Comfort foods featuring premium meats are trending.
Arby’s is adding to its slew of sandwiches with two new petite fillet steak varieties.
The Garlic Butter Steak Sandwich features thick-cut petite fillet steak, pepper bacon, lettuce, tomato and roasted garlic butter served on a toasted ciabatta roll.
The Steak & Bacon Melt Sandwich features thick-sliced petite fillet steak topped with melted cheddar cheese, pepper bacon, crispy onions and steakhouse ranch served on a ciabatta roll.
Prime rib is the star of two new sandwiches from Quiznos. The chain’s prime rib is coated in a dry rub of black pepper, garlic, salt and paprika then slow roasted for eight hours.
The Prime Rib Horseradish XL Sandwich is an 8-inch sub loaded with a half-lb of prime rib and topped with Swiss cheese, sautéed onions and horseradish sauce.
The Italian Prime Rib Sandwich features prime rib, provolone, sautéed onions, giardiniera, green peppers and marinara sauce.
Friendly’s Restaurants is adding two new sirloin dishes and three new macaroni and cheese varieties to its menu.
The Garlic Mushroom Bleu Sirloin features a 6-oz sirloin topped with garlic mushrooms, sautéed onions and bleu cheese crumbles served with a side salad and garlic red skin mashed potatoes.
The Parmesan Peppercorn Sirloin includes a 6-oz sirloin topped with a saucy peppercorn cheese blend served with a side of garlic red skin mashed potato with Parmesan butter and a side salad.
The Buffalo Mac & Cheese is made with macaroni and cheese mixed with buffalo chicken tenders and blue cheese crumbles.
The Garlic Parmesan Mac & Cheese features four-cheese pasta topped with crispy chicken tenders tossed in garlic Parmesan sauce.
The Mushroom and Broccoli Mac & Cheese includes cheesy corkscrew pasta tossed with garlic sautéed mushrooms and broccoli.
Hardee’s has added to its menu two new offerings that were created by an employee through a contest with Hardee’s franchisee Capstone Restaurant Group. Bill Hopper, Hardee’s district manager from Wichita, Kas., developed the recipes, which are two twists on Southwest hometown favorites.
The new Southwest Omelet Biscuit features a folded omelet filled with cheddar cheese, pickled jalapeños and applewood smoked bacon topped with melted American cheese and served on a biscuit.
The Southwest Omelet Burrito includes two folded omelets filled with cheddar cheese, pickled jalapeños and applewood smoked bacon topped with more cheddar cheese and served on a warm tortilla.
Popeyes Louisiana Kitchen is introducing Voodoo Tenders, featuring crispy chicken strips sprinkled with dried chives and served with a sweet chili sauce.
B.GOOD is adding two new Asian-inspired offerings to its menu. Both items include kelp-based kimchi from Atlantic Sea Farms.
The Korean Burger features a beef patty topped with kimchi, avocado, lettuce and gochujang aioli.
The Spicy Korean Bowl has roasted watermelon, kimchi, avocado, super grains, spicy slaw, mixed greens, scallions, crispy rice and gochujang aioli.
Two new chicken sandwiches are joining the Zaxby’s lineup.
The Southwest Chipotle Fillet Sandwich features a seasoned and breaded chicken fillet topped with pepper jack cheese, jalapeños, chipotle aioli, lettuce and tomatoes served on a toasted potato bun.
The Smokehouse Cheddar BBQ Fillet Sandwich includes a breaded chicken fillet, cheddar cheese, bacon, crispy onion rings, barbecue sauce and mayo served on Texas Toast.
Pokeworks is turning up the heat with its new Spicy Sichuan Bowl. The bowl combines a customer’s choice of rice, protein and vegetables and tops it with spicy crushed peanuts and a sauce that consists of red chili peppers, peppercorns and honey infused soy.
Spring offerings are spicing up menus.