Restaurants Roll Out Bold Flavors
Chop't offers limited edition salads in New York and D.C.
This year will be a “year of flavor and delight,” according to frozen yogurt chain TCBY.
Many other restaurant chains agree, as they introduce boldly flavored items with influences from across the world.
TCBY’s yearlong celebration will feature a new limited-time flavor each month, starting in January with Old Fashioned Root Beer Float soft serve. That will be followed by nonfat Bananas Foster in February and Tropical Coconut in March.
Also in frozen desserts, Cold Stone Creamery has rolled out a new addition to its Hot Stone Warm and Delicious line of plated desserts. The new Hot for Cookie is a baked chocolate chip cookie and cookie dough topped with French vanilla ice cream, whipped topping and shaved chocolate.
Outback Steakhouse has launched Oreo Cookies ’N Cream Waffles, featuring warm chocolate waffle cakes, vanilla ice cream, Oreo cookie crumbs, whipped cream and chocolate sauce.
The steakhouse chain also has introduced new sirloin and mixed seafood grill entrées. The $12.99 meal pairs steak with seasoned, seared shrimp and scallops served on mango salsa.
Chop’t, a 15-unit fast-casual salad chain with restaurants in New York City and Washington, D.C., has introduced three limited-time offers for January and February. They are:
• The Thai Cobb, with satay chicken, pickled carrots, vermicelli noodles, mesclun and cabbage and creamy Sriracha dressing
• The Casbah Cob, with whole-wheat couscous, chickpeas, dates, roasted tomato, romaine and mesclun with spicy harissa dressing
• The Mexicali Cobb, with ancho chile chicken, tortilla chips, pepper Jack cheese, black beans, corn, tomato, and romaine and iceberg lettuces with Cholula ranch dressing
Panera Bread has brought back its Mediterranean Salmon salad, with romaine lettuce, Kalamata olives, feta cheese, mandarin oranges, almonds, red onion and honey tangerine vinaigrette.
The fast-casual chain is also promoting its Thai Chopped Chicken salad, with romaine lettuce, cashews, roasted edamame, red peppers, carrots, cilantro and wonton strips tossed in Thai chile vinaigrette and drizzled with peanut sauce.
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