Asian flavors are trending in new restaurant dishes.
Two new Asian-inspired burgers are joining the menu at Red Robin Gourmet Burgers and Brews.
The Bacon Curry Burger features a beef patty topped with jalapeño-curry ketchup, curry-flavored red onions, hardwood-smoked bacon, provolone cheese, crispy potato sticks, pickles, shredded romaine and mayo.
The Zen Chicken Burger features grilled chicken breast topped with honey-miso sauce, sweet and sour slaw, hardwood-smoked bacon, cheddar, avocado, pickles and lettuce.
Noodles & Co. is offering a new spin on orange chicken with its new Grilled Orange Chicken Lo Mein. The dish features lo mein noodles sautéed with snap peas, Napa cabbage and red cabbage in a slightly sweet orange sauce topped with grilled chicken, green onions, black sesame seeds and cilantro.
Taco Bell is bringing back its popular Nacho Fries with a new variety: Buffalo Chicken Nacho Fries. Seasoned with Mexican spices, the fries are topped with shredded chicken, shredded cheddar cheese, warm nacho cheese sauce, pico de gallo, reduced fat sour cream and a tangy buffalo sauce. The fries also can be wrapped in a soft flour tortilla as a burrito.
Burger King is offering a cheesy new twist on its Bacon King sandwich with the launch of the new Cheddar Bacon King. The sandwich features two quarter-lb flame-grilled beef patties topped with thick-cut smoked bacon, four slices of cheddar cheese, ketchup and mayonnaise.
Corner Bakery Café is offering four new wraps, a new breakfast bowl and a new salad.
The Avocado Breakfast Wrap includes scrambled eggs, avocado, cheddar and spinach in a tomato basil tortilla.
The Chicken Sausage Breakfast Wrap contains scrambled eggs, chicken sausage, cheddar, oven-roasted tomato and spinach in a tomato basil tortilla.
The Bacon Breakfast Wrap is made with scrambled eggs, bacon, cheddar, oven-roasted tomato and spinach folded in a tomato basil tortilla.
The Spicy Shrimp Club Wrap features shrimp, bacon, avocado, tomato, arugula and Calabrian aioli wrapped in a tomato basil tortilla.
The Power Breakfast Egg Bowl combines scrambled eggs, ancient grains, chickpeas, oven-roasted tomato, mozzarella and pesto with baby kale, arugula and spinach.
The Power Greens & Grains Salad blends baby kale, arugula, spinach, ancient grains, chickpeas, cucumber, oven-roasted tomato, hard-boiled egg and honey balsamic vinaigrette.
New at MOD Pizza, The Lucia Pizza features a spicy Calabrian chili red sauce base topped with shredded mozzarella, ricotta, pepperoni and basil.
Mooyah Burgers, Fries & Shakes is expanding its Lifestyle Burger lineup with the addition of The Vegan Burger. Featuring a Dr. Praeger’s black bean burger patty, the sandwich is topped with avocado, grilled onions, sautéed mushrooms, lettuce, tomato and barbecue sauce all served on a non-G.M.O. potato bun.
New from Newk’s Eatery is Cauliflower Pizza Crust, a plant-based, gluten-friendly option that may be used with any Newk’s pizza.
A spicy new sandwich has landed at Zaxby’s. The Caribbean Jerk Fillet Sandwich includes a breaded chicken fillet covered with a spicy Caribbean Jerk sauce with sliced banana peppers, lettuce and mayonnaise served on a toasted potato bun.
Quaker Steak & Lube is adding to its menu a new entree, a new sandwich and a new dessert.
The Surf & Turf entree pairs seasoned, pan-seared salmon with a top sirloin steak.
The new Buffalo Chicken Sandwich features breaded and fried chicken tossed in hot sauce with shredded lettuce, tomato, onion and dill pickle chips on a brioche bun.
The Brownie Marshmallow Krisp Sundae stacks a brownie atop a Kellogg’s Rice Krispies Treat bar then tops it with vanilla bean ice cream and a fudge drizzle.
Abuelo’s Mexican Restaurant has partnered with Caulipower to offer Mexican dishes made with Caulipower cauliflower tortillas. The tortillas are gluten-free, vegan and non-G.M.O.
The Caulipower Roasted Chicken & Veggie Enchiladas and Caulipower Roasted Veggie Enchiladas feature two enchiladas — one topped with zesty ranchera sauce and the other with a salsa de crema — both served with a superfood vegetable medley, avocado slices and a choice of cilantro lime rice or black beans.
Donatos Pizza is serving three new 10-inch cauliflower crust pizzas featuring plant-based sausage.
The Cauliflower Bruschetta Pizza includes red sauce, smoked provolone, green peppers, onions, tomato bruschetta, spinach and plant-based sausage.
The Cauliflower Garden Pizza is made with red sauce, smoked provolone, green peppers, onions, mushrooms and plant-based sausage.
The Cauliflower Heat Pizza is topped with red sauce, smoked provolone, pepper jack cheese, jalapeños, crushed red pepper and plant-based sausage.
Smokey Bones Fire & Grill is revamping its menu with a slew of new items.
The Burnt Ends, offered as an appetizer, are pieces of meat cut from the point half of a smoked brisket.
The Tenderloin Medallions dish features twin 4-oz tenderloin cuts grilled to order and served with red wine sauce and a choice of two sides.
The Smoked Bologna Sliders features smoked thick-cut bologna slathered with Carolina barbecue sauce and served on a slider bun with coleslaw and pickle.
The Housemade BBQ Chips features a ¾-lb serving of chips seasoned with Smokey Bones’ barbecue seasoning and served with a trio of dipping sauces, including chunky blue cheese, barbecue and chipotle ranch.
The Skillet Chocolate Chip Cookie features a large chocolate chip cookie baked in a skillet topped with vanilla ice cream, caramel and chocolate.
Spring offerings are spicing up menus.