Regional American flavors are trending on national menus.
Mountain Mike’s Pizza is introducing the Angry Buffalo Chicken Pizza, topped with garlic white sauce, grilled chicken tossed in Frank’s Xtra Hot Buffalo Wing Sauce, sliced onions, diced celery, green onions and a drizzle of wing sauce.
New at Subway is the Baja Steak & Jack Sandwich, made with shaved steak, pepper jack cheese, green peppers and red onions. The sub may be topped with new Baja Chipotle sauce, which is flavored with chipotle, guajillo peppers, smoked paprika, cumin, oregano, garlic, onion and lime.
Domino’s is debuting new Oven-Baked Dips in sweet and savory options that come paired with the pizza chain’s Bread Twists.
The Five Cheese Dip features a blend of cheddar, Asiago, Parmesan, American and pizza cheeses bake with alfredo sauce. The dip comes with a choice of garlic or Parmesan Bread Twists.
The Cheesy Marinara Dip combines pizza sauce, alfredo sauce and pizza cheese all baked together. The dip comes with a choice of garlic or Parmesan Bread Twists.
The Baked Apple Dip is made with baked apples and cinnamon flavor and comes with Cinnamon Bread Twists.
Burger King is launching Ghost Pepper Chicken Nuggets. Available for a limited time, the nuggets are made with white meat chicken flavored with fiery ghost pepper.
The new BBQ Cuban Sub from Firehouse Subs is made with slow-smoked pulled pork, Virginia honey ham, melted Swiss cheese, chipotle slaw, spicy pickle chips, mayo and a sweet mustard barbecue sauce on a toasted sub roll.
Fazoli’s is adding three new macaroni and cheese dishes to its menu.
The Panko-Crusted Mac & Cheese features cavatappi noodles topped with cheddar cheese sauce and baked with mozzarella and cheddar cheeses and Parmesan panko breadcrumbs.
The Angus Beef Mac & Cheese is made with cavatappi noodles smothered with a four-cheese sauce and baked with mozzarella and cheddar cheese then topped with slow-cooked Angus beef.
The Lobster Mac & Cheese combines cavatappi noodles with lobster cheddar sauce baked with langostino lobster meat and mozzarella and cheddar cheeses.
On the Border Mexican Grill & Cantina is serving a spate of new menu items.
The Honey-Chipotle Shrimp Tacos feature crispy-fried shrimp tossed in honey-chipotle sauce with cilantro, spicy avocado ranch and shredded cabbage.
The Tacos Al Pastor feature braised and seasoned carnitas with pineapple salsa.
The Tacos Al Carbon feature corn tortillas with fajita chicken or steak and are served with melted jack cheese, pico de gallo, guacamole and roasted red chile-tomatillo salsa.
The Smokehouse Fajitas include chipotle ribs, jalapeño sausage, braised carnitas and shredded beef brisket with honey chipotle and jalapeño-barbecue sauces on the side, topped with a grilled jalapeño.
The Monterey Ranch Chicken Torta features mesquite-grilled chicken smothered in melted jack cheese, crumbled bacon and ranch dressing in a toasted bolillo roll.
The Braised Carnitas Torta features braised carnitas with red chili sauce and honey-chipotle sauce, topped with shredded cabbage and pickle red onions in a toasted bolillo roll.
The Loaded Queso Burger is topped with guacamole, pico de gallo, tortilla strips, pickled jalapeños, Mexican white cheese and queso all served on a toasted bun.
Seven new offerings have landed on the Newk’s Eatery menu.
The Newk’s Cheesesteak Sandwich is made with medium-rare petite tenderloin steak, pimento cheese, cheddar cheese, red and yellow bell peppers, caramelized onions and mayo on Parisian bread.
The Portabella Veggie Sandwich is made with portabella mushrooms, red and yellow bell peppers, Swiss cheese and basil pesto on Parisian bread.
The Sweet & Spicy BBQ Steak Sandwich is made with medium-rare petite tenderloin steak and a sweet and spicy barbecue sauce topped with jalapeños.
The Double Club features a double portion of meat and cheese on Parisian bread.
The Supreme Pizza is topped with pizza sauce, mozzarella, pepperoni, Italian pork sausage, red and yellow bell peppers, red onions, Kalamata olives, pepperoncini and basil.
The Portabella Veggie Pizza is loaded with portabella mushrooms, vegetables and basil pesto.
The Salmon Caesar Salad features grilled salmon atop a bed of romaine-blend lettuce with croutons, Parmesan cheese and Caesar dressing.
New at Dog Haus is The Hot Chick, featuring two crispy fried chicken tenders spiced plain, Nashville Hot or Nashville Hotter, with dill pickle slices and slaw all served on grilled King’s Hawaiian rolls.
Spring offerings are spicing up menus.