squeezed blends have included spinach-pear, beet-strawberry and 

kiwi-cucumber. (Restaurants & Institutions) 

Juices are a healthier beverage choice than coffees or sodas and a number of operators are 

paying special attention. Many are offering unique varieties, such as the sparkling yuzu 

lemonade served at Verbena in New York. The juice is made with yuzu concentrate imported 

from Japan that is mixed with simple syrup and spritzed with soda water. Agua Fresca is a 

signature beverage at San Francisco’s Restaurant LuLu. It is made of fruit puree mixed with 

water or soda and is inspired by libations popular in Spain and Mexico. Others are 

emphasizing upscale presentations by offering juice flights, similar to wines. Chicago’s Tru 

offers two juices with its amuse course, then a flight of six with entrees. The drinks are 

presented in mini-cordial glasses, sake cups and shot glasses in three-oz. portions. Varieties 

include: apple-rosemary, carrot-passion fruit, cucumber-mint, beet or pomegranate. 


Concepts & Menu Sections Devoted to Healthy Fare 

Cafe Brenda in Minneapolis positions itself as a gourmet vegetarian and fresh seafood 

restaurant. Its menu of health-minded dishes includes such items as: 

Savory Wild Mushroom Pistachio Pate—a slice of warm button and porcini 

mushroom pate served with seasonal fruit chutney, mustard sauce, croutons and 

cornichons 

Sonzai—organic brown rice, natto miso, savory ginger maple red beans, broccoli, 

arame, marinated tofu, vegetable, red cabbage salad and root vegetable puree 

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Organic Mock Duck Tacos—open-faced tacos with seasoned mock duck topped 

with cheddar cheese and tomato-vegetable salsa, served with rice, cabbage salad 

and avocado sour cream with tofu sour cream available upon request. (Company Web 

Site) 

The “Fitness Center” is a menu feature targeting health conscious-diners at Mimi’s Café. The 

menu is composed of items from the chain’s regular menu that are lower in fat and calories. 

Ordering tips and nutrition data are also included with each selection. Tips include 

substituting sliced tomatoes for potatoes and ordering salads with no croutons and nonfat 

French dressing. With choices for all three dayparts, the menu includes: 

Eggbeater Fitness Omelette—Eggbeaters, fresh mushrooms, broccoli, onions, and 

red and green peppers; served with sliced tomatoes, dry wheat toast and freshsqueezed 

orange juice 

Chicken and Fruit—a skinless breast of chicken, green salad and fresh fruit 

Capellini with Tomatoes and Basil—angel hair pasta, garlic, diced tomatoes, 

tomato puree, olive oil and fresh basil; with soup or salad and warm bread 

Broiled 10-oz. Halibut Steak—prepared either broiled with a spritz of lemon or 

blackened with Cajun spices and served with salad and fresh vegetables. (Company 

Web Site) 

With healthful eating now a growing concern for many diners, restaurants are increasingly 

devoting specific menu sections to items positioned as light or healthy. A recent special 

menu from Chicago’s Blackhawk Lodge provides one example. In addition to listings for 

starters, soups and salads, entrees under the heading “favorites” and a collection of sides, 

the restaurant also highlighted “lighter fare” such as: 

Whipped Goat’s Milk Cheese Ravioli—Tuscan style lamb sausage, roasted roma 

tomatoes and zucchini 

Angel Hair Pasta—blistered cherry tomatoes and sweet basil pesto; can also be 

ordered with grilled chicken breast 

Grilled Garlic and Oregano Swordfish—served over a Greek-style summer 

vegetable salad with a red wine vinaigrette. (Company Menu) 

Health-minded breakfast options accompany the traditional morning dishes offered at The 

Pork Store Cafe in San Francisco. In addition to its more indulgent Pork Store Special of 

pork chops, eggs, biscuits and hash browns, the restaurant also offers Nadia’s Vegetarian 

Scramble of two eggs scrambled with onions, fresh spinach, jack cheese and salsa, and 

Tim’s Healthy Thursday consisting of two poached eggs over avocado on a toasted muffin 

with salsa and fresh tomatoes. (San Francisco Chronicle) 

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Healthy fast food operations are expanding their reach and offering consumers wholesome 

alternatives to the traditional burgers and fries. EVOS Food Creations, a two-unit concept 

based in Tampa, offers burgers made without beef as well as baked fries and all-fruit 

smoothies. Like traditional fast feeders, it offers combo meals as well, such as The All 

American Champion with a quarter-pound soy burger, Airfries (slivers of potato tossed in 

hot air) and a fruit smoothie for $5.99. Other menu items include garden patties and salmon 

burgers as well as veggie corn dogs, wraps and salads. Healthy Bites Grill is another 

concept specializing in healthier burgers. Based in Fort Lauderdale, its menu includes a 

Buffalo Burger Combo with a low-fat buffalo patty, soft drink and choice of sweet potato 

fries or potato salad for $7.35. A Grilled Portobello Philly sandwich is also offered. (Chain 

Leader) 

Healthy vegetable-based dishes are the cornerstone of the menu at New York’s Kaya. The 

quick-service restaurant boasts a menu created with input from a holistic nutritionist and 

includes breakfast options such as fresh squeezed fruit and vegetable juices, organic 

oatmeal and yogurt and granola. Rolled sandwiches are offered at lunch featuring fillings 

such as cooked egg whites and vegetables, and tuna salad. Vegan choices range from BBQ 

Tofu with Grilled Seasonal Vegetables to Vegetarian Chili. (Restaurant Business) 

A high protein-low carbohydrate menu called The Prelude to the Hamptons is being offered 

at Church Lounge in the Soho Grand Hotel in New York. The five-course menu, also available 

a la carte, includes Carpaccio of Snapper; Sauteed Filet of Black Sea Bass with Braised 

Morels, Baby Arugula and Morel Creme; and Vanilla–Pecan Cheesecake. (Restaurant Business) 

A holistic menu is offered at Kaya, a mobile restaurant serving a healthy menu of wraps, 

salads, juices and smoothies to New Yorkers. Its beverage menu has an emphasis on 

preventative medicines. It’s Body Booster is a mixture of carrot, celery, beet, parsley and 

orange juice designed to support the immune system. Another popular item is its Rainbow 

Delight smoothie with strawberry, banana, cantaloupe and papaya. Other choices include 

a Green Goddess juice drink promoting digestive purification and Morning Sunshine, which 

is positioned as a natural tranquilizer. (Restaurant Business) 

Low-fat San Jose chicken chili was recently singled out as the Best Healthy Choice Menu 

Selection by the Nation’s Restaurant News MenuMasters awards. The item, from Fresh 

Choice Restaurants, is a steaming dish of chicken, corn, bell peppers, white beans, tangy 

tomatillas and mild chiles, all seasoned with fresh cilantro and a hint of garlic. To keep the 

dish healthy, products were steamed instead of cooked in oil. (Nation’s Restaurant News) 

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Natural and organic foods are the menu focus of the newly opened O’Naturals in Falmouth, 

ME. The restaurant targets health-conscious diners with offerings such as organic salads; 

dishes made with free-range chicken and buffalo; oven-baked organic fries that are 

seasonally grown in Maine; Asian-style noodle dishes; soups; and natural turkey wrapped 

in a tortilla. (Food Institute Report) 

Spa menus are good sources for health-oriented menu items. These operations must strike 

a balance between offering satisfying options for diners, while maintaining a healthy profile 

for dishes. This can be especially challenging in cooler months, when heartier foods come 

into favor. Soups and chili are traditional fall comfort dishes and are offered in spas by 

eliminating cream, butter, cheese and high-fat meats. At Birdwing Spa in Litchfield, MN, a 

vegetarian chili is prepared using great northern and navy beans for protein and fat-free 

Cheddar cheese and sour cream for garnish. Meats are also appearing on spas’ fall menus. 

The Spa at Marriott’s Camelback Inn in Scottsdale, AZ, even offers a petit filet mignon with 

rosemary-thyme molded potato hash, grilled asparagus, red pepper coulis and port 

reduction. Lamb and game meats such as venison and rabbit also are being served. The 

Golden Door in Escondido, CA, offers a roasted rack of venison on either a Merlot or Pinot 

Noir sauce, while Austin Lake Spa in Austin, TX, serves a four-oz. Texas venison chop on a 

dark cherry demi-glace with celery root-roasted mashed potatoes. Fish and poultry, with its 

skin removed, are frequent spa offerings. Canyon Ranch Health Resort in Tucson, AZ, offers 

a sea bass with parsley crust. The fish is rolled in seasoned flour and beaten egg and then 

chopped Italian parsley. It is then sauteed in a bit of olive oil and served with lobster 

mushrooms, truffle-mashed green soy beans and crispy baked shoestring potatoes. At 

Birdwing Spa, Mandarin Cornish hens are marinated in orange juice, tarragon, curry powder, 

marjoram, sage and reduced sodium soy sauce and bouillon granules. The hens are basted 

with the marinade while baking and are served with Tunisian rice and vegetables. (Nation’s 


A Vegetable and Herb Tasting Menu is showcased at Mary & Elaine’s in the Phoenician in 

Scottsdale, AZ. Priced at $75 per person for five courses, the seasonal meal features herbs 

chosen according to their ability to contrast with the other flavors of a dish and their 

availability fresh from nearby farms. Selections have included Consomme of Summer 

Vegetables; Lasagna of Roasted Mushrooms and Lovage; Local Heirloom Tomatoes with 

Micro Borage, Opal Basil and Salad Burnet; and Warm Apple-Pumpkin Cake. (Restaurant 

Business) 

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“Vegetarian, healthy and environmentally friendly foods” are the focus of San Francisco’s 

Millenium. Inspired by the flavors and styles of several cultures, the menu of “veggie fusion” 

recipes includes such items as: 

Asian Style Napoleon—oyster mushrooms, Japanese eggplant, asparagus, snap 

peas, cauliflower and smoked tofu in a light sesame sauce served between layers 

of crisp phyllo over jasmine rice with a Kaffir lime coconut sauce 

Caribbean Pumpkin Curry—Caribbean curried pumpkin served over a quinoa corn 

cake with a red calypso bean, smoked pepper sofrito, spicy mango-coconut mojo 

and crispy plantain slices 

Portobello Potato Salad—breaded portobello mushrooms, pan sauteed and served 

over a warm gold and purple potato salad with cucumbers, tomatoes, Mandarin 

oranges, french lentils, mint and winter greens topped with black olive vinaigrette 

Korean Seoul Food Noodle—shiitake and maitake mushrooms, fresh bamboo 

shoots, barbecue grilled seitan and baby bok choy sauteed in a Korean-inspired 

sweet and spicy Meyer lemon kochujang sauce with an arame rice noodle salad and 

housemade kimchee. (Company Web Site, Where San Francisco) 

Vegetarian restaurants continue to become more visible as more consumers gain interest 

in healthful eating, and other restaurants that do not position themselves as exclusively 

vegetarian are expanding their meatless options. A sampling of venues in New York with 

vegetarian fare includes: 

Azuri Café offers a falafel platter and a wide selection of vegetarian sides, 

including grilled peppers, tabbouleh, baba gannouj, fried eggplant and rice. 

Candle Café is a vegan restaurant that uses no animal products, including milk, 

eggs and cheese. Current menu options include Asian vegetables and tempeh stirfried 

in a spicy peanut sauce and served over soba noodles; spinach lasagna with 

layers of pasta, spinach and herbed tofu ricotta topped with tomato sauce; and a 

grilled soy burger served with lettuce, raw onion, coleslaw and a pickle on a health 

grain bun. 

Zen Palate specializes in the food of Buddhist monks with dishes such as sesame 

medallions—thinly sliced wheat gluten in an Asian barbecue sauce served with 

steamed broccoli—and curry supreme, soy protein with potatoes and carrots in a 

mild curry sauce. 

Herban Kitchen serves grilled portabella mushrooms and vegetables over baby 

greens with a creamy sheep’s milk cheese and a garlicky hummus made with white 

beans rather than chickpeas. (New York Times) 

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Low-fat Substitutions 

Cheese can be part of a low-fat, healthy menu when certain tips are followed. When cooking 

with a full-fat cheese a number of things can be done to cut the overall fat from a recipe. 

Using a sharper cheese, such as sharp cheddar, parmesan or asiago, utilizes a stronger 

flavor, meaning less can be used without sacrificing taste. Shredding cheese more finely 

allows greater coverage for salads, tacos and other toppings. Another idea is to use cheese 

just on top of a dish rather than throughout. When cooking with a reduced fat-cheese, it 

should be prepared on low-heat and stirred in one direction. When making a sauce, keep 

heat exposure to a minimum and use grated or slivered cheese. Adding flour, cornstarch or 

arrowroot to a shredded cheese can help it blend more smoothly into a sauce. When broiling 

a reduced-fat cheese for open-faced sandwiches or casseroles, place it as far from the heat 

source as possible to prevent toughening. Lastly, adding condiments such as mustard or 

salsa or various spices can enhance the mild flavor of reduced fat cheeses. (Food Management) 

Cooking with olive oil is one method to offer flavor with less fat. Infused oils are prepared 

by mixing ingredients such as herbs, garlic or peppers with oil. Café 5-Ten in Spokane, WA, 

serves truffle mashed potatoes with chive oil. The restaurant offers a number of infused and 

blended oils as garnishes and sauces. The chive oil is made by blanching chives in hot water 

for 10 minutes before shocking the herb in cold water. The chives are then blended at a high 

speed with a small amount of oil, ice cubes and Italian parsley. The mixture then rests in a 

refrigerator for one day before straining through a cheesecloth for use. At Ruffino’s in Ft. 

Worth, TX, chive, roasted garlic, roasted red pepper and citrus infused oils are all prepared 

in-house. Olive oil also adds a healthful element to dips and marinades. Bertucci’s uses olive 

oil in a dip for bread. The dip is made with extra-virgin olive oil, fresh rosemary, roasted 

garlic, hot peppers and Romano cheese and is also used as a marinade for a “Shrimp 

Bruschetta” dish. (Restaurants USA) 

Mashed potatoes are a staple of menus both for their appeal as a traditional comfort food 

and their ability to be enhanced with herbs and spices to create signature dishes. Many 

preparations call for cream and butter, but other options abound for creating flavorful 

mashed potatoes without adding fat. Low-fat or non-fat milk can easily be substituted for 

cream, or fat-free chicken stock can be used to add richness. Herbs and spices, both fresh 

and dried, can also be used to boost flavor. Popular herb varieties include basil, parsley, 

sage, thyme, tarragon, dill or rosemary, while spices such as nutmeg, saffron, paprika, 

poppy seeds, curry or cumin can also be used. Prepared sauces such as horseradish, Dijon 

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mustard or sun-dried tomato paste are also low-fat additions. Reduced fat cheeses are yet 

another option, especially parmesan, romano or cream cheese. Garlic mashed potatoes are 

widely available, but shallots, chives, leeks or onions are also suitable ingredients. There 

are also several health-oriented toppings that can be used as an alternative to gravy. The 

key is to match the flavors of the accompanying protein. Ideas include roasted red pepper 

puree, fruit chutney or tomato salsa. (Food Management) 

Pizza operators are beginning to pay attention to consumers’ pursuit of healthful dining 

options. Some are experimenting with low-fat cheeses and blends, while others are boosting 

the fiber content of their crusts with whole-wheat flour and flour blends. Still others are 

even beginning to eliminate oils from their recipes. Consumers also have the authority to 

dictate the healthfulness of their pizzas. Limiting meat and focusing on vegetable toppings 

is one option; having a cheeseless or even sauceless pie is yet another. Many operators, 

however, have reported mixed reviews of their low-fat pizza offerings. Operators can also 

lower fat by reducing the amount of sugar or oil in a sauce by replacing them with diced 

vegetables. Herbs and spices can also play a part in boosting flavor, in the crust as well as 

in the sauce. A “white” pizza omits the sauce altogether and instead has a crust that is 

brushed lightly with olive oil and herbs and then topped with low-calorie toppings like 

roasted or fresh vegetables. Special attention also needs to be focused on cheese. Melting 

properties of low-fat cheeses are improving, but do not have the rich taste consistency of 

higher-fat options. An option might be to blend different varieties of cheese to balance 

texture and taste. Low-fat cheese can be mixed with regular varieties and more flavorful 

varieties, such as romano, provolone or even gorgonzola, Swiss, Monterey Jack and cheddar 

can be used. (Pizza Today) 

Tips for lightening up Mexican foods was the subject of a recent Cooking Light feature. 

Among the methods aimed at lowering fat were: 

Marinating meats boost flavor and seal in moisture without adding fat. A 

marinade of orange or lime juice with garlic, cumin and other spices can be used 

to tenderize beef, chicken or fish. 

Yogurt can be used as a substitute for sour cream and mayonnaise in sauces. For 

example, fish can be topped with a mixture of yogurt, lime juice, cilantro and white 

pepper. 

Fresh vegetables and herbs should be used liberally to add flavor. 

Careful attention should be paid to fats. Salsa can be used instead of oil in beans 

and cheese amounts can be reduced for several recipes. (Cooking Light) 

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Vegetable fondues are a healthier spin than cheese varieties. Restaurants with a healthy 

focus are attempting to capitalize on the popularity of fondue by offering vegetable fondue 

as a side dish made exclusively of vegetables. Examples include a carrot fondue served with 

hanger steak at Clio in Boston and a leek fondue served with the salmon at Glenn’s in 

Newburyport, MA. (Boston Magazine) 

Miscellaneous 

A unique take on the power bagel is offered at Loews Miami Beach Hotel. Its kitchen created 

a stuffed bagel loaf—a whole-wheat rectangle stuffed with raisins, cranberries, nuts and 

seeds. The Power Bagel is also given a different twist with a panini grill. The bagels are thinsliced, 

spread with combinations such as prosciutto and mozzarella or mango and cream 

cheese. They are then made to order using the grill. (Restaurant Business) 

Organic 

Organic Asian fare is showcased at Asia Nora in Washington, DC. It is the sister concept to 

Restaurant Nora, the first-ever certified organic restaurant. The menu features simple, 

healthy dishes from across Asia, all made with the best seasonal, organic ingredients. Chef 

de Cuisine Haaidar Karoum created the menu with an eye toward health and balance. The 

result is a collection of dishes that showcase both the bold flavors indicative of Asian 

cooking and the healthful benefits of organic ingredients. Items include: 

Sake Glazed Alaskan Halibut—with sesame pumpkin puree, ginger-soy emulsion 

and stir-fried vegetables 

 

Sansho Roasted Duck Breast—with red miso broth, duck confit, wild mushrooms, 

root vegetables and Fuji apples 

Seared Beef Flank—with Panang curry, opal basil, potato puree, garlic greens 

and crispy onions 

Seared Sea Scallops—with wasabi and tamari reduction, red miso sauce, bok 

choy and garlic-chive potato puree 

Napoleon of Wild Mushrooms, Crispy Tofu & Autumn Vegetables—with wokseared 

greens, garlic-chili sauce and black sesame. (Company Web Site) 

Organic foods and ecologically sound agricultural practices are major focuses of Alice 

Water’s famed Chez Panisse in Berkeley, CA. Waters was among the first to recognize 

organics as a food movement and developed her restaurant with menus that change daily in 

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order to highlight the finest ingredients available at any given time. The menu points out that 

the restaurant has tried to inspire diners to “partake of the immediacy and excitement of 

vegetables just out of the garden, fruit right off the branch and fish straight out of the sea.” 

This philosophy is reflected in menu items such as: 

Pot au Feu l’Albigeoise—traditional boiled meat and vegetable stew from 

southwestern France with lamb’s tongue, beef brisket and salt-cured chicken with 

spicy caper relish, mustard and coarse salt 

Grilled Niman Ranch Beef Tenderloin—with salsify au gratin and garden lettuces 

Oysters and Mussels—with curry spices and creme fraiche. (Company Web Site) 

Restaurant Nora in Washington, DC, was the first restaurant ever to be certified organic by 

Oregon Tilth, a group that develops standards for organic growers and distributors. The 

certification means that 95% of what items used at the restaurant comes from sources that 

have been certified organic. Its menu changes daily according to what is fresh. Meat dishes 

include an Eberly Farms chicken breast stuffed with a mixture of apples, goat cheese and 

leeks; veal ossobuco braised in a tomato-fennel broth with orange-parmesan gremolata; and 

house-made chorizo. Starters include a marinated, grilled calamari paired with cherrytomato 

salsa and a chipotle vinaigrette, and a spicy country pate served with caramelized 

apples and caper berries. Desserts range from a caramelized banana with ginger ice cream 

and an Anjou pear poached in Sauternes with caramel ice cream to a pie of Braeburn apples 

and walnuts served with maple ice cream. (The Washingtonian) 

Salads 

Designer salads offer interesting options for healthier meals. Unlike more standard choices, 

and even well-known pre-fab options like the Greek, Caesar or Salad Nicoise, these options 

differentiate themselves with high-end ingredients and homemade dressings. Tossed, in New 

York, specializes in these upscale greens. Its menu lists over 60 “Toss-Ins” from the Salad 

Palette. Guests choose four of these for their customized salad; more can be added for an 

additional charge. Offerings include more standard, though decidedly upscale, toppings like 

tomatoes, blue cheese, avocado, string beans, chickpeas, roasted peppers and goat cheese. 

More unusual choices include jicama, black bean and corn salsa, chipotle-spiced rock 

shrimp, sauteed wild mushrooms and even sushi rolls. The concept also offers a dozen 

homemade dressings in flavors such as citrus-chipotle, Japanese ginger, and low-fat sundried 

cherry vinaigrette. (Restaurant Business) 

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Entree salads are a popular choice for health-conscious diners as well as those simply 

seeking a light yet full-flavored meal. Most contain some type of protein, along with greens, 

vegetables and a dressing. Seafood and chicken top the list of most entree salad proteins, 

though red meat and even vegetable proteins are also used. Boston’s Icarus offers a panfried 

crispy salmon salad with watercress, endive, new potatoes and coriander seed with 

lemon-mustard-honey vinaigrette. In New York, Ben Benson’s Steakhouse has a seafood 

salad of shrimp, poached scallops and calamari tossed with julienned green and red 

peppers, red onion, chopped cilantro, romaine and two tomato wedges. It too is served with 

lemon vinaigrette. At Chicago’s Blackhawk Lodge, grilled swordfish is used in a salad mixed 

with Greek-style vegetables. The swordfish is marinated in olive oil, garlic and oregano and 

then grilled over a blend of hardwood charcoal and oak. The fish is then placed on a bed of 

red and yellow heirloom tomatoes, cucumbers, red onions and blanched red and green bell 

peppers. The dressing is a red wine and oregano vinaigrette. The chicken Caesar is perhaps 

the best well-known entree salad, but chefs are even experimenting with this classic 

combination. Red Sage in Washington, DC, adds a Southwestern twist to the classic chicken 

Caesar by flavoring the roasted, julienned chicken breast with a ground chili-pecan rub and 

chipotle honey glaze, along with Spanish paprika, cayenne, sugar and salt. It is then 

combined with julienned romaine lettuce, manchego cheese, corn, roasted red and yellow 

bell peppers, garlic croutons, pepper and a dash of parmesan. Beef is the favored protein 

for a marinated flank steak salad at Buckhead Diner in Atlanta. The steak is marinated for 

12 hours in a citrus marinade of fresh orange and grapefruit juices, balsamic vinegar, olive 

oil, sugar and salt. Upon service, the sliced steak is placed on a mix of grapefruit and orange 

segments, mixed salad greens, watercress, blue cheese crumbles and vinaigrette dressing. 

Even alternate proteins can add heft to an entree salad. Cafe Brenda in Minneapolis menues 

a mock duck salad made with a high-gluten wheat flour. The dumpling is glazed with maple 

syrup and soy sauce, sliced and placed on angel hair pasta, mixed greens and other 

vegetables. It is then enhanced with a lemon grass-peanut dressing. (Nation’s Restaurant News) 

Salads remain popular menu choices even in concepts that specialize in heartier fare. 

Chicago-based Zoom Kitchen emphasizes items like meatloaf and turkey and mashed 

potatoes, but also is experiencing significant sales from its hand-tossed salads. The 

popularity may be due to the range of choices available. Guests are able to choose from 

more than 12 ingredients, including sweet corn, jicama, beets and marinated mushrooms, 

tossed with either romaine or mixed field greens. The salads can also be topped with a 

protein, such as freshly carved turkey, chicken or yellowfin tuna. (Nation’s Restaurant News) 

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Vegetarian/Meatless 

Beans are often used to replace meat in vegetarian cooking. One example is the Mexican 

lasagna at Claire’s Corner Copia in New Haven, CT. The dish uses refried pinto beans, made 

by cooking pinto beans with onion and extra virgin olive oil and then mashing them with a 

potato masher until smooth, as a replacement for meat filling. Other elements include corn 

and flour tortillas layered with salsa, Monterey Jack cheese and an enchilada filling of sour 

cream, corn, mushrooms, spinach, onions and spices such as garlic, chili powder, cumin and 

oregano. (Chef Magazine) 

A Seasonal Vegetable Plate is one of the Large Plate offerings at Memphis Café in Costa 

Mesa, CA. Far from a simple offering of carrot sticks and other vegetables, the item features 

a satisfying mix of grilled eggplant napoleon with goat cheese, zucchini and red pepper; 

mashed potatoes with mushrooms; and barbecued corn on the cob in roasted tomato sauce 

and sorrel emulsion. (Company Menu) 

Soups are popular lunch choices during the winter months, especially within the business 

and industry segment, and while hearty options may seem typical cold-weather fare, a 

number of programs are aiming to offer soups with a healthier orientation. Highmark Blue 

Cross in Pittsburgh offers a number of soup recipes made without meat and using vegetable 

stocks as part of its Parkhurst Dining Services in the employee cafeteria. Examples include 

a Mexican Split Pea Soup made without ham, instead relying on mixed vegetables seasoned 

with curry powder, cumin and seasoned salt. Other choices include a vegetable spaetzle 

soup with spaetzle made from egg whites and whole wheat flour; portobello chili; and fatfree 

tortilla soup. (Nation’s Restaurant News) 

Soybeans are increasingly being menued as much for their taste as their health benefits. 

Edamame—soybeans served in their pods—has become a popular appetizer. In addition, 

they’ve also become a trendy ingredient. At New York’s Tiger Blossom 

Tiger Blossom, steamed edamame 

are salted, sprinkled with an “Asian herb dust” that includes galangal, lemon grass, kaffir 

lime leaves and other traditional Chinese ingredients, and served as an appetizer. Steamed, 

shelled edamame also are added to a vegetable medley of wax beans, haricots verts, snow 

peas and sugar snap peas that accompanies tiger prawns. Further, a puree of steamed 

edamame is used as a base for the prawn’s sauce. Soybean puree accompanies fish at Sea 

Grill, also in New York. Its poached Chilean sea bass is paired with a puree made from 

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soybeans that are cooked with shallots sweated with thyme and finished with butter. Other 

dishes also are showcasing soybeans. Azul in Miami Beach features both whole and pureed 

soybeans along with whole and pureed English peas in a risotto, while Philadelphia’s Pod 

menus ravioli with a filling of edamame pureed with heavy cream, butter and truffle oil. The 

dish is served with a caramelized shallot and Sauternes broth. The restaurant also offers 

edamame blinis made with blanched, pureed soybeans mixed with flour, milk and egg 

whites. (Nation’s Restaurant News) 

Tofu “steak” has proved to be a surprising favorite at Chicago’s Le Passage. The dish is a 

thick slice of extra-firm tofu that has been marinated in soy and honey and seared on a grill 

pan. (Chicago Sun Times) 

Tofu and tempeh are gaining attention both for their healthy appeal and their flexibility for 

creative preparations. Tofu, or soybean curd, is made by curdling hot soy milk with a 

coagulant to create a firm product that is rich in protein and B-vitamins while being low in 

sodium. Firm tofu can be cubed and served in soups, stir-fried or grilled. More silken 

varieties can be used as a replacement for sour cream in dip recipes. Tempeh is a soybean 

cake sometimes cultured from other grains such as millet or rice, to create a firm product 

that can be sliced. The mild flavor profile of tofu is usually given a punch of flavor by adding 

lemon zest, lemon juice, ginger, hot peppers or soy sauces. It can be made into cream 

cheese, mayonnaise or sour cream and built into a dip or sauce by pureeing the mixture in 

a blender. At Jozu in Los Angeles, tofu is smoked for several hours over imported Japanese 

wood and served with vine- ripened tomato and sweet scallion vinaigrette. The tofu can be 

pressed overnight to remove excess moisture and then coated with extra-virgin olive oil 

before smoking or sauteeing. Native Foods, a California chain, focuses on simple tofu 

preparations. Its Iron Yam is baby green salad, vegetables, baked or steamed yam and tofu 

with balsamic vinaigrette while its Hollywood Bowl consists of Thai peanut sauce, steamed 

vegetables, rice and marinated tofu. The restaurants also use a tofu marinade made of soy 

sauce, pressed garlic, ginger and rice vinegar, and its preparation techniques include 

baking, steaming, sauteeing or searing in hot oil. The restaurants also make their own 

tempeh by boiling soybeans, removing their hulls, cracking the beans into four to six pieces 

and adding a starter that cultures the beans over several days in a warm room. The resulting 

cake is then sliced into patties and used to create its Bali Surf burger—a sauteed tempeh 

patty served with mayonnaise, lettuce, tomato and onion. A westernized version is also 

offered with caramelized onions or Cajun blackening, mushrooms and guacamole. Tempeh 

is also fried into chips which are served with barbecue or other sauces. (Nation’s Restaurant 

News) 

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Vegans are accommodated at Seattle’s Cascadia with menu items such as a braised bean 

casserole with a soymilk base rather than cream and is served with a spinach and escarole 

tart with a butterless flour crust with black truffles shaved over the top. Another choice is 

a chickpea canneloni braised in a red wine sauce with a vegetarian demi-glaze. The 

vegetables are roasted and cooked down in the same manner as a meat demi-glaze. (Nation’s 


Vegetables have long been a staple of French home-cooking, but are not typically showcased 

in the country’s restaurants. Traditional representations might have been limited to steamed 

spinach, boiled green beans, steamed potatoes or french fries. Increasingly, however, 

restaurants in Paris have been giving vegetables equal billing with meat, poultry, fish and 

shellfish. While strict vegetarian meals are not yet widespread, vegetables are now being 

used liberally and creatively in a number of dishes. This past year chef Alain Passard 

announced he was going to stop serving meat at his Michelin rated three-star restaurant 

L’Arpège in an effort to devote a much greater portion of his menu to vegetables. Passard 

transforms arugula into a soup laced with parmesan cream and simply cooks white onions 

and then pairs them with a green parsley sauce and curry powder for his Sweet Onions and 

Curry with Parsley Coulis. Elsewhere in the city, chef Guy Martin of Le Grand Véfour uses 

techniques usually reserved for meat and other proteins in dishes such as an osso bucco 

that uses vegetables instead of veal shanks and Zucchini Baked in Parchment, a technique 

typically reserved for cooking fish. (Food & Wine) 

Vegetable sandwiches are becoming more creative as increasing numbers of diners explore 

meatless options and menus expand to accommodate. Chicago’s Pegasus Taverna menues 

10 sandwiches, three of which are vegetarian. Its Capricciozo features plum tomatoes, 

Kasseri cheese, fresh basil and garlic-olive tapenade on ciabatta; Smoky Harvest has ovenroasted 

vegetables, smoked provolone, thyme, oregano and garlic enhanced with spicy 

tomato sauce on sourdough; and Portabello Chevre offers wood-grilled portobello 

mushrooms, spicy peppers, marinated red onions, goat cheese and garlic olive oil on 

focaccia. 

Crazy Fish, with locations in Chesterfield and Clayton, MO, serves a Roasted 

Mushroom, Spinach and Artichoke Cake Sandwich. It is served on a brioche roll with 

horseradish cream. The cakes are made by tossing crimini and portobello 

mushrooms in a garlic-olive oil-soy sauce mixture, then roasting and chopping them 

together with quartered artichokes and chopped spinach. The mixture is then 

seasoned with parmesan, garlic and pepper and given body with Japanese bread 

crumbs and mayonnaise. They are formed and chilled until service and then griddled 

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to order. 

Salt Lake City’s Oasis Cafe has a menu largely built around vegetarian dishes and 

showcases a sandwich section that changes seasonally. Examples include a Tempeh 

Gyro with seasoned sauteed tempeh, onion and tomato in grilled pita with tzatziki; 

and a Curried Tofu Vegetable Wrap of toasted pita with baked firm tofu, stir-fried 

vegetables with Indian spices, spinach and cilantro-mint-cashew chutney. (Restaurant 

Business) 

Vegetarian dishes are expanding with a number of satisfying options. Restaurants are no 

longer offering simply a baked potato or plate of steamed vegetables to cater to meatless 

diners. Instead, chefs are experimenting with a range of vegetarian dishes, many prepared 

to reflect a “meaty” orientation. Classic meat dishes like meatballs, cassoulet and schnitzel 

are being recast as meatless items with ingredients such as seitan and soy. In Seattle, Pier 

70 uses a preparation technique popular for salmon to create its Planked Roasted Seasonal 

Vegetables, and similar to a meat dish it is served with roasted garlic mashed potatoes and 

a two-tomato chutney. A Portabello Schnitzel Sandwich was recently developed at the 

American Club in Kohler, WI. The Wolfgang Puck Cafe chain offers a number of meatless 

options on its menus, including a Cafe Style Pad Thai with rice noodles, snow peas, baby bok 

choy, ginger, curry and chili peanut sauce. In New York, Rice offers Vegetarian Meatballs 

made with a mix of miso paste and tofu flavored with chopped scallions and peppers. The 

“meat” balls are then dusted with rice flour to mimic the crispy crust and browned flavor of 

traditional meatballs. They are served with sweet chile or spicy sauce, lettuce, rice and fried 

scallions. In San Francisco, the Grand Café in the Hotel Monaco offers a vegetarian version 

of the cassoulet, a French dish that is traditionally made with pork. Its Scargle’s Vegetable 

Cassoulet is a hearty blend of white beans cooked in vegetable stock and seasonal 

vegetables. This season’s version highlights roasted carrots and turnips, Brussels sprouts, 

English peas, spring garlic and fava beans. It is cooked in a casserole and topped with 

breadcrumbs, olive oil and butter. Other examples include: 

Gluten Steak Parmigiana—cooked in stock, breaded and deep-fried, then baked 

in a house marinara with a choice of soy or dairy mozzarella, Veggie Works, Belmar, 

NJ 

Bimbim Bop—marinated carrots, spinach, mung bean sprouts and zucchini 

served on steamed brown rice and topped with sauteed seitan and a fried egg, Blind 

Faith Café, Evanston, IL 

Great Dane Veggie Dog—made with mildly-spiced tofu and served with remoulade 

sauce, roast onions, marinated cucumbers, Danish mustard and ketchup, F&B, New 

York. (Restaurant Business) 

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Vegetarian-friendly meals are continue to move to more prominent places on menus, with 

many dishes emphasizing locally grown organic products. A sampling from across the 

country includes: 

Twenty Five Different Roasted Vegetables—with black truffle oil, Seeger’s, Atlanta 

Chilled White and Green Asparagus—with salad of mâche and charred tomato 

vinaigrette, Naha, Chicago 

Carrot Flan—with pea vines and pecorino cheese; served with classic agnolotti 

pasta in cream chive brodetto, Babbo, New York 

Nobile Mushroom Fettuccine—with chanterelle, porcini and morel mushroom 

tossed in fennel and mushroom sauce, KassBah Restaurant & Bar, West Hollywood, 

CA 

Portobello “Steak” au Poivre—with tempura green beans, The Ryland Inn, 

Whitehall, NJ. (Restaurants & Institutions) 

Vegetarian options at restaurants are becoming both more creative and varied as more 

consumers become interested in healthy eating. On upscale menus especially, chefs are 

devoting significant energy to meatless dishes. Harvest, in Chicago, offers a vegetable 

strudel that layers grilled zucchini, eggplant, portobello mushrooms, roasted peppers and 

sauteed spinach in a phyllo wrapper. (Chicago Sun-Times) 

Vegetarian pizzas are specially noted on the menu at Pizza a Pizza a GoGo in San Jose, CA. Seven 

meatless pies are offered including Secret Garden with spinach, garlic, broccoli, olives and 

roma tomatoes; Super Veggie with artichokes, tomatoes, mushrooms, olives and green 

peppers; Prima with roma tomatoes, olives, parmesan and feta cheese; and Garden Pesto 

with garlic, basil, olive oil, parmesan, artichokes, tomatoes and mushrooms. (Company Menu) 

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186 


Appendix E: Preparation 

Techniques Emphasized 

APPENDIX E 

Preparation Techniques Emphasized 

Cooking/Grilling/Baking Methods 

“A la plancha” is a term beginning to appear on more and more menus. The Spanish griddle 

is being used to sear foods such as steak, fish and other seafood, and vegetables. (Food Arts) 

“Barbecue grills” can actually be used in a number of diverse cooking styles. Barbecue is 

traditionally used describe meat that is slow-cooked with indirect or direct low heat, 

sometimes using wood in the fire to add a smoky flavor. Meat prepared in this manner is 

typically marinated or coated with a dry rub, though sometimes a final coating of tomato-, 

vinegar- or mustard-based sauce is added. Ribs, beef brisket and pork shoulder are the 

standard barbecued cuts. Grilling, though often referred to as barbecuing, actually refers 

to cooking over high heat for a short period of time. In addition, grills can be used for either 

hot- or cold-smoking. A sampling of items prepared on a grill or smoker includes: 

Grilled Shrimp—over goat cheese grits and roasted red peppers, Tupelo Honey, 

Asheville, NC 

Wood-Grilled Artichoke Hearts—with black lentils and green parsley pesto, 

Zinfandel, Chicago 

Smoked Bologna—with Texas toast and two sides, Rib Crib Barbecue, Broken 

Arrow, OK 

Ancho Chile-Braised Barbecued Lamb Shanks—with black beans and red tomato, 

La Palapa, New York 

Grilled Elk Loin—with bourbon sauce, Timber Creek, New Berlin, WI. (Restaurants 


Barbecue is a key element of the menu at Miami’s Astor Place restaurant. The restaurant’s 

wood-burning grill and smoker is used to create Smoked Tomato Soup; New Barbecued 

Shrimp Martini; Filet Mignon with Barbacoa Butter; Wasabi Skillet Seared Tuna Steak and 

Jamaican Jerk Veal Tenderloin. Many of these items are built around a “barbecue base” of 

super-concentrated housemade barbecue sauce that is favored according to the flavor profile 

of a specific dish. Wasabi-tinged barbecue base flavors the tuna steak, while the shrimp 

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martini is flavored with chipotles, cocktail sauce and barbecue base. The barbacoa butter 

is a maitre d’butter with barbecue base. The filet mignon incorporates five unique elements: 

the steaks are first rubbed with barbecue spice; then grilled over cherry, mesquite, apple 

and hickory wood; plated on a pool of barbecue jus consisting of reduced veal demi-glace 

and barbecue base; served with homemade spicy barbecue potato chips and topped with 

barbacoa butter. Barbara, in Salt Lake City, utilizes a gas grill and hot skillet along with a 

signature glazing technique to create its take on barbecue. Meat, poultry and sturdier 

varieties of fish are placed in a pan or griddle where they cook approximately three-quarters 

of the way through before getting glazed with a sauce to caramelize the item as it finishes 

cooking. Sauces range from a honey-barbecue sauce and ancho-honey glaze to a smoked 

tomato barbecue sauce. For its Pan Roasted Pork Loin Chop, a two-inch thick chop is first 

seared then daubed with the ancho-honey glaze (a mixture of onions, garlic, toasted cumin, 

roasted ancho chile pods and dried apricots combined with reduced orange juice and onion 

and then pureed). The meat is then finished off in the pan. (Restaurant Business) 

Blackened meats or fish are prepared by cooking the protein in a cast iron skillet that has 

been brought to a very high heat giving the meat its characteristic crispy crust. A mixture 

of Cajun spices is typically rubbed into the meat before cooking, though other flavorings are 

appropriate. At Pacific Room, in Newport Beach, CA, for example one of its steaks is 

prepared blackened with merlot butter. (Orange Coast Magazine) 

Braising is a popular technique for preparing hearty winter foods. The menu at Primo, in 

Rockland, ME, changes daily, but braising is the favored technique for the bulk of the items. 

Chef Melissa Kelly offers braised lamb shank prepared with flageolet beans and garlic bread 

crumbs, braised rabbit tossed with peppardelle, and short ribs braised with red wine, red 

wine vinegar, thyme, garlic and veal stock. (Nation’s Restaurant News) 

Braising is a traditional method of browning and simmering food in liquid at a low heat for 

a long period of time. This technique is ideal for preparing the homestyle comfort foods that 

continue to be popular. Beef short ribs are frequently braised. One example is found at 

Potois in Brooklyn, NY. There short ribs on the bone are rubbed with ground mustard seeds 

and placed in a pot with red wine, beef broth and a honey-Dijon mustard sauce. After the 

liquid begins to bubble, the uncovered pot is put in the oven for 2½ hours at 325º until the 

beef nearly falls off the bone. Other accompaniments include carrots, green beans, button 

mushrooms, onions, prunes and thyme. At Flea St. Café 

Flea St. Café in Menlo Park, CA, pot roast with 

winter vegetables is a seasonal dish. Chuck or bottom round roast is first seared in a 500º 

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oven for 45 minutes before adding a braising liquid of either beef or vegetable broth, along 

with mustard, garlic and thyme. After roasting the meat for an hour at 350º, sweet potato 

chunks are added along with sliced leeks and apricots and the mixture is cooked another two 

hours. Braising can also be used to prepare more delicate foods. The Heathman Restaurant 

in Portland, OR, serves halibut or sturgeon braised in cream with mussels and shrimp, a 

dish with origins in Normandy. (Nation’s Restaurant News) 

En papillote refers to food baked inside a wrapper of greased parchment paper. This method 

is used to prepare the pommes frites at Cochon Sauvage in Wheaton, IL. The potatoes are 

cut a bit larger in this interpretation and are stuffed into a parchment paper cone. Upon 

service the entire cone is put in a tall glass and served with three dipping sauces. (Chicago Sun- 

Times) 

Gentle heat methods are predicted to become more prominent, with steaming and poaching 

being used more often. Wood-fired oven roasting is also expected to be even more popular 

in the coming year. (Restaurant Business) 

Grilling was the preparation method most visible in new menu items over the last year, 

according to Restaurants & Institutions. Examples can be found at Hamburger Hamlet which 

recently debuted grilled chicken pesto linguine with yellow squash, sun-dried tomatoes, 

mushrooms and garlic-herb toast, as well as a Thai chicken option that is grilled and basted 

with spicy peanut sauce and served over white rice, cucumber salad and crispy Asian 

noodles. Damon’s is placing renewed emphasis on grilling, due in part to its healthful 

connotation. Approximately 40–50 items are currently in test. New items include grilled 

chicken with apple-bourbon sauce and a lightly smoked grilled pork chop with pepper-garlic 

citrus seasoning. (Restaurants & Institutions) 

Grilling in an authentic and time-honored manner is part of the positioning of Famous 

Dave’s. The chain slow-smokes its ribs on the grill without first par-boiling them. The ribs 

are then served with a choice of six sauces: original Rich and Sassy, Texas Pit, Georgia 

Mustard, Hot Stuff, Sweet and Zesty and Devil’s Spit. (Restaurant Business) 

Hickory-smoked meats are the specialty of the Red Hot & Blue chain. As its menu points out, 

meats prepared in this manner have a characteristic pink ring just below the surface. Among 

the proteins Red Hot & Blue prepares in this manner are: pulled pig, beef brisket, chicken 

and turkey. (Company Menu) 

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Plank cooking has been around for centuries, with Native Americans often using the 

technique to cook fish. Now, the simple technique has gained a new respect and is being 

used to prepare chicken, beef tenderloin, pork chops, fish fillets and even Brie. Cedar is the 

most popular wood for plank cooking, though other smoking woods such as cherry, apple, 

oak, maple or hickory also work well. Each adds a unique flavor note to the food it cooks. 

Planks are first be soaked in water, to give the cooking process smoke and keep the wood 

from catching fire. After soaking, the planks are dried on the grill until they start to smoke 

slightly. Then heat is reduced to medium and ingredients can be placed on the planks to grill. 

Throughout the cooking process, the grills are checked every 10 minutes or so to make sure 

they haven’t caught fire. (Cuisine) 

The preparation techniques used by a chef can vary according to ingredients, season or even 

the mood of the chef. The method obviously has great impact on the end result. This is 

increasingly evidenced as techniques are listed on the menu with food items. Not only does 

this practice lend clues to the flavor profile of a dish, but it also becomes a marketing tool 

for showcasing signature applications or evoking certain feelings in diners. Braising is 

associated with comfort-oriented hearty fare, while crusting can build the notion of 

excitement. Obviously, a number of factors can weigh on the use of a certain technique. 

Braising relies on a long-cooking process and is especially useful in preparing 

less expensive, underutilized cuts of meat. The resulting product is extremely tender 

and robust in flavor. Examples include the slow-cooked lamb shank with potato 

puree offered at Brix Restaurant & Market in Napa, CA, or the braised veal short 

ribs that are paired with whipped root vegetables at Cleveland’s Lola to create a 

modern shepherd’s pie. 

Poaching relies on a gentler, lower temperature and is typically less timeconsuming. 

The classic approach, which aims to keep meat moist, calls for cooking 

in a seasoned liquid, though some chefs use fat. Examples include olive oil-poached 

lamb at Trio in Evanston, IL, or the lobster at Boston’s Arrows that is poached in 

butter and served with a three-onion tartlet, baby carrots and Swiss chard. 

Rotisseries can add diner interest as an exhibition technique. They also connote 

freshness as patrons see the meat being prepared. Rotisseries also produce a moist 

product as the meat self-bastes while turning. 

Woodburning ovens add a distinct smoky flavor to pizzas and whole fish among 

other items. Clay pots also can be used in a woodburning oven. 

Pan-roasting begins on the stove to brown and then finishes in the oven. This is 

a favored method for lamb at New York’s San Domenico. Lamb loin, wrapped in caul 

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fat and basil, is seared in a saute pan before it is finished in the oven. (Restaurants & 

Institutions) 

Roasting is a relatively simple preparation for chicken, yet its appeal shows no signs of 

diminishing in favor of more sophisticated techniques. When done properly, roasting creates 

a crispy, golden brown skin and moist tender meat that is high on flavor. Houston’s Aries 

utilizes a fairly traditional roasting method for its roasted free-range airline- style skin 

breast that is served with the skin on and accompanied by potato puree, mustard sauce and 

garlic confit. The breast is seasoned with salt and pepper, roasted and deboned. Mirepoix, 

garlic and bones from the chicken are added and then deglazed with wine. Added flavor 

comes from the bay leaf, mustard seed and thyme that are used to make the sauce. 

Examples from other venues include: 

Roasted Organic Chicken—marinated in garlic and crushed red pepper, 

Campagna, New York 

Roasted Chicken—with lemongrass and sweet rice in a banana leaf, Vong, 

multiple locations 

Wood Oven-Roasted Chicken Breast—with fragrant spices, mashed potatoes and 

tamarind sauce, Brix, Napa, CA 

Roasted Marinated Breast of Chicken—over mushroom orzo and red wine 

reduction, Zur, Miami. (Restaurants & Institutions) 

Rotisserie grilling combines aspects of several different techniques to cook foods: grilling, 

roasting, smoking and basting. Chez Panisse in Berkeley, CA, has a rotisserie as part of its 

woodburning fireplace, while Alain Ducasse, New York, uses a rotisserie with both vertical 

and horizontal spits. At Chicama, also in New York, chef Douglas Rodriguez spit-roasts 

meats over eucalyptus wood while at Boston’s Kingfish Hall, a carousel-type rotisserie uses 

both wood and charcoal as fuel. Further evidence is the growing popularity of Brazilian-style 

churrascarias, which prepare whole prime ribs, rib-eyes and sirloin roasts, pork loins and 

even legs of lamb on swordlike spits in a rotisserie. Fattier cuts are cooked above lean cuts 

so that the dripping fat bastes the meat below. Servers then offer meat to guests directly 

from the spit. Rotisserie grilling also is an appropriate method for preparing duck, crisping 

the skin and melting out the fat. Rib roasts becomes dark and crusty on the outside and red 

and juicy on the inside when prepared on a rotisserie and are enhanced with a live fire 

flavor. Chicken takes on a crackling crisp skin combined with moist meat and baby back ribs 

can be transformed when rotated in front of a fire. At Arbuci in Paris the house specialty is 

a French equivalent of baby back spareribs. The meat is seasoned with herbes de Provence, 

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woven onto the rotisserie and spit-roasted in front of a fire. These ribs differ from typical 

American versions in that the sweet barbecue sauce is omitted and the focus is kept on the 

natural flavor of the pork. Another benefit is that the food is next to the fire rather than on 

it so the exterior is browned and crisped without flare-ups or charring. The steady rotation 

of the rotisserie bastes meat internally and externally, lending to the moistness of meat 

prepared in this manner. Smoke flavor can also easily be added by putting wood chips in the 

fire. (New York Times) 

Rotisseries are experiencing widespread popularity as interest in open-flame cooking, along 

with updated equipment make the technique more accessible. Wood-burning and gas-heated 

units are appearing in numerous casual-dining and higher-end operations. Todd English uses 

rotisseries in several of his restaurants. His latest, Bonfire in Boston, has a custom-made 

vertical rotisserie that is fired by a blend of oak and maple woods and charcoal. The intense 

heat and the wood smoke combine to give dishes a signature flavor. Lulu Restaurant in San 

Francisco has two wood-fired rotisseries. One is used to prepare rosemary-scented chicken 

and pork loin with fennel while the other prepares a different special each day. Recent 

specials have included veal leg, rabbit, leg of lamb, squab, suckling pig, duck and prime rib. 

In New York, D’Artagnan Restaurant and Rotisserie uses a rotisserie to prepare quail, squab, 

magret, organic chicken, lamb and even occasional specials of suckling pig, grouse, wood 

pigeon and pheasant. Minimal seasonings are used to take advantage of the smoky flavors 

and potatoes are roasted underneath the meats to catch the drippings. Choices Restaurant 

and Rotisserie in Killington, VT, also offers a range of rotisserie menu items, both for 

takeout and eating in. Signature dishes offered to-go include pork loin filled with apple-bread 

stuffing and chicken seasoned with paprika, turmeric, onion and garlic. Both options feed 

four people. (Restaurant Business) 

Smoked foods allow for experimentation with many varieties of woods utilized in wood-fired 

ovens. Foods prepared in this manner typically have just a subtle hint of smokiness to 

enhance flavors. Recent menu examples include: 

Meatloaf with Smoky Italian Gravy—on focaccia bread and mashed potatoes, Red 

Clay, Boston 

Hawaiian Pit-Smoked Kalua Pig—with hoisin glaze, taro root cake and sesamecucumber 

salad, Zinfandel, Chicago 

Slow-Smoked Venison Loin—with fennel-braised cabbage and home-fried 

potatoes, C3 Restaurant & Lounge, New York 

Smoked Duck Ravioli—with roasted corn sauce, Fringale, San Francisco 

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Smoked Trout—with young fennel and lemon caviar dressing, Galileo, 

Washington, DC. (Restaurants & Institutions) 

Smoking is popular largely for its flavor-enhancing qualities. Traditionally used to keep foods 

from going bad, smoking is now a popular preparation for meat, fish, cheese, fruits and even 

nuts. Europeans typically favor smoking fish, while in the U.S. pork and beef are typically 

smoked to create barbecue. Increasingly, however, American cooks and chefs are 

experimenting with different smoking techniques and foods to create signature foods. Bin 

36 in Chicago serves an appetizer of gnocchi with smoked tomatoes that have been smoked 

for two to three minutes. Cold-smoking is also popular at Ten Penh in Washington, DC, 

where salmon is cured for eight hours in kosher salt, rinsed, dried overnight and then coldsmoked 

with oak and cherry. It is then sliced thinly and stacked with flat fried wonton 

wrappers, aioli flavored with wildflower honey and Chinese mustard, a julienne of red onions 

and kaiware or spicy daikon sprouts. Feta cheese is smoked at Chicago’s Mas in a hotel pan 

on a burner . Hickory chips soaked in water are added and once the wood is smoldering, a 

perforated pan is put over the top and covered to create a smoker. The cheese is smoked for 

about three minutes and then cut with unsmoked feta, cream cheese, rosemary, orange zest, 

lemon zest, shallots and orange juice. In New York, chestnuts that have been poached in 

vanilla cream are finished in the electric smoker at Tavern on the Green. The nuts are then 

put back in the cream and served with sauteed venison medallions and juniper juice. The 

restaurant has also smoked peanuts for a peanut butter bombe. Lastly, smoked foie gras is 

one of the three foie gras preparations offered at Ellsworth 231 in San Mateo, CA. Foie Gras 

is brined in salt, sugar, allspice and Riesling then dried for two days and cold-smoked over 

alderwood. The wood is burned first and the food is added only when the smoke is white. The 

liver is then put on a grate over the smoke, covered and smoked for 15–20 minutes. (Nation’s 


Smoking and curing have traditionally been considered preservation methods for fish. These 

methods are increasingly being seen in menu applications, however, as the silky textures 

and smoky flavor add interest to pizzas, salads and sandwiches. Several techniques and 

different types of ingredients are gaining visibility. Hot Smoking cooks fish while flavoring 

it with smoke. The process requires that the seafood keep an internal core temperature of 

145ºF or higher for a specific period of time. Conversely, cold smoking enhances the flavor 

of fish, but does not cook it. Hard smoking refers fish that has a jerky-like consistency. Fish 

prepared in this manner has been heavily salted and smoked and typically does not require 

refrigeration. Lox is cured salmon with a higher salt level. It is not smoked and can be either 

wet or dry brined. Nova is salmon cured with a milder brine than lox. Gravlax is a 

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Scandinavian variation made by packing salmon fillets in salt, sugar and dill for two to three 

days. The finished product is typically served in thin slices with crisp toast, lemon wedges 

and dill mustard sauce. Lastly, kippered can refer to any hot- smoked seafood or can mean 

cold-smoked herring. (Restaurant Business) 

Tandoori ovens are widely used in India. The round-top ovens made from brick or clay bake 

foods over direct heat produced from a smoky fire below. Mayur in Corona Del Mar, CA, 

devotes an entire section of its menu to items prepared in its tandoor clay oven. Examples 

include: 

Seekh Kabab—minced meat spiced with ginger, herbs and onion, roasted on 

skewers 

Shrimp Tandoori—jumbo shrimp delicately marinated in spiced garlic and served 

with mint sauce 

Fish Tikka Kabab—fish pieces lightly marinated in garlic and herbs and served 

with tomatoes. 

Tandoori Chicken—chicken on the bone marinated in yogurt and fresh spices 


Wok-cooking is becoming more prevalent as Asian-inspired foods gain popularity. The 

technique allows fresh vegetables to keep their flavors by using a high heat to cook the food. 

As a result, freshness, color and crispness are also retained. The key to success in using 

woks is to cook food in small batches. Woks should be preheated for approximately 40 

seconds before vegetable oil is added. The oil is then heated until it is hot enough to cook; 

at this point, chopped garlic and ginger are normally added. Once they begin to release 

aroma, after a few seconds usually, the vegetables can be added. Another point to remember 

at this stage is to thoroughly dry the vegetables before cooking them. However, if vegetables 

are too dry, they will not cook properly. A bowl of water should be placed next to the wok 

during cooking so vegetables can periodically be dipped in the water and water can 

occasionally be splashed into the wok by hand to create steam. (Nation’s Restaurant News Menu 

Supplement) 

Miscellaneous 

Textural upgrades are the latest way to add appeal to menu items. This trend is taking its 

place alongside flavor enhancement as a way to add interest to more basic dishes and to 

create unique signature items. Contrasting textures are increasingly being seen in several 

operations. Crunch is the result of a corn and pepper relish offered at Chevys Fresh Mex or 

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the cranberry chutney available at Starbucks. Savory compotes and compound butters can 

be enhanced with crunch by adding seeds, nuts or other ingredients, such as found in Red 

Robin’s peppercorn spread. Crusting can also add texture, and again nuts are a popular 

vehicle. Chart House menus a Macadamia Nut Crusted Halibut, while Legal Sea Foods offers 

a Nutty Salmon encrusted with almonds. Batters and breadings are yet another way to add 

interest. Chi-Chi’s recently introduced Tortilla-Crusted Chicken Strips featuring strips of 

chicken breast that are covered in crushed, seasoned tortilla chips. Other examples include 

the Roasted Garlic Crusted Chicken at McCormick & Schmick’s and the Chianti Peppercorn 

Steak promoted at Spaghetti Warehouse. Even breads are getting a textural boost, with a 

number of hearth-baked options, many enhanced with premium ingredients, now available. 

Houlihan’s offers a Toasted Brioche, while Big Apple Bagel offers Athenian Olive Bread, Au 

Bon Pain has a Three Seed Bread and Einstein Bros. offers a Peanut Sesame Flatbread. 


Packaging/Presentation/Service Techniques 

Dessert samplings or compositions are a growing trend involving a sampling of several 

smaller-portioned desserts. At Chicago’s Tru, “demi” desserts are offered with a five-course 

dessert tasting menu that is paired with dessert wines or coffee flights. The restaurant also 

offers a collection of petits fours served from a large cart with wheels. Recent mini offerings 

have included a root beer float served in a shot glass with house-made ice cream. The Ritz- 

Carlton in Atlanta also specializes in miniature desserts. It has offered small chocolate pots 

de creme with sesame butter filling; fancy lollipops; lemon verbena creme; coffee meringues; 

almond sable; and creme brulee. In Washington DC, DC Coast offers a “Three’s Company” 

dessert sampler that allows guests to taste three diverse offerings. A recent chocolate 

tasting featured mini warm bittersweet chocolate cake topped with stewed burgundy 

cherries; Mexican milk chocolate creme caramel infused with cinnamon; and white chocolate 

mousse topped with passion fruit gelee. For guests that claim to be too full to try even a 

sampler, many upscale restaurants are giving away free sweets at the end of a meal. New 

York’s Ilo distributes jasmine ganache, almond pralines and petits fours. (Nation’s Restaurant 

News) 

Pairing proteins is becoming more popular, with the trend seeming to be offering two 

diverse selections that complement each other as one entree. Surf and turf pairings of steak 

and lobster have long been offered, but the combinations of today seem a bit more unique 

as chefs aim to offer a more exciting dining experience. Today’s “land and sea” pairings 

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might include scallops and crispy sweetbreads, tuna and foie gras or veal and lobster. 

Pairings also allow chefs to utilize several parts of an animal, while introducing new foods 

and diverse techniques to diners by offering a common or desirable protein with a lesser cut 

of meat or less well-known dish to boost trial. Some emphasize two cuts of one particular 

protein while others showcase a common theme with two different types of protein. 

Examples include: 

Lobster Stuffed Veal Loin and Lobster Tempura—with potato puree, onion broth 

and shiitake, Aqua, San Francisco 

Sea Scallops and Braised Oxtail—with wild mushrooms and sweet soy sauce, 

Spring, Chicago 

Smoked Braised Pork Belly and Roasted Loin—with black-eyed peas, Café Boulud, 

New York 

Two-Way Turkey—turkey breast roulade and “ossu buco” legs served with 

asparagus and morels, The Painted Table, Seattle. (Restaurants & Institutions) 

Shoe boxes are unique cariers for the takeout box lunches at New York’s Shoebox Cafe. The 

coated, pop-up rectangular boxes are sealed with a sticker. The Southern-inspired lunches 

include Bourbon Praline Ham, Southern Fried Chicken and Caramelized Barbecue Pork Ribs. 

Each is served with garlic french fries, savory cabbage and sweet potato salad. (Restaurant 

Business) 

Spoons are becoming the trendy carriers for appetizers. The practice, first spotted in 

France, allows for portion control and relatively easy service. At New York’s James Beard 

House, spoon appetizers of seared ahi tuna with red onion marmalade and cucumber 

noodles were recently served. In Los Angeles, Cachette has an appetizer of mint ravioli in 

a spoon with fresh raspberries paired with house-made foie gras terrine with raisins. (New 

York Times) 

Tableside preparation and serving is experiencing a revival as consumer interest in personal 

service heightens. At Chicago’s Adobo Grill, guacamole is prepared tableside, and orders 

average 500 per week. At the Four Seasons Hotel Chicago, tableside service means servers 

pouring broth over a fish entree, serving foods from a casserole or tureen, or deboning a 

fish. Traditional dishes served or prepared tableside include desserts, Caesar salad, pastas, 

and steak preparations such as pepper steak and steak Diane. Pasta sauces can also be 

prepared in the kitchen and then customized at the table. Other examples include: 

Than’s in Redwood City, CA, serves Flaming beef and prawns—a Vietnamese 

version of moo shu pork. The ingredients are flamed and then wrapped and rolled 

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in rice paper pancakes. The restaurant also serves catfish stew from clay pots 

tableside. 

Marquis West in Los Angeles offers tableside versions of fettuccine Alfredo, 

Caesar salad and cherries jubilee 

In Coconut Grove, FL, Las Culebrinas torches its Crema Catalana—a vanilla 

custard—tableside to produce a caramelized crust. (Restaurants & Institutions) 

Preparation Techniques Used in Menu Positioning 

Cooking techniques provide specific menu categories at Rio Grill in Carmel, CA. Its dinner 

menu offers Smoked Maple Leaf Duck, Barbecued Baby Back Ribs and a Half Chicken which 

is served with a mild smoked chile butter on its “From the Wood Burning Oven” section. 

“From the Grill” selections include Herb-Crusted Chicken Breast; a New York Steak with 

roasted garlic-herb au jus; Center Cut Pork Chops with grilled mushrooms and Maytag blue 

cheese-roasted garlic butter; and Grilled Gulf Prawns on penne pasta with leek, pea and 

bacon Creole cream. Offerings “From the Pan” include calf’s liver, almond and bread crumb 

coated with herbed tomatoes and apple smoked bacon; Lamb Shank braised with wild 

mushrooms and pale ale; and Pumpkin Seed Crusted Salmon with chipotle-lime vinaigrette. 


Diverse preparation techniques continue to be highlighted on the menu at Roy’s Restaurants, 

the Roy Yamaguchi growing chain. A recent menu from Newport Beach, CA, showcased the 

following methods in its menu descriptions: 

Basil Seared Atlantic Salmon—with Peruvian blue boiled potatoes in a 

champagne dill cream sauce 

Wok Fired Rice Noodles, Oyster Mushrooms, Tofu and Chinese Eggplant Stir 

Fry—in Szechwan sauce 

Kiawe Grilled 8 oz. Filet Mignon—with spinach and bacon mash in a truffled goat 

cheese natural 

Chinese Style Jade Pesto Steamed Fresh Halibut—with stuffed tofu, bok choy and 

sizzling hot peanut oil. (Company Menu) 

Meals that are customized to diners’ preferences is the goal behind the “Random Acts of 

Cooking” tasting menu that is offered at Six89 Kitchen and Wine Bar in Carbondale, CO. 

Diners describe their likes and dislikes to their servers, who then returns with an appetizer, 

salad, fish course, meat course and dessert that the kitchen has created to suit diner 

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preferences. Courses, which are served family-style might include Ahi Carpaccio with 

Wasabi Aioli and Scallion Green Wonton Salad; Tempura Squash Blossoms Stuffed with 

Herbed Ricotta and Spiced Red Love Apple; and New Zealand Rack of Lamb with Pan Roast 

of Figs, Baby Artichokes and Fennel. (Restaurant Business) 

Preparation at Torrey Pines Cafe in San Diego pays special attention to guests appetites. 

The restaurant offers small, medium and large plates as meal choices. The actual plates are 

roughly the same size; the sizing refers to the implied heft of the menu item. Small means 

light fare such as Crab Cakes with Tomato Butter, while medium refers to heartier sandwich 

and pasta selections, such as Lobster Tagliatelle and large plates are full-sized entrees that 

emphasize grilled meats, fish, poultry or paella. (Restaurant Business) 

Preparation methods are used in the menu descriptions of New York’s Craft. With a 

philosophy that the restaurant’s high-quality ingredients need little intervention in the 

kitchen, chef Tom Colicchio simply lists ingredients and describes how they are prepared. 

Ingredients, ranging from king salmon to cranberry beans and bluefoot mushrooms are 

listed as they are prepared, with methods including raw, cured, roasted or braised. Other 

choices might include simply-roasted lobster or unadorned scallops that are served with 

condiments such as preserved lemon, salsa verde and onion marmalade. Guests then create 

their meal based on this foundation, deciding whether they would like an appetizer and main 

course, a tasting menu or a smorgasbord-type meal. Each item is priced separately and 

guests plate food themselves at the table. (Food & Wine) 

Recipe Preparations 

Chilled soups are especially appropriate for warm-weather months. Chilled soups can be 

either sweet or savory options and can utilize both fruits and vegetables. While gazpacho 

is perhaps the most visible chilled soup, other options reflecting creativity and diverse 

ingredients are beginning to appear. Chef Mary Nearn of The Boulders resort in Phoenix has 

a recipe for a strawberry soup with macadamia nut ice cream and short bread cookies. The 

soup calls for strawberries and sparkling water to be pureed in a blender until smooth. 

Mango and cinnamon are then added and pureed, followed by more sparkling water. The mix 

is then pulsed until incorporated and chilled. Upon service a scoop of macadamia ice cream 

is placed in a bowl and then topped with the chilled soup. Finally, shortbread cookies are 

floated on top. (Phoenix Home & Garden) 

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Coffee-Rubbed Filet of Beef is a top-selling item at McCrady’s in Charleston, SC. The unusual 

dish was created as a replacement for a peppercorn-crusted steak. A filet is rubbed with a 

mixture of ground espresso beans, fennel, coriander and cinnamon, then seared until the 

crust caramelizes. It is served with roasted potatoes, caramelized onions, garlic cream and 

red wine essence. (Restaurant Business) 

Credo is the Italian version of the preparation sashimi—the Asian technique that utilizes soy 

sauce and wasabi to add fire to raw seafood. Credo varies in its ingredients, replacing the 

soy sauce and wasabi with olive oil and fresh herbs. A basic credo starts with a raw fish. 

Suitable varieties might include black sea bass, wild salmon, fluke, tuna, blue fish, Spanish 

mackerel, cod or striped bass, but any fish that is in season may be used. The fillet is cut 

into slices and then topped with a citrus juice of lemon or lime and a sprinkle of sea salt and 

pepper. The fish is then coated with an herb blend. A suitable mix could be toasted pine 

nuts, minced scallion, snipped chives, sliced asparagus, arugula or sorrel or any herb that 

is in season. The fish should then be served immediately. (Chicago Tribune) 

Crusting continues to be popular as interest in flavor combinations pervades. According to 

data compiled by Menus.com, fish is the most popular crusted entree, with popular varieties 

including seeds such as sesame, pumpkin and poppy; potato; and nuts ranging from almonds 

and walnuts to macadamias. Filet mignon and other cuts of beef, as well as lamb and pork, 

have typically been crusted with black pepper, but new crusting ingredients being seen 

include garlic and roasted garlic; blue cheese; coffee; and porcini mushrooms. Chicken has 

been traditionally crusted with parmesan cheese, but like other meats, it is also being 

treated with new flavors such as pumpkin seeds, walnuts, almonds and pistachios; coconut; 

and artichokes. (Menus.com) 

Dumplings, spring rolls, potstickers and other dough-covered finger foods are popular 

starters. Easy to eat with fingers and typically paired with unique dipping sauces, these 

items can add an element of fun to the dining experience. Examples can be found on the Dim 

Sum menu at Ruby Foo’s, which has two New York locations. Offerings include Lobster and 

Shrimp Spring Rolls, Gulf Shrimp Dumplings, Malaysian Curried Chicken Potstickers, and 

Pork and Shiitake Mushroom Dumplings. Elsewhere, P.F. Chang’s offers Peking Dumplings, 

Red Sauced Wontons, Harvest Spring Rolls and Shrimp Dumplings. There, a bartender might 

create a special sauce as an accompaniment, using the dozens of sauces in the restaurants’ 

kitchens. Plum, chili, mustard, soy, ginger, pepper and hot and sour are just a few examples. 

Diners may also choose to create their own with the standard condiments at the bar: soy 

sauce, vinegar, chile oil, Chinese mustard and chili-garlic sauce. (Restaurant Business) 

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Emulsions and froths are prepared using a milkshake machine at Mossant Bistro in Chicago. 

A porcini froth is prepared with a reduction of porcini, fresh thyme, mushroom stems and 

onions. The mixture is then sweated and deglazed with vermouth. Porcini powder is added 

and the mixture is cooked until bloomed. The liquid is then put in the milkshake machine and 

blended at high speed with raw cream. The froth is served surrounding duck breast and a 

leg stuffed with pistachio almond pate on a bed of choucroute. The blender is also used to 

prepare a sweet pea emulsion for foie gras and red-pepper emulsion that accompanies 

potato-crusted fresh-water prawn. (Chef) 

En brochette items are popular due to the ease of their preparation. Ingredients can be 

prepared and marinated well in advance of service, and individual portions can be 

assembled on skewers, wrapped and refrigerated ahead of time. Upon order, they need only 

be grilled or broiled and plated. The classic “en brochette” designation refers to food that 

is marinated, threaded on a wooden or stainless steel skewer and usually grilled or broiled. 

These creations can also be labeled kebabs or shashlik. Chicago’s Pump Room has offered 

several different brochettes over the years. Ingredients range from lamb to Alaska king crab 

legs, scallops, chicken livers and filet mignon. Its version of sashlik is made with lamb cubes 

that are marinated for 48 hours in red burgundy with onion, bay leaves, Worcestershire 

sauce, garlic, salt and peppers. They are then drained, coated with soft bread crumbs, 

speared, sprinkled with oil and broiled. Each order is served with a sauce of chili sauce, 

ketchup, piccalilli, honey, horseradish and chutney. The restaurant also serves a crabmeat 

en brochette. It is prepared with a blend of crab, soft bread crumbs, dry sherry, dry mustard, 

and minced chives shaped into bacon-wrapped balls the size of walnuts. Desserts are also 

prepared in this manner. Fresh melon, apple, pear, peach, banana, plum, mango or other 

fruits can be combined with cubes of cake ranging from chocolate or pound to angel food or 

spice cake. (Chef) 

“Everything Crusted Tuna” is a specialty at New York’s Oceana. Chef Rick Moonen first 

prepares a red pepper sauce by sweating shallots and garlic in olive oil and adding diced, 

roasted red bell peppers, white wine, chicken stock and thyme. The mixture is pureed with 

sherry vinegar and emulsified with olive oil. A caponata is then made by sauteeing onions, 

red or yellow bell peppers, eggplant, zucchini and yellow squash with shallots, garlic and 

thyme and adding fresh tomatoes that have been seeded and diced. The mixture is then 

placed in a ring mold. The tuna is prepared by combining black and white sesame seeds, 

poppy seeds, dry minced garlic, dry minced onion and coarse sea salt. The fish is brushed 

with egg whites, completely coated with the seed mixture and pan-fried. Upon service, a 

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plate is spread with the red-pepper coulis. The tuna is sliced in half and plated beside the 

mold of caponata and topped with mixed greens. Another crusted fish option is showcased 

at Amici Amore I in Astoria, NY. Its Striped Sea Bass in salt crust is stuffed with parsley and 

lemon then covered with a half-inch layer of beaten egg whites and sea salt. The fish is 

baked for 25 minutes and the hardened crust broken by using a wooden mallot. The fish is 

paired with a sauce of garlic sauteed in olive oil, deglazed in white wine and finished with 

parsley. Upon service the fish is garnished with lemon and fresh parsley, filleted tableside 

and topped with the sauce. (Nation’s Restaurant News) 

“Fiorentina Style” is how the T-bone is prepared at Erté in Minneapolis. The meat is brushed 

with olive oil and then grilled. (Minneapolis/St. Paul Magazine) 

Flavor-boosting preparation techniques are being widely explored by operators interested 

in catering to consumer desire for bigger, bolder flavors. Live-fire cooking, smoking and 

braising are all becoming more widespread. Examples of these and other techniques include: 

Fire-Roasted Salsa Shrimp—plump grilled shrimp, basted with fire-roasted salsa 

and served with rice O’Riley, Bailey’s broccoli and a side of chips and Fire-Roasted 

salsa, Bennigan’s 

Spit Roasted Organic Leg of Lamb—marinated in espelete peppers, D’Artagnan, 

The Rotisserie, New York 

Roast Dourade—sea bream roasted in a salt crust, Home Hill, Plainfield, NH 

Chicken & Vegetable Stir-Fry—grilled chicken breast sauteed in teriyaki sauce 

with broccoli, carrots, mushrooms, peapods, red and green peppers and onions; 

served on a bed of rice pilaf, Bakers Square 

Braised Fork Tender Veal “Bollito”—with boiled spring potatoes, Vichy carrots, 

asparagus and fava bean pesto, Maize, Newark, NJ 

Wood-Roasted Mussels—oven-fired in a cast-iron skillet with garlic herb butter, 

Wildfire 

Simmering Clay Pot of Chicken & Lilly Flowers—with black trumpet mushrooms, 

sticky rice and trefoil, Monkey Bar, New York. (Restaurant Business) 

Foams have been more visible in higher-end restaurants than other venues. Examples have 

included an Asian soupe de poissin with saffron/garlic foam and a strawberry martini with 

lemongrass foam at Blue Ginger, Wellesley, MA, an organic vegetable/lobster pot au feu with 

black truffle foam at New York’s Oceana, and rack of venison with red pepper foam at 

Charlie Trotter’s in Chicago. Foams have also been used with desserts. Medisona, in Mesa, 

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AZ, serves a chocolate cake with marshmallow foam, while Boston’s Sonsie serves a 

milkshake foam with its melted chocolate cheesecake. Espuma, Spanish for foam, is a term 

introduced at The Grill at The Ritz-Carlton in Pasadena, CA. Chef Craig Strong likes to take 

familiar items such as hot chocolate mousse or mashed potatoes and transform those dishes 

into espuma. He garnishes a spicy tuna tartare and cucumber salad with cucumber espuma 

and serves fresh Maine lobster with a potato espuma. The espuma technique involves taking 

something that is mostly liquid and forcing compressed air into it so that it becomes a foam. 

(Chef) 

Fondue is coming back into vogue. The bubbly mixture, named from the French word “melt” 

is being seen in a number of restaurants. Cheese fondue is probably the most visible fondue 

application. Empire, in Providence offers a Cheese Fondue for Two served with garlic 

crostini. Down the street at Amicus, its rendition features a blend of swiss, gruyere, white 

wine and kirschwasser melted and offered with fresh croutons. At San Francisco’s Luna 

Park, its Warm Goat Cheese Fondue is served with toasted bread and sliced apples. The goat 

cheese (thinned with cream) is melted in ramekin and then held on steam tables. Upon 

order, they are heated on a grill and served with grilled sourdough bread drizzled with olive 

oil. Yet another example is food at Manhattan’s Prime. Its fondue features eppenzeller 

Swiss, gruyere and emmanthaler and is flavored with mustard, fresh nutmeg, kirsch, white 

wine and lemon juice. It is served in a fondue pot with granny smith apples and bread along 

with smoked bacon and crispy shallots. The bread and apples are dunked into the cheese, 

then garnished with the bacon and shallots. (Restaurant Business) 

Fricassee can mean different things to different cultures. In France, it is defined as a jumble 

or smash, while in the U.S. it is defined as “a dish of meat (usually chicken) that has been 

sauteed in butter (which browns the meat) before being stewed with vegetables” by Food 

Lover’s Companion while Webster’s New World Dictionary of Culinary Arts defines it as “a 

French white stew in which the meat (usually chicken or veal) is cooked in fat without 

browning before the liquid is added.” Despite the conflicting definitions, it is clear that 

fricassee is a form of stew or ragout and chicken is one of the more frequently used 

ingredients. Generally a fricassee requires searing pieces of light-fleshed meat, or other 

ingredients, in butter without browning, dredging with flour, cooking briefly, adding white 

stock and seasonings and simmering until done. (Chef) 

Fruit desserts allow for creativity through experimentation both with different types of fruit 

and several options for preparation. Poaching is a popular technique comprised of 

simmering in a sweet, flavorful liquid. Sweetened red wine is a common poaching liquid 

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because it intensifies the flavor of the fruit and masks any blemishes. Another simple 

technique is grilling. Apples, bananas, peaches, pears and pineapple work especially well 

for grilling because they are firm, hold their shape and are still flavorful. If desired, the fruit 

can be brushed with butter first and then rubbed with spiced sugar to ensure 

caramelization. Another idea is to briefly marinate berries or other fruit chunks in flavored 

honey or liqueur, skewer them and grill. A butter or oil should be added to the marinade to 

prevent sticking. Other suitable techniques for preparing fruit to use in desserts include: 

Flambe—sprinkle with sugar, add warm liqueur and ignite 

Roast—bake uncovered and baste occasionally 

Fry—coat with fritter batter or a crunchy coating and deep-fry at 350ºF 

Dry—slice thin, lay on a silicone pad or wire rack, and dry in a convection oven 

at 150º–200ºF for several hours until crisp and dry 

Saute—brown in butter or oil, adding sugar if desired to glaze or first dip in egg, 

then dredge in a mixture of sugar and flour for a crunchy, brown coating. (Chef) 

A “Grilled” Caesar Salad is a signature item Chimayo at the Beach in Huntington Beach, CA. 

The salad features grilled hearts of romaine with tomato-corn relish, toasted pumpkin seeds 

and creamy Caesar dressing. (Company Menu) 

Lamb is widely popular due to the availability of quality meat year-round and its diverse 

applications and preparations. Examples include: 

Pecan Crusted Leg of Lamb—with chickpea crepe, braised greens and porcini 

puree, Sel de la Terre, Boston 

New Zealand Lamb Shank—marinated in a citrus-prune sauce with spiced 

couscous, Le Souk, New York 

Lollipop Lamb Chops—with white bean puree, parmesan tuile, onion and red 

pepper relish, and red pepper lamb glaze with sage, Rat’s Restaurant, Hamilton, NJ 

Seared Spice-rubbed Loin of Lamb—with gruyere potatoes, spring vegetables and 

rhubarb-ginger sauce, Viognier, San Mateo, CA 

Roasted Rack of Domestic Lamb—with herb crust, lamb demi-glace, and eggplant, 

tomato and zucchini tian, Hotel du Pont, Wilmington, DE. (Restaurants & Institutions) 

A “live” menu is one of the specialties of Chicago’s Heat. The restaurant offers 

approximately six items daily—selections of living fish and shellfish that are prepared, 

typically sashimi-style, to order. Sweet prawns are still moving on a bed of ice when placed 

before guests, who then twist off the head to kill the prawn and then eat the tail. Whole fish 

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is also presented mostly in tact, with only the belly meat removed and prepared. (Chicago 

Tribune) 

Meatloaf moves from a comfort food favorite to a more modern retro food by using upscale 

ingredients and more intensive preparation techniques. At New York’s Tavern on the Green, 

the meatloaf is glazed with tomato paste, sugar and olive oil, then baked free-form to allow 

for a crisp crust. Before cooking, the meatloaf, which includes torn bread, applewoodsmoked 

bacon, ketchup, mustard, basil, thyme and Worcestershire sauce is marinated 

overnight to allow flavors to penetrate more deeply. (Restaurants & Institutions) 

Numerous seafood preparations are highlighted at Rosebud Steakhouse in Chicago. While 

the restaurant offers a number of steak and chop options prepared in styles ranging from 

Al Forno, Peppercorn, or garlic style, the restaurant also showcases various techniques in 

its seafood dishes menued as “Seafood Done Well.” Examples include: 

Broiled Colossal Prawns—served with lemon basil butter sauce 

Broiled Jumbo Sea Scallops—with garlic spinach 

Sauteed Maryland Crab Cakes—with zesty remoulade sauce 

Planked Lake Superior Whitefish Tail 

Broiled Atlantic Salmon—with butter sauce. (Company Menu) 

Pork is menued three separate ways in one dish at Boston’s Rialto. Its Pork Three Ways is 

grilled pork tenderloin, braised fresh bacon in maple and grilled sausage with polenta and 

baby fennel. (Company Web Site) 

Preparation methods continue to gain attention, with techniques ranging from wok-searing, 

brining, cold-smoking and braising just a few examples. Daily Chow in Manhattan first deepfries 

its Salt and Pepper Shrimp and then wok-sears them to order. At Chow Bar, also in 

Manhattan, Wok-Fried Black Chicken is made by marinating a whole chicken in sake, soy 

sauce, ginger, garlic, chilies and spices. The dish is then wok-seared to order and served 

with a green herb vinaigrette. At the same time gentle heat methods are also being utilized, 

as fish is slow-baked and meats are poached in wine or fat. At New York’s Jean George, beef 

tenderloin is poached in red wine in individual serving pots. At Chicama, also in New York, 

a eucalyptus-burning oven and rotisserie is used to prepare such offerings as Penela Cured 

Chilean Salmon Fillet and Adobo-Rubbed Argentine Rib Eye Steak. Other flavor-enhancing 

methods are increasingly being seen in the casual dining segment. Chevys uses charring for 

tomatoes, tomatillos, chilies, corn, pineapple and scallions. (Restaurant Business) 

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Roast pork is prepared two different ways at New York’s Pico. Its lunch menu offers a lighter 

pork loin served Alentejo-style with steamed cockles, while a more substantial suckling pig 

is available at dinner. The suckling pig is prepared with a recipe from the Portuguese 

province of Bairrada. It is prepared by rubbing the pork on the inside with a mix of garlic, 

parsley and sea salt. It is then spit-roasted for four hours, basted with white wine and 

brushed with citrus and honey. It is then cut width-wise like a jelly roll and plated on a bed 

of spinach. (New York Magazine) 

Roasted garlic is a popular ingredient, particularly in pizzas. Roasting transforms the 

sharper flavor of raw garlic, making it more subtle. Whole bulbs of roasted garlic can be 

prepared by removing the outer loose skin layers and cutting off the top portion of the head. 

A teaspoon of olive oil is drizzled over the head, which is then wrapped tightly in foil and 

roasted at 400º F until soft (approximately 20–30 minutes). After cooling, the head should 

be cut in half and gently squeezed to remove the garlic paste, or the cloves can be separated 

and squeezed individually. The paste can then be used as a pizza topping or pureed in a food 

processor or blender to create a base. It can also be incorporated into the dough for added 

flavor. (Pizza Today) 

Seviche is traditionally an appetizer of raw fish marinated in a citrus juice such as lime. The 

acidity of the juice “cooks” the fish, changing its texture and making the flesh more firm. As 

the dish has become more popular, chefs are experimenting with an array of new fish 

varieties and shellfish, accompanied with fruits and nuts. New York’s Patria serves a scallop 

and lobster seviche with carrots, oranges, ginger, lemongrass and red chili. Another seviche 

preparation at the restaurant was inspired by chef Andrew DiCataldo’s visit to a farmer’s 

market where he purchased strawberries and stawberry/habanero chile jelly. The chef 

quartered the strawberries and added them to the jelly with red-pepper juice. He then 

marinated slices of firm-fleshed white fish lime and layered them in the center of the plate. 

He spooned the jelly around it and garnished the plate with tomato-seed segments. Chicago’s 

Nacionale 27 has offered 25–30 different seviches on its menu. Best sellers have typically 

been made from more mainstream seafoods such as shrimp and scallops. Another big seller 

has been a tuna and watermelon seviche that is marinated briefly in a spicy rice-wine 

vinaigrette with chives. Nacionale also has offered escabeche—a seviche in which the fish 

is seared before being marinated in lime juice where it continues to cook. Snapper has been 

prepared in this manner with Costa Rican hearts of palm marinated in a tequila, rum and 

lime mixture. (Chef) 

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Slow-Roasted Lobster Tail is a signature dish at Hugo’s in Portland, ME. While lobster is 

traditionally served baked, broiled, steamed or even stewed, Hugo’s slow-roasted variety is 

prepared by undercooking the lobster before taking its out of the shell and then finishing it 

in a slow oven. Chef Rob Evans pours water over the lobsters and then lets them steep a few 

minutes. The tails are removed, split and emptied (the bodies and claws are used for other 

dishes). Upon order the meat is returned to the tail, doused with butter and finished in a 

350º oven. It is then plated with mashed Maine Corolla potatoes and lobster-saffron nage. 


Smoked duck is beginning to appear more often on menus. Mustards Grill in Napa, CA, offers 

a tea-smoked Peking duck with 100 almond-onion sauce. Meanwhile, at Café Centro in New 

York duck breast is smoked in-house using hickory chips and a perforated hotel pan. The 

breast is first cured with salt, sugar, juniper berries, mustard seeds and thyme. After the 

meat is cold-smoked for about 20 minutes off the heat, it is seared skin side down in a cast 

iron pan to melt the fat. The restaurant’s sliced duck salad is a blend of arugula, frisee, baby 

asparagus, shaved manchego cheese, cranberries, fried duck cracklings and balsamic 

vinaigrette. (Nation’s Restaurant News) 

Smoked chocolate is created with a small aluminum smoker at Arzak in San Sabastian, 

Spain. The process calls for adding ice in the metal box to cool the birchwood smoke as it 

flows through. The chocolate only needs to be in the smoker for only five minutes at the 

most. The process is used in the creation of a smoked chocolate mousse. (Forbes) 

Steak preparations are becoming more and more unique as chefs experiment with 

ingredients and different methods. While steak topped with bearnaise sauce or crusted with 

peppercorns, remain popular choices, new applications are becoming more prevalent. 

Examples include: 

Garlic-crusted Rib-eye—with tomato-cinnamon chutney, crispy red onion mash 

and house vegetables, Anson, Charleston, SC 

Whiskey-smoked Beef Tenderloin—with sauteed spinach, roasted potatoes, baby 

carrots and bourbon whiskey sauce, Blackhawk Lodge, Chicago 

New York Strip Diablo—topped with capers, artichokes and green olive-tomato 

sauce, Nick & Tony’s Italian Chophouse, Cleveland 

Fiorentina Porterhouse—with a choice of sauce: grilled lemon and parsley, wild 

oregano or balsamic vinegar, Bistecca, Scottsdale, AZ 

Grilled Filet Mignon—with hot chile-mushroom sauce and wasabi mashed 

potatoes, Chaya Brasserie, Los Angeles. (Restaurants & Institutions) 

206 




Tagines are named for the cooking vessel of the same name—a spherical, glazed 

earthenware pot with a tall, fitted conical lid which traps steam from the slow-cooking 

ingredients inside the pot. Today, cast- iron tagines are available for cooking over the stove 

top and casserole dishes with tight fitting lids can also be used successfully in most tagine 

recipes. The slow-cooking method allows a range of flavors from such diverse ingredients 

as carrots, radishes, shallots, chickpeas, tomatoes, peppers, olives, figs, apples, eggplant, 

ginger and preserved lemons. All are appropriate in dishes using fish, chicken or lamb. A 

traditional Moroccan recipe for chicken tagine with olives is used at la Maison Bleue in Fez, 

Morocco. Other elements include saffron, strands, red onion, tomatoes, green and purple 

olives, preserved lemons and cilantro. (Food Arts) 

Undercooked seafood preparations continue to emerge on menus as chefs continually 

attempt to offer the latest innovation. Among the latest menu mentions are a fish that is 

“washed” for a few seconds in hot oil at Matsuhisa in Los Angeles, and “fresh kill” entrees 

offered at Chicago’s Heat. There, diners choose their dinner from a tank and consume it 

seconds later completely raw with lemon juice served on the side. In New York, Esca offers 

a “crudo” (raw in Italian) platter featuring chopped up bits of raw pink snapper, sea bass 

and fluke. Amid concerns regarding food safety, though, other operations opt to serve their 

seafood more completely cooked. “Pittsburgh seared” is the menu descriptor used at 

George’s Gourmet Garage in Durham, NC, to describe fish that is heated in oil long enough 

to ensure at least a quarter-inch of flesh is cooked. (New York Times) 

Underutilized cuts of pork benefit both from their uniqueness as an ingredient and the 

specialized techniques used to prepare them. At Hugo’s in Portland, ME, Barbecued Pork 

Belly with Marinated Cabbage is prepared by “blond braising” the meat in chicken stock, 

star anise, cinnamon, cloves and bay leaf overnight in a slow oven. Pork cheek at Raphael 

Bar-Risto in Providence is given a long simmer in red wine and Madeira with mirepoix, 

garlic, thyme and a bit of tomato. It is then served on stewed cannellini beans and garnished 

with fresh thyme and orange rind. At Maldaner’s in Springfield, IL, pork shanks are prepared 

al latte—a traditional Italian technique in which the meat is braised in milk with lemon zest, 

rosemary and garlic. Pork shoulder is used in a signature cassoulet at Petit Louis Bistro in 

Baltimore. The meat is seared and braised in the oven with brown veal stock, tomato and 

fresh sausage and then mixed with merguez sausage, white beans, oven-roasted tomato, 

confit duck leg and the braising liquid and baked in the oven for four to five hours. (Restaurant 

Business) 

207 




Whole fish allow for dramatic menu options. At Club Grotto in Louisville, KY, whole catfish 

is rolled in seasoned rice flour, slit along the side and wok-fried. It is presented on a large 

plate, Asian-style, topped with a fermented black-bean sauce and perched atop colored 

vegetables. Leaving heads fish retains moisture. At Magnolia Grill, in Durham, NC, 

farmraised trout is presented butterflied with the head on in a pan-fried mountain trout with 

green-tomato/lime brown butter salsa on sweet potato, artichoke and crawfish hash. Other 

fish presented whole might include pompano, flounder, red and pink snapper, striped bass 

and black bass. Whole pompanos are grilled while whole flounders are baked or pan-fried 

at Magnolia Grill. Caffe Aldo Lamberti, in Cherry Hill, NJ, offers a whole fresh fish section 

on its dinner menu daily. The selection is prepared grilled with balsamic vinaigrette; baked 

in a balsamic vinegar sauce; in “aqua pazza”—a crazy water of garlic, lemon, olive oil and 

wine; or scampi, which is pan-seared with tomatoes, lemon and wine sauce. Each employee 

is required to know how to fillet fish for customers. (Chef) 

Wok-charred salmon is a specialty of Nemo in Miami Beach. Fillet of salmon is cut on an 

angle and marinated in garlic ginger and sesame oil. The fish is then charred on a hot wok 

that has been coated with oil. When the garlic and ginger are nearly burnt and the fish is 

cooked medium rare, it is removed from the wok and topped with pumpkin seeds that have 

been toasted with butter, cumin and cayenne. The salmon is paired with a sprout salad. 


Wraps seemed to be everywhere not too long ago, yet their popularity dwindled as other 

trends began to emerge. The rolled sandwiches have hardly disappeared, however. Several 

limited-service chains have recently added wraps to their permanent menus. Subway 

launched three versions last summer: a chicken strips option with peppercorn ranch 

dressing and parmesan cheese; steak and cheese; and an option with turkey breast and 

bacon. Each is encased in a soft flour tortilla and includes the choice of optional ingredients 

such as tomatoes, onions, pickles and olives. KFC offers a chicken strip wrap and Chick-fil-A 

debuted three chicken wraps this past spring. Wraps also continue to be apparent in casual 

dining operations. When Ground Round introduced its revamped menu, it included three 

wraps—two made with chicken and one featuring turkey. (Restaurants & Institutions) 

208 


Indexes 

INDEX 1 

Chain Restaurant Activities 

Acapulco Restaurants 

Yucatan Chicken .................................................. 121 

American Cafe 

bruschetta appetizer ................................................ 43 

Burgundy Burger .................................................. 43 

California Bleu entree salad .......................................... 43 

Chicken Parmesan Pasta Pie ......................................... 43 

fresh vegetable of the day ............................................ 43 

Roast on a Roll .................................................... 43 

Yankee Pot Roast .................................................. 43 

Applebee’s 

Apple Chimicheesecake ............................................. 86 

Applebee’s 20-oz. Porterhouse ........................................ 45 

Applebee’s Fajitas .............................................. 44, 45 

Applebee’s House Sirloin ............................................ 45 

Bourbon Street Steak ............................................... 45 

Buffalo Wings ..................................................... 44 

Caramel Apple Cheesecake ........................................... 45 

Carolina Pit BBQ .................................................. 46 

Cinnamon Apple Crisp a la Mode ...................................... 44 

Garlic-Crusted Shrimp Caesar ........................................ 44 

Garlic-Crusted Shrimp Caesar Salad .................................... 44 

Grilled Chicken Caesar .............................................. 44 

Honey Barbecue Riblets ............................................. 45 

Honey Grilled Chicken .............................................. 45 

Honey Grilled Salmon ............................................... 46 

Honey Pepper Steak ................................................ 45 

larger portion sizes ................................................ 43 

Louisiana Pepperchar Grill ........................................... 46 

Mesquite Chicken and Riblets ......................................... 44 

No Shrimp of a Deal ................................................ 45 

209 


Indexes 

Onion Peels ...................................................... 45 

Oriental Chicken Salad .............................................. 44 

Quesadilla Grande ................................................. 45 

Santa Fe Chicken Salad ............................................. 44 

Sirloin Steak Toppers ............................................... 46 

Slow-Roasted Riblets ............................................... 44 

Slow-Smoked Ribs ................................................. 44 

South Philly ...................................................... 46 

Southwest Steak Skillet .............................................. 45 

Steak Trio ........................................................ 45 

Steakhouse Salad .................................................. 44 

Summer Salads .................................................... 44 

Tequila Lime Chicken ............................................... 45 

Arby’s 

BLT Market Fresh Sandwich .......................................... 46 

Market Fresh line .............................................. 46, 159 

Roast Turkey Market Fresh sandwich ................................... 46 

Au Bon Pain ............................................ 131, 160, 162, 191 

braided rolls ..................................................... 160 

country bread .................................................... 160 

croissant ....................................................... 160 

focaccia ........................................................ 160 

French baguette .................................................. 160 

French bread .................................................... 160 

Freshly Pressed Apple Cider ......................................... 131 

multigrain bread .................................................. 160 

pita ............................................................ 160 

rosemary focaccia ................................................. 160 

Thai Chicken sandwich ............................................. 159 

three-seed bread ...............................................160, 191 

tomato herb ..................................................... 162 

Auntie Anne’s ...................................................... 46 

KidStix .......................................................... 46 

new kids’ menu .................................................... 46 

Back Yard Burgers 

100% Angus beef burgers ............................................ 46 

Bahama Breeze 

210 


Indexes 

Bahamarita ...................................................... 137 

Paella .......................................................... 127 

Baja Fresh 

side salad ........................................................ 46 

testing beer ...................................................... 46 

Tres Tacos ....................................................... 46 

Bakers Square 

Chicken & Vegetable Stir-Fry ........................................ 197 

Baskin-Robbins 

Shrek Swirl ....................................................... 46 

Shrek’d Chocolate Mint .............................................. 47 

Shrek’s Hot Fudge Sundae ........................................... 47 

Shrek’s Swamp Fizz ................................................ 47 

BD’s Mongolian Barbecue 

Big Brownie ...................................................... 47 

Chicken Wings .................................................... 47 

Coconut Shrimp ................................................... 47 

Dynamite Sticks ................................................... 47 

Mongolian Mud Pie ................................................. 47 

Peppermint Patty ................................................. 132 

Rudolph’s Red Nose ............................................... 132 

Shrimp Bombs .................................................... 47 

Bennigan’s 

Abbey’s Apple Sizzler .............................................. 134 

American Burger .................................................. 47 

Fire-Roasted Salsa Shrimp .......................................... 197 

John Bacon’s Burger ................................................ 47 

Mushroom Burger .................................................. 47 

White Chocolate Chill-Out ........................................... 135 

Bertucci’s 

Eggplant Napoleone ................................................ 85 

Festival of Shrimp .................................................. 48 

olive oil dip ...................................................... 172 

piadina .......................................................... 47 

Regional sauces ................................................... 48 

scallop dishes ..................................................... 47 

shrimp alfredo dish ................................................. 48 

shrimp pizza ...................................................... 48 

211 


Indexes 

shrimp puttansca .................................................. 48 

Bickford’s 

Raspberry Lemonade .............................................. 131 

Big Apple Bagel 

Athenian Olive Bread .............................................. 191 

Big Bowl 

Grilled Chicken Satay .............................................. 107 

Big Boy 

Big Boy double-decker hamburger ..................................... 48 

breakfast bar ..................................................... 48 

hand-dipped onion rings ............................................. 48 

new menu ........................................................ 48 

old-fashioned malted shakes .......................................... 48 

strawberry pie .................................................... 48 

Black-eyed Pea 

All-American Thanksgiving dinner ...................................... 48 

Banana Pudding ................................................... 48 

Bar-Appetizer-Dessert Menu .......................................... 48 

Chicken Fingers ................................................... 48 

Fried Catfish Po Boy ............................................... 159 

homemade cobbler ................................................. 48 

Mini-Chimis with Chicken ............................................ 48 

Mozzarella Lone Stars .............................................. 48 

Old-Fashioned Carrot Cake ........................................... 48 

Potato Skins ...................................................... 48 

Raspberry Bread Pudding ............................................ 48 

Texas-Sized Cheesecake ............................................. 48 

Blimpie 

barbecue wrap ................................................. 48, 49 

mesquite chicken sub with bacon ...................................... 49 

new sandwich breads ............................................... 49 

Reuben sandwich .................................................. 49 

roast beef and Cheddar sandwich ...................................... 49 

stacked sandwiches ................................................ 49 

turkey, bacon and guacamole sub ...................................... 49 

Ultimate club ..................................................... 49 

BBQ Wrap ....................................................... 48 

Chicken Caesar wrap ............................................... 48 

212 


Indexes 

Southwestern wrap................................................. 48 

Ultimate BLT Wrap ................................................. 48 

Zesty Italian wrap .................................................. 48 

Bob Evans 

Gingerbread Streusel Cake ........................................... 49 

Irresistible Fudge Brownie Sundae ..................................... 49 

open-faced omelet ................................................. 49 

Ranch Chicken Skillet ............................................... 49 

Steak-Tip Skillet ................................................... 49 

Boston Market 

barbecue grilled chicken ............................................. 50 

broccoli and cheese soup ............................................ 49 

chocolate iced brownies ............................................. 50 

chocolate layer cake ................................................ 50 

full line of desserts ................................................. 49 

low-fat deli chicken sandwich ......................................... 49 

Nestle Toll House chocolate chip cookies ................................ 50 

new lunch items ................................................... 49 

Oreo brownies .................................................... 50 

Oriental grilled chicken salad ......................................... 50 

teriyaki grilled chicken .............................................. 50 

Brew Moon 

Calamari with Nuoc Cham Sauce ..................................... 107 

salmon steamed in a ginger lemongrass ................................ 140 

Briazz 

Absolutely Asian salad .............................................. 50 

Cafe Greens ...................................................... 50 

Cafe Salads ....................................................... 50 

Greek Salad ...................................................... 50 

Orzo Almondine ................................................... 50 

Parisian Greens ................................................... 50 

Buca 

Baked Goat Cheese Ravioli ........................................... 50 

Buca Per Due menu ................................................ 50 

Cannelloni ....................................................... 50 

Cheese-Filled Manicotti ............................................. 50 

Chicken Parmigiana ................................................ 50 

Chicken with Lemon ................................................ 50 

213 


Indexes 

Eggplant Parmigiana ............................................... 50 

Manicotti ........................................................ 50 

Ravioli .......................................................... 50 

Stuffed Shells ..................................................... 50 

Veal Parmigiana ................................................... 50 

Buffalo Wild Wings 

12 proprietary sauces .............................................. 145 

breaded cod nuggets ................................................ 50 

Caribbean Jerk Buffalito ............................................. 50 

chocolate peanut butter cookie wedge ................................... 50 

Double Jerk Chicken Sandwich ........................................ 50 

Fried clam strips .................................................. 50 

Jerk B. Tender Sandwich ............................................. 50 

new appetizers and sandwiches ....................................... 50 

Thai Chicken Buffalito ............................................... 50 

Thai dipping sauce ................................................ 102 

Burger King 

additional sizing options ............................................. 51 

Burger Lover burgers ............................................... 51 

Double Cheeseburger ............................................... 52 

Frozen Green Minute Maid Cherry ..................................... 51 

Gooey Green Apple Ooze ............................................. 51 

ground beef tacos .................................................. 51 

ice cream shakes .................................................. 51 

improved french fry ................................................ 51 

Single Cheeseburger ................................................ 52 

Triple Cheeseburger ................................................ 51 

California Pizza Kitchen 

BBQ Chicken Pizza ................................................ 155 

Caramel Fudge Pecan Cheesecake .................................... 134 

Peking Duck Pizza ................................................ 154 

Philly Cheesesteak Pizza ........................................... 155 

Southwestern Chicken Burrito Pizza ................................... 154 

Tandoori Chicken Pizza ............................................ 107 

Thai Chicken Pizza ................................................ 154 

Captain D’s ........................................................ 52 

Cajun Zipped shrimp ................................................ 52 

214 


Indexes 

Honey Dripped shrimp .............................................. 52 

lobster tail platter ................................................. 52 

Carl’s Jr. 

Chocolate Fudge Torte .............................................. 52 

Famous Star hamburgers ............................................ 52 

Spicy Chicken Sandwich ............................................. 52 

Champps 

American Cowboy Steak ............................................. 53 

Crab Cakes ....................................................... 53 

Cream Cheese Brownie Obsession .................................... 135 

Fire Roasted Pepper Farfalle ......................................... 53 

Grilled Veal & Bacon Burger ......................................... 156 

ground turkey burger .............................................. 157 

Ground veal burger ................................................ 159 

Hawaiian Tuna Burger .............................................. 53 

Mongolian egg rolls ................................................ 52 

more ethnic influences .............................................. 52 

Pan Pacific Chicken Salad ............................................ 53 

revamped menu ................................................... 52 

Shanghai Steamer .................................................. 53 

Chart House 

Alaskan King Crab ................................................. 54 

fresh Alaskan seafood ............................................... 53 

Glazed Copper River King Salmon ...................................... 53 

Grilled Halibut .................................................... 54 

Herb Marinated Halibut ............................................. 54 

Herb-Crusted Salmon ............................................... 54 

Macadamia Nut Crusted Halibut ...................................... 190 

Orange Basil Salmon ............................................... 54 

Parmesan & Garlic Crusted Alaskan Halibut .............................. 54 

Potato Crusted Copper River Sockeye Salmon ............................. 54 

Raspberry Creme Brulee ............................................. 54 

Salmon Poke ...................................................... 54 

Thai Steamed Mussels .............................................. 53 

Cheesecake Factory 

Lemon-Herbed Roasted Chicken ....................................... 54 

Pad Thai Noodles ................................................. 107 

tuna burger ..................................................... 157 

215 


Indexes 

Chevys 

beer-battered fish tacos ............................................. 54 

charring ........................................................ 200 

corn and pepper relish ............................................. 190 

Guava-Glazed Pork Tacos ............................................ 54 

Lemon Rosemary Mesquite-Grilled Chicken Tacos .......................... 54 

Mesquite Grilled Asparagus and Portobello Mushroom Burrito ............... 120 

Mesquite Grilled Marinated Skirt Steak .................................. 54 

mesquite items .................................................... 54 

Pineapple Juice .................................................. 131 

Purple Garlic Whipped Potatoes, ..................................... 165 

Chi-Chi’s 

Blackened Chicken Fajitas ........................................... 54 

Buffalo Chicken Fajitas .............................................. 54 

charbroiled steak fajitas ............................................. 54 

Chargrilled Steak Fajitas ............................................ 54 

Chili-Lime Chicken ................................................. 54 

Fantastic Fajitas ................................................... 54 

Grilled Garlic Shrimp Fajitas ......................................... 54 

Margarita Rings ................................................... 54 

Steak and Chicken Combo Fajitas ...................................... 54 

Tortilla-Crusted Chicken Fajitas ....................................... 54 

Tortilla-Crusted Chicken Strips ....................................... 190 

Chick-fil-A 

chargrilled chicken wrap ............................................. 55 

chicken Caesar wrap ............................................... 55 

Cool Wraps ....................................................... 55 

spicy chicken wrap ................................................. 55 

three chicken wraps ............................................... 204 

Chili’s 

Citrus Fire Chicken & Shrimp ......................................... 55 

Margarita Tuna .................................................... 86 

Chipotle 

Niman Ranch free-range pork ......................................... 55 

pork carnitas .................................................... 147 

Chuck Muer Restaurants 

French bouillabaisse 

Mediterranean food promotion ........................................ 55 

216 


Indexes 

Moroccan couscous ................................................ 55 

Portuguese-style clams .............................................. 55 

Churchs 

Hot Legs ......................................................... 55 

Purple Pepper Sauce ............................................... 55 

Smothered Biscuits ................................................. 55 

Sweet Corn Nuggets ................................................ 55 

Tender Crunches ................................................... 55 

Cici’s Pizza 

fresh vegetables on pizzas ........................................... 55 

menu upgrades .................................................... 55 

Philly Cheesesteak Pizza ............................................ 55 

thicker crust ...................................................... 55 

Cinnabon 

apple-cinnamon buns ............................................... 56 

cherry-cinnamon buns .............................................. 56 

ChocolateBon ..................................................... 56 

Claim Jumper 

20 new items ..................................................... 56 

beef ribs ......................................................... 56 

Honey Chicken Brie Sandwich ........................................ 159 

produce bar ...................................................... 56 

Roasted Pepper Mashed Potatoes ..................................... 165 

smaller rib and chicken entrees ....................................... 56 

Widow Maker Burger ............................................... 86 

Coffee Beanery 

grilled panini sandwiches ............................................ 56 

morning pastries .................................................. 56 

muffins.......................................................... 56 

Cooker Bar & Grille 

Americana Chicken ................................................. 56 

balsamic vinaigrette dressing ......................................... 56 

Cobb Salad ....................................................... 56 

Double Chocolate Decadence ......................................... 56 

Fried Shrimp Platter ................................................ 56 

light peppercorn ranch dressing ....................................... 56 

steamed vegetable medley ........................................... 56 

Corner Bakery 

217 


Indexes 

Bakery Chips .................................................... 162 

Cosi 

s’mores ......................................................... 134 

Country Kitchen 

Big Ranch Steaks .................................................. 56 

Cracker Barrel 

Baked Vidalia Onion ................................................ 57 

Carrot Cake ...................................................... 57 

Chicken ‘n Rice Dinner .............................................. 57 

Oven Roasted Pork Dinner ........................................... 57 

Peach Crisp ...................................................... 57 

Peach Pancake Sampler ............................................. 57 

Roast Beef Dinner .................................................. 57 

Strawberry Shortcake ............................................... 57 

Uncle Hershel’s Breakfast ............................................ 57 

Daily Grill ........................................................ 133 

Fresh Fruit Cobbler ............................................... 133 

Dairy Queen .................................................... 57, 159 

Baby Ruth Blizzard ................................................. 57 

breakfast biscuits .................................................. 58 

breakfast platters .................................................. 58 

Brownie Earthquake ................................................ 58 

Crispy Chicken Salad ............................................... 57 

Grape Kool-Aid Explosion Blizzard ..................................... 57 

Mocha Chip Blizzard ................................................ 57 

new breakfast sandwich line ......................................... 159 

Damon’s 

10-oz. steak ...................................................... 58 

Apple Bourbon Chicken ............................................. 58 

Broiled Tilapia .................................................... 58 

grilled chicken with apple-bourbon sauce ............................... 185 

Grilled Honey Lime Chicken Salad ..................................... 58 

Pecan Crusted Candied Sweet Potatoes ................................ 165 

Prime Rib Dip .................................................... 159 

smoked grilled pork chop ........................................... 185 

Smoked Pork Chop ................................................. 58 

Steak Gorgonzola .................................................. 58 

218 


Indexes 

Triple Chocolate Truffle Cake ......................................... 58 

Denny’s 

$3.99 Triple Play Breakfast ........................................... 58 

Dagwood Breakfast Slam ............................................ 85 

Kitchen Classics breakfast skillets ..................................... 58 

Tropical Delight .................................................. 131 

Domino’s Pizza 

Cinnastix ........................................................ 58 

Roma Herb-flavored crust ............................................ 58 

Don Pablo’s 

Cholula Hot Wings ................................................. 58 

Spinach & Artichoke Jalapeno Dip ..................................... 58 

Donatos Pizza 

thicker crust ...................................................... 59 

Dunkin’ Donuts 

Bacon and Cheddar Omwich .......................................... 59 

cider ............................................................ 59 

cocoa ........................................................... 59 

Coolatta Whirl-Ins ................................................. 59 

Dunkaccino drink .................................................. 59 

Pina Coolata ...................................................... 59 

Pizza Omwich ................................................. 59, 159 

Spanish Omwich ................................................... 59 

Einstein Bros. Bagels 

Asian Chicken Salad ............................................... 101 

Bohemian Blend ................................................... 59 

Chicken Chipotle Spinach Salad ....................................... 59 

cinnamon rolls .................................................... 59 

coffee cake ....................................................... 59 

Danishes ........................................................ 59 

expanded menu of salads and deli sandwiches ............................ 59 

Peanut Sesame Flatbread ........................................... 191 

tea breads ....................................................... 59 

Turkey Pastrami Deli Sandwich ....................................... 159 

Ultimate Cheese Sandwich ........................................... 59 

Wasabi Salmon Spinach Salad ........................................ 59 

El Chico 

Cascabel Rib-Eye .................................................. 60 

219 


Indexes 

Fajita Chicken Burrito .............................................. 60 

Pedro’s Mexican Flag Combination ..................................... 60 

Top Shelf Guacamole ............................................... 60 

Top Shelf premium dishes ............................................ 60 

El Pollo Loco 

cole slaw ........................................................ 60 

corn cobbettes .................................................... 60 

free large side offer ................................................ 60 

fresh vegetables ................................................... 60 

garden salad ...................................................... 60 

macaroni and cheese ............................................... 60 

mashed potatoes .................................................. 60 

pinto beans ....................................................... 60 

potato salad ...................................................... 60 

Ranch Chicken Burrito .............................................. 60 

smokey black beans ................................................ 60 

Spanish rice ...................................................... 60 

spicy chicken ..................................................... 60 

Spicy Chicken Burrito ............................................... 60 

Famous Dave’s 

ribs ........................................................... 185 

Fazoli’s 

oven-baked panini sandwiches ........................................ 60 

Fresh Choice 

Hearty Baked Potato Soup ........................................... 61 

Low-fat San Jose chicken chili ....................................... 182 

Friendly’s 

Applewood Roasted Turkey Dinner ..................................... 61 

Friendly’s Fajitas .................................................. 61 

Peanut Butter Brownie Sundae ....................................... 135 

Tenderloin Steak Dinner ............................................. 61 

Fuddruckers 

Angus country fried steak ......................................... 61, 62 

Brown Sugar Glazed Meatloaf ...................................... 61, 62 

Build Your Own Veggie Platter ........................................ 62 

caramelized baby carrots ............................................ 62 

Chicago Burger .................................................... 61 

220 


Indexes 

chicken tenders ................................................... 61 

Chicken Tortilla soup ............................................... 61 

fries ............................................................ 61 

Fudds 55 Burger ................................................... 61 

Fuddsbury Classic ................................................. 61 

Garden Vegetable with Sun Dried Tomato soup ............................ 61 

garlic bread ...................................................... 61 

homestyle mashed potatoes .......................................... 61 

Hot Rocks burger ................................................. 156 

Hot Rocks promotion ............................................... 62 

lemon pepper shrimp ............................................... 61 

more sauces and desserts ............................................ 62 

onion rings ....................................................... 61 

Oreo Shake ...................................................... 132 

ostrich burger ..................................................... 61 

red-skinned mashed potatoes ......................................... 61 

Sausage and Chicken Gumbo ......................................... 61 

savory spinach casserole ............................................ 62 

Southwestern Chicken .............................................. 61 

specialty burgers .................................................. 61 

Steamed Cod with Savory Seasonings ................................... 61 

testing vegetable recipes ............................................ 62 

turkey burger ..................................................... 61 

veggie burger ..................................................... 61 

veggie roll-out ..................................................... 61 

Works Sampler .................................................... 61 

Fudds in the City 

breakfast sandwiches ............................................... 62 

cinnamon rolls .................................................... 62 

french toast ...................................................... 62 

muffins.......................................................... 62 

Seattle’s Best coffee ................................................ 62 

skillets .......................................................... 62 

specialty coffee beverages ........................................... 62 

Golden Corral 

Fisherman’s Friday ................................................. 62 

Good Times Drive-Thru Burgers 

221 


Indexes 

frozen custard .................................................... 62 

repositioning ..................................................... 62 

Spoonbender sundae ................................................ 62 

Smokehouse Cheeseburger ........................................... 62 

Quarter Menu ..................................................... 62 

Ground Round 

Appletini ......................................................... 63 

black bean and salsa veggie burger ..................................... 63 

Caribbean Fajita Steak .............................................. 63 

chicken wings ..................................................... 63 

Citron Cosmopolitan ................................................ 63 

coconut shrimp appetizer ............................................ 63 

Grilled Asparagus Bearnaise Sirloin .................................... 63 

Knob Creek Manhattan .............................................. 63 

Maryland Crab Cakes ............................................... 64 

nachos .......................................................... 63 

open-faced quesadilla appetizer ....................................... 63 

potato skins ...................................................... 63 

Roadhouse Sirloin Dinner ............................................ 63 

Roasted Garlic Cabernet Steak Tips .................................... 63 

Seafood Platter .................................................... 64 

shrimp and roasted garlic ravioli ...................................... 63 

Steak & BBQ Chicken ............................................... 63 

Steak & Shrimp .................................................... 63 

Triple Shrimp Platter ............................................... 64 

Hamburger Hamlet 

Asian Pacific Lettuce Wraps .......................................... 64 

Asian Sampler .................................................... 65 

Caramel Banana Sundae ............................................. 64 

Chocolate Chip Cookie Sundae ........................................ 64 

Grilled Chicken Pesto Linguine .................................... 64, 185 

Hamlet at Night dinner menu ......................................... 64 

Hamlet at Night menu ............................................... 65 

Lightly Blackened Mahi Mahi ......................................... 64 

Orange Chicken ................................................... 65 

Oreo Cookie Mudd Pie .............................................. 65 

Santa Fe Steak Platter .............................................. 65 

222 


Indexes 

Sizzlin’ Fajita Combo Platter .......................................... 64 

Strawberry Madness ................................................ 64 

Thai Chicken Plate ................................................. 64 

Trout Almondine ................................................... 65 

Wild Field Greens & Endive ........................................... 65 

Hard Rock Cafe 

Raspberry Glazed Breast of Duck ..................................... 145 

Szechwan Tuna ................................................... 102 

Hardee’s 

chicken filet biscuit ................................................ 65 

Hops 

Ale Poppers ...................................................... 65 

Brats & Mash ..................................................... 66 

Hops Stickers ..................................................... 65 

Hoptoberdip Sampler ............................................... 66 

more upscale appetizers ............................................. 65 

Seared Ahi Tuna ................................................... 65 

Ultimate Nacho .................................................... 65 

Uptown Pizza ..................................................... 65 

Houlihan’s 

Atlantic salmon sandwich ........................................... 139 

caramelized onion mayonnaise ....................................... 139 

Chicken Caesar Salad Sandwich ....................................... 67 

Chicken Finger Platter .............................................. 66 

Chinese Grilled Chicken Salad ........................................ 67 

Dublin Pot Roast .................................................. 67 

Express Yourself Menu .............................................. 66 

Fire Grilled Salmon Salad ............................................ 67 

French dip sandwich ................................................ 66 

Gold Margarita Pie ................................................. 67 

Honey Lime Bleu Salad .............................................. 67 

kids eat free promotion .............................................. 66 

linguine Alfredo ................................................... 66 

Navaho Grilled Chicken Pasta ......................................... 67 

Shiitake Cabernet Sirloin ............................................ 67 

soup and salad combo .............................................. 66 

Southwest Grilled Chicken Wraps ...................................... 67 

Toasted Brioche .................................................. 191 

223 


Indexes 

Veggie Tortilla Soup ................................................ 67 

IHOP 

bacon and egg skillet ............................................ 67, 68 

breakfast burritos .................................................. 67 

country-fried steak skillet ............................................ 67 

French ‘N Fruity ................................................... 68 

Golden Dollar Rooty ................................................ 68 

grilled ham skillet .................................................. 67 

Holiday Pancakes .................................................. 68 

pork sausage and egg skillet .......................................... 67 

Rooty Tooty breakfasts .............................................. 67 

Rooty Tooty Fresh ‘N Fruity ........................................... 67 

Root’n Toot’n Rooty ................................................. 68 

sirloin steak skillet ................................................. 67 

skillet meals ...................................................... 67 

Southwestern breakfast dish .......................................... 67 

Il Fornaio 

Cannelloni alla Partenopea ........................................... 68 

Crema al Doppio Gusto ............................................. 134 

Insalata di Farro con Crescenza ....................................... 85 

Pastiera Napolitana ................................................ 68 

Pizza Vegetariana ................................................. 154 

Rosemary Mashed Potatoes ......................................... 165 

Scaloppine Caprese ................................................ 68 

Spiedino di Mozzarella .............................................. 68 

Islands 

Passion Fruit Iced Tea ............................................. 131 

Jack in the Box 

Cappuccino Shake ................................................ 132 

Chili Cheese Curly Fries ............................................ 165 

Egg Nog Shake .................................................... 68 

extreme breakfast sandwiches ........................................ 68 

Triple Ultimate Cheeseburger ......................................... 68 

Western Cheeseburger .............................................. 68 

Jamba Juice 

Lively Lemon Poppyseed Jamba Bread .................................. 69 

Orange Mango Zoom smoothie ........................................ 69 

224 


Indexes 

Orange ‘n Spice smoothie ............................................ 69 

Joe’s Crab Shack 

Broiled Seafood Platter .............................................. 69 

Broiled Shrimp Platter .............................................. 69 

Fisherman’s Platter ................................................ 69 

Joe’s Platter Daze .................................................. 69 

Killer Crab Platter ................................................. 69 

Shrimp Combo Platter .............................................. 69 

Shrimp Platter .................................................... 69 

Steak and Shrimp Platter ............................................ 69 

Johnny Rockets 

Chicken Club Salad ................................................. 70 

Chicken Tenders ................................................... 70 

Chocolate Peanut Butter shake ........................................ 70 

deluxe shakes ..................................................... 70 

enhanced menu ................................................... 69 

fresh grilled mushrooms ............................................. 70 

Mocha Fudge ..................................................... 70 

Nathan’s Famous Hot Dogs .......................................... 70 

Nestle Butterfinger shake ............................................ 70 

Oreo Cookies and Cream shake ........................................ 70 

Rocket Single ..................................................... 70 

Route 66 Burger ................................................... 70 

Smoke House Burger ............................................... 70 

Strawberry-Banana shake ............................................ 70 

Turkey Patty ...................................................... 70 

KFC 

chicken strip wrap ................................................ 204 

Crispy Caesar Twister ............................................... 70 

Koo Koo Roo 

three-piece Original Dark ............................................ 70 

la Madeleine 

Bread du Jour ..................................................... 70 

French King’s Cake ................................................. 70 

Mardis Gras King’s Cake ............................................. 70 

La Salsa Fresh Mexican Grill 

225 


Indexes 

Baja-style Grilled Mahi Mahi Burrito ................................... 121 

Landry’s 

Aloha Bowl ....................................................... 71 

Fiesta Bowl ...................................................... 71 

Landry’s Salad Bowl ................................................ 71 

New Orleans Super Bowl ............................................ 71 

Super Bowls ...................................................... 71 

LaRosa’s Pizza 

Prima Veggie topper ............................................... 155 

Legal Sea Foods 

Alaskan king crab legs .............................................. 71 

Baked Boston Scrod ................................................ 71 

baked-stuffed jumbo shrimp .......................................... 71 

Bananas Foster .................................................. 134 

cioppino ......................................................... 71 

cod ............................................................. 71 

crisp-fried oysters ................................................. 71 

Curried Shrimp................................................... 108 

halibut cheeks .................................................... 71 

Linguine with White Clam Sauce ....................................... 71 

new menu ........................................................ 71 

Nutty Salmon .................................................... 190 

OysterFest promotion ............................................... 71 

Portuguese Fisherman’s Stew ........................................ 127 

Salmon Fillet ..................................................... 71 

whole sea bass .................................................... 71 

Wood-grilled Swordfish .............................................. 71 

Lone Star Steakhouse & Saloon 

catch-of-the-day fish entree .......................................... 71 

fettuccine dish .................................................... 71 

higher-priced sirloin option .......................................... 71 

Real Big Rita ...................................................... 71 

Texas Meltdown ................................................... 71 

Long John Silver’s 

flatbread sandwiches ............................................... 71 

frozen fruit punch .................................................. 72 

LSJ Platters ...................................................... 72 

revamped menu ................................................... 72 

226 


Indexes 

seafood gumbo .................................................... 72 

shrimp chili ...................................................... 72 

Lyon’s 

Café Mocha Shake ................................................ 132 

Macayo Mexican Restaurants 

albondigas ...................................................... 121 

Crab Relleno ..................................................... 121 

Manhattan Bagel 

Chelsea Grilled Chicken ............................................. 72 

Tribeca Turkey .................................................... 72 

Village Veggie ..................................................... 72 

Wall Street Roast Beef .............................................. 72 

Max & Erma’s 

Chicken Meatball Sub .............................................. 159 

exotic herbs ...................................................... 72 

Mazzio’s 

chicken cannelloni ................................................. 72 

revamped menu ................................................... 72 

McCormick & Schmick’s 

berry cobbler .................................................... 133 

Roasted Garlic Crusted Chicken ...................................... 191 

McDonald's diner concept 

Buttermilk Belgian Waffle ............................................ 73 

Ham and Swiss Melt ................................................ 73 

Meatloaf with mashed potatoes and gravy ................................ 73 

Smoked Ham Breakfast Platter ........................................ 73 

McDonald’s 

Arctic Orange Shake ................................................ 75 

Bacon Triple Cheeseburger .......................................... 156 

Bacon, Egg and Cheese Bagel ......................................... 74 

Barbecue Bacon Big ‘N Tasty Burger .................................... 75 

BBQ Bacon Big ‘N Tasty ............................................ 157 

BBQ Bacon Chicken McGrill .......................................... 74 

BBQ Bacon Crispy Chicken ........................................... 74 

BBQ Chicken Sandwich .............................................. 74 

Big McBacon Cheeseburger ......................................... 157 

Big N’ Tasty ................................................... 73, 74 

227 


Indexes 

Black Forest McFlurry .............................................. 74 

Bratwurst ........................................................ 74 

Breakfast Sourdough Sandwich ........................................ 73 

Cherry Pie ....................................................... 75 

chicken cutlet with brown gravy ....................................... 75 

Chili Cheese McDouble .............................................. 72 

Crispy Chicken McClub .............................................. 74 

Cuban Sandwich ................................................... 73 

Dulce de Leche McFlurry ............................................ 73 

Eggs Benedict McMuffin ............................................. 74 

Fajita Big ‘N Tasty ................................................. 157 

fish filet with tartar sauce ............................................ 75 

Frankfurter ....................................................... 74 

fruit punch ....................................................... 75 

hamburger steak with brown gravy ..................................... 75 

honeydew melon-flavored shake ....................................... 75 

Hot Ham ‘N Cheese Sandwich ......................................... 74 

Island Tastes Menu ................................................. 75 

Latin Omelet ...................................................... 73 

lobster roll ....................................................... 73 

McPick meal combination program ..................................... 72 

McRib Jr. ........................................................ 74 

Mighty Kids Meal .................................................. 75 

Mighty Ribs ...................................................... 74 

Mighty Wings ..................................................... 73 

Pineapple Mango Dipping Sauce ....................................... 73 

Portuguese sausage with eggs and rice .................................. 75 

Raspberry Shake .................................................. 132 

saimin .......................................................... 75 

Sausage, Egg & Cheese Bagel ......................................... 75 

shrimp wrap ...................................................... 72 

soft tacos ........................................................ 74 

Sourdough Crispy Chicken Sandwich .................................... 73 

Sourdough Supreme Burger .......................................... 73 

strawberry cheesecake dessert ........................................ 73 

Von Muenster Burger ............................................... 74 

Mimi’s Café 

Broiled 10-oz. Halibut Steak ......................................149, 168 

228 


Indexes 

Capellini with Tomatoes and Basil .................................... 168 

Chicken and Fruit ................................................. 168 

Eggbeater Fitness Omelette ......................................... 168 

Pasta Jambalaya ................................................. 148 

Mountain Mike’s Pizza 

Mt. Vesuvius .................................................... 154 

Nathan’s Famous 

multibrand menu .................................................. 75 

O’Charley’s 

blackened prime rib ................................................ 75 

grilled tuna ....................................................... 75 

new menus ....................................................... 75 

Ultimate Chocolate Cake ............................................. 75 

Ultimate Chocolate Layer Cake ....................................... 134 

Olive Garden 

calamari alla marinara .............................................. 76 

Cannelloni al Forno ................................................ 76 

Cappelini Pomodoro ................................................ 76 

Chicken & Shrimp Limone ............................................ 76 

chicken fingers .................................................... 76 

Chicken Giardano .................................................. 76 

Chicken Scampi ................................................... 76 

Create a Sampler Italiano ............................................ 76 

fried mozzarella ................................................... 76 

fried zucchini ..................................................... 76 

Never Ending Pasta Bowl ............................................ 76 

Pork Filettino ..................................................... 86 

Ravioli di Portobello ................................................ 76 

Seafood Alfredo ................................................... 76 

Seafood Portofino .................................................. 76 

Sicilian Scampi .................................................... 76 

Stuffed Chicken Parmigiana .......................................... 76 

stuffed mushrooms ................................................. 76 

toasted ravioli ..................................................... 76 

Tour of Italy ...................................................... 76 

On the Border 

229 


Indexes 

Bacon Cheeseburger ................................................ 77 

Blackened Chicken ................................................. 77 


Hickory Jalapeno Burger ............................................. 77 

Peppercorn Steak Fajitas ............................................ 77 

Outback Steakhouse 

Jackeroo Chops .................................................. 147 

P.F. Chang’s 

brown rice ....................................................... 77 

Chang’s Spicy Chicken .............................................. 77 

Chow Mein ....................................................... 77 

Coconut Curry Vegetables ............................................ 77 

Harvest Spring Rolls ............................................... 195 

Hot Fish ......................................................... 78 

Ma Po Tofu ....................................................... 77 

Malaysian Chicken ................................................ 108 

Moo Goo Gai Pan .................................................. 77 

more vegetable offerings ............................................. 77 

Oriental Chicken Salad .............................................. 77 

Paul’s Catfish .................................................... 149 

Peking Dumplings .............................................. 77, 195 

Red Sauced Wontons .............................................. 195 

Samba Room .................................................... 150 

Scallion Pancakes .................................................. 78 

Shrimp Dumplings ................................................ 195 

Temple Long Beans ................................................ 77 

Vegetable Chow Fun ................................................ 77 

vegetarian oyster sauce ............................................. 77 

VIP Cantonese Duck ................................................ 77 

Panda Express 

$2.99 kids meal ................................................... 78 

Beef with Mushroom ................................................ 78 

Black Pearl Shrimp................................................. 78 

Festival of Shrimp .................................................. 78 

Shrimp with Sugar Peas in Oyster Sauce ................................. 78 

Spicy Shrimp with Cashews .......................................... 78 

Panera 

230 


Indexes 

asiago focaccia .................................................... 79 

Cafe Salad ....................................................... 79 

croissant ....................................................... 162 

Cuban Pork & Ham panini ........................................... 79 

Fandango Salad ................................................... 78 

focaccia ........................................................ 162 

French bread .................................................... 162 

Frontega Chicken panini ............................................. 79 

Frontega Chicken sandwich .......................................... 79 

Greek Salad ...................................................... 78 

Grilled Chicken Caesar Salad ......................................... 78 

hearty grain bread ................................................ 162 

honey wheat bread ................................................ 162 

hot paninis ....................................................... 79 

nine-grain bread .................................................. 162 

pumpernickel .................................................... 162 

Rosemary and Onion Focaccia Wedges ............................... 78, 79 

rye bread ....................................................... 162 

sourdough bread .................................................. 162 

Strawberry Poppyseed Salad .......................................... 78 

Swingin’ Salads .................................................... 78 

swirl rye bread ................................................... 162 

tomato basil bread ................................................ 162 

Tomato& Fresh Mozzarella Salad ...................................... 78 

Perkins 

Bacon Double Cheese Hoagie Burger ................................... 80 

Chicken Crisp Caesar Salad .......................................... 79 

Chicken ‘n Cheese Quesadillas ........................................ 79 

classic turkey dinner ................................................ 80 

Croissant Sandwiches ............................................... 79 

Garlic Oregano Fries .............................................. 165 

Margarita Lime Salad ............................................... 80 

Melon Sunburst Salad ............................................... 79 

Open-Faced Turkey Sandwich ......................................... 80 

Pastabilities ...................................................... 80 

Rancheros Burrito ................................................. 79 

Turkey Club Deluxe ................................................. 80 

Turkey Italiano Focaccia ............................................. 80 

231 


Indexes 

Turkey Philly Sandwich .............................................. 80 

Pick Up Stix 

California Rolls .................................................... 80 

Chinese Chicken Salad .............................................. 80 

Kung Pao Chicken .................................................. 80 

Pizza Hut 

Fiesta Taco ...................................................... 155 

Twisted Crust ..................................................... 80 

Twisted Crust pizza ................................................ 81 

Ultimate Cheese Lover’s ............................................. 81 

Ultimate Lover’s Pizzas .............................................. 81 

Ultimate Meat Lover’s ............................................... 81 

Ultimate Pepperoni Lover’s ........................................... 81 

Ultimate Veggie Lover’s .............................................. 81 

Pizzeria Uno 

14-oz. New York Strip ............................................... 81 

14-oz. Sirloin Strip ................................................. 82 

Baby Back Ribs .................................................... 81 

Bourbon BBQ Tips ................................................. 81 

Chicago’s Winter Grill ............................................... 81 

Chicken Frommaggi ................................................ 81 

Crispy Honey Chicken Salad .......................................... 81 

Crusted Dijon Chicken .............................................. 81 

Great Legends .................................................... 81 

Grilled Shrimp and Sirloin ........................................... 81 

Pizza Skins ....................................................... 81 

Shrimp & Crab Fondue .............................................. 81 

skinless bake potato ................................................ 82 

Planet Hollywood 

Asian Noodle Stir ................................................. 108 

Cajun-Caribbean menu .............................................. 82 

new menu ........................................................ 82 

Planet Fruit Salad .................................................. 82 

Rock Shrimp Stew .................................................. 82 

Shrimp Mumbo Jumbo .............................................. 82 

Popeyes 

Buffalo Chicken Strips .............................................. 82 

Cajun crawfish basket .............................................. 82 

232 


Indexes 

Cajun Crawfish Festival ............................................. 82 

crawfish po’boy sandwich ............................................ 82 

Firecracker Shrimp ................................................. 82 

Firecracker Shrimp Po’ Boy Sandwich ................................... 82 

Qdoba 

Tortilla Soup .................................................. 82, 121 

Quizno’s ...................................................... 80, 133 

five cobblers ..................................................... 133 

Smoked Turkey on Rosemary Parmesan Bread ............................ 83 

Rainforest Cafe 

Fresh Carrot Juice ................................................ 131 

Red Hot & Blue 

Hickory-smoked meats ............................................. 185 

Red Lobster 

30 shrimp entree .................................................. 83 

Artichoke Lobster Dip ............................................... 83 

Bacon Wrapped Stuffed Shrimp ........................................ 83 

Crab & Shrimp Cobb Salad ........................................... 84 

Crab Crackin’ Mondays .............................................. 84 

Crab Portobello ................................................... 84 

Crab with a Twist .................................................. 84 

Crab Wontons ..................................................... 84 

Crazy for Crab .................................................... 84 

Festival of Crab ................................................... 84 

Jumbo Shrimp Cocktail .............................................. 84 

Lobster Chops .................................................... 83 

Lobster, Scallops & Shrimp dinner ..................................... 83 

Mahi Mahi Portobello ............................................... 83 

Parrot Bay Coconut Shrimp .......................................... 83 

Portobello & Steak Crab ............................................. 84 

Salmon New Orleans ................................................ 83 

Santa Fe Catfish .................................................. 149 

Shrimp Feast ..................................................... 83 

snow crab legs .................................................... 84 

Ultimate Feast .................................................... 83 

Red Robin ........................................... 83, 84, 133, 158, 190 

233 


Indexes 

Baja Blast summer promotion ........................................ 84 

Baja Turkey Club .................................................. 85 

emphasizing gourmet burgers ......................................... 84 

Ensenada Chicken Platter ............................................ 84 

Ensenada Chicken Sandwich .......................................... 84 

Fajita Chicken Salad ................................................ 84 

Five Alarm Burger ................................................. 84 

flavored teas .................................................... 133 

Groovy Smoothie .................................................. 133 

Los Cabos Chicken Tortilla Soup ....................................... 85 

Mocktails ....................................................... 133 

peppercorn spread ................................................ 190 

Roasted Garlic Chicken Burger ........................................ 85 

Sorta New Yorker Burger ............................................ 84 

Strawberry Ecstasy ................................................ 133 

Surfin’ Baja Chicken Burger .......................................... 84 

Towering Onion Rings ............................................... 85 

Very Berried O.J. Frostie ........................................ 85, 133 

Wild West Burger .............................................. 85, 157 

Roadhouse Grill 

Blackened Mahi Mahi Caesar Salad .................................... 86 

Grilled Chicken Caesar Sandwich ...................................... 86 

New York Cheesecake with Strawberry Sauce ............................. 86 

Roadhouse French Dip Sandwich ...................................... 86 

Shrimp Caesar Salad ............................................... 86 

The Roadie ....................................................... 86 

Rock Bottom Brewery 

Fire Chief Ale brew ................................................. 86 

White Cheddar Mash ............................................... 165 

Romano’s Macaroni Grill 

cannelloni ........................................................ 87 

Cannelloni di Pollo ................................................. 87 

chicken Parmesan ................................................. 87 

Gamberetti e Pinoli ................................................. 87 

lasagna .......................................................... 87 

Mama’s Trio ...................................................... 87 

Pizza di Pollo Barbacoa ............................................ 154 

Pizza di Pollo Barbacoda ............................................ 87 

234 


Indexes 

Saltimbocca di Vitello .............................................. 87 

Scaloppine di Pollo ................................................. 87 

Tuscan lunch ..................................................... 86 

Round Table Pizza 

Chicken Rostadoro ................................................ 154 

Pepperoni Rostadoro .............................................. 154 

Roy’s Restaurants 

Basil Seared Atlantic Salmon ........................................ 193 

Chocolate Oblivion ................................................ 134 

Jade Pesto Steamed Fresh Halibut .................................... 193 

Kiawe Grilled 8 oz. Filet Mignon ...................................... 193 

Wok Fired Rice Noodles ............................................ 193 

Rubio’s Baja Grill 

fish taco ......................................................... 87 

Grilled Chicken Enchiladas ........................................... 87 

Lobster Burrito .................................................... 87 

Lobster Quesadilla ................................................. 87 

Ruby Tuesday 

Alfredo Shrimp Pasta ............................................... 88 

Baked Lobster Dip ................................................. 88 

Chicken Salad Melt ................................................ 159 

Church Street Chicken .............................................. 88 

Filet and Southwestern Stuffed Shrimp .................................. 88 

Lobster Linguine .................................................. 88 

New Orleans Seafood ............................................... 88 

Peppercorn Mushroom Sirloin ........................................ 88 

Ruby’s Awesome Ribs ............................................... 88 

Ruby’s Rib-eye .................................................... 88 

Salmon (Barbecue or Cajun-style) ...................................... 87 

seasonal Signature Selections ......................................... 87 

Shrimp-To-Shore Appetizer ........................................... 88 

Shrimply Irresistible promotion ....................................... 88 

Southwestern Stuffed Shrimp Platter ................................... 88 

Super Sampler Appetizer ............................................ 88 

Ruth’s Chris Steakhouse 

Ahi Tuna Crabmeat Stack ............................................ 89 

Giant Prawns with Creole sauce ....................................... 88 

halibut special .................................................... 89 

235 


Indexes 

Halibut with Garlic Crust ............................................ 89 

scallops with parsley pesto ........................................... 89 

seasonal seafood promotion .......................................... 88 

Striped Bass with Barbecue Butter ..................................... 89 

Ryan’s Family Steak Houses 

display cooking .................................................... 89 

Steak Night ....................................................... 89 

Sammy’s Woodfired Pizza 

Crispy Apple Caramel Sundae ........................................ 135 

Schlotzsky’s 

dark rye bun ..................................................... 162 

double cheese and pepperoni pizza ..................................... 89 

focaccia ......................................................... 89 

jalapeno cheese bun ............................................... 162 

smoked turkey and jalapeno pizza ..................................... 89 

sourdough bun ................................................... 162 

sourdough pizza crust ............................................. 162 

Thai chicken pizza ................................................. 89 

vegetarian pizzas .................................................. 89 

Seattle’s Best Coffee 

Cinnabon brand Minibon cinnamon rolls ................................. 89 

desserts ......................................................... 89 

fresh baked cookies ................................................ 89 

Javanilla Chunk cookie .............................................. 89 

SBC Branded Smashers ............................................. 89 

signature pastries .................................................. 89 

Semolina International Pasta Restaurant 

Crawfish Bread .................................................... 89 

Crawfish Festival .................................................. 89 

Crawfish Pie ...................................................... 90 

Crawfish Ravioli ................................................... 90 

Shari’s 

breakfast platter ................................................... 90 

Tucson Nachos ................................................... 165 

Sizzler 

Fisherman’s Platter ................................................ 90 

Popcorn Shrimp ................................................... 90 

236 


Indexes 

Shrimp Triple Combo ............................................... 90 

Sizzler Chop House Grill Fest ......................................... 90 

Snow Crab ....................................................... 90 

Skyline Chili 

Cincinnati style chili ................................................ 90 

Classic 3-Way Chili ................................................. 90 

Skyline Classic Cheese Coney ...................................86, 90, 131 

Sonic 

breakfast service .................................................. 90 

Cream Pie Shakes .................................................. 86 

expanded breakfast program .......................................... 90 

Fresh Lime Slush ................................................. 131 

Pink Flamingo .................................................... 90 

Spaghetti Warehouse 

Chianti Peppercorn Steak .......................................... 191 

Spago 

retooled menu .................................................... 91 

Starbucks 

cranberry chutney ................................................. 190 

Steak & Ale 

Prime Rib Philly .................................................. 159 

Subway 

asiago cheese bread ................................................ 91 

breakfast ........................................................ 91 

country wheat bread ................................................ 91 

Genoa salami Selects sandwich ....................................... 91 

Harvest Wheat bread .............................................. 162 

Hearty Italian bread ............................................... 162 

Honey Mustard Turkey with Cucumbers sub .............................. 91 

new breakfast sandwich line ......................................... 159 

Parmesan Oregano bread ........................................... 162 

pepperoni and ham Selects sandwich ................................... 91 

pizza ........................................................... 91 

sesame bread .................................................... 162 

sourdough bread .................................................. 162 

Spicy Southwest Chicken Selects sandwich ............................... 91 

Steak and Cheese Selects sandwich .................................... 91 

turkey with honey mustard and cucumber ................................ 91 

237 


Indexes 

T.G.I. Friday’s 

14 new menu items ................................................. 91 

BLT includes Cajun Chicken Tenders .................................. 159 

Bruschetta ....................................................... 91 

Bruschetta Chicken ................................................. 91 

Calypso chicken ................................................... 92 

Center-cut Peppercorn Sirloin ......................................... 91 

Chicken Pesto Sandwich ............................................. 91 

Classic Sirloin .................................................... 91 

coconut shrimp .................................................... 92 

Friday’s Big Bite Shrimp and Chicken Diavolo ............................. 91 

Friday’s Firecracker Crab Rolls ........................................ 91 

Friday’s Natural Angus Burger ........................................ 91 

Greek Salad ...................................................... 91 

Hawaiian steak .................................................... 92 

Island Recipe line .................................................. 92 

Italiano Sandwich .................................................. 91 

Natural Angus All-Beef Hamburger ..............................92, 151, 158 

Natural Angus Meatloaf Sandwich ...................................... 91 

Natural Angus Meatloaf Stack ......................................... 91 

Pecan Crusted Chicken Salad ......................................... 91 

Peppermint Panther Shake .......................................... 132 

Philly Cheesesteak Sandwich ......................................... 91 

Roasted Vegetable Sandwich .......................................... 91 

Shrimp Santa Fe ................................................... 91 

Smoked Chicken Quesadillas ......................................... 91 

Triple Jack Combo ................................................. 91 

Tropical Chicken Fingers ............................................ 91 

Tuscan Spinach Dip ................................................ 91 

Taco Bell 

Baja Chicken Taco ................................................. 93 

Cheesy Gordita Crunch .............................................. 92 

Chicken Quesadilla ................................................. 92 

Grilled Steak Taco .................................................. 92 

Grilled Stuft Burrito ................................................ 92 

improved beans ................................................... 93 

improved quesadillas ............................................... 92 

238 


Indexes 

Steak Grilled Stuft Burrito ........................................... 92 

thicker, chunkier meat .............................................. 93 

Taco Bell Grill 

Asada Grill steak quesadilla .......................................... 92 

Chicken Crunch Bowl ............................................... 92 

Chicken Mexi-Taco ................................................. 92 


Chicken Stuft Burrito ............................................... 92 

Chicken Taco Salad ................................................. 92 

Grilled Stuft Burrito ................................................ 92 

Mexi-Taco ........................................................ 92 

Nachos Supreme ................................................... 92 


steak Mexi-Taco ................................................... 92 

steak Torta sandwich ............................................... 92 

Torta Fresca ...................................................... 92 

Torta Sandwich .................................................... 92 

Zesty Chicken Bowl ................................................. 92 

Taco Cabana 

$2.99 value meals .................................................. 93 

citrus-grilled chicken ............................................... 93 

fajitas ........................................................... 93 

Flameante ...................................................... 121 

Taco Time 

Spicy Thai Wrap .................................................. 108 

Tim Hortons 

Bread bowls ...................................................... 93 


coffee cake ....................................................... 93 

potato and bacon soup .............................................. 93 

turkey with wild rice soup ............................................ 93 

Tony Roma’s 

California Chicken Classics ........................................... 93 

Una Mas Mexican Grills 

Baja-style fish tacos ................................................ 93 

burrito sauces .................................................... 93 

burritos with enhanced flavor ......................................... 94 

239 


Indexes 

fish tacos ........................................................ 94 

five-layer dip ...................................................... 93 


refried beans ..................................................... 93 

Village Inn 

breakfast items .................................................... 94 

crepes .......................................................... 94 

Strawberry Banana Shake ........................................... 132 

Weinerschnitzel 

Nacho Cheese Fries ............................................... 165 

Wendy’s 

Honey Ham & Chicken Sandwich ....................................... 94 

smaller versions of value items ........................................ 94 

testing four salads ................................................. 94 

Whataburger 

Southwest Whatachicken sandwich ..................................... 94 

White Castle 

Bacon Cheeseburger ................................................ 94 

cheese sticks ..................................................... 94 

chicken chips ..................................................... 94 

Jalapeño Cheese Burger ............................................. 94 

onion chips ....................................................... 94 

onion rings ....................................................... 94 

Roma Tomato Burger ............................................... 94 

Side Sample promotion .............................................. 94 

Wing Zone 

25 sauces for wings ............................................... 145 

Xando Cosí 

squagel .......................................................... 94 

240 


Indexes 

INDEX 2 

Listing of Independent Concepts and Emerging Chains 

10 Steak & Sushi ................................................... 163 

103 West ......................................................... 161 

312 ............................................................. 117 

312 Chicago ....................................................... 148 

727 Pine, Ellio Grand Hyatt ........................................... 161 

A Salt and Battery .................................................. 160 

Acapulco ......................................................... 127 

Adobo Grill ....................................................... 192 

Afghan Fine Cuisine ................................................. 124 

Al Forno ......................................................... 155 

Alain Ducasse .................................................. 96, 187 

Aleutia ........................................................... 163 

Alice’s Restaurant at Gold Lake Mountain Resort & Spa ...................... 138 

Alma de Cuba ..................................................119, 121 

Almond Bar & Restaurant ............................................ 163 

American Club ..................................................... 180 

Amici Amore I ..................................................... 196 

Amicus .......................................................... 197 

Anderson’s Frozen Custard and Roast Beef ............................... 165 

Anson ........................................................... 202 

Antico Forno ...................................................... 163 

AQ Café .......................................................... 129 

Aqua ......................................................... 21, 191 

Aquavit .......................................................130, 144 

Aramark ......................................................148, 149 

Arbuci ........................................................... 187 

Arcodoro/Pomodoro ................................................. 117 

Aria ............................................................. 140 

Arrows ........................................................... 186 

Arzak ............................................................ 201 

241 


Indexes 

Asia de Cuba ...................................................... 101 

Asia Nora ......................................................... 174 

Asiatique ......................................................... 136 

Astor Place ................................................165, 140, 183 

Astra ............................................................ 161 

Atlantic Star ...................................................... 156 

Atlas ............................................................. 99 

Atwood Cafe ...................................................... 145 

Austin Lake Spa .................................................... 170 

Avenue .......................................................... 139 

Awash ............................................................ 96 

AZ .............................................................. 146 

Azul ..........................................................104, 178 

Azuri Café ........................................................ 171 

B. Frites ......................................................... 109 

B44 ............................................................. 122 

Babani’s Kurdish Restaurant .......................................... 128 

Babbo ........................................................... 181 

Bacar .........................................................108, 139 

Barbara .......................................................... 184 

Barrio ........................................................... 142 

Basque .......................................................... 122 

Bayard’s ......................................................... 138 

Bayou ............................................................ 99 

Bayside .......................................................... 137 

Bb33 Bistro and Brasserie ............................................ 147 

Beacon ........................................................... 97 

Ben Benson’s Steakhouse ............................................ 176 

Bin 36 ........................................................... 189 

Binghamton Club ................................................... 100 

Birch Creek ....................................................... 139 

Birdwing Spa ...................................................... 170 

Bistecca .......................................................164, 202 

Blackbird ......................................................... 162 

Blackhawk Lodge ........................................ 161, 168, 176, 202 

Blind Faith Café .................................................... 180 

Blue Adobe Grille ................................................... 121 

242 


Indexes 

Blue Agave ........................................................ 141 

Blue Ginger ....................................................... 197 

Boma—Flavors of Africa .............................................. 95 

Bombay Cafe ...................................................... 129 

Bomboa .......................................................... 144 

Bonefish Grill ..................................................... 140 

Bonfire .......................................................... 188 

Bouchon ......................................................... 163 

The Boulders ...................................................... 194 

Brasserie .......................................................... 23 

Bread Bar ........................................................ 153 

Brewsters Brewing Company and Restaurant .............................. 147 

Bricco ........................................................... 164 

Bridgetown Grill ................................................119, 145 

Brix ............................................................. 187 

Brix Restaurant & Market ............................................ 186 

Brooklyn Pizza ..................................................... 155 

Brown Sugar Café .................................................. 142 

Bruno’s ........................................................... 96 

Buckhead Diner .................................................... 176 

Buckhorn Exchange ................................................. 150 

C3 Restaurant & Lounge ............................................. 188 

Cachette ......................................................... 192 

Café 5-Ten ........................................................ 172 

Café Boulud ....................................................... 192 

Cafe Brenda ....................................................... 176 

Café Centro ....................................................... 201 

Café Lucci ........................................................ 141 

Cafe LULUc ....................................................... 161 

Cafe Meze .................................................141, 156, 161 

Cafe Perrier ....................................................... 111 

Caffe Adulis ........................................................ 96 

Caffe Aldo Lamberti ................................................. 203 

California Café ..................................................... 157 

Caliterra ......................................................... 166 

Campagna ........................................................ 187 

Campagnola ....................................................... 117 

243 


Indexes 

Campanile ........................................................ 113 

Canaletto ......................................................... 143 

Candle Café ....................................................... 171 

Cantare .......................................................... 116 

Canyon Ranch Health Resort .......................................... 170 

Caprial’s Bistro .................................................... 161 

Casa del Mar ...................................................... 127 

Casablanca ........................................................ 96 

Cascadia ......................................................162, 178 

Cassis ........................................................... 146 

Centolire ......................................................... 116 

Charleston Grill ..................................................... 98 

Chaya Brasserie ................................................... 202 

Cheeseburger in Paradise ............................................ 159 

Chef Allen’s ....................................................... 164 

Chez Christian ..................................................... 113 

Chez Henri .....................................................108, 111 

Chez Panisse ...................................................174, 187 

Chicama ......................................................187, 200 

Chili Peppers ...................................................... 100 

Chimayo at the Beach ............................................... 199 

Chino Latino ...................................................... 129 

Chinoiserie ....................................................... 142 

Cho Dang Gol ...................................................... 105 

Choices Restaurant and Rotisserie ...................................... 188 

Chow Bar ......................................................... 200 

Churarasco of St. Clair ............................................... 97 

Church Lounge ................................................. 97, 169 

Cibo ............................................................. 159 

Cino Grill ......................................................... 144 

Cité ............................................................. 164 

Claire’s Corner Copia ................................................ 177 

Clancy’s Rib Company ............................................... 148 

Cochon Sauvage .................................................... 185 

Cold Stone Creamery ................................................ 133 

Colony Restaurant .................................................. 152 

Colvin Run Tavern .................................................. 151 

Cornell University .................................................. 148 

244 


Indexes 

Cousin’s .......................................................... 124 

Craft ............................................................ 194 

Crazy Fish ........................................................ 179 

Cru ............................................................. 158 

Crunch ........................................................... 190 

Cutters Bay House .................................................. 139 

Cypress .......................................................... 141 

Dae Dong ......................................................... 106 

Daily Chow ....................................................... 200 

db .............................................................. 158 

DB Bistro Moderne ..............................................151, 157 

DC Coast ......................................................... 191 

de Jonghe Hotel .................................................... 152 

Different Point of View ............................................... 137 

Dim Sum Go Go .................................................... 159 

Disney’s Animal Kingdom Lodge ......................................... 95 

District .......................................................... 147 

Diva ............................................................. 136 

Do Hwa .......................................................... 106 

Don Juan on Halsted ................................................ 146 

Doughty’s Bistro ................................................111, 155 

Downey’s ......................................................... 145 

Dream Cafe ....................................................... 136 

Driskill Grill ....................................................... 149 

Ducz ............................................................. 97 

Dux ............................................................. 156 

Dylan Prime ....................................................... 135 

D’Artagnan, The Rotisserie ................................ 114, 145, 188, 197 

Eat ............................................................. 114 

Eat Well Restaurant Group ........................................... 132 

Ebbitt Room ....................................................... 139 

Eclipse ....................................................... 98, 155 

Elaine’s on Franklin ................................................. 135 

Ellsworth 231 ..................................................... 189 

Emilio’s Tapas Sol Y Nieve Restaurant ................................... 127 

Empire .......................................................... 197 

245 


Indexes 

Erté ............................................................. 196 

Esca ............................................................ 202 

EVOS Food Creations ................................................ 169 

F&B..........................................................109, 180 

Fifth Floor ........................................................ 153 

Fireking Bistro ..................................................... 112 

Fishpond ......................................................... 103 

Five Points ....................................................... 137 

Flea St. Café ...................................................... 184 

Floataway Café .................................................... 151 

Foley Station ...................................................... 140 

Fore Street ....................................................... 143 

Fornello .......................................................... 116 

The Fort .......................................................... 150 

Four Seasons Hotel Chicago .......................................... 192 

Fressen .......................................................133, 163 

Fringale .......................................................... 188 

Fritti ............................................................ 116 

Galileo ........................................................... 188 

George Martin ..................................................... 163 

George’s Gourmet Garage ............................................ 203 

Georgia Brown’s ................................................... 143 

Ghenet ......................................................... 95, 96 

Glenn’s .......................................................... 174 

good restaurant .................................................... 137 

Grace ............................................................ 158 

Grand Café in the Hotel Monaco ........................................ 180 

Grand Sichuan International .......................................... 107 

Grill at The Ritz-Carlton .............................................. 197 

Guastavino ....................................................... 153 

Habanero ......................................................... 144 

Half King ......................................................... 125 

Hampton Chutney Co. ............................................... 123 

Harvest .......................................................141, 181 

Harvest on Hudson ................................................. 162 

246 


Indexes 

Hawthorne Lane ................................................131, 139 

Healthy Bites Grill .................................................. 169 

Heartline Café ..................................................... 145 

Heat ............................................................ 199 

Heathman Restaurant ............................................... 185 

Hell’s Kitchen ..............................................122, 144, 162 

Hemsin .......................................................... 124 

Henry’s .......................................................... 143 

Herban Kitchen .................................................... 171 

Highmark Blue Cross ................................................ 177 

Home Hill ........................................................ 197 

Hotel du Pont ...................................................140, 199 

Hudson House ..................................................... 164 

Hugo’s ....................................................153, 201, 203 

Icon ..........................................................110, 129 

‘ino ..........................................................125, 160 

J&J Restaurant .................................................... 102 

Jae’s ............................................................ 142 

James Beard House ................................................. 192 

Jasper’s Summer Shack .............................................. 149 

Javier ........................................................... 160 

Jean Georges ...................................................138, 200 

Jicama ........................................................... 121 

John B. Hynes Convention Center ...................................... 148 

JoJo ............................................................. 112 

Jozu .........................................................142, 178 

Karizma .......................................................... 152 

KassBah Restaurant & Bar ............................................ 181 

Kategna ........................................................... 96 

Katsu-Hama ....................................................... 104 

Kaya ............................................................ 169 

Kingfish Hall ...................................................102, 187 

Kokkari Estiatorio .................................................. 114 

La Esquina Criolla .................................................. 118 

247 


Indexes 

La Locanda del Coccio ............................................... 148 

la Maison Bleue .................................................... 202 

La Palapa ........................................................ 183 

La Petite Folie ..................................................... 147 

LaGroceria Ristorante Italiano & Pizzeria ................................ 155 

Lai Wah Heen ..................................................... 103 

Lakeside Inn ...................................................... 162 

LaRue Brasserie & Bistro ............................................ 138 

Las Culebrinas .................................................... 192 

The Laundry ....................................................... 163 

Le Bernadin ....................................................... 146 

Le Grand Véfour ................................................... 179 

Le Passage ....................................................... 178 

Le Souk .......................................................... 199 

Le Zinc .......................................................141, 142 

Left Bank ......................................................... 111 

Leunig’s Bistro .................................................... 141 

Lion Inn .......................................................... 147 

Little Egypt ....................................................... 123 

Loews Miami Beach Hotel ............................................ 174 

Loft Hawaiian Grill .................................................. 98 

Lola............................................................. 186 

Lord Fletcher’s .................................................... 108 

Lot 61 ........................................................... 142 

Lulu Restaurant .................................................... 188 

Lumiere .......................................................... 141 

Luna Park ........................................................ 197 

L’Arpège ......................................................... 179 

L’Espalier ........................................................ 131 

L’Orange Bleu ..................................................... 111 

Magnolia ......................................................... 137 

Magnolia Grill ..............................................146, 147, 203 

Maize ........................................................... 197 

Maldaner’s ........................................................ 203 

Mansion on Turtle Creek ............................................. 156 

Mantra ........................................................... 142 

Maple ........................................................125, 146 

248 


Indexes 

Marche .......................................................... 151 

Marika ........................................................... 137 

Mark’s City Place ............................................104, 119, 139 

Mark’s Las Olas .................................................... 155 

Marquis West ..................................................... 192 

Mary & Elaine’s .................................................... 170 

Mary’s Fish Camp .................................................. 160 

Mary’s Pizza Shack of California ....................................... 154 

Mas ............................................................. 189 

Masa ............................................................ 144 

Massawa .......................................................... 96 

Matsuhisa ........................................................ 202 

Mayur ........................................................... 190 

McCrady’s ........................................................ 194 

Medisona ......................................................... 197 

Meijas ........................................................... 127 

Melampo ......................................................... 160 

Memphis Café ..................................................... 177 

Menchanko-Tei .................................................... 105 

Mercy Hospital .................................................... 148 

Mesquite Beach Wood-Fired Grill ....................................... 121 

Metronome ................................................137, 139, 164 

Mi Ciudad ........................................................ 120 

Michael Jordan’s The Steak House N.Y.C. ................................. 135 

Michael’s ......................................................... 146 

Middleton Place ..................................................... 98 

Millenium ........................................................ 171 

Mimosa Grill ................................................... 98, 138 

Miracle Grill ...................................................... 162 

Miramonte ........................................................ 163 

Mitsu-Ken’s ........................................................ 99 

Mitsuba Delicatessen ................................................. 99 

MJ .............................................................. 129 

mk the Restaurant ...............................................131, 157 

Molyvos .......................................................... 149 

Monkey Bar ....................................................... 197 

Montage ......................................................... 137 

Morels, a Michigan Bistro ............................................ 139 

249 


Indexes 

Mossant Bistro .................................................... 195 

Mt. Everest ....................................................... 128 

Mucca ........................................................... 164 

Mumbo Jumbo ...................................................... 99 

Muriel’s Supper Club ................................................ 131 

Mustards Grill ..................................................... 201 

Nacionale 27 ...................................................... 201 

Naha ............................................................ 181 

Napa River Grill .................................................... 158 

Native Foods ...................................................... 178 

Nell’s Restaurant ................................................... 140 

Nem............................................................. 129 

Nemo ............................................................ 203 

Nick & Stef’s Steakhouse ............................................. 164 

Nick & Toni’s ...................................................... 155 

Nick & Tony’s Italian Chophouse ....................................... 202 

Nine ............................................................. 102 

NL .............................................................. 110 

Nob Hill .......................................................... 163 

Nomi ............................................................ 158 

Normand’s ........................................................ 146 

Oakroom ......................................................... 141 

Oasis Cafe ........................................................ 179 

Oceana .......................................................196, 197 

Ono ............................................................. 142 

Otro Mas ......................................................... 149 

Out of Denmark .................................................... 129 

O’Naturals ........................................................ 170 

Pacific Room ...................................................... 184 

Palace Hotel ...................................................... 152 

Parkhurst Dining Services ............................................ 177 

Patina Group ...................................................... 165 

Peccavi .......................................................... 139 

Peerless Restaurant ................................................. 138 

Pegasus Restaurant and Taverna ....................................114, 179 

250 


Indexes 

Peninsula Grill ..................................................... 104 

Petit Louis Bistro ................................................... 203 

Phoenician ........................................................ 170 

Pico............................................................. 200 

Pier 70 .......................................................... 180 

Pinot ........................................................... 113 

Pizza a GoGo ...................................................... 181 

Pod ..........................................................142, 178 

Polo Grill ......................................................129, 138 

Pork Store Cafe .................................................... 168 

Potois ........................................................... 184 

Prime ........................................................... 198 

Primo ........................................................... 184 

Prov ............................................................. 103 

Prune ........................................................... 150 

Pump Room ....................................................... 196 

Q56 ............................................................. 166 

Queen of Sheba ..................................................... 96 

Quilty’s .......................................................... 146 

R.S.V.P. .......................................................... 140 

Rambutan .................................................103, 109, 136 

Rancho Deluxe Steakhouse ........................................... 150 

Raphael Bar-Risto .................................................. 203 

Rat’s Restaurant ................................................... 199 

Ray’s Boathouse ................................................... 161 

Red Bar .......................................................... 137 

Red Cat .......................................................147, 157 

Red Sage ...................................................95, 164, 176 

Red Sage Border Café ............................................... 136 

Renaissance Vinoy Resort and Golf Club ................................. 161 

Restaurant Associates ................................................ 22 

Restaurant LuLu ................................................... 167 

Restaurant Nora ................................................... 174 

Restaurant Two Two Two ............................................. 165 

Reza ............................................................ 124 

Rialto ............................................................ 200 

251 


Indexes 

Rib Crib Barbecue .................................................. 183 

Rice ............................................................. 180 

Rio Grill .......................................................... 192 

Risotteria ......................................................... 166 

Ritz-Carlton in Atlanta ............................................... 191 

Ritz-Carlton Marina del Rey ........................................... 167 

Robert Purcell Marketplace ........................................... 149 

Rocky Rococo Pizza and Pasta ......................................... 156 

Romano .......................................................... 117 

Roppongi ......................................................... 104 

Rosebud Steakhouse ................................................ 199 

Rouge ........................................................... 161 

Rover’s .......................................................... 138 

Ruby Foo’s ........................................................ 195 

Rudi Fazuli’s ...................................................... 118 

Ruffino’s ......................................................... 172 

Rumi ............................................................ 140 

Saba Blue Water Café ............................................... 150 

Saffron .......................................................... 129 

Sage & Onion ...................................................... 110 

Sahara’s Turkish Cuisine ............................................. 124 

Saladang Song ..................................................... 109 

Salamander ................................................102, 104, 142 

Saloon Group ...................................................... 153 

Salpicon ......................................................... 141 

Sam’s Cafe ........................................................ 100 

Samba Room ...................................................... 150 

San Domenico ..................................................... 186 

Sansei ........................................................... 104 

Scala’s Bistro ...................................................... 163 

Sea Grill ......................................................... 177 

Seasons .......................................................... 104 

Seeger’s .......................................................... 181 

Sel de la Terre ..................................................161, 199 

Sensei ........................................................... 142 

Shabu-Tatsu ...................................................... 104 

Shanghai Terrace ................................................... 103 

252 


Indexes 

Shoebox Cafe ...................................................... 192 

SideBerns ........................................................ 103 

Six89 Kitchen and Wine Bar ........................................... 193 

Sodexho Marriott ................................................... 148 

Soho Grand Hotel ................................................... 169 

Something Different .................................................. 97 

Sonoma .......................................................... 144 

Sonora Cafe ....................................................... 149 

Sonsie ........................................................... 155 

Spa at Marriott’s Camelback Inn ....................................... 170 

Spring ........................................................... 165 

Stars ............................................................ 139 

Stokes Restaurant and Bar ............................................ 115 

Straits Cafe ....................................................... 129 

Strip House ....................................................... 135 

T.H.A.I. .......................................................... 157 

Tabla ............................................................ 136 

Tamarind Thai Cuisine ............................................... 107 

Tangerine ........................................................ 115 

Tantra ........................................................... 115 

Tavern on the Green .............................................189, 199 

Te Awa Farm ...................................................... 129 

Ten Penh ......................................................108, 189 

Texas de Brazil .................................................... 118 

Than’s ........................................................... 192 

Tierra Grill ........................................................ 122 

Tiger Blossom ..................................................... 177 

Timber Creek ...................................................... 183 

Todd Jurich’s Bistro ................................................. 112 

Tom Tom ......................................................... 162 

Tony’s Restaurant .................................................. 140 

Torrey Pines Cafe .................................................. 193 

Tossed ........................................................... 175 

Town .........................................................146, 159 

Trattoria No. 10 .................................................117, 164 

Tribute ........................................................... 136 

Trio ............................................................. 186 

253 


Indexes 

Trotters to Go ...................................................... 38 

Tru ..........................................................167, 191 

Tsunami .......................................................... 144 

Tupelo Honey ...................................................... 183 

Turtle Crossing .................................................... 102 

Twenty Four ....................................................... 147 

Ujala Sweets & Bakery ............................................... 124 

Union Pacific ....................................................... 96 

Upstairs at the Pudding .............................................. 135 

Vaux Bistro ....................................................114, 153 

Veggie Works ...................................................... 180 

Veni Vidi Vici ...................................................... 164 

Verbena .......................................................166, 167 

Vespa ........................................................... 137 

Village ........................................................... 111 

Vine Park Brewing Company .......................................... 148 

Viognier .......................................................... 137 

Vong ............................................................ 187 

Walnut Room ...................................................... 145 

Westin Hotels ..................................................... 134 

Wild Ginger ....................................................... 102 

Wildfire .......................................................... 197 

Winston’s at the Wynfrey Hotel ........................................ 140 

Wolfgang Puck Cafe ..............................................140, 180 

Xiao Bing Lou ..................................................... 107 

Zaika ............................................................ 125 

Zao Noodle Bar .................................................... 144 

Zax ............................................................. 158 

Zeida’s ........................................................... 120 

Zen Palate ........................................................ 171 

Zen Zoo Tea ....................................................... 109 

Zena’s ........................................................... 123 

Zinfandel ...............................................98, 133, 183, 188 

254 


Indexes 

Zolo Grill ......................................................... 145 

Zoom Kitchen ...................................................141, 176 

Zorbaz Pizza & Mexican Restaurant ..................................... 126 

Zula.............................................................. 96 

Zur ............................................................. 187 

255 


Indexes 

256 


Indexes 

INDEX 3 

Menu Categories 

Appetizers/Starters 

27-Vegetable appetizer ............................................. 112 

Ahi Carpaccio .................................................... 193 

Alaskan King Crab Claws ............................................ 25 

Ale Poppers ...................................................... 65 

Arepas .......................................................... 37 

Artichoke Lobster Dip ............................................... 83 

Asian Pacific Lettuce Wraps .......................................... 64 

Asian Sampler .................................................... 65 

Asian Vegetable Spring Rolls ........................................ 112 

Asparagus Box ................................................... 116 

Atun ............................................................ 37 

baba ghanouj .................................................... 123 

baby fried artichokes .............................................. 139 

Baked Lobster Dip ................................................. 88 

Baked Vidalia Onion ................................................ 57 

balls of smoked beef tenderloin ...................................... 110 

bean curd sheets with asparagus and mushrooms ........................ 103 

Bistro Spring Roll ................................................. 112 

black mussels ..................................................... 32 

Blue Point Oysters ................................................. 24 

bouchon-style pork cheeks and lentils .................................. 113 

Brandade ....................................................... 132 

breaded cod ...................................................... 50 

bruschetta .................................................... 43, 91 

Buffalo Wings ..................................................... 44 

Buranee Baunjaun ................................................ 123 

Cabrales ......................................................... 37 

Cajun chicken egg rolls ............................................. 144 

Cajun Zipped Shrimp ............................................... 52 

calamari ...................................................26, 32, 175 

257 


Indexes 

calamari alla marinara .............................................. 76 

California Rolls .................................................... 80 

Camarones ....................................................... 37 

Caramelized Onion & Brie Tart ........................................ 39 

Carpaccio di Manzo ................................................ 22 

cauliflower b’steeya ................................................ 96 

ceviche .......................................................... 42 

Charcuterie Plate .................................................. 34 

cheesy corn cake ................................................. 120 

Cherrystone Clams ................................................. 25 


Chicken Fingers ................................................ 48, 76 


chicken tenderloins ................................................. 88 

chicken wings .................................................. 47, 63 

Chicken ‘n Cheese Quesadillas ........................................ 79 

Chilled lobster cocktail .............................................. 33 

Chilled Seafood Sampler ............................................. 24 

Cholula Hot Wings ................................................. 58 

Clams Casino ..................................................... 24 

coconut shrimp ................................................. 47, 63 

coconut-banana dumpling ........................................... 103 

Colossal Shrimp Cocktail ............................................ 24 

Crab Cakes ....................................................... 53 

Crab Cakes with Tomato Butter ...................................... 193 

Crab Wontons ..................................................... 84 


Create a Sampler Italiano ............................................ 76 

Creole Hot Wings ................................................. 100 

crispy lump crab wonton ............................................ 103 

crispy polenta with tomato ........................................... 22 

crispy scallops with Chinese chives ................................... 103 

Crostini al Gorgonzola ............................................. 116 

Cubano Wings .................................................... 145 

cured salmon ..................................................... 32 

cuttlefish with ginger, scallions, chilies and Sichuan peppercor .............. 107 

deviled eggs ..................................................... 150 

dosai .......................................................... 123 

258 


Indexes 

duck spring roll .................................................. 103 

Dynamite Sticks ................................................... 47 

edamame ....................................................150, 177 

Eggplant Napoleone ................................................ 85 

Enorme del Mar ................................................... 37 

escabeche ....................................................121, 201 

falafel .......................................................... 123 

falafel platter .................................................... 171 

farro salad appetizer .............................................. 116 

fava bean crostini ................................................. 115 

five-layer dip ...................................................... 93 

Friday’s Firecracker Crab Rolls ........................................ 91 

fried cheese sticks ................................................. 88 

Fried clam strips .................................................. 50 

Fried Ipswich clams ................................................ 32 

Fried Monterey Bay Squid ............................................ 35 

fried mozzarella ................................................... 76 

fried zucchini ..................................................... 76 

Fritto misto ..................................................... 139 

fritto misto di mare ................................................ 116 

Funghi fritti ..................................................... 116 

gnocchi with smoked tomatoes ....................................... 189 

goat cheese and potato terrine ....................................... 113 

gravlax ......................................................... 129 

green beans with marinated young ginger ............................... 107 

grilled baby eggplant .............................................. 116 

grilled sea bass with roasted peanuts .................................. 102 

Gulf Shrimp Dumplings ............................................. 195 

Handmade Onion Rings .............................................. 28 

hard-boiled eggs .................................................. 146 

Harvest Spring Rolls ............................................... 195 

herring plate ..................................................... 130 

Hickory Smoked Chicken & Spinach Dip ................................. 28 

Homemade HRC Nachos ............................................. 28 

Honey Dripped Shrimp .............................................. 52 

honey fried quail ................................................... 32 

Hops Stickers ..................................................... 65 

Hoptoberdip Sampler ............................................... 66 

259 


Indexes 

Hoptoberfest five-cheese beer dip ...................................... 66 

hot and spicy stir-fried squid and vegetables ............................. 106 

House Smoked Atlantic Salmon ........................................ 33 

House-Smoked Salmon Tostada ....................................... 35 

Hudson Valley Foie Gras Terrine ....................................... 34 

hummus ........................................................ 123 

Hummus and Olive Plate ............................................. 42 

Island Chicken Quesadilla ............................................ 26 

jaajic .......................................................... 128 

jerk-seasoned onion rings ........................................... 139 

Jumbo Lump Crab Cake ............................................. 24 

Khanom Jeep .................................................... 128 

Lamb Chops with polenta ............................................ 26 

little neck clams ................................................... 32 

Lobster and Shrimp Spring Rolls ...................................... 195 

lobster Rangoon .................................................. 103 

Lomo de Cerdo Relleno ............................................. 127 

Lulu Frita ........................................................ 37 

Lump Crab Cakes .................................................. 26 

Malaysian Curried Chicken Potstickers ................................. 195 

marinated white anchovies .......................................... 151 

Mariquitas ....................................................... 37 

Mediterranean Seafood Salad ......................................... 33 

Mejillones ........................................................ 37 

mezze .......................................................... 123 

mini crab cake .................................................... 69 

Mini-Chimis with Chicken ............................................ 48 

mint ravioli in a spoon with fresh raspberries ............................ 192 

Mongolian egg rolls ................................................ 52 

Mozzarella Lone Stars .............................................. 48 

mushroom ragu and fontina cheese .................................... 22 

Mussels a la Muer ................................................. 24 

nachos .......................................................... 63 

New Zealand Cockles ............................................... 24 


Onion Peels ...................................................... 45 

onion rings .................................................... 48, 51 

open-faced quesadilla ............................................... 63 

260 


Indexes 

Oysters Rockefeller ................................................. 25 

panchan ........................................................ 105 

peekytoe crab with mango and cumin crackers ........................... 113 

Peking Dumplings .............................................. 77, 195 

pickled carrots and daikon radish ..................................... 107 

pickled herring ................................................... 129 

Pizza Skins ....................................................... 81 

Pollo Caribe ...................................................... 37 

Pork and Shiitake Mushroom Dumplings ................................ 195 

potato skins ..............................................35, 48, 63, 88 

potstickers ....................................................... 65 

Prince Edward Island Mussels ........................................ 42 

radishes ........................................................ 151 

Red Sauced Wontons .............................................. 195 

Samosas ........................................................ 128 

sardines ........................................................ 151 

Sashimi of Hamachi ................................................ 33 

satays .......................................................... 152 

Sauce Sampler Platter .............................................. 42 

sausage sampler .................................................. 149 

Sauteed Foie Gras ................................................. 24 

Sauteed Foie Gras with caramelized apples .............................. 30 

Savory Wild Mushroom Pistachio Pate ................................. 167 

scallop and lobster seviche .......................................... 201 

Seared Ahi Tuna ............................................... 65, 192 

seared ahi tuna with red onion marmalade .............................. 192 

Sedona Spring Rolls ............................................... 100 

Sev Puri (crackers) ................................................ 129 

Seviche ......................................................... 188 

Shanghai Steamer .................................................. 53 

Shrimp and Pork Potstickers ......................................... 33 

shrimp and pork shumai ............................................ 103 

Shrimp Bombs .................................................... 47 

shrimp dumplings ..............................................103, 195 

Shrimp-To-Shore Appetizer ........................................... 88 

skewers ........................................................ 152 

Smoked Chicken Quesadillas ......................................... 91 

smoked foie gras ................................................. 189 

261 


Indexes 

Sopes Platter .................................................... 129 

Souvlaki ........................................................ 128 

Spanish goat cheese ............................................... 151 

spiced dry-cooked beef ............................................. 107 

spicy country pate ................................................ 175 

Spiedino di Mozzarella .............................................. 68 

spinach & artichoke dip ............................................ 152 

Spinach & Artichoke Jalapeno Dip ..................................... 58 

spoon appetizers ................................................. 192 

spring roll ....................................................103, 113 

Spring Vegetable Rolls .............................................. 65 

steamed sea kelp with asparagus ..................................... 106 

Stir Fried Garlic Chicken ............................................. 33 

Stir-Fried Chipotle Chicken ........................................... 35 

Stuffed grape leaves ............................................... 123 

stuffed mushrooms ................................................. 76 

tabbouleh ....................................................... 123 

Tapas .......................................................127, 128 

tempura style Orange Chicken ........................................ 65 

toasted ravioli ..................................................... 76 

Top Shelf Guacamole ............................................... 60 

Towering Onion Rings ............................................... 85 

Tucson Nachos ................................................... 165 

tuna and watermelon seviche ........................................ 201 

Tuna Tartare ...................................................... 34 

Tuscan Spinach Dip ................................................ 91 

Ultimate Nacho .................................................... 65 

Uptown Pizza ..................................................... 65 

veal croquettes ................................................... 110 

vegetarian dumplings .............................................. 103 

vegetarian spring roll .............................................. 103 

Vesta cheese plate ................................................. 42 

Vesta roll ........................................................ 42 

warm goat cheese brek .............................................. 97 

Warm Herbed Goat Cheese ........................................... 35 

wild boar ham .................................................... 146 

Wood Oven Roasted Totten Inlet Mussels ............................... 151 

Works Sampler .................................................... 61 

262 


Indexes 

Beverages 

Agua Fresca ..................................................... 167 

alcohol-free pina colada ............................................ 132 

alcohol-free strawberry daiquiri ...................................... 132 

all-fruit smoothies ................................................ 169 

apple-rosemary juice .............................................. 167 

Arctic Orange Shake ................................................ 75 


Bahamarita ...................................................... 137 

banana cream pie shake ............................................. 86 

Basil Martini ...................................................... 24 

beer ............................................................ 46 

beet juice ....................................................... 167 

beet-strawberry juice .............................................. 167 

beverage menu emphasizes preventative medicines ....................... 169 

Body Booster .................................................... 169 

Bohemian Blend coffee .............................................. 59 

Brazilian Capraiahina ............................................... 38 

bubble teas ...................................................... 109 

Café Mocha Shake ................................................ 132 

Caffe Desiderio ................................................... 132 

Caffe Mocha ..................................................... 132 

Cappuccino Shake ................................................ 132 

carrot-passion fruit juice ........................................... 167 

chai tea ........................................................ 152 

champagne cocktail ............................................... 150 

Chocolate Cream Pie shake .......................................... 86 

Chocolate Peanut Butter shake ........................................ 70 

Chocolate-PB-Nana shake ........................................... 132 

coconut cream pie shake ............................................ 86 

Coffe Tosca ...................................................... 132 

coffee flights ..................................................... 191 

cosmopolitans ................................................... 150 

Cuban mojito ..................................................... 38 

cucumber-mint juice ............................................... 167 

dessert wines .................................................... 191 

dogh ........................................................... 124 


263 


Indexes 

Egg Nog Shake .................................................... 68 

Fellini Bellini ..................................................... 24 

Flavored lemonades ............................................... 132 

flavored milkshakes ............................................... 131 

flavored teas ..................................................... 133 

Fresh Carrot Juice ................................................ 131 

Fresh Lime Slush ................................................. 131 

fresh squeezed fruit and vegetable juices ............................... 169 

fresh-brewed tea .................................................. 131 

Freshly Pressed Apple Cider ......................................... 131 

frozen lemonade .................................................. 72 

frozen fruit punch .................................................. 72 

fruit punch ....................................................... 75 

Fruit-oriented beverages ............................................ 131 

Ginger Cosmo ..................................................... 24 


Green Goddess juice ............................................... 169 

Groovy Smoothie .................................................. 133 

honeydew melon-flavored shake ....................................... 75 


Irish coffee ...................................................... 132 

juice flights ...................................................167, 182 

kiwi lemonade ................................................... 132 

kiwi-cucumber juice ............................................... 167 

lassi ........................................................... 124 

lemonade sommeliers .............................................. 152 

martinis ........................................................ 150 

michelada ....................................................... 120 

Mocha Chip with Nescafe Blizzard ..................................... 57 

Mocha Fudge shake ................................................ 70 

Mocktails ....................................................... 133 

mojitos ......................................................... 121 

Morning Sunshine ................................................. 169 

Orange Mango Zoom smoothie ........................................ 69 

Orange ‘n Spice smoothie ............................................ 69 

Oreo Shake ...................................................... 132 

Passion Fruit Iced Tea ............................................. 131 

Peppermint Panther Shake .......................................... 132 

264 


Indexes 

Peppermint Patty ................................................. 132 

Pimm’s cup ...................................................... 150 

Pina Coolata ...................................................... 59 

Pineapple Juice .................................................. 131 

Pink Flamingo .................................................... 90 

pomegranate juice ................................................ 167 

Rainbow Delight smoothie .......................................... 169 

Raspberry Lemonade ...........................................131, 132 

Raspberry Shake .................................................. 132 

Real Big Rita ...................................................... 71 

Rio Rita ......................................................... 36 

root beer float ................................................... 191 

Rudolph’s Red Nose ............................................... 132 

sake ........................................................... 150 

sangria .......................................................... 42 

Seattle’s Best coffee ................................................ 62 

serve-yourself Bloody Mary bar ....................................... 100 

shikhae (rice drink) ............................................... 105 


Smoothies ....................................................... 132 

soy-based soft drinks .............................................. 152 

sparkling yuzu lemonade ........................................... 167 

specialty coffee beverages ........................................... 62 

spinach-pear juice ................................................ 167 

Strawberry Banana Shake ........................................... 132 

Strawberry Ecstasy ................................................ 133 

Strawberry-Banana shake ............................................ 70 

sujonggwa (cinnamon punch) ........................................ 105 

Tapas ........................................................... 28 

Texas Meltdown margarita ........................................... 71 

Tropical Delight .................................................. 131 

Txomin Xtaniz Txakolina ............................................. 24 

Ultimate Pina Colada .............................................. 137 

Very Berried O.J. Frostie ........................................ 85, 133 

Bread/Bakery Products 

artisan and specialty breads ......................................... 159 

asiago cheese bread ................................................ 91 

265 


Indexes 

Asiago cheese croutons ............................................. 78 

asiago focaccia .................................................... 79 

Asiago roll ....................................................... 72 

Athenian Olive Bread .............................................. 191 

bagel ........................................................... 59 

baguette ........................................................ 160 

baguette crouton ................................................. 163 

biscuits ......................................................... 57 

boule bread ...................................................... 85 

braided rolls ..................................................... 162 

bread bowl ....................................................... 79 

bread studded with fruit or nuts ...................................... 152 

bread studded with ingredients ....................................... 160 

bread with eggplant caviar .......................................... 162 

breadstick pizza crust ............................................... 81 

breadstick-style crust ............................................... 80 

breadsticks ....................................................... 85 

brioche roll ...................................................110, 179 

brown bread ..................................................149, 150 

bruschetta ....................................................... 43 

buttermilk biscuit .................................................. 65 

Challah Braid bread ................................................ 70 

challah roll ....................................................... 59 

Cheddar roll ...................................................... 72 


ChocolateBon ..................................................... 56 

chung yo bien .................................................... 102 

ciabatta ........................................................ 179 

ciabatta roll ..................................................... 160 

Cinnamon Raisin bread .............................................. 70 

Cinnastix ........................................................ 58 

corn bread ....................................................... 57 

corn fry bread .................................................... 122 

corn muffins ...................................................... 57 

country bread .................................................... 162 

country wheat bread ................................................ 91 

cracked wheat croutons ............................................ 163 


266 


Indexes 

croissant .................................................79, 160, 162 

Crostini ........................................................ 116 

Cuban bread ...................................................... 37 

dark rye bread ................................................... 162 

dosai .......................................................... 123 

eclairs and cream puffs ............................................ 152 

English muffin ................................................ 74, 159 

flatbread ...............................................27, 71, 152, 159 

focaccia ................................ 60, 80, 89, 159, 160, 162, 179, 188 

focaccia bread croutons ............................................ 163 

French baguette .................................................. 160 

French bread .................................................... 162 


french rolls ....................................................... 78 

fried cornbread .................................................. 162 

Garlic & Cheddar bread ............................................. 70 

garlic bread ...................................................... 71 

garlic bread stick .................................................. 66 

garlic croutons .................................................... 44 

garlic herb toast ................................................... 64 

garlic toast ....................................................... 88 


golden raisin-fennel bread, .......................................... 160 

grilled baguette ................................................... 34 

grilled hoagie roll .................................................. 80 

grilled pastries ................................................... 136 

grilled pita croutons ............................................... 124 

grilled six grain bread ............................................... 34 

grilled sourdough bread ............................................. 80 

hard cider ....................................................... 153 

Harvest Wheat bread .............................................. 162 

health grain bun .................................................. 171 

hearty grain bread ................................................ 162 

Hearty Italian bread ............................................... 162 

herb bread ...................................................... 158 

hoagie .......................................................... 85 

hoagie bun ....................................................... 80 

homemade biscuits ................................................. 57 

267 


Indexes 

Honey Grain bread ................................................. 70 

honey wheat bread ................................................ 162 

injera ........................................................... 96 

Iroquois corn griddle cake .......................................... 146 

Island baked bun ................................................. 159 

Italian bread ..................................................... 100 

Italian vegetable bread .............................................. 49 

jalapeno cheese bun ............................................... 162 

jalapeno corn bread ............................................... 101 

Japanese bread crumbs ............................................. 89 

Kalamata Olive bread ............................................... 70 

KidStix .......................................................... 46 

Kurdish bread .................................................... 128 

Lively Lemon Poppyseed Jamba Bread .................................. 69 

Mammoth Muffin .................................................. 79 

marble rye bread .................................................. 49 


Mediterranean flatbread ............................................. 49 

Mediterranean olive bread .......................................... 158 

morning pastries .................................................. 56 

muffins.......................................................... 56 

multigrain bread ...............................................160, 162 

naan bread ...................................................... 153 

nine-grain bread .................................................. 162 

onion bun ....................................................... 157 

pan de manteca .................................................. 160 

panini .......................................................... 152 

Parmesan biscuits ................................................ 137 

Parmesan bun ................................................... 157 

Parmesan Oregano bread ........................................... 162 

Parmigiano-flavored focaccia ........................................ 130 

Peanut Sesame Flatbread ........................................... 191 

pesto focaccia bread ................................................ 72 

pita bread .............................................42, 124, 158, 162 

Power Bagel ..................................................... 174 

po’boy bun ....................................................... 82 

Pullman-loaf ..................................................... 160 

pumpernickel bread ............................................... 162 

268 


Indexes 

roll ............................................................. 73 

Roma Herb pizza crust .............................................. 58 

Rosemary and Onion Focaccia Wedges ............................... 78, 79 

rosemary focaccia ................................................. 160 

rustic roll ....................................................... 161 

rye bread ................................................153, 161, 162 

Sardian music bread ............................................... 117 

sesame flatbread ................................................. 102 

sesame seed bun .................................................. 74 

sesame-flavored bread ............................................. 162 

sfilatino croutons .................................................. 85 

sliced bread ...................................................... 59 

sourdough ................................................78, 162, 179 

sourdough bun ................................................ 52, 162 

stuffed bagel loaf ................................................. 174 

swirl rye bread ................................................... 162 

Texas toast ...................................................... 183 

three-seed bread ...........................................160, 162, 191 

toasted beer bread ................................................. 66 

toasted bread .................................................... 197 

Toasted Brioche .................................................. 191 

toasted bun ...................................................... 72 

toasted buttermilk bread ............................................. 59 

toasted Cuban-style bread ........................................... 73 

toasted French roll ................................................. 43 

toasted garlic bread .............................................. 44-46 

toasted muffin ................................................... 168 

toasted sesame seed bun ............................................ 53 

toasted sourdough bread ............................................ 73 

toasted wheat bun ................................................. 94 

tomato basil bread ................................................ 162 

tomato herb bread ................................................ 162 

tortilla ......................................................... 158 

Turkish breads (lahmacun) .......................................... 124 

Tuscany bread salad ............................................... 163 

Walnut or dried-fruit breads ......................................... 158 

Walnut/Macadamia bread ............................................ 70 

wheatberry bread .................................................. 46 

269 


Indexes 

white bread .................................................. 80, 160 

White Chocolate bread .............................................. 70 

whole wheat bread ................................................. 80 

Breakfast 

$3.99 Triple Play Breakfast ........................................... 58 

Bacon and Cheddar Omwich .......................................... 59 

bacon and egg skillet ............................................... 67 


Baguette French toast .............................................. 143 

biscuits and gravy .................................................. 58 

BLT omelet ...................................................... 143 

breakfast biscuits .................................................. 58 

breakfast burrito .................................................. 67 

breakfast drinks ................................................... 90 

breakfast platter ................................................... 90 


breakfast skillets ............................................... 58, 94 


Buttermilk Belgian Waffle ............................................ 73 


cinnamon rolls ................................................. 59, 62 

coffee cake ....................................................... 59 

corned beef hash ................................................. 143 

Corned Beef Hash and Eggs .......................................... 27 

country-fried steak skillet ............................................ 67 

crepes .......................................................... 94 

Dagwood Breakfast Slam ............................................ 85 

Danishes ........................................................ 59 

egg sandwiches ................................................... 90 

Eggbeater Fitness Omelette ......................................... 168 



french toast ...................................................... 62 

French ‘N Fruity ................................................... 68 

glazed hotcakes ................................................... 68 

Golden Dollar Rooty ................................................ 68 

grilled ham skillet .................................................. 67 

270 


Indexes 

Health-minded breakfast options ..................................... 182 

Irish breakfast ................................................... 125 

Irish oatmeal .................................................... 137 

Italian breakfast .................................................. 125 

jalapeno eggs benedict ............................................. 100 

Latin Omelet ...................................................... 73 

Low Country Eggs Benedict ......................................... 143 

Minibon cinnamon rolls ............................................. 89 

muffins.......................................................... 62 

Nadia’s Vegetarian Scramble ......................................... 168 

pap............................................................. 95 

Peach Pancake Sampler ............................................. 57 

pizza Omwich ..................................................... 59 

pork sausage and egg skillet .......................................... 67 

Pork Store Special ................................................ 168 

puffy oven pancakes ............................................... 143 

pumpkin pancakes ................................................. 68 

Rancheros Burrito ................................................. 79 

Rooty Tooty Fresh ‘N Fruity ........................................... 67 

Root’n Toot’n Rooty ................................................. 68 

sausage and biscuits .............................................. 100 


SBC Branded Smashers ............................................. 89 

sirloin steak skillet ................................................. 67 

skillet with kielbasa ................................................ 90 

skillets .......................................................... 62 

soft breakfast taco ................................................ 150 

Southwestern breakfast dish .......................................... 67 

Spanish Omwich ................................................... 59 

steak and eggs breakfast ............................................ 56 

sweet potato pancakes .............................................. 90 

tea breads ....................................................... 59 

Tim’s Healthy Thursday ............................................. 168 

truffled egg toast ................................................. 125 

Uncle Hershel’s Breakfast ............................................ 57 

Condiments/Dressings/Seasonings/Sauces 

15 spice red sauce ................................................ 148 

271 


Indexes 

Adobo .......................................................... 119 

Adobo Rub ...................................................... 200 

aged balsamic caramel sauce ........................................ 117 

Aioli ........................................................160, 189 

ajilimo-jilo sauce ................................................. 160 

Ajilimojili ....................................................... 119 

ale mustard ...................................................... 66 

alfredo sauce .................................................. 80, 88 

almond-pear vinaigrette ............................................ 136 

ancho chile sauce ................................................. 122 

ancho-honey glaze ................................................ 184 

andalouse ....................................................... 109 

anise-liqueur cream ............................................... 131 

anise-quince syrup ................................................ 141 

apple relish ...................................................... 57 

apple pecan sauce ................................................. 64 

apple broth ...................................................... 144 

apple cabbage slaw with raisins ...................................... 100 

apple-pear puree ................................................. 113 

apricot compote .................................................. 160 

aqua pazza ...................................................... 203 

artisanal soy sauce ................................................ 152 

arugula juice .................................................... 113 

arugula vinaigrette ................................................. 27 

arugula pesto .................................................... 162 

Asiago Caesar sauce ................................................ 91 

Asian herb dust .................................................. 177 

Asian barbecue sauce .............................................. 171 

Asian sesame dressing ............................................. 102 

au jus ........................................................... 86 

avocado fruit salsa ................................................ 101 

bacon Creole cream ............................................... 193 

bacon-cabrales dressing ............................................. 37 

balsamic vinegar sauce ..........................................202, 203 

balsamic vinaigrette ........................................56, 65, 78, 79 

banana creme anglaise ............................................. 136 

Banyuls vinaigrette ................................................ 146 

barbecue sauce ..........................................52, 68, 87, 158 

272 


Indexes 

barbecue jus ..................................................... 184 

basil aioli ........................................................ 54 

Basil Parmesan dipping sauce ........................................ 45 

basmati rice ..................................................... 124 

BBQ sauce ....................................................... 74 

Bearnaise cream sauce .............................................. 63 

Bearnaise sauce ................................................... 32 

bechamel sauce ........................................50, 114, 143, 151 

beef tomato sauce ................................................ 120 

beet/horseradish relish ............................................. 158 

beet essence ..................................................... 104 

bistro steak sauce ................................................ 112 

bistro dipping sauce ................................................ 64 

black truffle foam ................................................. 197 

black truffle vinaigrette .............................................. 34 

black pepper mayonnaise ............................................ 60 

black bean muneta and papaya ........................................ 37 

black mole ...................................................... 122 

black grape emulsion ............................................... 95 

black bean tomato salsa ............................................. 37 

black truffle butter ................................................ 146 

black olive vinaigrette .............................................. 171 

black bean muneta ................................................ 149 

black bean dressing ................................................ 30 

black bean and mango salsa ......................................... 144 

Black Pepper Aioli .............................................. 40, 41 

Blake St. BBQ ..................................................... 40 

bleu cheese vinaigrette .............................................. 44 

blood orange drizzle ............................................... 164 

blood orange vinaigrette ............................................. 26 

blue cheese dressing ............................................... 32 

boniato puree .................................................... 119 

bottomless steak fries ............................................... 85 

bourbon sauce ................................................... 183 

bourbon whiskey sauce ............................................. 202 

bourbon barbecue sauce ............................................. 44 

Bourbon sauce .................................................... 32 

brandy vinaigrette ................................................. 131 

273 


Indexes 

breakfast sauce ................................................... 74 

brown gravy .................................................29, 75, 98 

brown sugar glaze ................................................. 62 

Buffalo wing sauce ................................................. 82 

burgundy sauce ................................................... 43 

burgundy gravy .................................................... 43 

butter sauce ..................................................... 200 

buttermilk dipping sauce ............................................ 33 

butternut squash puree .............................................. 23 

cabernet demi-glaze ................................................ 26 

Cabernet Sauvignon red wine sauce .................................... 63 

Caesar dressing ..............................................44, 78, 79 

Cajun seasonings .................................................. 87 

Cajun spices ..................................................... 184 

Cajun onions ..................................................... 86 

calamari dipping sauce ............................................. 140 

candied garlic vinaigrette ............................................ 33 

caramelized shallot and Sauternes broth ............................... 178 

caramelized onion aioli ............................................. 139 

Caribbean jerk sauce .............................................. 145 

carrot fondue .................................................... 174 

champagne dill cream sauce ......................................... 193 

charred tomato vinaigrette .......................................... 181 

charred tomato sauce .............................................. 137 

cheesesteak sauce ................................................. 55 

chicken gravy ..................................................... 57 

chickpea puree ................................................... 162 

chile oil ........................................................ 195 

chile lime vinaigrette ............................................... 33 

chile cascabel marinade ............................................. 60 

chile-spiked sauce ................................................. 87 

chili peanut sauce ................................................. 180 

chili mayonnaise .................................................. 158 

chili honey ....................................................... 54 

chili aioli ....................................................... 139 

chili sauce ...................................................... 195 

chili-garlic sauce ................................................. 195 

chimichurri tartar sauce ............................................. 37 

274 


Indexes 

chimichurri ................................................... 26, 111 

Chinese fruit sauce ................................................. 71 

Chinese mustard ...............................................189, 195 

chipotle lime aioli ................................................. 149 

chipotle ranch dressing ............................................. 86 

chipotle mayo ..................................................... 79 

chipotle barbecue sauce ......................................... 61, 158 

chipotle mayonnaise .......................................72, 77, 85, 157 

chipotle marmalade ................................................ 36 

chipotle honey glaze ............................................... 176 

chipotle ketchup .................................................. 139 

chipotle gravy .................................................... 100 

chipotle mayonnaise ............................................... 158 

Chipotle ......................................................... 40 

chipotle-lime vinaigrette ......................................... 36, 193 

chipotle-pepper mayonnaise .......................................... 85 

chive creme fraiche ................................................ 34 

chive oil ........................................................ 172 

chocolate sauce .................................................. 164 

chutney ......................................................... 119 

cider vinegar ...................................................... 32 

cilantro pesto .................................................119, 156 

cilantro ranch dressing .............................................. 83 

cilantro aioli ...................................................... 54 

cilantro-macadamia nut pesto ........................................ 148 

cilantro-mint-cashew chutney ........................................ 180 

cilantro-orange marmalade .......................................... 121 

citrus infused oil .................................................. 172 

citrus-chipotle dressing ............................................ 175 

citrus-honey glaze ................................................. 97 

citrus-mustard vinaigrette ........................................... 24 

citrus-prune sauce ................................................ 199 

citrus-rum marinade ............................................... 145 

club sauce ....................................................... 30 

cocktail sauce ................................................32, 64, 84 

coconut sauce .................................................... 110 

coconut broth ..................................................... 37 

coconut batter .................................................... 83 

275 


Indexes 

Coconut Mango Lime ............................................... 41 

coconut-red curry sauce ............................................ 108 

coffee mushroom juice .............................................. 35 

compound butters ................................................. 190 

corn salsa ........................................................ 25 

corn relish ....................................................... 80 

cranberry compote ................................................ 160 

cranberry juniper jus .............................................. 147 

cream chive brodetto .............................................. 181 

creamy lime sauce ................................................. 92 

creamy ranch spread ............................................... 46 

creamy lobster sauce ............................................... 88 

creamy alfredo .................................................... 76 

creamy lime sauce ................................................. 92 

creamy Caesar dressing ............................................ 199 

creamy Cancun sauce .............................................. 121 

creamy Dijon sauce ................................................ 94 

creamy horseradish dipping sauce ..................................... 45 

creamy lobster sauce ............................................... 27 

creamy sauce .................................................. 27, 89 

creamy smoked cheese and sun-dried tomato sauce ........................ 76 

Creamy Horseradish sauce ........................................... 32 

creamy-garlic mushroom sauce ....................................... 88 

creme fraiche .................................................... 175 

Creole cream ..................................................... 36 

Creole tomato broth ............................................... 149 

Creole sauce ................................................... 29, 99 

Creole toasted garlic glaze ........................................... 34 

Creole Hollandaise sauce ........................................... 143 

cucumber espuma ................................................ 197 

cucumber relish .................................................. 129 

curried onions .................................................... 41 

dark cherry demi-glace ............................................. 170 

demi glaze ....................................................... 28 

demi-glaze gravy .................................................. 148 

Dijon mushroom sauce .............................................. 81 

Dijon mustard ..............................................53, 139, 156 

Dijon mustard sauce ............................................... 143 

276 


Indexes 

Dijon lager sauce .................................................. 66 

drawn butter ...................................................... 54 

dried berry chutney ................................................. 41 

Dusseldorf mustard ................................................ 74 

eggplant caviar ................................................... 162 

fajita sauce ...................................................... 158 

fat-free raspberry dressing ........................................... 78 

fava bean pesto .................................................. 197 

fig puree ........................................................ 113 

fig mustard ...................................................... 161 

Fig Vinaigrette .................................................... 40 

fire-roasted salsa ................................................. 197 

flavored mayonnaise ............................................... 160 

Foie Gras Butter .................................................. 166 

four-cheese cream sauce ........................................... 118 

fragrant seafood sauce .............................................. 71 

french fry ........................................................ 51 

French Quarter Cream Sauce ......................................... 58 

French butter .................................................... 162 

fresh salsa ....................................................... 83 

fresh basil-blue cheese dressing ....................................... 84 

fresh berry sauce ................................................. 164 

fruit compote .................................................... 164 

garlic tomato sauce ................................................ 22 

garlic herb butter ................................................. 197 

garlic cream .................................................. 76, 194 

garlic jus ....................................................... 113 

garlic aioli ...................................................... 109 

garlic butter ...............................................76, 100, 113 

garlic-cheese-herb seasoning ......................................... 81 

garlic-chili sauce ................................................. 174 

garlic-fennel sauce .............................................. 83, 84 

garlic-ginger broth ................................................. 38 

garlic-olive tapenade .............................................. 179 

garlic-olive oil-soy sauce ............................................ 179 

garlic-parmesan sauce ............................................. 145 

garlic-tomato sauce ................................................ 68 

garlicky tapenade ................................................. 163 

277 


Indexes 

gazpacho sauce .................................................. 127 

ghee ........................................................... 128 

ginger peanut sauce ............................................... 102 

ginger sauce ..................................................... 195 

ginger Port sauce .................................................. 34 

ginger hoisin sauce ................................................ 156 

Ginger & Pineapple Chutney .......................................... 41 

Ginger Cilantro Vinaigrette ........................................... 41 

ginger-chili sauce ................................................. 129 

ginger-cilantro vinaigrette ............................................ 41 

ginger-soy emulsion ............................................... 174 

ginger-spiked mustard ............................................. 139 

Gooey Green Apple Ooze ............................................. 51 

grain mustard aioli ................................................. 32 

Greek dressing .................................................... 78 

green olive-tomato sauce ........................................... 202 

green curry ...................................................... 109 

green peppercorn sauce ............................................. 58 

green parsley pesto ............................................... 183 

green herb vinaigrette .............................................. 200 

green chile sauce .............................................. 65, 144 

Green Peppercorn sauce ............................................. 32 

green-tomato/lime brown butter salsa .................................. 203 

Grey Poupon mustard ............................................... 81 

grilled lemon and parsley sauce ...................................... 202 

ground chili-pecan rub ............................................. 176 

guacamole .................................................64, 84, 192 

guacamole ....................................................... 92 

guajillo salsa .................................................... 129 

Guava Glaze ...................................................... 54 

habanero aioli ................................................... 150 

Habanero Mango Coulis ............................................ 119 

harissa ....................................................... 40, 96 

harissa-spiked aioli ............................................... 139 

herb butter ....................................................... 21 

herb lemon jus .................................................... 34 

herb garlic butter .................................................. 29 

herb puree ....................................................... 96 

278 


Indexes 

herb-garlic butter .................................................. 88 

hoisin sauce ...................................................... 77 

hoisin glaze ..................................................... 188 

hollandaise ....................................................... 30 

honey mustard butter sauce .......................................... 84 

honey barbecue sauce .............................................. 45 

honey mustard .................................................... 66 

honey pepper sauce ................................................ 45 

honey mustard vinaigrette ........................................... 36 

honey mustard sauce ............................................ 74, 84 

honey garlic sauce ................................................. 97 

Honey Lime dressing ............................................... 67 

honey-barbecue sauce ............................................. 184 

honey-champagne vinaigrette ........................................ 136 

honey-teriyaki sauce............................................... 145 

horseradish .................................................. 48, 160 

horseradish sauce ............................................. 91, 111 

horseradish remoulade ............................................. 161 

horseradish cream ................................................ 179 

hot chile-mushroom sauce .......................................... 202 

hot and sour mushroom sauce ....................................... 144 

hot and sour sauce ................................................ 195 

hot chocolate sauce ............................................... 135 

hot pepper sauce ................................................. 160 

hot white chocolate sauce ............................................ 31 

Hot sauce ........................................................ 97 

Indonesian Peanut Sauce ........................................... 107 

Italian parsley mint sauce ............................................ 97 

Italian vinaigrette .................................................. 21 

Italian black olive sauce ............................................ 137 

Jack- Cheddar cheese sauce .......................................... 45 

jalapeno cream sauce .............................................. 100 

jalapeno bearnaise ................................................ 121 

Jalapeno Hot Mustard ............................................... 41 

Jamey’s Caribbean Mojo ............................................. 41 

Japanese ginger dressing ........................................... 175 

jerk seasoning ................................................ 29, 118 

Jim Beam Bourbon Teriyaki marinade ................................... 86 

279 


Indexes 

Kaffir lime coconut sauce ........................................... 171 

Katsu sauce ...................................................... 98 

Kenny’s Smoked Poblano Salsa ........................................ 41 

kimchi ......................................................... 126 

lamb demi-glace .................................................. 199 

lamb bumba ..................................................... 102 

leek fondue ...................................................... 174 

lemon grass-peanut dressing ........................................ 176 

lemon thyme raita .................................................. 41 

lemon vinaigrette ................................................. 176 

lemon wine sauce .................................................. 29 

lemon butter sauce ................................................. 83 

lemon and garlic sauce .............................................. 97 

lemon grass sauce ................................................ 111 

lemon basil butter sauce ............................................ 199 

lemon butter ................................................65, 87, 113 

lemon herb sauce .................................................. 76 

lemon caper vinaigrette ............................................. 35 

lemon cream sauce ................................................. 26 

lemon-anchovy vinaigrette ........................................... 37 

lemon-caper aioli ................................................. 139 

lemon-caper sauce ................................................. 27 

lemon-mustard-honey vinaigrette ..................................... 176 

lemongrass foam ................................................. 197 

light peppercorn ranch dressing ....................................... 56 

lime butter ...................................................... 109 

lime cilantro sauce ................................................. 80 

lobster bearnaise .................................................. 32 

lobster sauce ..................................................... 95 

lobster sherry cream sauce ........................................... 25 

Louisiana hot sauce ................................................ 73 

Maker’s Mark barbecue sauce ......................................... 81 

mandarin orange sauce .............................................. 29 

Mandarin Orange Chili Mojo .......................................... 41 

mango barbecue sauce .............................................. 27 

mango grilled Maui onion relish ...................................... 149 

mango cream dressing ............................................. 141 

mango mojo ...................................................... 38 

280 


Indexes 

mango salsa .............................................54, 63, 64, 102 

mango sauce .................................................... 136 

Mango Poblano Salsa ............................................... 41 

Mango Cinnamon Chutney ........................................... 41 

mango-papaya salsa ................................................ 82 

maple syrup and soy sauce glaze ..................................... 176 

maple hollandaise ................................................. 141 

maple-ginger glaze ................................................ 141 

maple-mustard glaze .............................................. 155 

marinara sauce ........................................43, 50, 80, 81, 118 

marinated pepper-red onion relish ..................................... 36 

mascarpone cream ................................................ 164 

mayo-onion sauce .................................................. 68 

mayonnaise ..............................................46, 70, 73, 74 

mayonnaise-onion sauce ............................................. 69 

Maytag blue cheese-roasted garlic butter ............................... 193 

meat sauce .................................................... 21, 76 

melon yuzu consomme .............................................. 33 

Merlot sauce ..................................................... 170 

mesquite sauce ................................................... 145 

mesquite barbecue rub .............................................. 44 

Mexi-Ranch dressing ................................................ 44 

mild smoked chile butter ............................................ 36 

milkshake foam .................................................. 197 

mint sauce ...................................................... 190 

Mint aioli ....................................................... 139 

minty lemon dressing .............................................. 124 

miso ............................................................ 41 

Miso Sauce ....................................................... 41 

miso-lemongrass fish broth ......................................... 109 

mojo ..................................................37, 38, 120, 145 

mojo criollo .................................................. 37, 119 

mushroom custard ................................................. 95 

mushroom sauce ................................................. 181 

mushroom sofrito .................................................. 38 

mustard chiles ................................................... 160 

mustard seed vinaigrette ............................................ 32 

mustard tarragon sauce ............................................. 25 

281 


Indexes 

mustard sauce ...................................... 30, 85, 130, 167, 195 

Mustard Crust ................................................... 111 

Neopolitan puttanesca sauce ......................................... 48 

Nuoc Cham Sauce ................................................. 107 

olive oil parsley vinaigrette ........................................... 33 

olive oil dressing .................................................. 54 

onion and tomato sauce ............................................ 125 

onion straws ...................................................... 88 

Onion jam ....................................................... 160 

onion-accented tomato sauce ........................................ 123 

orange blossom ginger soy ........................................... 41 

Orange Ginger dressing ............................................. 53 

orange-plum wine reduction .......................................... 97 

orange-sesame dipping sauce ......................................... 35 

oriental sauce .................................................. 25, 26 

oxtail marmalade .................................................. 23 

Pace salsa ....................................................... 79 

Palm sauce....................................................... 95 

paprika aioli ..................................................... 139 

parmesan garlic cream sauce ......................................... 27 

Parmesan peppercorn ............................................... 48 

parsley emulsion ................................................. 161 

parsley pesto ..................................................... 89 

peanut oil ....................................................... 193 

peanut sauce .................................................... 120 

peanut-tamarind gravy ............................................. 142 

pepper sauce .................................................... 195 

Pepper Jack sauce ................................................. 93 

peppercorn sauce .................................................. 46 

pesto ................................................48, 121, 156, 157 

Picada ......................................................... 122 

pico de gallo salsa ................................................. 46 

pico de gallo sour cream ............................................. 44 

pico de gallo ...................................... 45, 62-64, 86, 137, 150 

pig jelly ........................................................ 103 

pina colada mandarin dipping sauce .................................... 64 

pina colada dipping sauce ......................................... 63, 83 

Pina Colada sauce .............................................. 83, 92 

282 


Indexes 

pine nut-currant dressing ........................................... 156 

pineapple salsa ............................................... 54, 144 

pineapple remoulade ............................................... 53 

Pineapple Pedy Salsa ............................................... 41 

Pinot Noir sauce ...............................................119, 170 

plum vinegar ..................................................... 104 

plum compote ..................................................... 33 

Plum sauce ...................................................... 195 

pomegranate sauce ................................................ 145 

pomegranate black pepper sauce ...................................... 34 

Ponzu .....................................................34, 41, 102 

poppyseed-yogurt dressing ........................................... 82 

porcini puree .................................................... 199 

porcini froth ..................................................... 195 

porcini ragu ..................................................... 164 

pork gravy ....................................................... 57 

port wine glaze .................................................... 34 

port wine sauce .................................................. 127 

port reduction .................................................... 170 

Portuguese sauce .................................................. 97 

potato and chive crepe .............................................. 23 

prosciutto dust .................................................... 99 

Purple Pepper Sauce ............................................... 55 

raisin jus ........................................................ 30 

ranch dipping sauce ................................................ 81 

ranch dressing ...............................................49, 73, 77 

ranchera sauce .................................................... 60 

ranchero sauce .................................................... 79 

raspberry puree ................................................... 29 

raw sugar-based sauce .............................................. 98 

red pepper coulis ................................................. 170 

red onion confit .................................................. 161 

red wine fish sauce ................................................. 99 

red wine mustard sauce ............................................. 35 

red wine essence ................................................. 194 

red onion jam ..................................................... 71 

red pepper sauce ................................................. 196 

red pepper relish ................................................. 199 

283 


Indexes 

red pepper lamb glaze ............................................. 199 

red pepper foam .................................................. 197 

red pepper and cilantro broth ........................................ 129 

red wine reduction ................................................ 187 

red wine vinegar .................................................. 184 

red wine vinaigrette ............................................... 168 

red wine sauce .................................................... 34 

red relish ........................................................ 86 

red miso sauce ................................................... 174 

Red Jerk Mayo .................................................... 40 

Red Pepper Rica Rouille .......................................... 40, 41 

red-pepper sauce ................................................. 126 

red-pepper emulsion ............................................... 195 

red-pepper dressing ............................................... 160 

remoulade sauce ................................................. 180 

rhubarb-ginger sauce .............................................. 199 

Rioja Wine Bordelaise .............................................. 111 

roasted garlic-herb au jus ........................................... 193 

roasted tomato and garlic sauce ....................................... 54 

roasted red pepper oil ............................................. 172 

roasted tomato BBQ sauce .......................................... 100 

roasted red pepper sauce ............................................ 83 

roasted onion aioli ................................................ 158 

roasted olive marinara ............................................. 137 

roasted garlic-herb jus .............................................. 36 

roasted garlic and wild mushroom juice ................................. 54 

roasted garlic oil ................................................. 172 

roasted garlic cream sauce ........................................... 21 

roasted red pepper cream sauce ....................................... 53 

roasted tomato sauce ...........................................164, 177 

roasted banana whipped cream ....................................... 36 

roasted corn sauce ................................................ 188 

roasted garlic aioli ............................................. 22, 158 

roasted-garlic broth ............................................... 164 

rosemary cream ................................................... 97 

rouille sauce ...................................................... 25 

sabayon creme fraiche ............................................. 138 

saffron broth ..................................................... 25 

284 


Indexes 

saffron/garlic foam ................................................ 197 

saffron aioli ..................................................... 127 

saffron vinaigrette ................................................ 151 

sage jus ......................................................... 30 

salad dressing .................................................... 72 

salsa fresca ...................................................... 87 

salsa .............................................. 43, 45, 65, 155, 168 

salsa verde ...................................................... 149 

Salsa Roja ....................................................... 41 

sauteed spinach ................................................... 24 

sauternes jelly .................................................... 34 

Savory compotes .................................................. 190 

scallion drizzle .................................................... 25 

Scotch bonnet-fruit salsa ........................................... 140 

sea urchin vinaigrette ............................................... 23 

seasonal fruit chutney ............................................. 167 

seasonal vegetables ............................................... 102 

secret sauce ...................................................... 70 

sesame sauce .................................................104, 171 

sesame ginger dressing ............................................. 84 

sesame ginger dipping sauce ........................................ 144 

Sesame-spiked mustard ............................................ 139 

shallot vinaigrette .............................................. 97, 156 

sherry vinegar dressing ............................................ 140 

sherry brown butter vinaigrette ....................................... 34 

shiitake mushroom cabernet sauce ..................................... 67 

shiso butter ..................................................... 142 

Shiso pesto ...................................................... 142 

shrimp paste .................................................... 109 

shrimp dipping sauce .............................................. 109 

shrimp broth .................................................... 164 

Smoke House ranch-barbecue sauce .................................... 70 

smoked tomato barbecue ........................................... 184 

smoked salmon and yogurt raita ...................................... 153 

smoked shrimp sauce .............................................. 144 

smoked chile sour cream ............................................ 35 

Smoked Tomato Sage ............................................ 40, 41 

smoky guajillo sauce ................................................ 77 

285 


Indexes 

Smoky Italian Gravy ............................................... 188 

snake broth ..................................................... 103 

sofrito ......................................................... 114 

sorrel emulsion .................................................. 177 

sorrel sauce ...................................................... 30 

sour cream sauce .................................................. 60 

South Philly cheese sauce ............................................ 46 

soy sauce ....................................................... 195 

soy dip .......................................................... 30 

soy chili vinegar ................................................... 33 

soy caramel sauce ................................................ 113 

soy-lime vinaigrette ............................................... 101 

soy-maple-mustard glaze ........................................... 141 

soy-wasabi sauce ................................................. 102 

soybean emulsion ................................................. 113 

special sauce ................................................. 72, 156 

spiced red pepper-coconut sauce ...................................... 37 

spicy pepper jack cheese sauce ....................................... 92 

spicy chipotle mayo ................................................ 79 

spicy herb sauce .................................................. 107 

spicy Creole sauce ................................................. 48 

spicy garlic sauce ................................................. 145 

spicy southwest sauce .............................................. 94 

spicy vegetarian sauce .............................................. 77 

spicy alfredo sauce ................................................. 80 

spicy Ancho Bacon dressing .......................................... 80 

spicy ginger-black bean sauce ........................................ 98 

spicy Asian mustard ............................................... 139 

spicy barbecue sauce ........................................... 87, 154 

spicy black bean puree ............................................. 162 

spicy brown mustard ............................................... 74 

spicy caper relish ................................................. 175 

spicy tomato sauce ................................................ 179 

spicy cilantro sauce ................................................ 97 

spicy coconut curry ................................................. 23 

spicy cream sauce ................................................. 90 

spicy ponzu vinaigrette ............................................. 142 

spicy sauce ....................................................... 27 

286 


Indexes 

spicy marinara sauce ............................................... 80 

spicy tomato relish ................................................. 53 

spicy Jamaican black pepper sauce .................................... 27 

spicy lime-cilantro dressing .......................................... 80 

spicy mango-coconut mojo .......................................... 171 

spicy marinade ................................................... 107 

spicy mayonnaise ................................................. 157 

spicy Meyer lemon kochujang sauce ................................... 171 

spicy mustard ..................................................... 79 

spicy peanut sauce ................................................. 64 

spicy pepper jelly .................................................. 65 

spicy pineapple-banana dipping sauce .................................. 37 

Spicy Ancho Sauce ................................................. 41 

spring-onion broth ................................................ 130 

stawberry/habanero chile jelly ....................................... 201 

steaming mushroom consomme ...................................... 130 

sun-dried cherry ketchup ........................................... 139 

sun-dried cherry vinaigrette ......................................... 175 

sun-dried cherry-chipotle reduction .................................... 36 

Sun-dried Cherry Sauce ............................................ 148 

Sunset Hot ....................................................... 40 

sweet butter .................................................. 57, 150 

sweet vinaigrette dressing ........................................... 44 

sweet cherry demiglace ............................................ 150 

sweet soy with scallions ............................................. 52 

sweet soy sauce .................................................. 104 

sweet potato puree ................................................ 155 

sweet and sour chili sauce .......................................... 158 

sweet and sour sauce ............................................... 97 

sweet barbecue .................................................. 145 

sweet barbecue sauce .............................................. 100 

sweet corn tomalito (pudding ......................................... 54 

sweet pea emulsion ............................................... 195 

sweet chile sauce ................................................. 126 

sweet chili sauce .................................................. 52 

sweet chipotle vinaigrette ............................................ 60 

Sweet Chili Ginger ................................................. 41 

sweet-sour tamarind sauce .......................................... 143 

287 


Indexes 

sweetened black vinegar ............................................ 103 

Szechwan dipping sauce ............................................. 65 

Szechwan sauce .............................................29, 78, 193 

tamarind sauce .............................................32, 101, 187 

tamarind pesto ................................................... 142 

tangerine honey vinaigrette .......................................... 116 

tangy Buffalo sauce ................................................ 66 

tangy orange sauce ................................................. 65 

tangy barbecue sauce ............................................... 46 

tapenade ....................................................... 160 

tarragon cream cheese mayonnaise ................................... 139 

tarragon sauce ................................................... 140 

tartar sauce .................................................. 32, 160 

tartare sauce ..................................................... 30 

teriyaki sauce ................................................. 98, 197 

Thai dipping sauce ................................................ 102 

Thai chili sauce .................................................. 109 

Thai Peanut dressing ............................................... 53 

Thousand Island dressing ............................................ 49 

three chutneys ................................................... 129 

three salsas ...................................................... 35 

tofu sour cream .................................................. 168 

tomatillo green chile sauce ........................................... 60 

tomato vinaigrette ................................................. 35 

tomato cream sauce ................................................ 87 

tomato marinara merlot sauce ....................................... 118 

tomato chutney ................................................... 156 

tomato garlic dressing .............................................. 72 

tomato sauce ..................................... 21, 26, 76, 87, 120, 124 

tomato mayonnaise ................................................. 80 

tomato mojo ...................................................... 38 

tomato relish ..................................................... 30 

tomato-cinnamon chutney ........................................... 202 

tomato-vegetable salsa ............................................. 168 

tropical fruit chutney .............................................. 126 

tropical spice syrup ................................................ 36 

tropical fruit salsa ................................................. 35 

truffle aioli ...................................................... 157 

288 


Indexes 

truffle vinaigrette .................................................. 22 

truffle oil .................................................... 21, 109 

truffle oil gravy ................................................... 110 

turkey gravy ...................................................... 48 

two-tomato chutney ............................................... 180 

tzatziki ......................................................... 179 

vanilla saffron butter sauce ......................................... 146 

vanilla bean fufu vinaigrette .......................................... 37 

vanilla-frosting dipping sauce ......................................... 58 

vegetable cream cheese ............................................. 72 

vegetarian coconut curry sauce ........................................ 77 

vegetarian oyster sauce ............................................. 77 

vinaigrette dressing ............................................... 176 

vinaigrette ...................................................... 163 

vinegar ......................................................... 195 

vinegar-based barbecue sauce ........................................ 28 

walnut cream sauce ................................................ 26 

walnut sauce .................................................... 122 

warm coconut-sour orange dipping sauce ................................ 37 

warm peach sauce ................................................. 57 

wasabi mustard .................................................. 148 

wasabi ginger garlic dressing ......................................... 60 

wasabi cream ..................................................... 41 

wasabi tobiko ..................................................... 24 

Wasabi Cream Sauce ............................................... 41 

Wasabi ......................................................... 160 

Wasabi Aioli ..................................................... 193 

white pesto sauce .................................................. 64 

white bean and garlic spread ........................................ 162 

white chocolate sauce .............................................. 135 

white wine sauce ................................................. 118 

white sauce ...................................................... 94 

white wine broth ................................................... 22 

white wine cream sauce ............................................. 29 

white wine lemon sauce ............................................. 76 

whole-grain mustard ............................................... 113 

wild mushroom and port sauce ....................................... 146 

wild oregano sauce ................................................ 202 

289 


Indexes 

Wild Mushroom sauce ............................................... 32 

wine tomato sauce ................................................ 114 

wine sauce ....................................................... 43 

XO sauce ....................................................... 103 

yellow curry ................................................... 40, 41 

Yellow Pepper Sauce .............................................. 141 

yogurt bechamel .................................................. 115 

yogurt .......................................................123, 124 

yogurt-based meat sauce ........................................... 123 

yogurt-cucumber sauce ............................................. 126 

Young Thyme Vinaigrette ............................................ 39 

yuzu aioli ........................................................ 34 

zesty pepper jack sauce ............................................. 92 

zesty remoulade sauce ............................................. 199 

zesty cocktail sauce ................................................ 56 

zesty applejack glaze .............................................. 147 

Desserts 

Abbey’s Apple Sizzler .............................................. 134 

adult ice cream sundaes ............................................ 134 

almond pralines .................................................. 191 

almond sable .................................................... 191 

Anjou pear poached in Sauternes ..................................... 175 

Apple Chimicheesecake ............................................. 86 

Apple cobbler .................................................... 133 

apple pie ....................................................... 152 

apple-cinnamon bun ................................................ 56 

Apples and Raisins a la Mode ........................................ 134 


Baked Alaska ..................................................... 31 

Banana Cake ..................................................... 40 

banana cream pie .............................................. 33, 152 

Banana Pudding ................................................... 48 

Banana Split Sundae ............................................... 135 

Bananas Foster .................................................. 134 

Bananas to Split .................................................. 134 

beignets ........................................................ 153 

berry cobbler .................................................... 133 

290 


Indexes 

Big Brownie ...................................................... 47 

Black Forest McFlurry .............................................. 74 

Braeburn apple pie ................................................ 175 

bread pudding .................................................... 134 

Brownie Earthquake ................................................ 58 

brownies ........................................................ 31 

Buttermilk Ice Cream .............................................. 133 

butterscotch pudding .............................................. 152 

Candied Ginger Shortcake ............................................ 36 

Cappuccino Brulee ................................................. 31 

Caramel Apple Bread Pudding ........................................ 36 

Caramel Apple Cheesecake ........................................... 45 

Caramel Fudge Pecan Cheesecake .................................... 134 

caramelized banana with ginger ice cream .............................. 175 

Carrot Cake ...................................................... 57 

cheesecake .................................................... 28, 50 

cheesecake with plum compote ........................................ 33 

cherries jubilee ................................................... 192 

Cherry Pie ....................................................... 75 

cherry-cinnamon bun ............................................... 56 

chocolate and fruit ................................................ 134 

Chocolate Beet Genoise ............................................ 136 

chocolate cake with marshmallow foam ................................ 197 

chocolate chip cookie ice cream sandwich .............................. 135 

Chocolate Chip Cookie Sundae ........................................ 64 

chocolate cookies .................................................. 31 

chocolate dipped crickets ........................................... 133 

chocolate fondue ................................................. 153 


Chocolate fudge tortes ............................................. 133 

chocolate ice cream sandwich ........................................ 135 

chocolate iced brownies ............................................. 50 

chocolate layer cake ................................................ 50 

Chocolate Oblivion ................................................ 134 

chocolate peanut butter cookie wedge ................................... 50 

chocolate pots de creme ............................................ 191 

Chocolate Pudding Souffle ........................................... 31 

chocolate-banana ice cream sandwich ................................. 135 

291 


Indexes 

Chocolate-Hazelnut Cake ............................................ 40 

Chocolate-PB-Nana shake ........................................... 132 

Cinnamon Apple Crisp .............................................. 44 

coconut crackle ice cream sandwich ................................... 135 

coconut creme brulee ............................................... 38 

Coconut Tapioca Pudding ............................................ 40 

coffee cake ....................................................... 93 

coffee meringues ................................................. 191 

Cream Cheese Brownie Obsession .................................... 135 

Crema al Doppio Gusto ............................................. 134 

creme brulee .................................................152, 191 

crepes Suzette ................................................151, 152 

crisps .......................................................... 134 

Crispy Apple Caramel Sundae ........................................ 135 

crumbles and cobblers ............................................. 134 

Dessert brochettes ................................................ 196 

dessert pizzas ................................................... 134 

desserts made with tapioca ......................................... 134 

Double Chocolate Decadence ......................................... 56 

Dried Blueberry Cobbler ............................................ 133 


eclairs ......................................................... 152 

fancy lollipops ................................................... 191 

flavored cheesecakes .............................................. 134 

floating islands ................................................... 152 


french toast with caramelized pears ................................... 141 

Fresh Fruit Cobbler ............................................... 133 

fresh fruit crisp .................................................. 136 

frozen custard .................................................... 62 

frozen custard with M&Ms ........................................... 62 

frozen custard with Butterfinger pieces ................................. 62 

frozen custard with Oreo cookies ...................................... 62 

Fruit ........................................................... 105 

Fruit desserts .................................................... 198 

gelato ........................................................... 22 


Gold Margarita Pie ................................................. 67 

292 


Indexes 

gourmet cookies .................................................. 134 


grilled banana with ginger ice cream .................................. 136 

hazelnut parfait .................................................. 138 

homemade cobbler ................................................. 48 

hot fudge sundae .................................................. 33 

ice cream ...................................................28, 33, 66 

ice cream cake ................................................... 152 

Ice Cream Sandwich ............................................ 36, 138 


individual chocolate layer cake ........................................ 33 

Irresistible Fudge Brownie Sundae ..................................... 49 

jasmine ganache .................................................. 191 

Javanilla Chunk cookie .............................................. 89 

lemon chiffon pie ................................................. 152 

lemon desserts ................................................... 134 

Lemon Poppyseed Cake ............................................. 40 

lemon tart ........................................................ 33 

lemon verbena creme .............................................. 191 

Lemon-Candied Ginger Brioche Tart .................................... 40 

mango-fudge ice cream sandwich ..................................... 135 

Maple Ice Cream .................................................. 133 


Margarita Cheesecake ............................................. 141 

melted chocolate cheesecake ........................................ 197 

Mexican milk chocolate creme caramel ................................. 191 

mini warm bittersweet chocolate cake ................................. 191 

mint chocolate chunk ice cream sandwich .............................. 135 

Mocha Chip with Nescafe Blizzard ..................................... 57 

molten chocolate cake ............................................. 133 

Mongolian Mud Pie ................................................. 47 

Nestle Toll House chocolate chip cookies ................................ 50 

New York Cheesecake ............................................... 86 

oatmeal-pecan cookies and banana ice cream ............................ 135 

Olallieberry Pie ................................................... 36 

Old-Fashioned Carrot Cake ........................................... 48 

old-fashioned malted shakes .......................................... 48 

orange cinnamon flan ............................................... 38 

293 


Indexes 

Oreo brownies .................................................... 50 

Oreo Cookie Mudd Pie .............................................. 65 

panna cotta ...................................................... 22 

Pastel Caliente .................................................... 38 

Pastiera Napolitana ................................................ 68 

Peach Crisp ...................................................... 57 

Peanut Butter Brownie Sundae ....................................... 135 

Peanut Butter Pie and Chocolate Covered Corn Flakes ...................... 36 

petits fours ...................................................... 191 

pineapple-macaroon sandwich ....................................... 135 

poffertjes ....................................................... 111 

Polenta Almond Pound Cake ......................................... 164 

polenta bread pudding ............................................. 164 

Polenta Pudding .................................................. 164 

premium ice creams ............................................... 134 

profiteroles ....................................................... 22 

Raspberry Bread Pudding ............................................ 48 

Raspberry Creme Brulee ............................................. 54 

rice pudding with caramel butter ..................................... 114 

root beer float ................................................... 191 

salty or spicy desserts ............................................. 151 

Samba-Style Banana Split ............................................ 38 

Scandinavian Iced Berries ............................................ 31 

Scotch Woodcock .................................................. 31 

Seasonal Fruit Cobbler ............................................. 133 

Shrek Swirl ice cream ............................................... 46 

Shrek’d Chocolate Mint ice cream ...................................... 47 

Shrek’s Hot Fudge Sundae ........................................... 47 


smoked chocolate mousse .......................................... 202 

sorbet ........................................................... 33 

Spoonbender sundae ................................................ 62 

Sticky Toffee Pudding ............................................... 31 

strawberries Romanoff ............................................. 138 

strawberry cheesecake dessert ........................................ 73 

strawberry claufouti ............................................... 138 

strawberry compote ............................................... 138 

strawberry consomme ............................................. 138 

294 


Indexes 

Strawberry Madness ................................................ 64 

strawberry pie .................................................... 48 

Strawberry Shortcake ............................................... 57 

strawberry soup .................................................. 194 

Strawberry-Lemongrass Soup ........................................ 134 

Sweet Almond Polenta Pudding ....................................... 164 

s’mores ......................................................... 134 

tart-sweet Meyer lemon ice cream sandwich ............................. 135 

Texas-Sized Cheesecake ............................................. 48 

Tiramisu Ice Cream ................................................ 31 

Tres Leches cakes ................................................ 121 

Triple Chocolate Truffle Cake ......................................... 58 

Tropical Fruits with sorbet ........................................... 31 

Ultimate Chocolate Cake ............................................. 75 

Ultimate Chocolate Layer Cake ....................................... 134 

Vanilla–Pecan Cheesecake .......................................... 169 

Very Berry cobbler ................................................ 133 

warm chocolate chip cookies ........................................ 151 

warm stone fruit cobbler ............................................ 33 

Welsh Rarebit ..................................................... 31 

White Chocolate Chill-Out ........................................... 135 

white chocolate mousse ............................................ 191 

Zuppa Inglese ..................................................... 22 

Main Entrees, Beef 

Adobo-Rubbed Argentine Rib Eye Steak ................................ 200 

American Cowboy Steak ............................................. 53 

Applebee’s 20-oz. Porterhouse ........................................ 45 


arrachas ........................................................ 101 

Asada Grill steak quesadilla .......................................... 92 

Bacon Wrapped Tenderloin of Beef ..................................... 28 

barbecued beef brisket ............................................. 152 

Bay Leaf & Aromatic Vegetable Braised Veal Shanks ........................ 39 

beef brochette ................................................... 152 

beef cheeks ..................................................... 152 

beef rendang ..................................................... 110 

beef ribs ......................................................... 56 

295 


Indexes 

beef short ribs ................................................151, 184 

beef tenderloin poached in red wine ................................... 200 

beef tendon ...................................................... 107 

beef tongue ...................................................... 120 

Beef with Mushroom ................................................ 78 

Bibimbop ....................................................... 126 

Big Ranch Steaks .................................................. 56 

Bistec a la Milanesa ............................................... 120 

Blackened Chopped Steak ............................................ 34 

boeuf a la Bourguignonne ........................................... 152 

bok jengban ..................................................... 106 

Bourbon BBQ Tips ................................................. 81 

Bourbon Street Steak ............................................... 45 

Braised Beef Cheek Risotto ........................................... 23 

Braised Beef in Guinness ............................................ 30 

Braised Fork Tender Veal “Bollito” .................................... 197 

braised veal short ribs ............................................. 186 

brisket of beef ................................................... 129 

brochettes ...................................................... 196 

Bulgogi ......................................................... 106 

bulkokee ........................................................ 105 

Bun ........................................................... 126 

Cajun Ribeye Steak ................................................. 27 

Canyon Carne Asada ............................................... 100 

Caramelized Veal Chop .............................................. 23 

Caribbean Fajita Steak .............................................. 63 

Carne Guisada ................................................... 121 

Carolina Pit BBQ .................................................. 46 

Cascabel Rib-Eye .................................................. 60 

Center-cut Peppercorn Sirloin ......................................... 91 

Certified Black Angus Steak .......................................... 23 

charbroiled steak fajitas ............................................. 54 

Charbroiled, marinated beef short ribs ................................. 105 

churrascarias .................................................... 187 

Classic Sirloin .................................................... 91 

Coffee-Rubbed Filet of Beef ......................................... 202 

coriander-crusted ribeye ............................................ 109 

Cote de Boeuf ..................................................... 23 

296 


Indexes 

curried beef ..................................................... 111 

Double Porterhouse ................................................ 32 

dry-aged shell steak ............................................... 118 

Dublin Pot Roast .................................................. 67 

enraña ......................................................... 118 

Filet Mignon ...................................................... 25 

Filet mignon (crusted) ............................................. 195 

Filet Mignon au Poivre .............................................. 23 

filet mignon with bacon ............................................ 118 

Filet Mignon with Barbacoa Butter .................................... 183 

Fiorentina Porterhouse ............................................. 202 

Fiorentina Style T-bone ............................................. 198 

Flaming beef and prawns ........................................... 192 


Fuddsbury Classic salisbury steak ..................................... 61 

garlic picanha ribeye .............................................. 118 

Garlic-crusted Rib-eye ............................................. 202 

Grilled Asparagus Bearnaise Sirloin .................................... 63 

Grilled Beef Tenderloin Skewers ....................................... 41 

Grilled Filet Mignon ............................................... 202 

Grilled Hanger Steak ................................................ 23 

Grilled Niman Ranch Beef Tenderloin .................................. 175 


Grilled Steak Taco .................................................. 92 

grilled steaks ..................................................... 90 

Grilled Veal Chop ............................................... 30, 35 

Grilled Veal Medallions ............................................. 131 

hamburger steak ................................................... 75 

Hawaiian steak .................................................... 92 

Herb Crusted Beef Tenderloin ......................................... 99 

Honey Barbecue Riblets ............................................. 45 

Honey Pepper Steak ................................................ 45 

Italian meatballs ................................................... 80 

Jamaican Jerk Veal Tenderloin ....................................... 183 

Kalbi-style ribs .................................................... 98 

Khanom Jeep .................................................... 128 

Kiawe Grilled Filet Mignon .......................................... 193 

kitfo (raw beef) .................................................... 96 

297 


Indexes 

Lobster Stuffed Veal Loin ........................................... 191 

Louisiana Pepperchar Grill ........................................... 46 

Lovely Rita’s Pot Roast .............................................. 29 

Marinated Skirt Steak ............................................... 31 

meatloaf glazed with tomato paste .................................... 199 

Meatloaf with Smoky Italian Gravy .................................... 188 

Mesquite Grilled Marinated Skirt Steak .................................. 54 

mixed grill plate .................................................. 118 

Moco Loco ....................................................... 98 

Moshari Tashkebob ................................................ 114 

Mustard-Crusted Beef Tenderloin ..................................... 111 

New York Steak ................................................... 193 

New York strip ...........................................26, 32, 81, 120 

New York Strip Diablo .............................................. 202 

orange beef ..................................................... 107 

Organic Piedmontese Boneless Sirloin ................................. 112 

Osso Bucco ...................................................... 117 

Palomilla (sliced flank steak) ......................................... 38 

Pan Seared Beef Filet au Poivre ...................................... 113 

pepper steak ..................................................... 192 

Peppercorn Mushroom Sirloin ........................................ 88 

petit filet mignon ................................................. 170 

Pho............................................................ 126 

Picadillo a la Criolla ............................................... 120 

Porterhouse Steak ................................................. 25 


Pot Roast ........................................................ 32 

Pot Roast with Aromatic Vegetables .................................... 39 

pot roast with winter vegetables ...................................... 184 

Prime Black Angus New York Steak ..................................... 36 

Prime Rib of Beef .................................................. 23 

rendang ........................................................ 106 

Rib roasts ....................................................... 187 

Rib-eye ...................................................31, 104, 187 

Roadhouse Sirloin Dinner ............................................ 63 

roast beef and Yorkshire pudding ..................................... 110 

Roast Beef Dinner .................................................. 57 

Roasted Garlic Cabernet Steak Tips .................................... 63 

298 


Indexes 

Rotisserie grilling ................................................. 187 

Ruby’s Awesome Ribs ............................................... 88 

Ruby’s Rib-eye .................................................... 88 

Santa Fe Steak Platter .............................................. 65 

Sauteed Veal Medallions ............................................ 140 

Scaloppine Caprese ................................................ 68 

Seared Beef Flank ................................................. 174 

Sega Wett ........................................................ 95 

Shabu-shabu ..................................................... 126 

shawerma beef ................................................... 123 

Shiitake Cabernet Sirloin ............................................ 67 

Short Rib Pot au Feu ................................................ 23 

short ribs braised with red wine ...................................... 184 

sirloin ........................................................... 71 

sirloin roasts .................................................... 187 

Sirloin Steak Toppers ............................................... 46 

Sirloin Strip ...................................................... 82 

sirloin/top butt steak .............................................. 152 


Slow-Smoked Ribs ................................................. 44 

Smoked Filet Mignon .............................................. 111 

soft tacos ........................................................ 74 

South Philly ...................................................... 46 

Southwest Steak Skillet .............................................. 45 

steak .......................................................... 183 

steak topped with Gorgonzola cheese .................................. 58 

Steak & BBQ Chicken ............................................... 63 

Steak & Shrimp .................................................... 63 


steak blackened with merlot butter .................................... 184 

steak Diane ..................................................152, 192 

Steak Frites .................................................. 23, 111 

Steak Gorgonzola .................................................. 58 


steak Mexi-Taco ................................................... 92 

Steak Night Promotion .............................................. 89 

steak with gingered shiitake and enoki mushrooms ........................ 113 

Stuffed Tournedos of Beef ............................................ 29 

299 


Indexes 

Stuffed Veal Chop .................................................. 28 

sugar cane beef tenderloin ........................................... 38 

Szechwan Beef .................................................... 97 

tenderloin relleno ................................................. 121 

Tenderloin Steak Dinner ............................................. 61 

Texas T-Bone Steak ................................................. 28 

Thai Braised Barbecue Short Ribs ...................................... 39 

The Roadie sirloin steak ............................................. 86 

thicker, chunkier meat at Taco Bell ..................................... 93 

Tortelloni di Vitello ................................................. 22 

Tres Tacos ....................................................... 46 

Tucumari Tenderloin ............................................... 121 

veal cutlet Oscar .................................................. 129 

veal medallion ................................................... 141 

Veal Medallions Parmigiana ......................................... 118 

veal milanese .................................................... 151 

Veal New York .................................................... 32 

veal ossobuco .................................................... 175 

Veal Parmigiana ................................................... 50 

veal ribs ........................................................ 150 

Veal T-Bone ...................................................... 29 

Vitello Milanese ................................................... 22 

Weiner Schnitzel ................................................... 27 

Whiskey-smoked Beef Tenderloin ..................................... 202 

whole prime ribs .................................................. 187 

Wiener Schnitzel .................................................. 129 

Wild Mushroom Portofino ............................................ 63 

Yankee Pot Roast .................................................. 43 

Main Entrees, Other Protein 

alligator ........................................................ 146 

Ancho Chile-Braised Barbecued Lamb Shanks ........................... 183 

Apricot-Curry Lamb Shanks .......................................... 39 

b’steeya ......................................................... 96 

beef tongue ...................................................... 120 

beef tendon ...................................................... 107 

Bi bim bop ...................................................... 105 

birch syrup glazed elk loin .......................................... 146 

300 


Indexes 

blood sausage .................................................... 118 

braised rabbit .................................................... 184 

braised lamb shank over orzo ........................................ 115 

braised lamb shank ............................................147, 184 

Braised Lamb Shank ................................................ 32 

Braised Oxtail .................................................... 192 

Braised Rabbit Enchiladas .......................................... 122 

Brats & Mash ..................................................... 66 

Brazilian sausage ................................................. 118 

broiled rack of lamb ............................................... 117 

buffalo ......................................................... 150 

Calf’s Liver ....................................................... 36 

caribou ......................................................... 146 

Char-grilled Calf’s Liver ............................................. 30 

charred lamb chops ............................................... 147 

chipotle barbecued lamb shank ....................................... 143 

crisp tripe ....................................................... 118 

crispy sweetbreads ................................................ 191 

crusted lamb .................................................... 195 

elk ............................................................ 146 

emu ........................................................146, 150 

exotic meats ..................................................... 146 

feijoida ......................................................... 121 

foie gras ........................................................ 191 

four-hour lamb shank .............................................. 146 

Fruitwood Smoked Bird (quail) ........................................ 95 

goat meat stewed in tomato sauce .................................... 120 

Green Curry Blackened Lamb Chop .................................... 100 

Grilled Colorado Lamb Chops ......................................... 97 

Grilled Elk Loin .................................................. 183 

Grilled New Zealand Double Cut Lamb Chops ............................ 155 

Grilled Quail Satay ................................................ 102 

guinea fowl ...................................................... 151 

jerk-spiced venison chop ............................................ 140 

Kibbeh (with lamb) ................................................ 124 

kufta (lamb sausage) .............................................. 123 

lamb shanks ..................................................... 125 

Lamb pot au feu .................................................. 147 

301 


Indexes 

Lamb Shank braised with wild mushrooms and pale ale .................... 193 

Lamb loin ....................................................... 186 

Lamb ....................................................... 96, 110 

lamb’s tongue in aged sherry and roasted garlic jus ....................... 147 

leg of lamb ...................................................147, 188 

Lollipop Lamb Chops .............................................. 199 

mixed grill plate .................................................. 118 

Moroccan-Spiced Rubbed Wisconsin Leg of Lamb .......................... 40 

muskox ......................................................... 146 

navarin of lamb with tamarind essence ................................. 142 

New Orleans Super Bowl ............................................ 71 

New Zealand Rack of Lamb ....................................... 25, 193 

New Zealand Lamb Shank ........................................... 199 

olive oil-poached lamb ............................................. 186 

ostrich ......................................................... 146 

Pan Seared Venison ............................................... 122 

pan-roasted lamb chops ............................................ 147 

Pan-roasted lamb loin ............................................. 186 

Pecan Crusted Leg of Lamb ......................................... 199 

pheasant ....................................................... 188 

Portuguese sausage with eggs and rice .................................. 75 

Pot au Feu l’Albigeoise ............................................. 175 

Quabili Palau (lamb) .............................................. 123 

Quesadilla Grande ................................................. 45 

rabbit .......................................................... 188 

rack of venison ................................................... 197 

Rack of Lamb ..................................................... 32 

red curried T-bone lamb chops ....................................... 108 

Risotto .......................................................... 99 

roasted rack of venison ............................................. 170 

roasted saddle of rabbit ............................................. 97 

Roasted Stuffed Quail ............................................... 34 

Roasted Pheasant .................................................. 23 

Roasted Rack of Domestic Lamb ...................................... 199 

Roganjosh (lamb shanks) ........................................... 125 

rotisserie leg of lamb .............................................. 187 

sashlik ......................................................... 196 


302 


Indexes 

sauteed venison medallions ......................................... 189 

Sauteed Sweetbreads ............................................... 35 

Sea Scallops and Braised Oxtail ...................................... 192 

Seared Spice-rubbed Loin of Lamb .................................... 199 

Seekh Kabab ..................................................... 190 

Slow Roasted Lamb Shank ........................................... 27 

slow-cooked lamb shank ............................................ 186 

Slow-Smoked Venison Loin .......................................... 188 

Slowly braised lamb shanks ......................................... 146 

Smoked Bologna .................................................. 183 

Spit Roasted Organic Leg of Lamb .................................... 197 

squab ........................................................... 96 

Steamed Mussels with “Soria” Chorizo ................................. 113 

sweet and sour reindeer chops ....................................... 146 

Sweetbreads ..................................................113, 118 

Texas venison chop ................................................ 170 

tinamou ........................................................ 146 

tripe ........................................................... 104 

veal leg ......................................................... 188 

venison ......................................................... 151 

wild arctic muskox ................................................ 146 

wild boar ....................................................... 151 

wild boar ham .................................................... 146 

wood pigeon ..................................................... 188 

yak tenderloins ................................................... 150 

yak steaks ...................................................... 150 

Main Entrees, Pork 

Alentejo-style roast pork ............................................ 200 

baby squid stuffed with pork-fennel sausage ............................. 122 

Balsamic & Chile Marinated Pork Tenderloin ............................. 36 

barbecued pork ................................................... 159 

Barbecued Pork Belly .............................................. 203 

Bistro smoked pork loin sandwich .................................... 161 

boudin blanc—sausage ............................................. 100 

Bourbon Praline Ham .............................................. 192 

Bun ........................................................... 126 

Burmese-style pork ................................................ 102 

303 


Indexes 

camphor-smoked duck ............................................. 107 

Caramelized Barbecue Pork Ribs ..................................... 192 

Caribbean Style Pork Tenderloin ...................................... 29 

cassoulet ....................................................... 203 

Cassoulet of Baby Pig ............................................... 23 

Center Cut Pork Chops ............................................. 193 

Center-cut chops ................................................. 147 

Chinese sweet-and-sour pork ........................................ 147 

chopped pork .................................................... 148 

Chorizo-stuffed Chicken ............................................ 121 

crusted pork ..................................................... 195 

Cuban Pork & Ham ................................................. 79 

deep-fried pork cutlets ............................................. 105 

Double Pork Sausages .............................................. 30 

English pork stuffing ............................................... 110 

French rib chop of pork ............................................ 141 

Gang Phed ...................................................... 107 

grilled baby pork tenderloin ......................................... 136 

grilled pork chop with pepper-garlic citrus seasoning ...................... 185 

Guava-Glazed Pork Tacos ............................................ 54 

Havana-style charcoaled pork chop .................................... 119 

hominy and fried pork .............................................. 120 

house-smoked ham ................................................ 148 

Jackeroo Chops .................................................. 147 

jerk barbecue pork tenderloin ........................................ 140 

Jerk Pork Tenderloin ............................................... 27 

Kalua pork ....................................................... 98 

Katsu cutlet ...................................................... 98 

kimchi chigae (pork and kimchee soup) ................................ 106 

Lechon (roast pork tenderloin) ........................................ 37 

Lechon Asado ..................................................... 37 

Lomo de Cerdo Relleno (grilled pork tenderloin) .......................... 127 

mango pork ..................................................... 119 

Maple-Glazed Niman Ranch Pork Shoulder ............................... 40 

marinated pork chop ............................................... 147 

Masa de Puerco Frita .............................................. 120 

moo shu pork .................................................... 192 

Noodle bowls .................................................... 105 

304 


Indexes 

Oven Roasted Pork Dinner ........................................... 57 

Pan Roasted Pork Loin Chop ......................................... 184 

Parmesan-pork tenderloin .......................................... 118 


Pig Sandwich ..................................................... 28 

Pork ........................................................ 97, 109 

Pork & Fried Pork Skin Taco ......................................... 122 

pork and strawberries ............................................. 136 

pork bellies ..................................................... 125 

pork carnitas .................................................... 147 

Pork cheek ...................................................... 203 

Pork Chop ....................................................... 32 

pork chops .............................................89, 90, 118, 168 

pork chops with sausage and sauerkraut ............................... 147 

pork chorizo ..................................................... 118 

pork dumplings .................................................... 53 

Pork Filettino ..................................................... 86 

pork loin ........................................................ 149 

pork loin filled with apple-bread stuffing ................................ 188 

pork loin with fennel ............................................... 188 

pork osso buco ................................................... 147 

pork ribs .....................................................100, 147 

pork shanks ..................................................... 203 

pork shoulder .................................................... 183 

Pork Store Special ................................................ 168 

pork tenderloin stuffed with sour cherries .............................. 147 

Pork Three Ways .................................................. 200 

pork “carnitas” .................................................... 55 

pulled pork ...................................................... 154 

Quince Grilled Bone-in Pork Loin ...................................... 41 

rillettes of jerked pork ............................................. 140 

roasted pork ..................................................... 106 

rotisserie grilled pork loins .......................................... 187 

Sizzler Chop House Grill Fest ......................................... 90 

slow-roasted pork shank ............................................ 119 

Smoked Braised Pork Belly and Roasted Loin ............................ 192 

smoked pork ..................................................... 189 

Smoked Pork Chop ................................................. 58 

305 


Indexes 

smothered pork chops ............................................. 100 

spit-roasted suckling pig ............................................. 97 

stuffed tenderloin ................................................. 147 

suckling pig ..................................................... 200 

sweet roast pork .................................................. 105 

tenderloin ....................................................... 147 

“Double” Pork burger .............................................. 148 

Main Entrees, Poultry 

Americana Chicken ................................................. 56 

Apple Bourbon Chicken ............................................. 58 


Applewood Roasted Turkey Dinner ..................................... 61 

arroz con pollo ................................................... 127 

Asian Noodle Stir with Lemon Grass Chicken ............................ 108 


barbecue grilled chicken entrees. ...................................... 50 

barbecued duck tacos .............................................. 150 

BBQ Duck Breast ................................................. 145 


Blackened Turkey on Sugarcane Skewers ............................... 149 

Breast of Corn-fed Chicken ........................................... 30 

Breast of Duck .................................................... 30 

brochettes ...................................................... 196 

Brown Sugar Smoked Roasted Duck Breast ............................... 41 

Bruschetta Chicken ................................................. 91 

Buffalo Chicken Fajitas .............................................. 54 

Buffalo Chicken Strips .............................................. 82 

Cajun chicken egg rolls ............................................. 144 

Cajun Shrimp & Chicken Jambalaya .................................... 27 

California Chicken Classics ........................................... 93 

Calypso chicken ................................................... 92 


Chang’s Spicy Chicken .............................................. 77 

Chicken ..................................................... 32, 140 

Chicken (crusted) ................................................. 195 

Chicken & 40 Garlic Cloves .......................................... 144 

Chicken & Root Vegetables .......................................... 144 

306 


Indexes 


Chicken & Vegetable Stir-Fry ........................................ 197 

Chicken and Fruit ................................................. 168 

Chicken and Root Vegetable Pot Pie ................................... 145 


Chicken Crunch Bowl ............................................... 92 

Chicken Curry noodles ............................................. 108 

Chicken Dijon .................................................... 143 

Chicken Dumplings ................................................ 144 

chicken enchilada .............................................. 60, 121 


Chicken Fricassee ................................................. 144 

Chicken Frommaggi ................................................ 81 

chicken kabobsas ................................................. 123 

chicken legs ..................................................... 118 

chicken livers .................................................152, 196 

Chicken Mexi-Taco ................................................. 92 

chicken Parmesan ................................................. 87 


Chicken Parmigiana ................................................ 50 

Chicken Pot Pie ............................................... 27, 144 

Chicken Quesadilla ............................................. 92, 101 

chicken satay .................................................... 111 


chicken scarpariello ............................................116, 143 

Chicken Stuft Burrito ............................................... 92 

Chicken Sukiyaki .................................................. 126 

chicken tagine with olives ........................................... 202 

chicken tawa .................................................... 128 

Chicken Venetian .................................................. 27 

chicken with grape-mulato sauce ..................................... 144 

Chicken with Lemon ................................................ 50 

Chicken ‘n Rice Dinner .............................................. 57 

Chorizo-stuffed Chicken ............................................ 121 

Church Street Chicken .............................................. 88 


citrus-grilled chicken ............................................... 93 

classic turkey dinner ................................................ 80 

307 


Indexes 

coq au vin ....................................................112, 144 

Country Chicken Casserole .......................................... 143 

Crispy Peking Duck ................................................. 97 

Crispy Young Organic Chicken ....................................... 144 

Crusted Dijon Chicken .............................................. 81 

Cuban Spiced Chicken ............................................. 101 

curried chicken ................................................... 106 

Drunken Noodles with Chicken ....................................... 129 

Duck ........................................................... 148 

duck breast steak ................................................. 114 

duck breast with porcini froth ........................................ 195 

Duck Confit ....................................................... 23 

duck in watercress sauce ........................................... 114 

duck rubbed with “medieval” spices ................................... 113 

Ensenada Chicken Platter ............................................ 84 

Fajita Chicken Burrito .............................................. 60 

Fiesta Bowl ...................................................... 71 

Flameante ...................................................... 121 

free-range chicken .............................................145, 170 

Fresh Mahi Mahi Barbacoa ........................................... 27 

Fried Chicken ..................................................... 27 


Frisco Chicken .................................................... 93 

Gang Phed ...................................................... 107 

Garlic, Lemon & Herb Free-Range Chicken ............................... 39 

grilled chicken ................................................144, 158 

Grilled Chicken Enchiladas ........................................... 87 

Grilled Chicken Satay with Indonesian Peanut Sauce ...................... 107 

grilled chicken with apple-bourbon sauce ............................... 185 

Grilled Duck ..................................................... 145 

Grilled Free Range Chicken Breast ..................................... 34 

Grilled Marinated Chicken Breast ..................................... 144 

Grilled Organic Chicken Breast and Wild Rice ............................ 144 

Grilled Quail Satay ................................................ 102 

Hai Nan Chicken Rice .............................................. 129 

Hainanese chicken rice ............................................. 106 

Half Chicken ...................................................... 36 

Half Chicken with a mild smoked chile butter ............................ 193 

308 


Indexes 

Harissa Roasted Grilled Half Chicken ................................... 41 

Hazelnut Crusted Pekin Duckling Breast ................................ 148 

Herb Roasted Swordfish ............................................. 27 

Herb-Crusted Chicken Breast ..................................... 36, 193 

Hoisin-Ginger Glazed Free-Range Amish Chicken .......................... 39 

Honey Grilled Chicken .............................................. 45 

Jerk Chicken ..................................................... 126 

Kung Pao Chicken .................................................. 80 

kung pao chicken with peanuts and Sichuan peppercorns ................... 107 

Lavender Honey-Rosemary Glazed Chicken ............................... 40 

Lemon and Herb Crusted Rotisserie Chicken ............................. 113 

Lemon-Herbed Roasted Chicken ....................................... 54 

Malaysian Chicken ................................................ 108 

Mandarin Cornish hens ............................................. 170 

Margarita Grilled Chicken............................................ 55 

marinated grilled chicken ........................................... 104 

Mesquite Chicken .................................................. 44 

Monterey Avocado Chicken ........................................... 93 

Muscovy Duck Confit ............................................... 39 

Mushroom Chicken ................................................ 144 

new cuts of turkey ................................................ 148 

Orange Chicken ................................................... 65 

oven-fired breast of duck ........................................... 165 

pan-roasted free-range chicken ....................................... 137 

pan-seared duck breast with tamarind sauce ............................ 142 

Pedro’s Mexican Flag Combination ..................................... 60 

pistachio-crusted chicken breast ..................................... 145 

Pollo Asado o Frito ................................................ 120 

Pollo Sorentina .................................................... 22 

Pollo—recado ..................................................... 37 

Portuguese-style clams .............................................. 55 

Ranch Chicken Burrito .............................................. 60 

Raspberry Glazed Breast of Duck .................................. 29, 145 

roast duck with a tamarind reduction .................................. 165 

Roast Duck with Foie Gras Flan ...................................... 127 

Roast Poulet des Landes ............................................. 30 

Roasted Air Dried Duck ............................................. 32 

roasted boneless duck breast in a sweet tamarind sauce ................... 142 

309 


Indexes 

Roasted Chicken ............................................... 23, 187 

Roasted Chinese Style Duck .......................................... 34 

Roasted Curry Chicken ............................................. 144 

Roasted Garlic Crusted Chicken ...................................... 191 

Roasted Marinated Breast of Chicken .................................. 187 

Roasted Organic Chicken ........................................... 187 

roasted Tunisian chicken ........................................... 144 

rosemary-scented chicken ........................................... 188 

rotisserie duck ................................................... 187 

Saltimbocca ...................................................... 22 

Sansho Roasted Duck Breast ........................................ 174 


seared duck breast with maple-ginger glaze ............................. 141 

Siam Chicken .................................................... 107 

Simmering Clay Pot of Chicken & Lilly Flowers ........................... 197 

Simply Grilled Fish ................................................. 27 


Smoked duck .................................................... 201 

Smoked Maple Leaf Duck ........................................ 36, 193 

smoked turkey dosai ............................................... 123 

Smothered Chicken ................................................ 144 


spicy chicken ..................................................... 60 

Spicy Chicken Burrito ............................................... 60 


stuffed chicken breast .............................................. 175 

Stuffed Chicken Parmigiana .......................................... 76 

Tamarind-Glazed Muscovy Duck ....................................... 40 

Tandoori Chicken ................................................. 190 

tea-smoked Peking duck ............................................ 201 

Tender Crunches ................................................... 55 

Tequila Lime Chicken ............................................... 45 

Teriyaki chicken ................................................... 98 

teriyaki grilled chicken .............................................. 50 

Thai chicken ..................................................... 185 

Thai Chicken Plate ................................................. 64 

Thai Chicken Saute ................................................ 111 

The Duck Stops Here .............................................. 145 

310 


Indexes 

three-piece Original Dark meal ........................................ 70 

Tijuana Chicken ................................................... 93 

Tortilla-Crusted Chicken Fajitas ....................................... 54 

Tortilla-Crusted Chicken Strips ....................................... 190 

Tres Tacos ....................................................... 46 

Tropical Chicken Fingers ............................................ 91 

Two-Way Turkey .................................................. 192 

VIP Cantonese Duck ................................................ 77 

whole-roasted turkey breast .......................................... 48 

Wild Ginger fragrant duck ........................................... 102 

Wok-Fried Black Chicken ........................................... 200 

Wood Oven-Roasted Chicken Breast ................................... 187 

XimXim .......................................................... 37 

Young Chicken .................................................... 99 

Yucatan Chicken .................................................. 121 

Zesty Chicken Bowl ................................................. 92 

Main Entrees, Seafood 

30 shrimp entree .................................................. 83 

7-Pepper Seared Tuna Loin .......................................... 100 

Ahi Carpaccio .................................................... 193 

Ahi Tuna Crabmeat Stack ............................................ 89 

Alaska king crab leg brochette ....................................... 196 

Alaskan Black Cod ................................................. 32 

Alaskan halibut with olive tapenade ................................... 137 

Alaskan king crab .............................................25, 54, 71 

Alaskan snow crab ................................................. 69 

Aloha Bowl ....................................................... 71 

Asian-flavored marinated shrimp ..................................... 139 

Atlantic Salmon ................................................ 23, 25 

baby squid stuffed with pork-fennel sausage and green peas ................. 122 

Bacon Wrapped Stuffed Shrimp ........................................ 83 

Baja-style fish tacos ................................................ 93 

Baja-style Grilled Mahi Mahi Burrito ................................... 121 

Baked Boston Scrod ................................................ 71 

Baked Chilean Seabass .............................................. 97 

baked-stuffed jumbo shrimp .......................................... 71 

Basil Seared Atlantic Salmon ........................................ 193 

311 


Indexes 

battered cod ...................................................... 90 

beer-battered fish tacos ............................................. 54 

Black Pearl Shrimp................................................. 78 

blackened mahi mahi tacos .......................................... 150 

blue crab ....................................................... 109 

bouillabaisse ................................................. 25, 114 

braised Atlantic cod fillet ........................................... 102 

Broiled Atlantic Salmon ............................................ 200 

Broiled Colossal Prawns ............................................ 199 

Broiled Jumbo Sea Scallops ......................................... 199 

Broiled Lobster Tails ............................................... 29 

Broiled Seafood Platter .............................................. 69 

Broiled Shrimp Platter .............................................. 69 

Broiled Tilapia .................................................... 58 

Cajun crawfish .................................................... 82 

Cajun shrimp ..................................................... 62 

Cajun-style fish .................................................... 62 

calamari ........................................................ 117 

Calamari with Nuoc Cham Sauce ..................................... 107 

Carolina Mountain Trout ............................................. 25 

catfish ......................................................... 123 

Cedar planked Atlantic salmon ........................................ 99 

Charley’s Clam Bake ................................................ 25 


Chili Crab ....................................................... 129 

chilled Maine lobster roulade ........................................ 136 

Chinois Seafood Pasta .............................................. 26 

cioppino ......................................................... 71 


clam strips ....................................................... 90 

clams ........................................................... 75 

Coconut Prawn Masala ............................................. 125 

coconut shrimp ...............................................47, 69, 92 

coconut-ginger crispy shrimp ........................................ 140 

cod .......................................................... 71, 97 

Cod Cakes and Baked Beans ......................................... 150 

Cod Casablanca ................................................... 96 

cold-smoked salmon ............................................... 189 

312 


Indexes 

colossal shrimp ................................................... 90 

Crab Alfredo ...................................................... 84 

crab cakes ...................................................... 140 

Crab Cakes with Tomato Butter ...................................... 193 

crab cakes with trout ............................................... 98 

crab Louis ...................................................... 152 

Crab Portobello ................................................... 84 

Crab Relleno ..................................................... 121 

crab tails ........................................................ 69 

Crab with a Twist .................................................. 84 

crabmeat en brochette ............................................. 196 

crawfish beignets ................................................. 149 

crawfish etouffee .................................................. 82 

Crawfish Pie ...................................................... 90 

Crazy for Crab .................................................... 84 

Crescent City Catfish Nuggets ........................................ 149 

crisp-fried oysters ................................................. 71 

Crispy Tempura Lobster ............................................ 102 

crispy-fried, whole snapper .......................................... 119 

crusted halibut .................................................... 89 

curried deviled shrimp ............................................. 108 

Curried Shrimp................................................... 108 

Deep-fried Haddock ................................................ 30 

East Coast Salmon Tamale .......................................... 129 

Escoveitch Fish .................................................. 126 

farm-raised trout ................................................. 203 

fillet of fish ....................................................... 75 

Fire-Roasted Salsa Shrimp .......................................... 197 

Firecracker Shrimp ................................................. 82 

fish fillet ......................................................... 69 

fish taco ...................................................... 87, 94 

fish taco made with tilapia .......................................... 150 

Fish Tikka Kabab ................................................. 190 

Fisherman’s Friday ................................................. 62 

Fisherman’s Platter ............................................. 69, 90 

Flaming beef and prawns ........................................... 192 

Florida Grouper ................................................... 25 

Florida Mahi Mahi ................................................. 25 

313 


Indexes 

fresh anchovies .................................................. 151 

Friday’s Big Bite Shrimp ............................................. 91 

fried clams and oysters ............................................. 151 

fried popcorn shrimp ............................................... 69 

fried shrimp .................................................62, 69, 83 

Fried Shrimp Platter ................................................ 56 

Fritto misto ..................................................... 139 


Garlic-Crusted Shrimp .............................................. 45 

Georges Bank Scrod ................................................ 25 

Giant Prawns with Creole sauce ....................................... 88 

giant shrimp stuffed with mashed fingerling potatoes ...................... 130 

Ginger Chile Seared Tuna ............................................ 41 

glazed salmon ..................................................... 62 

golden fried shrimp ................................................. 90 

Greek Quesadillas ................................................. 111 

Grilled Atlantic Salmon .............................................. 34 

grilled catfish fillet ................................................ 109 

grilled Chilean sea bass ............................................. 38 

grilled diver scallops and shrimp ..................................... 108 

Grilled Garlic and Oregano Swordfish .................................. 168 

Grilled Garlic Shrimp Fajitas ......................................... 54 

Grilled Gulf Prawns ................................................ 36 

Grilled Halibut with Roasted Pepper Tapenade ............................ 54 

Grilled Honey Mustard Glazed Copper River King Salmon .................... 53 

grilled salmon medallions ........................................... 137 

grilled shrimp ..............................................69, 104, 183 


grilled tuna ....................................................... 75 

Gulf Coast barbecue shrimp ........................................ 1549 

Gulf Stream Swordfish .............................................. 25 

Halibut ...................................................... 32, 117 

halibut braised in cream with mussels and shrimp ........................ 185 

halibut cheeks ................................................ 71, 122 

Halibut fillet steamed over aromatic herbs .............................. 146 

Halibut poached in olive oil .......................................... 146 

Halibut Steak .................................................... 168 

halibut stir-fried with Asian mustard sauce .............................. 108 

314 


Indexes 

halibut tempura .................................................. 104 

Halibut with Garlic Crust ............................................ 89 

hand-breaded flounder .............................................. 62 

Hand-harvested Sea Scallops ........................................ 156 

Herb Marinated Halibut ............................................. 54 

Herb-Crusted Salmon ............................................... 54 

herring ......................................................... 130 

Honey Grilled Salmon ............................................... 46 

Horseradish Crusted Striped Sea Bass .................................. 23 

Hot Fish ......................................................... 78 

Hot-smoked Pecan Red Snapper ...................................... 156 

Ingrid’s sea scallops ............................................... 119 

Jade Pesto Steamed Fresh Halibut .................................... 193 

jumbo shrimp ..................................................... 69 

Killer Crab Platter ................................................. 69 

King Crab legs .................................................... 84 

king salmon ..................................................... 194 

Lightly Blackened Mahi Mahi ......................................... 64 


Lobster Chops .................................................... 83 

Lobster Larry ..................................................... 25 


lobster poached in butter ........................................... 186 

Lobster Quesadilla ................................................. 87 

Lobster Ravioli .................................................... 25 

lobster risotto .................................................... 114 

Lobster Stuffed Veal Loin ........................................... 191 

Lobster Tail Panang ............................................... 107 

lobster tail platter ................................................. 52 

lobster tempura ...............................................104, 191 

Lobster, Scallops & Shrimp .......................................... 83 

Loin of Yellowfin Tuna .............................................. 30 

LSJ Platters ...................................................... 72 

Macadamia Nut Crusted Halibut ...................................... 190 

mackerel ....................................................... 151 

mahi mahi ...................................................... 152 

Mahi Mahi Portobello ............................................... 83 

Mahi St. Michelle .................................................. 29 

315 


Indexes 

Maine lobster with potato espuma .................................... 197 

Maine Salmon ..................................................... 99 

Malpeque Oyster Stew ............................................. 131 

Mandarin Orange Salmon ............................................ 29 

Margarita Tuna .................................................... 86 

Maryland Crab Cakes ............................................... 64 

Maryland Lump Crab Cakes .......................................... 25 

miso butterfish .................................................... 99 

moonfish ........................................................ 98 

Moroccan whole-spiced fish ......................................... 115 

Nantucket Scallops ................................................. 99 

New Barbecued Shrimp Martini ...................................... 183 

New Orleans Seafood ............................................... 88 

New Orleans seasoned whitefish ....................................... 88 


Nutty Salmon .................................................... 190 

Orange Basil Salmon ............................................... 54 

Oyster Pan Roast with Chipotles and Creme Fraiche ....................... 111 

oysters ...................................................... 69, 130 

Oysters and Mussels ............................................... 175 

Pacific salmon cured with Japanese spices .............................. 102 

Pan Braised Snapper ............................................... 41 

pan roasted halibut ................................................. 95 

pan-fried mountain trout ............................................ 203 

Pan-Seared Halibut ................................................ 146 

Pan-Seared Tuna .................................................. 35 

Parmesan & Garlic Crusted Alaskan Halibut .............................. 54 

Parrot Bay Coconut Shrimp .......................................... 83 

Paul’s Catfish .................................................... 149 

Penela Cured Chilean Salmon Fillet ................................... 200 

Pla Duk Pad Phed (catfish) .......................................... 107 

Planked Lake Superior Whitefish Tail .................................. 200 

poached Chilean sea bass ........................................... 177 

poached lobster .................................................. 142 

Poached Maine Halibut .............................................. 23 

Poached Organic Salmon ............................................ 30 

Ponzu Grilled Atlantic Salmon ........................................ 41 

Popcorn Shrimp ................................................ 69, 90 

316 


Indexes 



Potato Crusted Copper River Sockeye Salmon ............................. 54 

Poy Sian ........................................................ 126 

Prince Edward Island Mussels ........................................ 23 

Psari stin Schara (grilled striped bass) ................................. 115 

Pumpkin Seed Crusted Salmon .................................... 36, 193 

rare peppered tuna ................................................ 157 

Red Snapper .................................................. 25, 108 

Roasted Salmon ................................................... 35 

Rubio’s Lobster Burrito ............................................. 87 

Rueda de Serrucho Frita (deep-fried king fish) ........................... 120 

rum-raisin plantain crusted mahi-mahi .................................. 38 

Salmon (Barbecue or Cajun-style) ...................................... 87 

salmon confit .................................................... 129 

Salmon Fillet ..................................................... 71 

Salmon Fishcake ................................................... 30 

Salmon New Orleans ................................................ 83 

Salmon Poke ...................................................... 54 

salmon rubbed with Ethiopian spices .................................. 130 

salmon steamed in a ginger lemongrass “perfume” ........................ 140 

Salt and Pepper Shrimp ............................................ 200 

Samurai Salmon Wrap ............................................. 102 

Sand Dabs Meuniere ............................................... 113 

Santa Fe Catfish .................................................. 149 

sardines ........................................................ 151 

sargo (sea bream) ................................................. 97 

sashimi ........................................................ 199 

sauteed Maine diver scallops ........................................ 131 

Sauteed Maryland Crab Cakes ........................................ 199 

Sauteed Swordfish ................................................. 23 

Sauteed Whitefish ................................................. 113 

Sauteed Wild Striped Bass ........................................... 34 

scallop brochette ................................................. 196 

scallop dishes ..................................................... 47 

scallops ..................................................... 89, 194 

sea bass ........................................................ 152 

sea bass with parsley crust .......................................... 170 

317 


Indexes 

Seafood Alfredo ................................................... 76 

Seafood Bouillabaisse ............................................... 23 

seafood cakes ..................................................... 69 

Seafood cassoulet .................................................. 99 

Seafood Gratin ................................................... 113 

Seafood Platter .................................................... 64 


Seared Arctic Char ................................................. 23 

Seared Sea Scallops ............................................... 174 

seared tuna ..................................................... 104 

sesame-seed crusted fillet of salmon .................................. 141 

Shanghai Lobster .................................................. 98 

shrimp .......................................................... 75 

Shrimp Bruschetta ................................................ 172 

shrimp cocktail ................................................. 69, 83 

Shrimp Combo Platter .............................................. 69 

Shrimp Danielle ................................................... 25 

Shrimp De Johnge ................................................ 152 

shrimp en brochette ................................................ 69 

Shrimp Ersilia ................................................... 118 

Shrimp Fazuli .................................................... 118 

Shrimp Feast ..................................................... 83 

Shrimp Mumbo Jumbo .............................................. 82 

Shrimp Onassis ................................................... 29 

Shrimp Platter .................................................... 69 

shrimp puttansca .................................................. 48 

Shrimp Rockefeller ................................................. 83 

shrimp sambal ................................................... 106 

Shrimp Santa Fe ................................................... 91 

shrimp scampi ...........................................62, 69, 83, 149 

shrimp skewer .................................................... 90 

Shrimp Tandoori .................................................. 190 

Shrimp Triple Combo ............................................... 90 

Shrimp with Sugar Peas in Oyster Sauce ................................. 78 

Shrimp with Tuscan white beans ...................................... 117 

Shrimp, Oyster & Skate Ceviche ...................................... 122 

simply-roasted lobster ............................................. 194 

slow-baked salmon ................................................ 112 

318 


Indexes 

smoked arctic char ................................................ 130 

Smoked Trout on Baby Spinach ...................................... 156 

Snow Crab ....................................................... 90 

snow crab legs .................................................... 84 

Southwestern Stuffed Shrimp ......................................... 88 

Soy-Ginger Steamed Halibut ......................................... 146 

Spaghettini di Mare ................................................ 25 

Spicy Shrimp with Cashews .......................................... 78 

spicy tuna tartare ................................................. 197 

Steak and Shrimp Platter ............................................ 69 

steamed blue crab ................................................. 69 

Steamed Cod with Savory Seasonings ................................... 61 

Steamed halibut fillet .............................................. 146 

Steamed lobster .................................................. 108 

Steamed Mussels with “Soria” Chorizo ................................. 113 

Steamed Prince Edward Island Mussels ................................. 99 

Striped Bass with Barbecue Butter ..................................... 89 

stuffed shrimp .................................................... 69 

stuffed whitefish ................................................... 62 

sweet dungeness crab ............................................... 69 

Sweet prawns .................................................... 199 

Szechwan Tuna ................................................ 29, 102 

Teriyaki Grilled Salmon ............................................. 112 

Thai Steamed Mussels .............................................. 53 

Thai-baked Sea Bass ................................................ 30 

tiger prawns ..................................................... 177 

Tikhe Machli (spicy sea bass) ........................................ 125 

tilapia .......................................................... 152 

Trash fish ....................................................... 151 

Tres Tacos ....................................................... 46 

Triple Shrimp Platter ............................................... 64 

Trout Almondine ................................................... 65 

tuna ........................................................... 130 

tuna noodle casserole .............................................. 152 

Tunapica ........................................................ 101 

Tuscan seafood dishes ............................................. 117 

Ultimate Feast .................................................... 83 

vegetable/lobster pot au feu ......................................... 197 

319 


Indexes 

Vesta Shrimp Udon Noodle Bowl ....................................... 41 

Wasabi Skillet Seared Tuna Steak ..................................... 183 

whole catfish .................................................... 203 

whole fish ................................................117, 199, 203 

whole flounders .................................................. 203 

Whole Maine Lobster ............................................... 25 

Whole pompanos ................................................. 203 

whole red snapper ................................................. 38 

whole sea bass .................................................... 71 

wild striped bass ................................................. 137 

Wood-grilled Swordfish .............................................. 71 

Wood-Roasted Mussels ............................................. 197 

Xifias Psitos (grilled swordfish) ...................................... 115 

XimXim .......................................................... 37 

Yellowfin Tuna .................................................... 25 

yellowfin tuna tartare .............................................. 131 

Pizza/Pasta 

Affumicata pizza ................................................... 21 

Alfredo Shrimp Pasta ............................................... 88 

Angel Hair Pasta .................................................. 168 

Anna’s Mediterranean Pizza ......................................... 154 

Asian Noodle Stir ................................................. 108 

Asian-style noodle dishes ........................................... 170 

Baked Goat Cheese Ravioli ........................................... 50 

Black Truffle Risotto ............................................... 34 

BLT pizza ....................................................... 153 

butternut squash pizza ............................................. 155 

Cafe Style Pad Thai ................................................ 180 

Cannelloni .................................................... 50, 87 

Cannelloni alla Partenopea ........................................... 68 


Cappelini Pomodoro ................................................ 76 

Cappellini con Gamberini ............................................ 22 

Cappriccio pizza ................................................... 21 

Cheese-Filled Manicotti ............................................. 50 

Chevil Agnolotti Pasta .............................................. 140 


320 


Indexes 



Chicken Rostadoro pizza ............................................ 154 


Chicken Scarpariello ............................................... 143 

chickpea canneloni ................................................ 179 

chilled penne pasta ................................................. 53 

Chinois Seafood Pasta .............................................. 26 

chipotle pasta .................................................... 121 

cole slaw ........................................................ 60 


Crab Alfredo ...................................................... 84 

crabioli .......................................................... 69 

Crawfish Ravioli ................................................... 90 

curried orzo ..................................................... 147 

Desert Fire Pasta ................................................. 100 

edamame ravioli .................................................. 178 

Farfalle with Sausage and Mushrooms .................................. 27 

Farfelle Pasta .................................................... 164 

Fat Belly Pasta .................................................... 26 

Fedelini ........................................................ 164 

fettuccine alfredo .............................................. 76, 192 

Fiesta Taco Pizza ................................................. 155 

Fire Roasted Pepper Farfalle ......................................... 53 

Fontina Cheese Stuffed Meatballs with Fettuccine Bolognese ................ 112 

Funghi .......................................................... 21 

Funghi pizza ...................................................... 21 


Garden Pesto pizza ................................................ 181 

Garlic & Herb Ceppo Pasta Salad ...................................... 39 

Gnocchi Bologne ................................................... 21 

Gnocchi Delicati ................................................... 21 

Grilled Chicken Pesto Linguine ........................................ 64 

grilled chicken pizza with roasted peppers .............................. 154 

Grilled Gulf Prawns on penne pasta ................................... 193 

Grilled Quail ravioli ................................................ 34 

grilled sausage and peppers pizza .................................... 117 

Homemade Linguine ................................................ 34 

321 


Indexes 

Indian-influenced pizzas ............................................ 153 

Jambalaya Penne Pasta ............................................. 29 

Korean Seoul Food Noodles .......................................... 171 

Lah me June (Armenian pizza) ....................................... 126 

Lakasas ........................................................ 106 

lasagna .......................................................... 87 

lasagna classico ................................................... 76 

Linguine Alfredo ................................................... 66 

Linguine with White Clam Sauce ....................................... 71 


Lobster Ravioli .................................................... 25 

Lobster Tagliatelle ................................................ 193 

macaroni and cheese ........................................... 60, 163 

macaroni salad .................................................... 75 

Maine Lobster Mac and Cheese Orzo Risotto ............................ 112 

Mama’s Trio ...................................................... 87 

Manicotti ........................................................ 50 

Manicotti San Angelo .............................................. 118 

Margherita pizza .............................................. 21, 117 

Mexican lasagna .................................................. 177 

Mexican-Style Pizza ............................................... 127 

Mt. Vesuvius ..................................................... 154 

mushroom orzo .................................................. 187 

naan bread pizza ................................................. 153 

Napoli pizza ..................................................... 116 

Navaho Grilled Chicken Pasta ......................................... 67 

Neopolitan-style pizzas ............................................. 116 

Nobile Mushroom Fettuccine ........................................ 181 

Noodle bowls .................................................... 105 

Noodles ........................................................ 106 

Old World Brick Oven Pizza .......................................... 21 

Pad Thai Noodles ................................................. 107 


Pasta Telephono ................................................... 26 

Pasta with Jumbo Shrimp ............................................ 26 

Pastabilities ...................................................... 80 

Peking Duck Pizza ................................................ 154 

Pepperoni Rostadoro pizza .......................................... 154 

322 


Indexes 

Philly Cheesesteak Pizza ............................................ 55 

piadina .......................................................... 47 

Pindaettok (Korean pizza) .......................................... 126 

pizza Campagnola ................................................ 117 

Pizza di Pollo Barbacoa ............................................ 154 

Pizza di Pollo Barbacoda ............................................ 87 

pizza meats ..................................................... 154 

Pizza Vegetariana ................................................. 154 

pizza “burger” ................................................... 155 

Prima pizza ..................................................... 181 

Pumpkin pizza ................................................... 155 

Ravioli .......................................................... 50 

Ravioli di Portobello ................................................ 76 

Ravioli of Beef Osso Bucco .......................................... 111 

Ravioli Spinaci .................................................... 21 

Regina Margarita pizza ............................................. 116 

Roasted Vegetable & Goat Cheese Lasagna ............................... 39 

Salsiccia pizza .................................................... 21 

Saltimbocca di Vitello ............................................... 87 



Secret Garden pizza ............................................... 181 

shrimp alfredo .................................................... 48 

shrimp and roasted garlic ravioli ...................................... 63 

Shrimp Ersilia ................................................... 118 

Shrimp Fazuli .................................................... 118 

Shrimp Onassis ................................................... 29 

shrimp pizza ...................................................... 48 

sliced eggplant and chili oil pizza ..................................... 117 

Smoked Duck Ravioli .............................................. 188 

Southwestern Chicken Burrito Pizza ................................... 154 

Spaghetti and Meatballs ............................................ 164 

Spaghettini di Mare ................................................ 25 

spinach lasagna .................................................. 171 

Stuffed Shells ..................................................... 50 

Stuffed Shells with homemade sausage .................................. 50 

Super Veggie pizza ................................................ 181 

Tagliarini ....................................................... 164 

323 


Indexes 

Thai Chicken Pizza ................................................ 154 

thicker crust ...................................................... 59 

Tortelloni di Vitello ................................................. 22 

Twisted Crust Pizza ............................................. 80, 81 

Ultimate Cheese Lover’s ............................................. 81 

Ultimate Lover’s Pizzas .............................................. 81 

Ultimate Meat Lover’s ............................................... 81 

Ultimate Pepperoni Lover’s ........................................... 81 

Ultimate Veggie Lover’s .............................................. 81 

Uptown Pizza ..................................................... 65 

Veal Medallions Parmigiana ......................................... 118 

Versailles pizza .................................................. 144 

Vesta Shrimp Udon Noodle Bowl ....................................... 41 

Whipped Goat’s Milk Cheese Ravioli ................................... 168 

White Bean Mezzaluna Shaped Pasta .................................. 164 

Salads 

Absolutely Asian ................................................... 50 

arugula salad ..................................................... 54 

Asian Chicken Salad ............................................... 101 

Asian Marinated Beef Tenderloin salad .................................. 39 

Asperge ........................................................ 151 

Baby Arugula and Morel Creme ....................................... 169 

baked Gorgonzola salad ............................................ 156 

Belgian Endive Salad ............................................... 30 

Blackened Mahi Mahi Caesar Salad .................................... 86 

Braised Cannellini salad ............................................. 39 

bread salad ...................................................... 139 

Caesar ....................................................22, 36, 175 

Caesar salad ................................................47, 81, 192 

Caesaro ......................................................... 37 

Cafe Greens ...................................................... 50 

Cafe Salad ....................................................... 79 

California Bleu entree salad .......................................... 43 

Caribbean Jerk Cobb salad .......................................... 141 

Carolina Homegrown Heirloom Tomato Salad ............................ 138 

chicken Caesar ................................................... 176 

Chicken Chipotle Spinach Salad ....................................... 59 

324 


Indexes 

Chicken Club Salad ................................................. 70 

Chicken Crisp Caesar Salad .......................................... 79 

chicken picnic salad ............................................... 144 

Chimayo chicken salad ............................................. 144 

Chinese Chicken Salad ........................................36, 80, 140 

Chinese Grilled Chicken Salad ........................................ 67 

Citrus-Cured Smoked Salmon salad .................................... 39 

classic wedge ..................................................... 32 

Cobb Salad ....................................................... 56 

Crab & Shrimp Cobb Salad ........................................... 84 

crispy calamari salad .............................................. 139 

Crispy Chicken Salad ............................................... 57 

crispy salmon salad ............................................... 176 

cucumber salad ............................................... 32, 197 

cucumber-daikon salad ............................................. 108 

daikon radish salad ................................................ 89 

dinner salad ...................................................... 80 

Fajita Chicken Salad ................................................ 84 

Fandango Salad ................................................... 78 

farro salad ...................................................... 116 

Fettoush ........................................................ 123 

Fire Grilled Salmon Salad ............................................ 67 

flank steak salad .................................................. 176 

French bean salad ................................................. 32 

Frisee aux Lardons ................................................. 24 

frisee salad ...................................................... 111 

garden salad ...................................................... 60 

Garlic-Crusted Shrimp Caesar ........................................ 44 

Greek Salad ................................................50, 78, 175 

Green Goddess salad .............................................. 152 

Grilled Baby Octopus Salad ........................................... 24 

Grilled Caesar Salad ............................................... 199 

Grilled Chicken Caesar ........................................... 44, 78 

Grilled Honey Lime Chicken Salad ..................................... 58 

grilled swordfish salad ............................................. 176 

hand-tossed salads ................................................ 176 

heirloom tomato salad ..........................................138, 142 

Honey Lime Bleu Salad .............................................. 67 

325 


Indexes 

Insalata di Farro con Crescenza ....................................... 85 

jicama salads .................................................... 136 

Landry’s Salad Bowl ................................................ 71 

Local Heirloom Tomatoes with Micro Borage ............................ 170 

Long Grain Brown Rice salad ......................................... 39 

mâche salad ..................................................... 140 

Margarita Lime Salad ............................................... 80 

Martha’s Vineyard salad ............................................. 26 

Mediterranean Salad ............................................... 137 

Mediterranean Seafood Salad ......................................... 33 

Melon Sunburst Salad ............................................... 79 

mixed greens ..................................................... 36 

mock duck salad .................................................. 176 

Organic Field Green Salad ........................................... 24 

organic greens with fruit vinaigrette ................................... 136 

organic salads ................................................... 170 

Organic Soft Wheat Berries ........................................... 39 

Oriental Chicken Salad ........................................... 44, 77 

Oriental grilled chicken salad ......................................... 50 

Orzo Almondine ................................................... 50 

Palmito .......................................................... 37 

Pan Pacific Chicken Salad ............................................ 53 

Parisian Greens ................................................... 50 

Planet Fruit Salad .................................................. 82 

Poivrade Artichokes with Cannelini Beans ............................... 30 

Portobello Potato Salad ............................................ 171 

potato salads .................................................... 151 

red onion salad .................................................... 32 

Ruby Queen Beets with Avocado ...................................... 151 

Ruccola ......................................................... 22 

Salad Nicoise .................................................... 175 

Santa Fe Chicken Salad ............................................. 44 

Scallion Green Wonton Salad ........................................ 193 

seafood salad .................................................... 176 

seafood salad with white Tuscan beans ................................. 117 

Shrimp Caesar Salad ............................................... 86 

side salad ........................................................ 46 

sliced duck salad ................................................. 201 

326 


Indexes 

sprout salad ..................................................... 203 

steak salad ...................................................... 152 

Steakhouse Salad .................................................. 44 

Strawberry Poppyseed Salad .......................................... 78 

sweet potato salad ................................................ 192 

tabbouleh ....................................................... 123 

Thai Beef Salad .................................................... 42 

Thai cucumber salad ............................................... 136 

tomato and chanterelle mushroom salad ................................ 138 

tomato salad ...................................................... 32 

Tomato& Fresh Mozzarella Salad ...................................... 78 

Turkish salads ................................................... 124 

vegetable salad ................................................... 108 

Wasabi Salmon Spinach Salad ........................................ 59 

Wild Field Greens & Endive ........................................... 65 

Wood Oven-roasted Peach Salad ..................................... 131 

Yellow Wax Beans & Haricots Verts .................................... 39 

Sandwiches 

2001 Gourmet Burger Tour ........................................... 85 

All-Beef Hot Dogs .................................................. 70 

American Burger .................................................. 47 

Angus beef burgers .............................................. 46, 92 

Angus burger .................................................... 158 

Atlantic salmon sandwich ........................................... 139 

Bacon and Cheddar breakfast sandwich ................................. 59 

Bacon Cheeseburger ............................................. 77, 94 

Bacon Double Cheese Hoagie Burger ................................... 80 

Bacon Triple Cheeseburger .......................................... 156 



Baja Turkey Club .................................................. 85 

Bali Surf burger .................................................. 178 

Barbecue Bacon Big ‘N Tasty Burger .................................... 75 

barbecue wrap .................................................... 49 

barbecued pork sandwiches ......................................... 152 

batter-dipped fish flatbread sandwich ................................... 71 

bay shrimp sandwich .............................................. 139 

327 


Indexes 

BBQ Bacon Big ‘N Tasty ............................................ 157 

BBQ Bacon Chicken McGrill .......................................... 74 

BBQ Bacon Crispy Chicken ........................................... 74 

BBQ Chicken Sandwich .............................................. 74 

beef tenderloin with cheshire ........................................ 158 

beef-lavosh roll-up ................................................ 139 

beer-batter-fried catfish ............................................ 110 

beyti sarma ..................................................... 124 

Big Boy double-decker hamburger ..................................... 48 

Big McBacon Cheeseburger ......................................... 157 

Big N’ Tasty ................................................... 73, 74 

Bistro smoked pork loin ............................................ 161 

black bean and salsa veggie burger ..................................... 63 

Blackened Chicken ................................................. 77 

Bratwurst ........................................................ 74 

breads ......................................................... 160 



Bresaola, Rucola, and Grana ......................................... 160 

Buffalo Burger ................................................... 169 

Burger Lover line of bigger burgers .................................... 51 

Burgundy Burger .................................................. 43 

Cajun Chicken Tender BLT .......................................... 159 

Capricciozo ..................................................... 179 

Caribbean Jerk Buffalito ............................................. 50 

chargrilled chicken Cool Wrap ........................................ 55 

Charred Sliced Sirloin .............................................. 161 

Chelsea Grilled Chicken ............................................. 72 

Chicago Burger .................................................... 61 

chicken Caesar Cool Wrap ........................................... 55 

Chicken Caesar Salad Sandwich ....................................... 67 

Chicken Club Sandwich ............................................. 158 


chicken flatbread sandwich ........................................... 71 

Chicken Meatball Sub .............................................. 159 

Chicken Pesto Sandwich ............................................. 91 

Chicken Salad Melt ................................................ 159 

Chicken Sandwich ................................................. 160 

328 


Indexes 

chicken strip wrap ................................................ 204 

Chicken Zigany ................................................... 148 

Chili Cheese McDouble .............................................. 72 

Chip Butty ...................................................... 160 

classic hamburger ................................................ 158 

Classic Hard Rock French Dip ......................................... 28 

Club sandwich ................................................... 158 

cold submarine sandwiches .......................................... 75 

crawfish po’boy sandwich ............................................ 82 

Crispy Caesar Twister ............................................... 70 

Crispy Chicken McClub .............................................. 74 

Croissant Sandwiches ............................................... 79 

croque madam ................................................... 113 

Cru Club ........................................................ 158 

Cuban Pork & Ham Panini ........................................... 79 

Cuban Sandwich ............................................... 73, 159 

Curried Tofu Vegetable Wrap ........................................ 180 

Curried Vegetables with Brie ........................................ 160 

deli sandwiches ................................................... 59 

Double Jerk Chicken Sandwich ........................................ 50 

egg sandwiches ................................................... 90 


Ensenada Chicken Sandwich .......................................... 84 


Fajita Big ‘N Tasty ................................................. 157 

fillings ......................................................... 160 

Firecracker Shrimp Po’ Boy Sandwich ................................... 82 

Fish Sandwich ................................................... 160 

Five Alarm Burger ................................................. 84 

flatbread sandwiches ............................................... 71 

Frankfurter ....................................................... 74 

French dip sandwich ................................................ 66 

Friday’s Natural Angus Burger ........................................ 91 

Fried Catfish Po Boy ............................................... 159 

Frontega Chicken Panini ............................................. 79 

Fudds 55 Burger ................................................... 61 

garden patties ................................................... 169 

Get Add-itude menu (garnishes) ...................................... 158 

329 


Indexes 

Great Dane Veggie Dog ............................................ 180 

grilled chicken breast and Boursin .................................... 158 

Grilled Chicken Caesar Sandwich ...................................... 86 

grilled chicken sandwich .........................................148, 159 

Grilled Portobello Philly sandwich .................................... 169 

Grilled Tomato Mozzarella ........................................... 22 

Grilled Veal & Bacon Burger ......................................... 156 

ground rib-eye burger .............................................. 158 

ground shoulder burger ............................................ 159 

ground turkey burger .............................................. 157 

Ground veal burger ................................................ 159 

gyro pita sandwiches ............................................... 75 

hamburger ...................................................... 139 

hamburger with bacon and Swiss cheese ................................ 51 

Hard Rock Natural Veggie Burger ...................................... 28 

Hawaiian Tuna Burger .............................................. 53 

Hickory Jalapeno Burger ............................................. 77 

Honey Chicken Brie Sandwich ........................................ 159 

Honey Ham & Chicken Sandwich ....................................... 94 

Honey Mustard Turkey with Cucumbers ................................. 91 

honey sauteed sweet potatoes ......................................... 41 

hot grilled sandwiches .............................................. 49 

Hot Ham ‘N Cheese Sandwich ......................................... 74 

HRC’s Country Char-broiled Burger ..................................... 28 

Italian burger .................................................... 159 

Italian Chicken Club ................................................ 22 

Italiano Sandwich .................................................. 91 

Ivy Hamburger .................................................... 30 

Jalapeño Cheese Burger ............................................. 94 

Jerk B. Tender Sandwich ............................................. 50 

John Bacon’s Burger ................................................ 47 

kiwiburger ...................................................... 129 

Le Croque du Vieux Norman ......................................... 111 

Lechon Asado ..................................................... 37 

Loaded Chicken Breast Sandwich ...................................... 28 

Lobster Club Sandwich .............................................. 34 

lobster roll ....................................................... 73 

lobster roll with chorizo ............................................ 161 

330 


Indexes 

low-fat deli chicken sandwich ......................................... 49 

Market Fresh line .............................................. 46, 159 

McRib Jr. ........................................................ 74 

Meatloaf with Smoky Italian Gravy .................................... 188 

mesquite chicken with bacon sub ...................................... 49 

miniburgers ..................................................... 159 

mk’s Classic Burger ............................................... 157 

Mushroom Burger .................................................. 47 

Natural Angus All-Beef Hamburger .............................145, 151, 158 

Natural Angus Meatloaf Sandwich ...................................... 91 

new sandwich breads ............................................... 49 

oak grilled burgers ................................................. 36 

Omwiches ....................................................... 159 

Open-Faced Turkey Sandwich ......................................... 80 

ostrich burger ..................................................... 61 

Pacific Rim Spiced Chicken Breast .................................... 148 

panini sandwiches .......................................56, 60, 152, 160 

Philly Cheesesteak Sandwich ...................................... 75, 91 

Pig Sandwich ..................................................... 28 

Pinocchio Sandwich ............................................... 160 

pizza-omelet breakfast sandwich ...................................... 59 

Poblano Pepper Burger ............................................. 156 

Pollo Cubano ..................................................... 37 

Porcini-Potato Soup ................................................ 35 

Portabello & Mozzarella Panini ....................................... 79 

Portabello Chevre ................................................. 179 

Portabello Schnitzel Sandwich ....................................... 180 

Portobello Florentine ............................................... 22 

pressed sandwiches ............................................... 119 

Prime Rib Dip .................................................... 159 

Prime Rib Philly .................................................. 159 

prosciutto with manchego ........................................... 158 

Reuben .......................................................... 49 

rib-eye cheeseburger .............................................. 158 

Roadhouse French Dip Sandwich ...................................... 86 

roast beef and Cheddar sandwich ...................................... 49 

Roast on a Roll .................................................... 43 

Roasted Garlic Chicken Burger ........................................ 85 

331 


Indexes 

Roasted Vegetable Sandwich .......................................... 91 

Rocket Single ..................................................... 70 

Rolled sandwiches ................................................ 169 

Roma Tomato Burger ............................................... 94 

Ropa Vieja ....................................................... 37 

rosemary-baked ham with mimoulette ................................. 158 

Route 66 Burger ................................................... 70 

salmon burgers ................................................... 169 

Samurai Salmon Wrap ............................................. 102 

sandwiches on artisan breads and rolls ................................. 72 


shrimp wrap ...................................................... 72 

Sirloin Burger .................................................... 157 

Sirloin Steak ...................................................... 22 

Six Dollar Burger .................................................. 52 

Skewered Club Sandwich ........................................... 158 

Smoke House Burger ............................................... 70 

Smoked Turkey on Rosemary Parmesan Bread ............................ 83 

Smokehouse Cheeseburger ........................................... 62 

Smoky Harvest ................................................... 179 

Sorta New Yorker Burger ............................................ 84 

Sourdough BBQ Pepperjack sandwich ................................... 52 

Sourdough Crispy Chicken Sandwich .................................... 73 

Sourdough Supreme Burger .......................................... 73 


Southwest Whatachicken sandwich ..................................... 94 

Southwestern Chicken Sandwich ....................................... 61 

soy burger ...................................................... 169 

Spanish breakfast sandwich .......................................... 59 

specialty burgers .................................................. 61 

spicy chicken Cool Wrap ............................................. 55 

spicy chicken sandwich .............................................. 52 

Spicy Thai Wrap .................................................. 108 

spiedie sandwich ................................................. 100 

Spreads ........................................................ 160 

stacked sandwiches ................................................ 49 

Surfin’ Baja Chicken Burger .......................................... 84 

Tempeh Gyro .................................................... 179 

332 


Indexes 

Thai Burger ..................................................... 157 

Thai Chicken Buffalito ............................................... 50 

Thai Chicken sandwich ............................................. 159 

Tortas ........................................................... 37 

trenzas ......................................................... 122 

Tribeca Turkey .................................................... 72 

Triple Cheeseburger ................................................ 51 

Triple Ultimate Cheeseburger ......................................... 68 

tuna burger ..................................................... 157 

turkey and smoked gouda ........................................... 158 

turkey breast and bacon wrap ........................................ 204 

turkey breast sandwich with smoked bacon .............................. 36 

turkey burger ..................................................... 61 

Turkey Club Deluxe ................................................. 80 

Turkey Italiano Focaccia ............................................. 80 

Turkey Pastrami Deli Sandwich ....................................... 159 

Turkey Patty ...................................................... 70 

Turkey Philly Sandwich .............................................. 80 

turkey spiedie .................................................... 100 

turkey, bacon and guacamole sub ...................................... 49 

Turkish pitas .................................................... 124 

Ultimate BLT Wrap ................................................. 48 

Ultimate Cheese Sandwich ........................................... 59 

Ultimate club ..................................................... 49 

upscale burger ................................................... 158 

upscale subs ...................................................... 49 

Vegetable roti .................................................... 108 

Vegetable sandwiches .............................................. 182 

vegetarian burger .................................................. 36 

veggie burger .................................................. 51, 61 

Vietnamese sandwiches ............................................ 129 

Village Veggie ..................................................... 72 

Vine-Ripened Tomato Club .......................................... 158 

Von Muenster Burger ............................................... 74 

Wall Street Roast Beef .............................................. 72 

Western Cheeseburger .............................................. 68 

Wheelhouse Burger ................................................ 47 

Widow Maker Burger ............................................... 86 

333 


Indexes 

Wild West Burger .............................................. 85, 157 

Side Dishes ........................................................ 32 

Airfries ......................................................... 169 

almond rice pilaf ................................................... 46 

ancho-chile-dusted potato chips ...................................... 162 

Anna potatoes .................................................... 53 

apple-bread stuffing ............................................... 188 

arame rice noodle salad ............................................ 171 

artichoke-spinach casserole ......................................... 156 

Asian Ratatouille ..............................................112, 142 

Asian slaw ...................................................... 102 

asparagus ....................................................146, 192 

Asparagus Flan ................................................... 154 

baba gannouj .................................................... 171 

baby carrots ..................................................186, 202 

baby fennel ...................................................... 200 

bacon and watercress hash .......................................... 161 

bacon-Cheddar twice-baked potato ..................................... 36 

Bailey’s broccoli .................................................. 197 

baked beans ...................................................... 45 

baked potato ................................................... 28, 52 

baked potatoes with toppings ....................................... 165 

baked squash with Amaretti .......................................... 30 

Bakery Chips .................................................... 162 

barbecued beef and cheese baked potato ............................... 165 

basmati rice ..................................................... 125 

bean sprouts tossed with sesame oil ................................... 105 

Belgian frites .................................................... 109 

Biggie fries ....................................................... 94 

black beans ................................................27, 37, 101 

black beans and corn salsa ........................................... 65 

black beans and red tomato ......................................... 183 

black beans and rice ................................................ 38 

black-eyed peas .................................................. 192 

boiled spring potatoes ............................................. 197 

bok choy .................................................146, 174, 193 

boniato puree .................................................... 119 

334 


Indexes 

bottomless fries ................................................... 84 

bottomless steak fries ............................................... 85 

braised callaloo .................................................. 119 

braised endive ................................................. 23, 35 

braised fennel ................................................. 23, 146 

braised greens ................................................... 199 

braised leeks ..................................................... 23 

Braised Morels ................................................... 169 

Braised Mustard Greens ............................................. 32 

braised red cabbage ................................................ 27 

bread dressing .................................................... 48 

breaded hash patties ............................................... 99 

British Bubble & Squeak ............................................. 30 

broccoli ......................................................... 87 

broccoli and cheese baked potato ..................................... 165 

broccoli-corn risotto cake ............................................ 36 

brown butter wild rice .............................................. 34 

butter-sauteed carrots .............................................. 54 

buttered leeks ..................................................... 35 

buttered spring vegetables ........................................... 30 

buttermilk chive mashed potatoes ...................................... 41 

butternut squash puree .............................................. 23 

candied garlic-potato mash brulee .................................... 164 

caramelized baby carrots ......................................... 61, 62 

carrot-ginger sake puree ............................................ 101 

celery root-roasted mashed potatoes .................................. 170 

chateau potatoes .................................................. 25 

Cheddar and chive twice-baked potato .................................. 36 

Cheddar mashed potatoes ............................................ 45 

cheese fries ..................................................... 152 

cheese sticks ..................................................... 94 

chicken chips ..................................................... 94 

chickpea crepe ................................................... 199 

chickpeas with spicy oil ............................................ 117 

Chili Cheese Curly Fries ............................................ 165 

Chinese chowmein ................................................. 99 

chipotle mashed potatoes ............................................ 38 

chipotle mint black beans ............................................ 36 

335 


Indexes 

chips and Fire-Roasted salsa ........................................ 197 

cinnamon apples ................................................. 147 

coconut conch rice ................................................ 119 

coconut rice ...................................................... 38 

cole slaw ...................................................44, 60, 64 

coleslaw ...................................................... 44, 64 

collard greens ................................................. 98, 100 

conch fritters .................................................... 119 

congri ........................................................... 38 

Corn Cakes ...................................................... 111 


corn flan ........................................................ 153 

corn pancake .................................................... 113 

corn-battered leek straws ............................................ 53 

country potatoes ................................................... 45 

country vegetables ................................................. 57 

couscous and harissa .............................................. 144 

crabmeat stuffings ................................................ 151 

Creamed Spinach .................................................. 32 

creamy coleslaw ................................................... 45 

creamy herb polenta ............................................... 147 

Creole baked beans ............................................... 147 

crispy Asian noodles ................................................ 64 

crispy baked shoestring potatoes ..................................... 170 

crispy buttermilk onion rings ........................................ 112 

crispy golden fries ................................................. 79 

Crispy Horseradish Potato Cake ...................................... 165 

crispy onions .................................................... 174 

crispy red onion mash ............................................. 202 

crispy yucca ..................................................... 119 

crispy “fronions” ................................................... 61 

crunchy vegetables ................................................. 25 

Cuban sweet potatoes .............................................. 119 

cumin-spiced pita fries ............................................. 161 

curried apples ................................................... 161 

curried basmati rice ................................................ 41 

curry supreme ................................................... 171 

dauphin potato .................................................... 30 

336 


Indexes 

diced potato ..................................................... 105 

diced sweet red peppers ............................................. 53 

Duck Fried Rice ................................................... 32 

eggplant caponata ................................................. 35 

eggplant puree ................................................... 124 

fava beans ...................................................... 146 

fennel slaw ...................................................... 147 

fingerling mashed potatoes ........................................... 23 

flavorful mashed potatoes without added fat ............................. 172 

French fries with rosemary aioli ....................................... 36 

fresh grated russett potatoes ......................................... 54 

fresh seasonal vegetables ........................................... 147 

fresh vegetable .................................................... 43 

fresh vegetables ................................................ 60, 90 

fried eggplant .................................................... 171 

fried green beans ................................................. 110 

fried green tomatoes ................................................ 98 

fried onion straws .................................................. 58 

fried plantains .................................................... 82 

fried sweet plantains .............................................. 120 

fries ....................... 32, 44, 45, 51, 64, 69, 75, 80-82, 88, 110, 146, 153 

frijoles rancheros .................................................. 60 

garden vegetables .................................................. 61 

garlic flan ....................................................... 153 

garlic french fries ................................................. 192 

garlic greens ..................................................... 174 

garlic mashed potatoes ............................... 25, 26, 43, 45, 81, 147 

garlic oregano fries ............................................. 80, 165 

garlic potato puree ................................................. 34 

Garlic Scented French Fries ......................................... 165 

garlic smashed potatoes ............................................. 29 

garlic spinach .................................................... 107 

garlic-chive potato puree ........................................... 174 

garlic-mashed potatoes .............................................. 53 

ginger rice ....................................................... 25 

gingered shiitake and enoki mushrooms ................................ 113 

gingered slaw .................................................... 159 

Greek Fries ...................................................... 114 

337 


Indexes 

green and orange lentils ............................................. 23 

green beans long-cooked with ham .................................... 100 

green rice ........................................................ 38 

greens ......................................................... 145 

grilled asparagus .................................................. 63 

grilled fresh veggies ................................................ 55 

grilled leeks ..................................................... 137 

grilled peppers ................................................... 171 

Grilled Seasonal Vegetables ......................................... 169 

grits ......................................................... 57, 98 

gruyere potatoes .................................................. 199 

haricots verts with macadamia butter ................................... 24 

hash browns ...................................................... 79 

herb risotto cake .................................................. 99 

Herbs and spices in mashed potatoes .................................. 172 

home-fried potatoes ............................................... 188 

homestyle mashed potatoes .......................................... 61 

Hot German Potato Salad ........................................... 111 

Houlihan’s mashed potatoes .......................................... 67 

house vegetables ................................................. 202 

Idaho potato chips with malt vinegar .................................. 163 

Iroquois corn griddle cake .......................................... 146 

Japanese mochi ................................................... 99 

jasmine rice ...................................................... 25 

jasmine rice with pine nuts ........................................... 71 

JBS Yukon & Bliss Mashed Potatoes ................................... 165 

Joe’s famous crab balls ............................................. 69 

julienned vegetables ............................................. 22, 64 

Kabocha squash ................................................... 35 

Kimchi ......................................................... 105 

Korean kimchi .................................................... 99 

Korean Seoul Food Noodles .......................................... 171 

leek confit ........................................................ 54 

Leek Flan ....................................................... 153 

lemon pepper broccoli ........................................... 61, 62 

Lentil Salad ...................................................... 32 

lobster curry...................................................... 98 

lobster mashed potatoes ............................................ 163 

338 


Indexes 

Lobster Mashed Yukon Potatoes ...................................... 165 

Longan Turnpike grits ............................................... 99 

macaroni and cheese ............................................... 60 

macaroni salad ................................................. 75, 98 

marinated cabbage .............................................119, 203 

marinated fish cake ............................................... 105 

mashed potato margarita ........................................... 164 

mashed potatoes . . 23, 25, 27, 32, 45, 54, 56, 57, 68, 69, 80, 112, 137, 144, 187, 188 

mashed potatoes and gravy ........................................ 57, 60 

mashed potatoes in garlic ............................................ 61 

mashed potatoes with mushrooms .................................... 177 

mashed sweet potatoes .............................................. 27 

mashed Yukon Gold potatoes ......................................... 27 

Maui onion potato gratin ............................................ 113 

Mediterranean vegetables ........................................... 137 

Mexican mashed potatoes ............................................ 60 

miso butterfish .................................................... 99 

morels ......................................................... 192 

Moroccan couscous ................................................ 55 

Moros rice ...................................................... 120 

mushroom orzo .................................................. 187 

mushroom potato cake .............................................. 35 

mushroom sofrito .................................................. 38 

Nacho Cheese Fries ............................................... 165 

omelet strips .................................................... 105 

one-pound baked potato ............................................. 88 

onion chips ....................................................... 94 

onion frites ...................................................... 109 

onion rings ....................................................... 94 

onion straws .................................................67, 84, 88 

oven roasted tomatoes .............................................. 41 

oven-baked organic fries ............................................ 170 

oven-roasted potatoes ............................................... 29 

Pan Roast of figs, artichoke and fennel ................................. 193 

parmesan potato pancakes ........................................... 27 

parmesan-fried courgettes ........................................... 30 

parsley potatoes ................................................... 69 

Pecan Crusted Candied Sweet Potatoes ................................ 165 

339 


Indexes 

Pernod-lobster mashed potato martini ................................. 164 

Peruvian blue boiled potatoes ........................................ 193 

Philippine lumpia .................................................. 99 

pickled cauliflower ................................................. 32 

pickled chanterelles ............................................... 146 

pickled red onions ................................................. 37 

Pinot pommes frites ............................................... 113 

pinto beans ....................................................... 60 

pistachio wild rice ............................................. 29, 146 

plantain chips ..................................................... 25 

plantain chips with melted blue cheese ................................. 163 

plantains ....................................................... 126 

polenta ......................................................... 200 

pommes frites...................................... 24, 113, 157, 159, 185 

porcini puree .................................................... 199 

Portuguese malasadas .............................................. 99 

potato and chive crepe .............................................. 23 

Potato Cake with Cepes ............................................ 165 

potato foam “shooters” ............................................. 164 

Potato Gratin with cheddar cheese .................................... 165 

potato mousseline ................................................. 99 

potato parfait .................................................... 164 

potato puree ..............................................174, 186, 191 

potato recipes .................................................... 164 

potato riganatti ................................................... 114 

potato salad ................................................60, 75, 169 

potatoes ........................................................ 148 

Potatoes Anna .................................................... 32 

Prepared sauces for mashed potatoes .................................. 172 

provencale vegetables .............................................. 137 

Purple Garlic Whipped Potatoes ...................................... 165 

quinoa stir-fry .................................................... 101 

ratatouille ........................................................ 23 

rated potatoes .................................................... 86 

red beans and rice ................................................ 100 

red pepper flan ................................................... 153 

red-skinned mashed potatoes ......................................... 61 

refried beans .................................................. 60, 93 

340 


Indexes 

rice .................................. 60, 81-83, 98, 126, 143-146, 165, 171 

rice and black beans ............................................ 86, 120 

rice O’Riley ...................................................... 197 

rice pilaf ............................................ 69, 71, 87, 114, 197 

roast garlic mashed potatoes ........................................ 165 

Roasted Asparagus ................................................. 32 

Roasted Corn dipping sauce .......................................... 40 

roasted fennel ..................................................... 41 

roasted garlic mashed potatoes ...................................... 180 

roasted green chile polenta ........................................... 36 

Roasted Pepper Mashed Potatoes ..................................... 165 

roasted potatoes ............................................28, 194, 202 

roasted red pepper plantain mash .................................... 101 

roasted red pepper potato cakes ....................................... 36 

roasted vegetables ............................................. 25, 114 

roasted Vidalia onion .............................................. 142 

Romano beans .................................................... 34 

root vegetables ................................................113, 174 

roquefort mashed potatoes ........................................... 24 

Rosemary Mashed Potatoes ......................................... 165 

rosemary portabello stuffing .......................................... 41 

rum-vanilla mashed potatoes ......................................... 37 

salsify strudel ..................................................... 23 

Sante Fe grilled vegetables ........................................... 64 

sauteed spinach .................................................. 202 

sauteed vegetables ................................................. 67 

Savory Applesauce ................................................. 32 

savory cabbage ................................................... 192 

savory spinach casserole ............................................ 62 

Savoyas ......................................................... 38 

scallion pancakes .................................................. 97 

seasonal vegetables ................................................ 81 

seasoned bread stuffing ............................................. 61 

seasoned broccoli/carrot medley .................................... 61, 62 

seasoned french fries ............................................... 43 

seasoned vegetables ............................................. 45, 46 

seasoned waffle fries .............................................. 165 

seaweed salad ................................................... 105 

341 


Indexes 

sesame pumpkin puree ............................................. 174 

shiitake-ginger rice ................................................. 98 

Shoestring potatoes ............................................... 165 

shredded white radish ............................................. 105 

shrimp hushpuppies ............................................... 156 

skinless bake potato ............................................. 81, 82 

slow-cooked tomatoes .............................................. 146 

smoked wehani rice ............................................... 166 

smokey black beans ................................................ 60 

snow peas ...................................................... 146 

soba noodles .................................................... 102 

sofrito rice ....................................................... 38 

sour cream and chive baked potato .................................... 165 

south of the border baked potato ..................................... 165 

southwest rice ................................................ 45, 100 

spaghetti squash .................................................. 53 

Spanish rice ...................................................... 60 

spiced couscous ............................................... 34, 199 

spicy black and white rice ............................................ 27 

spicy diablo onion spikes ............................................ 60 

spicy french fries ................................................. 111 

spinach ......................................................... 200 

spinach and bacon mash ............................................ 193 

spinach casserole.................................................. 61 

spinach flan ..................................................... 153 

spinach with garlic ................................................ 105 

spring greens with wild garlic ......................................... 30 

spring vegetables .............................................. 99, 199 

steamed broccoli .............................................. 77, 171 

steamed broccoli hollandaise ......................................... 30 

steamed carrots ................................................... 43 

steamed mushrooms ............................................... 107 

steamed rice ..................................................... 126 

steamed white rice pilaf .......................................... 64, 65 

stewed cannellini beans ............................................ 203 

sticky rice .................................................... 65, 197 

stir-fried vegetables ............................................ 27, 174 

stuffed baked potatoes ............................................. 151 

342 


Indexes 

stuffed tofu ...................................................... 193 

sugar snap peas ................................................... 71 

sushi ........................................................... 99 

sweet brown rice pilaf ............................................. 165 

sweet corn pudding ................................................ 146 

sweet corn risotto .................................................. 34 

sweet potato fries ................................................. 169 

sweet potato frites ................................................ 109 

sweet potato pancake ............................................... 36 

sweet potato salad ................................................ 192 

sweet potatoes ................................................... 100 

Swiss chard .................................................. 99, 186 

tabasco onion rings ................................................ 26 

tabbouleh ....................................................... 171 

taro root cake .................................................... 188 

taro root chips ................................................... 163 

thick cut potato chips .............................................. 159 

three-onion tartlet ................................................ 186 

toasted couscous ................................................. 161 

tofu with chili .................................................... 105 

tostones ........................................................ 120 

traditional pommes ................................................ 109 

Truffle French Fries ............................................... 165 

truffle mashed potatoes .........................................163, 172 

truffle-mashed green soy beans ...................................... 170 

Truffled Fries .................................................... 165 

truffled mashed potatoes ........................................... 113 

Tunisian rice ..................................................... 170 

turnip greens ..................................................... 99 

waffle potato chips ................................................. 34 

Warm Potato Salad ................................................. 32 

wasabi mash .................................................... 144 

wasabi mashed potatoes ............................................ 202 

Water Spinach .................................................... 32 

whipped root vegetables ............................................ 186 

white bean cassoulet ............................................... 41 

white bean puree ................................................. 199 

White Cheddar Mash ............................................... 165 

343 


Indexes 

white onion mashed potatoes ........................................ 163 

white rice ........................................................ 27 

whole wheat soba noodles ........................................... 29 

wild mushroom ragout .............................................. 41 

wild mushrooms ............................................... 99, 174 

wild mushrooms and sweet soy sauce .................................. 192 

wild rice pilaf .................................................... 165 

wild rice with pecans .............................................. 145 

wild striped bass ................................................. 137 

wilted watercress .................................................. 54 

wok-seared greens ................................................ 174 

wonton crisps .................................................... 101 

yellow corn mashed potatoes ........................................ 163 

yellow rice ....................................................... 29 

Yuca Frita ........................................................ 38 

yuca mash ...................................................... 144 

yucca .......................................................... 120 

Yukon Gold potatoes ................................................ 29 

zucchini tian ..................................................... 199 

“plain old potato chips” ............................................ 163 

Soups 

arugula soup .................................................... 179 

Asian soupe de poissin ............................................. 197 

Boula-Boula Soup ................................................. 152 


Catalan Romescada ............................................... 127 

Charley’s Chowder ................................................. 26 

Chasen’s chili .................................................... 152 

chicken soup .................................................... 161 

chicken stew ...................................................... 93 

Chicken Tortilla ................................................... 61 

chili ............................................................ 93 

chilled tomato soup ............................................... 138 

Chinese Egg Drop Soup ............................................ 161 

Cincinnati style chili ................................................ 90 

Cioppino ......................................................... 34 

Classic 3-Way Chili ................................................. 90 

344 


Indexes 

Crab and Asparagus Soup ........................................... 161 

crab soup ........................................................ 69 

dowjic .......................................................... 128 

fat-free tortilla soup ............................................... 177 

File Gumbo ...................................................... 100 

Fire-Roasted Tomato Bisque ......................................... 138 

Fire-roasted Tomato Soup ........................................... 121 

French Onion Soup ................................................ 112 

freshly smoked tomato stew .......................................... 95 

Garden Vegetable with Sun Dried Tomato ................................ 61 

gazpacho .................................................... 26, 127 

Hearty Baked Potato Soup ........................................... 61 

hot & sour soup .................................................. 152 

Kohlrabi Soup .................................................... 140 

laksa (spicy seafood soup) .......................................... 102 

leek and potato soup ............................................... 114 

lobster bisque ..................................................... 26 

Lobster Soup .................................................... 161 

Los Cabos Chicken Tortilla Soup ....................................... 85 

mahagic ........................................................ 128 

Malpeque Oyster Stew ............................................. 131 

Mediterranean fish chowder .......................................... 26 

Mexican Split Pea Soup ............................................ 177 

mosterdsoep ..................................................... 110 

niskena ........................................................ 128 

Onion Soup Gratinee ................................................ 24 

onion soup with gruyere ............................................ 151 

Parsley Root Soup ................................................. 24 

Pho............................................................ 126 

plantain and corn stew .............................................. 95 

Porcini-Potato Soup ............................................... 161 

portobello chili ................................................... 177 


Postrio’s Cioppino ................................................. 34 

Pot au Feu l’Albigeoise ............................................. 175 

potato and bacon soup .............................................. 93 

red bean soup .................................................... 119 

Roasted Butternut Squash Soup ...................................... 161 

345 


Indexes 

roasted butternut squashapple bisque ................................ 162 

Roasted Tomatillo and Poblano Tortilla Soup ............................. 42 

Roasted Tomato Bisque ............................................ 161 

Sa Fregula (clam and couscous stew) .................................. 117 

Sausage and Chicken Gumbo ......................................... 61 

Sea Urchin Chowder ................................................ 24 

Seafood Bouillabaisse ............................................... 23 

seafood gumbo .................................................... 72 

Seasonal ingredients ............................................... 161 

Sega Wett ........................................................ 95 

She-crab soup ..................................................... 98 

shrimp chili ...................................................... 72 

sirloin chili ...................................................... 141 

Soupe de Poisson ................................................. 111 

spicy chickpea stew ................................................ 96 

strawberry soup .................................................. 194 

Strawberry-Lemongrass Soup ........................................ 134 

Tableside presentation ............................................. 161 

Texas chili ...................................................... 101 

tomato stew ..................................................... 124 

tortilla soup .................................................. 82, 121 

turkey with wild rice soup ............................................ 93 

veal milanese or stew .............................................. 152 

vegetable spaetzle soup ............................................ 177 

Vegetarian Chili ...............................................169, 170 

Veggie Tortilla Soup ................................................ 67 

wild-mushroom/truffle/potato soup .................................... 162 

346 


Indexes 

INDEX 4 

Recap of Activity within Each Newsletter Section 


Antico Posto ...................................................... 21 

118 Oakbrook Center 

Oakbrook, IL 60523 

630/586 9200 

Brasserie 8½ ..................................................... 22 

9 W. 57 th St. 

New York, NY 10019 

212/829 0812 

Charley’s Crab .................................................... 24 

456 S. Ocean Blvd. 

Palm Beach, FL 33480 

561/659 1500 

Grand Luxe Cafe ................................................... 26 

The Venetian Hotel 

3355 Las Vegas Blvd. South 

Las Vegas, NV 89109 

707/414 3888 

Hard Rock Cafe .................................................... 28 

63 W. Ontario 

Chicago, IL 60610 

312/943 2252 

Jar ............................................................. 30 

8225 Beverly Blvd. 

Los Angeles, CA 90048 

323/655 6566 

347 


Indexes 

Postrio .......................................................... 31 

545 Post St. 

San Francisco, CA 94102 

415/776 7825 

Rio Grill ......................................................... 33 

101 Crossroads Blvd. 

Carmel, CA 93923 

831/625 5436 

Samba Room ..................................................... 35 

Headquarters: Carlson Restaurants Worldwide 

7540 LBJ Freeway 

Dallas, TX 75251 

800/314 3297 

The Ivy .......................................................... 37 

One West St. 

London WC2H 9NE 

+44 207 836 4751 

Trotters to Go ..................................................... 38 

1337 W. Fullerton 

Chicago, IL 60614 

773/868 6510 

Vesta Dipping Grill ................................................. 40 

1882 Blake St. 

Denver, CO 80202 

303/296 1970 

International Cuisines Taking Center Stage 

Afghanistan ..................................................... 123 

African .......................................................... 95 

Argentine and Uruguayan grills ....................................... 118 

Armenian ....................................................... 125 

Asian and Cuban influence at Asia de Cuba ............................. 101 

348 


Indexes 

Asian flavors on chain menus ........................................ 101 

Authentic Asian .................................................. 102 

Authentic Italian-style pizza ......................................... 117 

Basque ......................................................... 122 

Belgian cuisine ................................................... 109 

bento box ....................................................... 104 

Bistro fare ...................................................... 111 

Brazilian churrasco ............................................... 118 

British cooking ................................................... 110 

California Pacific .................................................. 97 

Canadian ....................................................... 125 

Cantonese seafood and dim sum ...................................... 102 

Caribbean food ................................................... 118 

Caribbean ingredients .............................................. 119 

Creole ........................................................... 98 

Cuban foods ..................................................... 120 

Danish foods .................................................... 129 

Dim Sum ........................................................ 103 

Dutch cooking .................................................... 110 

Ecuadoran cuisine ................................................ 120 

Egyptian ........................................................ 123 

Ethiopian ........................................................ 96 

Ethnic breakfasts ................................................. 125 

Filipino ......................................................... 109 

France ......................................................... 112 

French bistro .................................................... 112 

French country style cuisine ......................................... 113 

French-inspired grilled cheese ....................................... 113 

Greek fare ...................................................... 114 

Greek Fries ...................................................... 114 

Halo-halo ....................................................... 103 

Hawaiian plate-style meals ........................................... 98 

Hawaiian “soul food” ............................................... 98 

Healthy ethnic food choices ......................................... 126 

Hellenic Mediterranean ............................................. 114 

Hispanic and Italian influences on pizzas ............................... 126 

Iberian-inspired dishes ............................................. 127 

Indian .......................................................... 123 

349 


Indexes 

Indonesia ....................................................... 102 

Internationally-inspired appetizers .................................... 127 

Italian appetizers ................................................. 116 

Italian cuisine .................................................... 116 

Italian snacks and pizzas ........................................... 116 

Japanese ....................................................... 104 

Japanese cuisine ................................................. 103 

Japanese-inspired items ............................................ 104 

Korean ......................................................... 105 

Kurdish cuisine ................................................... 128 

Lebanese ....................................................... 123 

Low country cuisine ................................................ 98 

Malaysian and Singaporean cuisines ................................... 106 

Mediterranean ................................................... 115 

Mexican beverage called michelada ................................... 120 

Middle/Near Eastern ............................................... 126 

More authentic Mexican ............................................ 120 

Moroccan ........................................................ 96 

Nepalese foods ................................................... 128 

New American .................................................... 99 

New England ...................................................... 98 

New Mexican Style Mexican food ...................................... 121 

New Zealand cuisine ............................................... 128 

North African ..................................................... 96 

Nuevo Latino cuisine .............................................. 121 

Okazu ........................................................... 99 

Phillipines ....................................................... 97 

Portuguese-style barbecued and grilled chicken ........................... 97 

Provence ....................................................... 113 

Rustic French .................................................... 114 

Sardinia ........................................................ 117 

Scandinavian pizza ................................................ 130 

Scandinavian version of pizza ........................................ 129 

Sichuan food ..................................................... 106 

South Asia ...................................................... 124 

Southeast Asian noodles ............................................ 107 

Southeastern cooking .............................................. 108 

Southern and Creole cooking ......................................... 99 

350 


Indexes 

Southwestern .................................................... 100 

Southwestern France .............................................. 114 

Southwestern Fusion .............................................. 100 

Spain .......................................................... 122 

Specific regions of Mexico .......................................... 122 

spiedie sandwich ................................................. 100 

Sri Lanka ....................................................... 108 

Street foods ..................................................... 129 

Swedish-inspired cuisine ........................................... 130 

Taiwanese teahouses .............................................. 109 

Tex-Mex ........................................................ 101 

Thai ........................................................107, 108 

Thai street food .................................................. 109 

Traditional Mexican ............................................... 122 

Turkey ......................................................... 124 

Turkish ......................................................... 124 

Turkish beverages ................................................. 124 

Tuscany ........................................................ 117 

Upscale Indian ................................................... 125 

upstate New York ................................................. 100 

Vietnam ........................................................ 102 

West Side Chicago Italian ........................................... 118 

Ingredients Take the Spotlight 

2001 Restaurants & Institutions Menu Census ........................... 152 

Aioli .......................................................... 139 

Alcoholic beverages ............................................... 131 

Appetizers that can be easily prepared ................................. 150 

Beets .......................................................... 136 

Beverage options for kids ........................................... 132 

Beverages ....................................................... 131 

Brandade ....................................................... 143 

Bread choices .................................................... 162 

Bread service .................................................... 162 

Breakfast and brunch dishes ......................................... 143 

Burgers .....................................................156, 157 

Cheese sandwiches ................................................ 157 

Chicken .....................................................143, 144 

351 


Indexes 

Chicken pot pies .................................................. 145 

Chicken wings ................................................... 145 

Chocolate covered crickets .......................................... 133 

Chocolate desserts ................................................ 133 

classic hamburger ................................................ 158 

Club sandwich ................................................... 158 

Cobblers ....................................................... 133 

Condiments enhanced with other ingredients ............................ 139 

Desserts ........................................................ 133 

Dijon mustard .................................................... 139 

Do-it-yourself s’mores .............................................. 134 

Duck ........................................................... 145 

Eggs ........................................................... 145 

Exotic foods ..................................................... 150 

Food trend predictions ............................................. 151 

Foods making combebacks .......................................... 151 

Fresh ginger ..................................................... 140 

Fresh herbs ..................................................... 140 

Game and other exotic meats ........................................ 146 

Halibut ......................................................... 146 

Hot specialty drinks ............................................... 132 

House-made potato chips ........................................... 162 

Ice cream desserts ................................................ 134 

Ice cream sandwiches ...........................................134, 135 

Ice cream sundaes ................................................ 135 

Ingredient predictions .............................................. 152 

Ingredients becoming selling points ................................... 151 

Jerk seasoning ................................................... 140 

Jicama ......................................................... 136 

juices and smoothies .............................................. 132 

Lamb .......................................................... 146 

Liquor ......................................................... 141 

Macaroni and cheese .............................................. 163 

Maple syrup ..................................................... 141 

Mashed potatoes ................................................. 163 

Menu trends ..................................................... 152 

Mole ........................................................... 142 

“New fashioned” chicken soup ....................................... 161 

352 


Indexes 

New York-style pizza............................................... 153 

Nuts ........................................................... 155 

Olives .......................................................... 137 

Panzanella salad ................................................. 163 

Pasta dishes .................................................... 164 

Pine nuts ....................................................... 156 

Pizza .......................................................... 154 

pizza toppings ................................................... 154 

Poblano chiles ................................................... 137 

Polenta ......................................................... 164 

Ponzu sauce ..................................................... 142 

Popular sandwich ingredients ........................................ 159 

Pork ........................................................147, 148 

potato recipes .................................................... 164 

Potatoes .....................................................164, 165 

Poultry ......................................................... 148 

Regional pizza selections ........................................... 155 

Retro dishes ..................................................... 152 

Retro foods ...................................................... 152 

Rice pilaf ....................................................... 165 

Risotto ......................................................... 166 

Sandwiches ..................................................159, 160 


Savory flans ..................................................... 153 

Seafood ........................................................ 149 

Seafood and beans ................................................ 149 

Shiso .......................................................... 142 

Soft tacos ....................................................... 149 

Soups .......................................................... 161 

Strawberries ..................................................... 137 

surf and turf lobster roll ............................................ 161 

Tamarind ....................................................... 142 

Tomatoes ....................................................... 137 

Yak............................................................ 150 

Focusing on Light and Healthy 

Beans used to replace meat in vegetarian cooking ........................ 177 

Cafe Brenda ..................................................... 167 

353 


Indexes 

Cheese ......................................................... 172 

Chez Panisse .................................................... 174 

Cooking with olive oil .............................................. 172 

Designer salads .................................................. 175 

Entree salads .................................................... 175 

Fitness Center menu ............................................... 104 

Health-minded breakfast options ..................................... 167 

Healthy fast food operations ......................................... 169 

Healthy vegetable-based dishes ...................................... 169 

high protein-low carbohydrate menu ................................... 169 

holistic menu .................................................... 169 

Juice “flights” .................................................... 167 

Juices .......................................................... 167 

lighter fare at Blackhawk Lodge ...................................... 168 

Low-fat San Jose chicken chili ....................................... 169 

Mashed potatoes ................................................. 172 

Natural and organic foods ........................................... 170 

Organic Asian fare ................................................ 174 

Pizza operators experimenting with lighter fare .......................... 173 

Power Bagel ..................................................... 174 

Restaurant Nora .................................................. 175 

Salads ......................................................... 175 

Seasonal Vegetable Plate ........................................... 177 

Soups ......................................................... 177 

Soybeans ....................................................... 177 

Spa menus ...................................................... 170 

Tips for lightening up Mexican foods ................................... 173 

Tofu and tempeh .................................................. 178 

Tofu “steak” ..................................................... 178 

Vegan menu items ................................................ 179 

Vegetable and Herb Tasting Menu ..................................... 170 

Vegetable fondues ................................................. 173 

Vegetable sandwiches .............................................. 179 

Vegetables in French cooking ........................................ 179 

Vegetarian dishes ................................................. 180 

Vegetarian options ................................................ 181 

Vegetarian pizzas ................................................. 181 

Vegetarian restaurants ............................................. 171 

354 


Indexes 

Vegetarian, healthy and environmentally friendly foods ..................... 170 

Vegetarian-friendly meals ........................................... 180 

Preparation Techniques Emphasized 

A la plancha ..................................................... 183 

A “live” menu .................................................... 191 

Barbecue ....................................................... 183 

Barbecue grills ................................................... 183 

Blackened meats or fish ............................................ 184 

Braising ........................................................ 184 

Chilled soups .................................................... 194 

Coffee-Rubbed Filet of Beef ......................................... 194 

Cooking techniques provide specific menu categories ...................... 192 

Credo .......................................................... 194 

Crusting ........................................................ 195 

Dessert samplings or compositions ................................... 191 

Diverse preparations at Roy's Restaurants .............................. 193 

Dumplings, spring rolls, potstickers and other dough-covered fin ............. 195 

Emulsions and froths .............................................. 195 

En brochette items ................................................ 195 

En papillote ..................................................... 185 

Everything Crusted Tuna ............................................ 196 

Fiorentina Style T-Bone ............................................ 196 

Flavor-boosting preparation techniques ................................ 196 

Foams ......................................................... 197 

Fondue ......................................................... 197 

free-form meatloaf ................................................ 199 

Fricassee ....................................................... 198 

Fruit desserts .................................................... 198 

Gentle heat methods ............................................... 185 

Grilled Caesar Salad ............................................... 199 

Grilling preparation method most visible in new items ..................... 185 

Grilling used for ribs at Famous Dave's ................................ 185 

Hickory-smoked meats at Red Hot & Blue ............................... 185 

Lamb preparations ................................................ 199 

Meals that are customized to diners’ preferences ......................... 193 

Pairing proteins .................................................. 191 

Plank cooking ................................................... 185 

355 


Indexes 

Preparation methods continue to gain attention .......................... 200 

Preparation methods used in the menu descriptions ....................... 194 

Roast pork ...................................................... 200 

Roasted garlic .................................................... 200 

Roasting chicken ................................................. 187 

Rotisserie grilling ..............................................187, 188 

seafood preparations at Rosebud Steakhouse ............................ 199 

Seviche ......................................................... 201 

Shoe boxes as unique cariers ........................................ 192 

Slow-Roasted Lobster Tail .......................................... 201 

small, medium and large plates as meal choices .......................... 193 

Smoked chocolate ................................................. 201 

Smoked duck .................................................... 201 

Smoked foods .................................................... 188 

Smoking ........................................................ 188 

Smoking and curing ............................................... 189 

Spoons are trendy carriers for appetizers .............................. 192 

Steak preparations ................................................ 202 

Tableside preparation .............................................. 192 

Tagines ......................................................... 202 

Tandoori ovens ................................................... 189 

techniques used by a chef can vary according to ingredients ................. 186 

Textural upgrades ................................................. 190 

Undercooked seafood preparations .................................... 202 

Underutilized cuts of pork ........................................... 203 

Whole fish ...................................................... 203 

Wok-charred salmon ............................................... 203 

Wok-cooking ..................................................... 190 

Wraps .......................................................... 204 

356 


Indexes 

INDEX 5 

Geographic Index 

Alabama 

Birmingham 

Winston’s at the Wynfrey Hotel ....................................... 140 

Arizona 

Phoenix 

Different Point of View ............................................. 137 

The Boulders .................................................... 194 

Scottsdale 

Bistecca .....................................................164, 202 

Mary & Elaine’s .................................................. 170 

Spa at Marriott’s Camelback Inn ...................................... 170 

Sedona 

Heartline Café ................................................... 145 

Tucson 

Canyon Ranch Health Resort ......................................... 170 

California 

Berkeley 

Chez Panisse .................................................174, 187 

LaRue Brasserie & Bistro ........................................... 138 

Carmel 

Rio Grill ........................................................ 192 

Corona Del Mar 

Mayur .......................................................... 190 

Costa Mesa 

Brooklyn Pizza ................................................... 155 

Memphis Café .................................................... 177 

Escondido 

The Golden Door .................................................. 170 

Glen Ellen 

357 


Indexes 

Mucca .......................................................... 164 

Huntington Beach 

Chimayo at the Beach .............................................. 199 

Los Angeles ................................................146, 178, 192 

Cachette ........................................................ 192 

Chaya Brasserie .................................................. 202 

Jozu ........................................................... 178 

Marquis West ................................................... 192 

Matsuhisa ....................................................... 202 

Sonora Café ..................................................... 149 

Zax ............................................................ 158 

Marina del Rey 

Ritz-Carlton Marina del Rey ......................................... 167 

Menlo Park 

Flea St. Café ..................................................... 184 

Napa 

Brix ........................................................186, 187 

Mustards Grill ................................................... 201 

Newport Beach 

Roy’s Restaurant .................................................. 193 

Pacific Room .................................................... 184 

Palm Springs 

Muriel’s Supper Club .............................................. 131 

Pasadena 

Grill at The Ritz-Carlton ............................................ 197 

Redwood City 

Than’s .......................................................... 192 

Roseville 

Birch Creek ..................................................... 139 

San Diego 

Torrey Pines Cafe ................................................. 193 

San Francisco 

Aqua ............................................................ 21 

Bacar .......................................................... 139 

Fifth Floor ...................................................... 153 

Fringale ........................................................ 188 

Grand Café in the Hotel Monaco ...................................... 180 

Hawthorne Lane ...............................................131, 139 

358 


Indexes 

Lulu Restaurant .................................................. 188 

Luna Park ....................................................... 197 

Millenium ....................................................... 171 

Montage ........................................................ 137 

Pork Store Cafe .................................................. 168 

Restaurant LuLu .................................................. 167 

Scala’s Bistro .................................................... 163 

Twenty Four ..................................................... 147 

Zao Noodle Bar ................................................... 144 

San Jose 

Pizza a GoGo .................................................... 181 

San Mateo 

Viognier .....................................................137, 199 

San Mateo 

Ellsworth 231 .................................................... 189 

Santa Barbara 

Bouchon ........................................................ 163 

Downey’s ....................................................... 145 

St. Helena 

Miramonte ...................................................... 163 

West Hollywood 

KassBah Restaurant & Bar .......................................... 181 

Colorado 

Boulder 

Zolo Grill ....................................................... 145 

Carbondale 

Six89 Kitchen and Wine Bar ......................................... 193 

Denver 

Buckhorn Exchange ............................................... 150 

Morrison 

The Fort ........................................................ 150 

Ward 

Alice’s Restaurant at Gold Lake Mountain Resort & Spa .................... 138 

Connecticut 

New Haven 

Claire’s Corner Copia .............................................. 177 

359 


Indexes 

Delaware 

Wilmington 

Eclipse ......................................................... 147 

Hotel du Pont .................................................140, 199 

Florida 

Coconut Grove 

Las Culebrinas ................................................... 192 

Delray Beach 

Henry’s ......................................................... 143 

Fort Lauderdale 

Healthy Bites Grill ................................................ 169 

Mark’s Las Olas .................................................. 155 

Key Biscayne 

Aria ........................................................... 140 

Miami 

Astor Place ...............................................140, 165, 183 

Azul ........................................................... 178 

Chef Allen’s ..................................................... 164 

Loews Miami Beach Hotel ........................................... 174 

Nemo .......................................................... 203 

Zur ............................................................ 187 

Orlando 

Dux ........................................................... 156 

St. Petersburg 

Bonefish Grill .................................................... 140 

Renaissance Vinoy Resort and Golf Club ................................ 161 

Tampa 

Cino Grill ....................................................... 144 

EVOS Food Creations .............................................. 169 

West Palm Beach 

Mark’s City Place ................................................. 139 

Georgia 

Atlanta 

103 West ....................................................... 161 

Buckhead Diner .................................................. 176 

360 


Indexes 

Floataway Café ................................................... 151 

Ritz-Carlton ..................................................... 191 

Seeger’s ........................................................ 181 

Tom Tom ....................................................... 162 

Veni Vidi Vici .................................................... 164 

Decatur 

Atlantic Star ..................................................... 156 

Hawaii 

Lahaina 

Cheeseburger in Paradise ........................................... 159 

Idaho 

Boise 

Doughty’s Bistro .................................................. 155 

Illinois 

Chicago 

312 Chicago ..................................................... 158 

Adobo Grill ...................................................... 192 

Atwood Cafe ..................................................... 145 

Bin 36 ......................................................... 189 

Blackbird ....................................................... 162 

Blackhawk Lodge ...................................... 161, 168, 176, 202 

Charlie Trotter’s .................................................. 197 

Cru............................................................ 158 

de Jonghe Hotel .................................................. 152 

Don Juan on Halsted ............................................... 146 

Grace .......................................................... 158 

Harvest ......................................................... 181 

Heat ........................................................199, 202 

La Petite Folie ................................................... 147 

Le Passage ...................................................... 178 

Mas ........................................................... 189 

mk .........................................................131, 157 

Mossant Bistro ................................................... 195 

Nacionale 27..................................................... 201 

Naha ........................................................... 181 

361 


Indexes 

Nomi ........................................................... 158 

Otro Mas ....................................................... 149 

Pegasus Taverna .................................................. 179 

Pump Room ..................................................... 196 

Rambutan ....................................................... 136 

Rosebud Steakhouse ............................................... 199 

Salpicon ........................................................ 141 

Spring .......................................................165, 192 

Trattoria No. 10 .................................................. 164 

Tru .........................................................167, 191 

Walnut Room .................................................... 145 

Zinfandel ................................................133, 183, 188 

Zoom Kitchen .................................................141, 176 

Evanston 

Blind Faith Café .................................................. 180 

Trio ........................................................... 186 

Glenview 

Café Lucci ...................................................... 141 

Skokie 

Karizma ........................................................ 152 

Springfield, IL 

Maldaner’s ...................................................... 203 

Wheaton, IL 

Cochon Sauvage .................................................. 185 

Kentucky 

Covington 

Sonoma ........................................................ 144 

Louisville 

Asiatique ....................................................... 136 

Club Grotto ...................................................... 203 

Napa River Grill .................................................. 158 

Oakroom at the Seelbach Hilton Hotel ................................. 141 

Maine 

Falmouth 

O’Naturals ...................................................... 170 

Portland 

362 


Indexes 

Fore Street ...................................................... 143 

Hugo’s ..................................................153, 201, 203 

Rockland 

Primo .......................................................... 184 

Maryland 

Baltimore ........................................................ 203 

Petit Louis Bistro ................................................. 203 

Massachusetts 

Boston 

Antico Forno ..................................................... 163 

Arrows ......................................................... 186 

Bomboa ........................................................ 144 

Bonfire ......................................................... 188 

Bricco .......................................................... 164 

Brown Sugar Café ................................................. 142 

Caliterra ........................................................ 166 

Eat Well Restaurant Group .......................................... 132 

Icarus .......................................................... 176 

Jae’s ........................................................... 142 

L’Espalier ....................................................... 131 

Mantra ........................................................ 142 

Masa .......................................................... 144 

Red Clay ........................................................ 188 

Rialto .......................................................... 200 

Sel de la Terre ................................................160, 199 

Sonsie ......................................................155, 197 

Upstairs at the Pudding ............................................ 135 

Cambridge 

Harvest ......................................................... 141 

Jasper’s Summer Shack ............................................ 149 

LaGroceria Ristorante Italiano & Pizzeria ............................... 155 

Newburyport, 

Glenn’s ......................................................... 174 

Wellesley 

Blue Ginger ..................................................... 197 

363 


Indexes 

Michigan 

Bingham Hills 

Morels, a Michigan Bistro ........................................... 139 

Farmington Hills 

Tribute ......................................................... 136 

Minnesota 

Litchfield 

Birdwing Spa .................................................... 170 

Minneapolis 

Cafe Brenda ..................................................... 176 

Erté ........................................................... 196 

St. Paul 

Vine Park Brewing Company ......................................... 148 

Missouri 

Chesterfield 

Crazy Fish ...................................................... 179 

Clayton 

Crazy Fish ...................................................... 179 

Maryland Heights 

Clancy’s Rib Company .............................................. 149 

Montana 

Polson 

Rancho Deluxe Steakhouse .......................................... 150 

Nevada 

Las Vegas 

Canaletto ....................................................... 143 

Nob Hill ........................................................ 163 

New Jersey 

Belmar 

Veggie Works .................................................... 180 

Cape May 

Ebbitt Room ..................................................139, 155 

Cherry Hill 

364 


Indexes 

Caffe Aldo Lamberti ............................................... 203 

Hamilton 

Rat’s Restaurant .................................................. 199 

Newark 

Maize .......................................................... 197 

Whitehall 

The Ryland Inn ................................................... 181 

New York 

Astoria 

Amici Amore I .................................................... 196 

Brooklyn ......................................................137, 184 

Magnolia ....................................................... 137 

Potois .......................................................... 184 

East Hampton 

Nick & Toni’s .................................................... 155 

Tsunami ........................................................ 144 

The Laundry ..................................................... 163 

New York ................................................139, 175, 183 

A Salt and Battery ................................................. 160 

Alain Ducasse .................................................... 187 

Aleutia ......................................................... 163 

Almond Bar & Restaurant ........................................... 163 

Aquavit ......................................................... 144 

Astra .......................................................... 161 

Avenue ......................................................... 139 

AZ ............................................................ 147 

Azuri Café ...................................................... 171 

Babbo .......................................................... 181 

Barrio .......................................................... 142 

Bayard’s ........................................................ 138 

Ben Benson’s Steakhouse ........................................... 176 

C3 Restaurant & Lounge ............................................ 188 

Café Boulud ..................................................... 192 

Cafe LULUc ...................................................... 161 

Campagna ...................................................... 187 

Candle Café ..................................................... 171 

Chicama .....................................................187, 200 

365 


Indexes 

Chinoiserie ...................................................... 142 

Chow Bar ....................................................... 200 

Church Lounge ................................................... 169 

Cibo ........................................................... 159 

Colony Restaurant ................................................ 152 

Craft ........................................................... 194 

Daily Chow ...................................................... 200 

DB Bistro Moderne .............................................151, 157 

Dim Sum Go Go .................................................. 159 

District ......................................................... 148 

D’Artagnan Restaurant and Rotisserie ................................. 188 

D’artagnan, The Rotisserie .......................................145, 197 

Esca ........................................................... 202 

F&B ........................................................... 180 

Five Points ...................................................... 137 

Fressen .....................................................133, 163 

good restaurant .................................................. 137 

Guastavino ...................................................... 153 

Hell’s Kitchen .................................................144, 162 

Herban Kitchen ................................................... 171 

Ilo............................................................. 191 

James Beard House ............................................... 192 

Javier .......................................................... 160 

Jean Georges .................................................... 138 

Kaya ........................................................... 169 

La Palapa ....................................................... 183 

Le Bernadin ..................................................... 146 

Le Souk ........................................................ 199 

Le Zinc ......................................................141, 142 

Lot 61 .......................................................... 142 

Marika ......................................................... 137 

Mary’s Fish Camp ................................................. 160 

Melampo ....................................................... 160 

Metronome ...............................................137, 139, 164 

Michael Jordan’s The Steak House N.Y.C. ............................... 135 

Michael’s ....................................................... 146 

Molyvos ........................................................ 149 

Monkey Bar ..................................................... 197 

366 


Indexes 

Oceana ......................................................196, 197 

Ono ........................................................... 142 

Patria .......................................................... 201 

Peccavi ......................................................... 139 

Pico ........................................................... 200 

Prime .......................................................... 198 

Prune .......................................................... 150 

Q56 ........................................................... 166 

Quilty’s ......................................................... 146 

Red Bar ........................................................ 137 

Red Cat ......................................................... 156 

Restaurant Two Two Two ........................................... 165 

Rice ........................................................... 180 

Risotteria ....................................................... 166 

Ruby Foo’s ...................................................... 195 

San Domenico .................................................... 186 

Sea Grill ........................................................ 177 

Shoebox Cafe .................................................... 192 

Strip House ..................................................... 135 

Tabla .......................................................... 136 

Tavern on the Green ............................................... 189 

The Saloon Group ................................................. 153 

Tiger Blossom .................................................... 177 

Tossed ......................................................... 175 

Town .......................................................146, 159 

Triomphe ....................................................... 131 

Verbena .....................................................166, 167 

Zen Palate ...................................................... 171 

‘ino ............................................................ 160 

Hartsdale 

Cafe Meze ................................................141, 156, 161 

Hastings on Hudson 

Harvest on Hudson ................................................ 162 

Nyack 

Hudson House ................................................... 164 

Southampton ...................................................... 163 

George Martin ................................................... 163 

Williamsville 

367 


Indexes 

Anderson’s Frozen Custard and Roast Beef .............................. 165 

North Carolina 

Asheville 

Tupelo Honey .................................................... 183 

Charlotte 

Mimosa Grill ..................................................... 138 

Durham 

Elaine’s on Franklin ............................................... 135 

George’s Gourmet Garage ........................................... 203 

Magnolia Grill .............................................146, 147, 203 

Ohio 

Cincinnati 

Habanero ....................................................... 144 

Cleveland 

Nick & Tony’s Italian Chophouse ...................................... 202 

Toledo 

Diva ........................................................... 136 

Oklahoma 

Broken Arrow 

Rib Crib Barbecue ................................................ 183 

Tulsa 

Polo Grill ....................................................... 138 

Oregon 

Ashland 

Peerless Restaurant ............................................... 138 

Eugene 

Marche ......................................................... 151 

La Grande 

Foley Station .................................................... 140 

Portland 

Caprial’s Bistro ................................................... 161 

Heathman Restaurant .............................................. 185 

Pennsylvania 

368 


Indexes 

Philadelphia 

Pod............................................................ 178 

Rouge .......................................................... 161 

Rhode Island 

Providence 

10 Steak & Sushi ................................................. 163 

Al Forno ........................................................ 155 

Amicus ......................................................... 197 

Empire ......................................................... 197 

La Locanda del Coccio ............................................. 148 

Raphael Bar-Risto ................................................. 203 

South Carolina 

Charleston 

Anson .......................................................... 202 

Cypress ........................................................ 141 

McCrady’s ....................................................... 194 

Texas 

Austin 

Austin Lake Spa .................................................. 170 

Driskill Grill ..................................................... 149 

Saba Blue Water Café .............................................. 149 

Dallas ........................................................... 136 

Dream Cafe ..................................................... 136 

Mansion on Turtle Creek ............................................ 156 

Ft. Worth ......................................................... 172 

Ruffino’s ........................................................ 172 

Houston .......................................................... 140 

Blue Agave ...................................................... 141 

Saba Blue Water Café .............................................. 149 

Tony’s Restaurant ................................................. 140 

Utah 

Salt Lake City 

Barbara ........................................................ 184 

Oasis Cafe ...................................................... 179 

369 


Indexes 

Vermont 

Burlington 

Leunig’s Bistro ................................................... 141 

Killington 

Choices Restaurant and Rotisserie .................................... 188 

Virginia 

Arlington 

T.H.A.I ......................................................... 157 

Vienna 

Colvin Run Tavern ................................................. 151 

Washington 

Seattle 

727 Pine ........................................................ 161 

Cascadia .....................................................162, 178 

Cassis ......................................................... 146 

Cutters Bay House ................................................ 139 

Nell’s Restaurant ................................................. 140 

Pier 70 ......................................................... 180 

Ray’s Boathouse .................................................. 161 

The Painted Table ................................................. 192 

Spokane 

Café 5-Ten ...................................................... 172 

Wisconsin 

Kohler 

American Club ................................................... 180 

New Berlin 

Timber Creek .................................................... 183 

Washington, DC 

Asia Nora ....................................................... 174 

Cité ........................................................... 164 

DC Coast ....................................................... 191 

Galileo ......................................................... 188 

Georgia Brown’s .................................................. 143 

370 


Indexes 

Red Sage ....................................................164, 176 

Red Sage Border Café .............................................. 136 

Restaurant Nora ...............................................174, 182 

Ten Penh ....................................................... 189 

Canada 

Alberta 

Brewsters Brewing Company and Restaurant ............................ 147 

Edmonton, AB 

Normand’s ...................................................... 146 

Lunenburg, NS 

The Lion Inn ..................................................... 147 

Saskatchewan 

Brewsters Brewing Company and Restaurant ............................ 147 

Toronto 

Bb33 Bistro and Brasserie .......................................... 147 

Vancouver 

Lumiere ........................................................ 141 

371

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